Vol 29, No 2 (2024)

Jurnal Teknologi & Industri Hasil Pertanian

Table of Contents

Articles

Optimization of antioxidant activity and characterization of probiotic cascara beverage fermented using water kefir grain [Optimasi aktivitas antioksidan dan karakterisasi minuman probiotik cascara hasil fermentasi menggunakan bibit kefir air]
Destiana Adinda Putri, Indah Nalurita, Rina Heldiyanti, Zulkarnaen Zulkarnaen
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109-121
Physicochemical and sensory analysis of instant corn porridge made from nixtamalized waxy corn [Analisis sifat fisikokimia dan sensoris bubur jagung instan berbahan dasar jagung pulut nikstamal]
Nirmawaty Nunu, Lisna Ahmad, Siti Aisa Liputo
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122-131
Improving efficiency in green tea production time using lean manufacturing approach with value stream mapping: A case study at PT Candi Loka [Perbaikan efisiensi waktu produksi teh hijau menggunakan pendekatan produksi ramping dengan value stream mapping: Studi kasus di PT Candi Loka]
Bambang Herry Purnomo, Ida Bagus Suryaningrat, Ilham Aulia Rachman
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132-143
Optimization of the use of sorghum flour, peanuts, and moringa leaves in the making of high-protein gluten-free biscuits [Optimasi penggunaan tepung sorgum, kacang tanah dan daun kelor pada pembuatan biskuit non-gluten tinggi protein]
Endah Wulandari, Rossi Indiarto, Heni Radiani Arifin, Shabrina Gitta Talitha
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144-156
Implementation of the marketing mix and selection of chocholate marketing strategy priorities in a chocolate company in Bali [Implementasi marketing mix serta pemilihan prioritas strategi pemasaran cokelat pada perusahaan cokelat di Bali]
Ni Putu Sukanteri, Putu Anglila Amaral, Putu Fajar Kartika Lestari, I Made Tamba
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157-167
Microencapsulation of probiotic lactic acid bacteria using freeze-drying with isolated whey protein and trehalose as coating material [Mikroenkapsulasi bakteri asam laktat probiotik menggunakan pengeringan beku dengan protein whey isolat dan trehalosa sebagai material pelapis]
Adolf Jan Nexson Parhusip
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168-175
Formula optimization of herbal drink based on coconut sugar and ginger using the Taguchi method [Optimasi formula minuman herbal berbasis gula merah dan jahe menggunakan metode Taguchi]
Aevita Ainun Niha, Nafis Khuriyati, Adi Djoko Guritno
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176-189
Characteristics of liquid sugar from old oil palm trunk sap as affected by processing methods
Siti Nurdjanah, Udin Hasanudin, Febri Setiyoko, Puspita Yuliandari, Otik Nawansih, Tanto Pratondo Utomo
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190-199