Jurnal Teknologi & Industri Hasil Pertanian

About the Journal

Jurnal Teknologi & Industri Hasil Pertanian (JTIHP) is a peer-reviewed journal publishing original research in tropical agroindustrial technology and management. The journal holds ISSN (print) 1410-3044 and ISSN (online) 2302-4399. It is published biannually (March and September) by the University of Lampung and managed by the Department of Agricultural Product Technology, Faculty of Agriculture, in collaboration with the Association of Indonesian Food Technologists (PATPI). The journal has been accredited as SINTA 2 since 2019 and successfully re-accredited in 2023.

Announcements

English Language Publication

2024-03-04

Starting Volume 29 No. 2 (2024), all accepted manuscript in Jurnal Teknologi & Industri Hasil Pertanian will be published in English. The manuscript texts can be submitted in English or Bahasa Indonesia.

We look forward to your submission.

Current Issue

Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian

Published: 2025-05-03

Articles

Innovation in the use of mung bean flour and wheat flour with the addition of Pak choy puree to chicken gyoza skin as a high-protein food
Abstract View: 937

Yenny Febriana Ramadhan Abdi, Angel Lestari Maynar, Alfi Nur Rochmah, Dininurilmi Putri Suleman, Dini Nadhilah

101-110

PDF

Effect ginger (Zingiber officinale Rosc.) extract addition on antioxidant activity, phenol total content, overrun, sensory, and shelf life of Ice Puter [Efek penambahan ekstrak jahe (Zingiber officinale Rosc.) terhadap aktivitas antioksidan, kandungan total fenol, overrun, sensori dan masa simpan es puter]
Abstract View: 383

Ahmad Ni'matullah Al-Baarri, Swastika Dewi, Hega Bintang Pratama Putra, Sri Mulyani, Anang Mohamad Legowo, Azzahra Damia Ananda, Azzahra Salsabila Handaruwulan, Jessica Aryani Putri

111-122

PDF

Physicochemical characteristics of beef meatballs fortified with edamame flour (Glycine max (L.) Merrill) Karakteristik fisikokimia bakso daging sapi dengan penambahan tepung edamame (Glycine max (L.) Merrill)
Abstract View: 380

Wahid Yulianto Nugroho, Yanuar Dandy Hardianto, Premy Puspitawati Rahayu

123-132

PDF

Development of antibacterial dual active food packaging based on super water absorbent and ethanol emitter Pengembangan kemasan pangan aktif ganda antibakteri berbasis super water absorbent dan etanol emitter
Abstract View: 324

Asti Nilatany, Harsi Dewantari Kusumaningrum, Nugraha Edhi Suyatma, Rizky Nuur Berlianni Mulyanto, Ade Lestari Yunus, Indra Mustika Pratama, Hadian Iman Sasmita, Fajar Lukitowati, Ashri Mukti Benita, Akhmad Rasyid Syahputra, Oktaviani Oktaviani, Nunung Nuryanthi

133-143

PDF

Estimation of the shelf life of red chili sauce with the addition of Onggok cassava flour using the Extended Storage Studies method [Pendugaan umur simpan saus cabai merah dengan penambahan tepung onggok menggunakan metode Extended Storage Studies]
Abstract View: 323

Dharia Renate, Lavlinesia Lavlinesia, Surhaini Surhaini

144-153

PDF

Identification of aroma, bioactive, and chemical compounds of red and black glutinous rice after processing using a rice cooker Identifikasi senyawa aroma, bioaktif dan kimia beras ketan merah dan hitam setelah pengolahan menggunakan rice cooker
Abstract View: 1205

Nancy Kiay, Desak Nyoman Riastutik

154-166

PDF

Implementing biogas technology as a liquid waste management strategy in palm oil mills to promote a circular economy Penerapan teknologi biogas sebagai strategi pengelolaan limbah cair di pabrik kelapa sawit untuk mendorong ekonomi sirkular
Abstract View: 291

Lya Agustina, Suprihatin Suprihatin, Nastiti Siswi Indrasti, Hermawan Prasetya

167-177

PDF

Sensory profile of five superior salak varieties in Indonesia Profil sensori lima varietas salak unggul di Indonesia
Abstract View: 247

Lerissa Aulia Siregar, Dede Robiatul Adawiyah, Dase Hunaefi

178-187

PDF

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Jurnal Teknologi & Industri Hasil Pertanian

About the Journal

Announcements

English Language Publication

Current Issue

Articles

Innovation in the use of mung bean flour and wheat flour with the addition of Pak choy puree to chicken gyoza skin as a high-protein food
Abstract View: 937

