Vol. 28 No. 1 (2023): Jurnal Teknologi & Industri Hasil Pertanian

Articles

• Aktivitas antimikroba, karakteristik fisikokimia, dan hedonik gel biosanitizer ekstrak daun kelor (Moringa oleifera) [Antimicrobial activity, physicochemical and sensory characteristic of Moringa oleifera leaf extract biosanitizer gel]

  Titi Rohmayanti, Rosy Hutami, Maryam Jamila

  DOI: https://doi.org/10.23960/jtihp.v28i1.1-8

  Abstract Views: 1185

  PDF Downloads: 843

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  Page: 1-8

• Vegetable leather pada berbagai perbandingan rumput laut (Eucheuma cottonii) dan daun beluntas (Pluchea indica L.) : evaluasi sifat sensori dan fisik

  Chintia Agrefina Brilian, Sussi Astuti, Sri Hidayati, Fibra Nurainy

  DOI: https://doi.org/10.23960/jtihp.v28i1.9-17

  Abstract Views: 1118

  PDF Downloads: 688

  PDF

  Page: 9-17

• Karakteristik fisiko-kimia dan sensori mayones dari minyak sawit merah dengan penambahan ekstrak jahe var. Rubrum [Characteristic physicochemical and sensory red palm oil mayonnaise addition extract ginger var. Rubrum]

  Farida Hanum Hamzah, Dewi Fortuna Ayu, Evy Rossi, Yossie Kharisma Dewi, Arya Dika

  DOI: https://doi.org/10.23960/jtihp.v28i1.18-29

  Abstract Views: 2251

  PDF Downloads: 1039

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  Page: 18-29

• Aplikasi response surface methodology pada optimalisasi proses direct acidification terhadap karakteristik produk keju lunak dari penggunaan air lemon [Application of response surface methodology to optimize direct acidification using lemon juice process for soft cheese properties]

  Winda Septiana, Sukarno Sukarno, Slamet Budijanto

  DOI: https://doi.org/10.23960/jtihp.v28i1.30-42

  Abstract Views: 1427

  PDF Downloads: 810

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  Page: 30-42

• Pengaruh konsentrasi minyak sereh wangi, nisbah surfaktan-kosurfaktan, dan kecepatan homogenisasi terhadap karakteristik nanoemulsi minyak sereh wangi [Effect of citronella oil concentration, surfactant-cosurfactant ratio, and speed of homogenization on caracteristics of citronella oil nanoemulsion]

  Asmawati Asmawati, Irfan Irfan, Fathia Bilatul Izzah, Agus Riski Anuardi

  DOI: https://doi.org/10.23960/jtihp.v28i1.43-53

  Abstract Views: 1620

  PDF Downloads: 1292

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  Page: 43-53

• Enkapsulan ekstrak liang teh hasil seduhan pada berbagai pH sistem sebagai bahan inti: karakteristik fisikokimia [Physicochemical Characteristic of liang tea extract encapsulation on various pH]

  Sherlirianti Sherlirianti, Yohana Sutiknyawati Kusuma Dewi, Dzul Fadly

  DOI: https://doi.org/10.23960/jtihp.v28i1.54-65

  Abstract Views: 1742

  PDF Downloads: 564

  Untitled

  Page: 54-65

• Pengaruh penambahan tepung biji durian sebagai bahan penstabil terhadap kualitas es krim susu kambing etawa [Effect of durian seed flour addition as a stabilizer on the quality of Etawa goat’s milk ice cream]

  Susilawati Susilawati, Samsul Rizal, Murhadi Murhadi, Muhammad Nur Faza Taqiyyuddin

  DOI: https://doi.org/10.23960/jtihp.v28i1.66-75

  Abstract Views: 1528

  PDF Downloads: 697

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  Page: 66-75