Vol. 28 No. 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian

Articles

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  Pengaruh penambahan tepung kulit ari kedelai dan tepung wortel terhadap sifat fisikokimia dan sensori mie kering [Effect of the soybean husk and carrot flour addition on the physicochemical and sensory properties of dry noodles]
  Abstract View: 1366
  

  Sutrisno Adi Prayitno, Dwi Retnaningtyas Utami, Sugiyati Ningrum, Domas Galih Patria, Silvy Novita Antrisna Putri, Rizqa Arya Puspita, Muhammad Khoirun Niam

  76-89

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  Pengaruh suhu sterilisasi pada sifat morfologis dan mekanik kemasan fleksibel retort produk empal gentong siap saji [The effect of sterilization temperature on morphological and mechanical properties of retort flexible packaging for ready to eat “empal gentong” product ]
  Abstract View: 2000
  

  Annisa Kusumaningrum, Andi Febrisiantosa, Aldicky Faizal Amri, Rima Zuriah Amdani, Asep Nurhikmat, Siswo Prayogi, Bayu Murti Dewandaru

  90-98

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  Profil gelatinisasi, karakteristik mikrobiologi dan sifat fungsional pati jagung ketan terfermentasi [Gelatinization profile, microbiological characteristics and funtional properties of fermented waxy corn starch]
  Abstract View: 1185
  

  Suryani Une, Rizky Killa, Lisna Ahmad, Zainudin Antuli, Husain Panggi

  99-109

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  Karakterisasi asap cair dari serasah daun kering di lingkungan Universitas Lampung [Characterization of liquid smoke from dry leaf litter in Lampung University]
  Abstract View: 630
  

  Erdi Suroso, Harun Al Rasyid, Tanto Pratondo Utomo, Dinda Nur Annisa Ritonga, Pramita Sari Anungputri

  110-119

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  Pengaruh lama pengeringan ampas tahu menggunakan oven dryer terhadap mutu tempe ampas tahu [The effect of drying time of tofu dregs using an oven dryer on the quality of its tempeh]
  Abstract View: 1176
  

  Uswatun Hasanah Yarfaryh, Baiq Rien Handayani, Mutia Devi Ariyana, Firman Fajar Perdhana, Afrisha Sekar Namira

  120-128

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  Aktivitas antidiabetes dan antioksidan pati jagung yang dikonjugasi dengan katekin [Antidiabetic and antioxidant activities of catechin conjugated corn starch]
  Abstract View: 657
  

  Samsu Udayana Nurdin, Siti Restia Salita, Celly Oktaviani, Subeki Subeki, Novita Herdiana

  129-139

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  Karakterisasi mutu minuman jeli okra nanas dengan kombinasi karagenan-konjak[Characterization of pineapple okra jelly drink quality with different concentrations of carrageenan-konjac combination]
  Abstract View: 1357
  

  Julfi Restu Amelia, Shanti Pujilestari, Hamidatun Hamidatun, Putri Monica

  140-149

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  Analisis proksimat, asam lemak dan asam amino pada pangan tradisional ikan lemuru dengan proses pengeringan berbeda [Proximate analysis, fatty acids and amino acids of lemuru fish traditional foods with variation of drying processes]
  Abstract View: 1328
  

  Ni Made Ayu Suardani Singapurwa

  150-162

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  Analisis komponen bioaktif dan atribut sensori seduhan kopi Arabika Kalosi Enrekang dengan pengolahan pascapanen berbeda [Analysis of bioactive compounds and sensory attributes of Kalosi-Enrekang Arabica coffee prepared different postharvest processing]
  Abstract View: 983
  

  Yulianti Yulianti, Dede Robiatul Adawiyah, Dian Herawati, Dias Indrasti, Nuri Andarwulan

  163-173

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  Evaluation on the effect of butternut pumpkin (Cucurbita moschata) maturity stage on the bioactive components and antioxidant activity of pumpkin flour
  Abstract View: 486
  

  Siti Nurdjanah, Nurbaiti Nurbaiti, Sussi Astuti, Tanto Pratondo Utomo, Sartika Dewi

  174-183

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