Vol. 22 No. 2 (2017): Jurnal Teknologi & Industri Hasil Pertanian

Articles

• PENGARUH BERBAGAI MERK DRIED YEAST (Saccharomyces sp.) DAN pH AWAL FERMENTASI TERHADAP KARAKTERISTIK WINE SALAK

  Ida Bagus Wayan Gunam

  DOI: https://doi.org/10.23960/jtihp.v22i2.63-72

  Abstract Views: 4770

  PDF Downloads: 7619

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  Page: 63-72

• The Formulation of Corn Tempeh Flour (Zea Mays L.) and Wheat Flour toward Chemical, Physical and Sensory Characteristics of Baked Brownies

  ayud pratiwi

  DOI: https://doi.org/10.23960/jtihp.v22i2.73-84

  Abstract Views: 827

  PDF Downloads: 825

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  Page: 73-84

• THE EVALUATION OF CHEMICAL AND SENSORY PROPERTIES OF SOYBEAN-CORN TEMPEH FERMENTED WITH VARIOUS RAPRIMA YEAST CONCENTRATION AND VARIOUS FORMULATION

  Eli yana

  DOI: https://doi.org/10.23960/jtihp.v22i2.85-98

  Abstract Views: 534

  PDF Downloads: 447

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  Page: 85-98

• SIFAT FISIK DAN ORGANOLEPTIK MI BASAH DARI PATI SAGU DENGAN PENAMBAHAN EKSTRAK DAUN KELOR (Moringa oleifera)

  Nida El Husna

  DOI: https://doi.org/10.23960/jtihp.v22i2.99-106

  Abstract Views: 3540

  PDF Downloads: 5334

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  Page: 99-106

• ANALISIS JENIS AGROINDUSTRI DAN KELAYAKAN PENDIRIAN AGROINDUSTRI BERBASIS IKAN DI KABUPATEN TULANG BAWANG

  Moralita Tauhid

  DOI: https://doi.org/10.23960/jtihp.v22i2.107-112

  Abstract Views: 848

  PDF Downloads: 785

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  Page: 107-112