Vol. 28 No. 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian

Articles

• 
  
  
  

  Pengaruh penambahan tepung kulit ari kedelai dan tepung wortel terhadap sifat fisikokimia dan sensori mie kering [Effect of the soybean husk and carrot flour addition on the physicochemical and sensory properties of dry noodles]
  Abstract View: 1665
  

  Sutrisno Adi Prayitno, Dwi Retnaningtyas Utami, Sugiyati Ningrum, Domas Galih Patria, Silvy Novita Antrisna Putri, Rizqa Arya Puspita, Muhammad Khoirun Niam

  76-89

  • PDF
• 
  
  
  

  Pengaruh suhu sterilisasi pada sifat morfologis dan mekanik kemasan fleksibel retort produk empal gentong siap saji [The effect of sterilization temperature on morphological and mechanical properties of retort flexible packaging for ready to eat “empal gentong” product ]
  Abstract View: 2215
  

  Annisa Kusumaningrum, Andi Febrisiantosa, Aldicky Faizal Amri, Rima Zuriah Amdani, Asep Nurhikmat, Siswo Prayogi, Bayu Murti Dewandaru

  90-98

  • PDF
• 
  
  
  

  Profil gelatinisasi, karakteristik mikrobiologi dan sifat fungsional pati jagung ketan terfermentasi [Gelatinization profile, microbiological characteristics and funtional properties of fermented waxy corn starch]
  Abstract View: 1408
  

  Suryani Une, Rizky Killa, Lisna Ahmad, Zainudin Antuli, Husain Panggi

  99-109

  • PDF
• 
  
  
  

  Karakterisasi asap cair dari serasah daun kering di lingkungan Universitas Lampung [Characterization of liquid smoke from dry leaf litter in Lampung University]
  Abstract View: 748
  

  Erdi Suroso, Harun Al Rasyid, Tanto Pratondo Utomo, Dinda Nur Annisa Ritonga, Pramita Sari Anungputri

  110-119

  • PDF
• 
  
  
  

  Pengaruh lama pengeringan ampas tahu menggunakan oven dryer terhadap mutu tempe ampas tahu [The effect of drying time of tofu dregs using an oven dryer on the quality of its tempeh]
  Abstract View: 1369
  

  Uswatun Hasanah Yarfaryh, Baiq Rien Handayani, Mutia Devi Ariyana, Firman Fajar Perdhana, Afrisha Sekar Namira

  120-128

  • PDF
• 
  
  
  

  Aktivitas antidiabetes dan antioksidan pati jagung yang dikonjugasi dengan katekin [Antidiabetic and antioxidant activities of catechin conjugated corn starch]
  Abstract View: 742
  

  Samsu Udayana Nurdin, Siti Restia Salita, Celly Oktaviani, Subeki Subeki, Novita Herdiana

  129-139

  • PDF
• 
  
  
  

  Karakterisasi mutu minuman jeli okra nanas dengan kombinasi karagenan-konjak[Characterization of pineapple okra jelly drink quality with different concentrations of carrageenan-konjac combination]
  Abstract View: 1525
  

  Julfi Restu Amelia, Shanti Pujilestari, Hamidatun Hamidatun, Putri Monica

  140-149

  • PDF
• 
  
  
  

  Analisis proksimat, asam lemak dan asam amino pada pangan tradisional ikan lemuru dengan proses pengeringan berbeda [Proximate analysis, fatty acids and amino acids of lemuru fish traditional foods with variation of drying processes]
  Abstract View: 1577
  

  Ni Made Ayu Suardani Singapurwa

  150-162

  • PDF
• 
  
  
  

  Analisis komponen bioaktif dan atribut sensori seduhan kopi Arabika Kalosi Enrekang dengan pengolahan pascapanen berbeda [Analysis of bioactive compounds and sensory attributes of Kalosi-Enrekang Arabica coffee prepared different postharvest processing]
  Abstract View: 1107
  

  Yulianti Yulianti, Dede Robiatul Adawiyah, Dian Herawati, Dias Indrasti, Nuri Andarwulan

  163-173

  • PDF
• 
  
  
  

  Evaluation on the effect of butternut pumpkin (Cucurbita moschata) maturity stage on the bioactive components and antioxidant activity of pumpkin flour
  Abstract View: 623
  

  Siti Nurdjanah, Nurbaiti Nurbaiti, Sussi Astuti, Tanto Pratondo Utomo, Sartika Dewi

  174-183

  • PDF