Vol 28, No 2 (2023)

Jurnal Teknologi & Industri Hasil Pertanian

Table of Contents

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]
Sutrisno Adi Prayitno, Dwi Retnaningtyas Utami, Sugiyati Ningrum, Domas Galih Patria, Silvy Novita Antrisna Putri, Rizqa Arya Puspita, Muhammad Khoirun Niam
PDF
76-89
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 ]
Annisa Kusumaningrum, Andi Febrisiantosa, Aldicky Faizal Amri, Rima Zuriah Amdani, Asep Nurhikmat, Siswo Prayogi, Bayu Murti Dewandaru
PDF
90-98
Profil gelatinisasi, karakteristik mikrobiologi dan sifat fungsional pati jagung ketan terfermentasi [Gelatinization profile, microbiological characteristics and funtional properties of fermented waxy corn starch]
Suryani Une, Rizky Killa, Lisna Ahmad, Zainudin Antuli, Husain Panggi
PDF
99-109
Karakterisasi asap cair dari serasah daun kering di lingkungan Universitas Lampung [Characterization of liquid smoke from dry leaf litter in Lampung University]
Erdi Suroso, Harun Al Rasyid, Tanto Pratondo Utomo, Dinda Nur Annisa Ritonga, Pramita Sari Anungputri
PDF
110-119
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]
Uswatun Hasanah Yarfaryh, Baiq Rien Handayani, Mutia Devi Ariyana, Firman Fajar Perdhana, Afrisha Sekar Namira
PDF
120-128
Aktivitas antidiabetes dan antioksidan pati jagung yang dikonjugasi dengan katekin [Antidiabetic and antioxidant activities of catechin conjugated corn starch]
Samsu Udayana Nurdin, Siti Restia Salita, Celly Oktaviani, Subeki Subeki, Novita Herdiana
PDF
129-139
Karakterisasi mutu minuman jeli okra nanas dengan kombinasi karagenan-konjak[Characterization of pineapple okra jelly drink quality with different concentrations of carrageenan-konjac combination]
Julfi Restu Amelia, Shanti Pujilestari, Hamidatun Hamidatun, Putri Monica
PDF
140-149
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]
Ni Made Ayu Suardani Singapurwa
PDF
150-162
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]
Yulianti Yulianti, Dede Robiatul Adawiyah, Dian Herawati, Dias Indrasti, Nuri Andarwulan
PDF
163-173
Evaluation on the effect of butternut pumpkin (Cucurbita moschata) maturity stage on the bioactive components and antioxidant activity of pumpkin flour
Siti Nurdjanah, Nurbaiti Nurbaiti, Sussi Astuti, Tanto Pratondo Utomo, Sartika Dewi
PDF
174-183