Physicochemical characteristics of beef meatballs fortified with edamame flour (Glycine max (L.) Merrill) Karakteristik fisikokimia bakso daging sapi dengan penambahan tepung edamame (Glycine max (L.) Merrill)
Abstract View: 380

Development of antibacterial dual active food packaging based on super water absorbent and ethanol emitter Pengembangan kemasan pangan aktif ganda antibakteri berbasis super water absorbent dan etanol emitter
Abstract View: 324

Estimation of the shelf life of red chili sauce with the addition of Onggok cassava flour using the Extended Storage Studies method [Pendugaan umur simpan saus cabai merah dengan penambahan tepung onggok menggunakan metode Extended Storage Studies]
Abstract View: 323

Identification of aroma, bioactive, and chemical compounds of red and black glutinous rice after processing using a rice cooker Identifikasi senyawa aroma, bioaktif dan kimia beras ketan merah dan hitam setelah pengolahan menggunakan rice cooker
Abstract View: 1205

Implementing biogas technology as a liquid waste management strategy in palm oil mills to promote a circular economy Penerapan teknologi biogas sebagai strategi pengelolaan limbah cair di pabrik kelapa sawit untuk mendorong ekonomi sirkular
Abstract View: 291

Sensory profile of five superior salak varieties in Indonesia Profil sensori lima varietas salak unggul di Indonesia
Abstract View: 247

About the Journal

Announcements

English Language Publication

Current Issue

Articles

Innovation in the use of mung bean flour and wheat flour with the addition of Pak choy puree to chicken gyoza skin as a high-protein food Abstract View: 937

Physicochemical characteristics of beef meatballs fortified with edamame flour (Glycine max (L.) Merrill) Karakteristik fisikokimia bakso daging sapi dengan penambahan tepung edamame (Glycine max (L.) Merrill) Abstract View: 380

Development of antibacterial dual active food packaging based on super water absorbent and ethanol emitter Pengembangan kemasan pangan aktif ganda antibakteri berbasis super water absorbent dan etanol emitter Abstract View: 324

Estimation of the shelf life of red chili sauce with the addition of Onggok cassava flour using the Extended Storage Studies method [Pendugaan umur simpan saus cabai merah dengan penambahan tepung onggok menggunakan metode Extended Storage Studies] Abstract View: 323

Identification of aroma, bioactive, and chemical compounds of red and black glutinous rice after processing using a rice cooker Identifikasi senyawa aroma, bioaktif dan kimia beras ketan merah dan hitam setelah pengolahan menggunakan rice cooker Abstract View: 1205

Implementing biogas technology as a liquid waste management strategy in palm oil mills to promote a circular economy Penerapan teknologi biogas sebagai strategi pengelolaan limbah cair di pabrik kelapa sawit untuk mendorong ekonomi sirkular Abstract View: 291

Sensory profile of five superior salak varieties in Indonesia Profil sensori lima varietas salak unggul di Indonesia Abstract View: 247

Innovation in the use of mung bean flour and wheat flour with the addition of Pak choy puree to chicken gyoza skin as a high-protein food
Abstract View: 937

Physicochemical characteristics of beef meatballs fortified with edamame flour (Glycine max (L.) Merrill) Karakteristik fisikokimia bakso daging sapi dengan penambahan tepung edamame (Glycine max (L.) Merrill)
Abstract View: 380

Development of antibacterial dual active food packaging based on super water absorbent and ethanol emitter Pengembangan kemasan pangan aktif ganda antibakteri berbasis super water absorbent dan etanol emitter
Abstract View: 324

Estimation of the shelf life of red chili sauce with the addition of Onggok cassava flour using the Extended Storage Studies method [Pendugaan umur simpan saus cabai merah dengan penambahan tepung onggok menggunakan metode Extended Storage Studies]
Abstract View: 323

Identification of aroma, bioactive, and chemical compounds of red and black glutinous rice after processing using a rice cooker Identifikasi senyawa aroma, bioaktif dan kimia beras ketan merah dan hitam setelah pengolahan menggunakan rice cooker
Abstract View: 1205

Implementing biogas technology as a liquid waste management strategy in palm oil mills to promote a circular economy Penerapan teknologi biogas sebagai strategi pengelolaan limbah cair di pabrik kelapa sawit untuk mendorong ekonomi sirkular
Abstract View: 291

Sensory profile of five superior salak varieties in Indonesia Profil sensori lima varietas salak unggul di Indonesia
Abstract View: 247