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

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: 491
  

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

  101-110

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• 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: 151
  

  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

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• 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: 158
  

  Wahid Yulianto Nugroho, Yanuar Dandy Hardianto, Premy Puspitawati Rahayu

  123-132

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• 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: 109
  

  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

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• 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: 73
  

  Dharia Renate, Lavlinesia Lavlinesia, Surhaini Surhaini

  144-153

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• 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: 119
  

  Nancy Kiay, Desak Nyoman Riastutik

  154-166

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• 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: 52
  

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

  167-177

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• Sensory profile of five superior salak varieties in Indonesia Profil sensori lima varietas salak unggul di Indonesia
  Abstract View: 28
  

  Lerissa Aulia Siregar, Dede Robiatul Adawiyah, Dase Hunaefi

  178-187

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