Jurnal Teknologi & Industri Hasil Pertanian

Jurnal Teknologi & Industri Hasil Pertanian with an ISSN (print) register number of 1410-3044 and an ISSN (electronic) number of 2302-4399 published original articles relevant to the science, technology, and industry of agricultural products including basic and applied topics of processing, preservation, packaging, nutrition evaluation, food safety, quality control and assurance, as well as agroindustrial technology and management. This journal is published twice yearly, in March and September, by the University of Lampung, and managed by Department of Agricultural Product Technology, Faculty of Agriculture, cooperated with Association of Indonesian Food Technologist (PATPI).

Since October 2019, Jurnal Teknologi & Industri Hasil Pertanian has been accredited by Directorate General of Research and Development Strengthening, Ministry of Research, Technology, and Higher Education of Republic Indonesia No. 28/E/KPT/2019 as SINTA 2. 

In 2023, JTIHP applied for re-accreditation and was granted SINTA 2 according to Decree No. 79/E/KPT/2023.

Jurnal Jurisprudence


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Announcements

 

English Language Publication

  

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.

  
Posted: 2024-03-04 More...
 
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Vol 29, No 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian

Table of Contents

Articles

Optimization of antioxidant activity and characterization of probiotic cascara beverage fermented using water kefir grain [Optimasi aktivitas antioksidan dan karakterisasi minuman probiotik cascara hasil fermentasi menggunakan bibit kefir air]
Destiana Adinda Putri, Indah Nalurita, Rina Heldiyanti, Zulkarnaen Zulkarnaen
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109-121
Physicochemical and sensory analysis of instant corn porridge made from nixtamalized waxy corn [Analisis sifat fisikokimia dan sensoris bubur jagung instan berbahan dasar jagung pulut nikstamal]
Nirmawaty Nunu, Lisna Ahmad, Siti Aisa Liputo
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122-131
Improving efficiency in green tea production time using lean manufacturing approach with value stream mapping: A case study at PT Candi Loka [Perbaikan efisiensi waktu produksi teh hijau menggunakan pendekatan produksi ramping dengan value stream mapping: Studi kasus di PT Candi Loka]
Bambang Herry Purnomo, Ida Bagus Suryaningrat, Ilham Aulia Rachman
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132-143
Optimization of the use of sorghum flour, peanuts, and moringa leaves in the making of high-protein gluten-free biscuits [Optimasi penggunaan tepung sorgum, kacang tanah dan daun kelor pada pembuatan biskuit non-gluten tinggi protein]
Endah Wulandari, Rossi Indiarto, Heni Radiani Arifin, Shabrina Gitta Talitha
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144-156
Implementation of the marketing mix and selection of chocholate marketing strategy priorities in a chocolate company in Bali [Implementasi marketing mix serta pemilihan prioritas strategi pemasaran cokelat pada perusahaan cokelat di Bali]
Ni Putu Sukanteri, Putu Anglila Amaral, Putu Fajar Kartika Lestari, I Made Tamba
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157-167
Microencapsulation of probiotic lactic acid bacteria using freeze-drying with isolated whey protein and trehalose as coating material [Mikroenkapsulasi bakteri asam laktat probiotik menggunakan pengeringan beku dengan protein whey isolat dan trehalosa sebagai material pelapis]
Adolf Jan Nexson Parhusip
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168-175
Formula optimization of herbal drink based on coconut sugar and ginger using the Taguchi method [Optimasi formula minuman herbal berbasis gula merah dan jahe menggunakan metode Taguchi]
Aevita Ainun Niha, Nafis Khuriyati, Adi Djoko Guritno
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176-189
Characteristics of liquid sugar from old oil palm trunk sap as affected by processing methods
Siti Nurdjanah, Udin Hasanudin, Febri Setiyoko, Puspita Yuliandari, Otik Nawansih, Tanto Pratondo Utomo
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190-199