Vol. 30 No. 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian

Articles

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  Quality and consumer preferences on Gayo Arabica coffee brew based on the blending formulation and brewing method [Mutu dan konsumen terhadap seduhan kopi Arabika Gayo berdasarkan formulasi pencampuran bubuk kopi dan metode penyeduhan]
  Abstract View: 1345
  

  Dian Hasni, Nori Asri Hidayanti, Mahathir Rahmany, Heru Prono Widayat, Murna Muzaifa, Dedy Rahmad

  1-11

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  Marmalade’s formulation of Madu Susu Orange (Citrus reticulata) on multiple concentrations of sucrose [Formulasi marmalade jeruk madu susu (Citrus reticulata) pada berbagai konsentrasi sukrosa]
  Abstract View: 490
  

  Mulya Agustina, Yohana Sutiknyawati Kusuma Dewi, Oke Anandika Lestari

  12-22

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  Antihyperglycemic and antioxidant activity of Bajakah herbal tea made from Bajakah rod-Tikung honey-Amblycarpa lime (jeruk Sambal) [Aktivitas antihiperglikemia dan antioksidan minuman teh herbal Bajakah yang dibuat dari madu Tikung-batang Bajakah-jeruk Sambal]
  Abstract View: 473
  

  Aristawipana Marina, Oke Anandika Lestari, Yohana Sutiknyawati Kusuma Dewi

  23-34

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  Risk management in developing marketing strategy for organic rice in Kediri Regency [Manajemen risiko dalam pengembangan strategi pemasaran beras organik di Kabupaten Kediri]
  Abstract View: 692
  

  Dio Nanda Haried, Abdul Wahib Muhaimin, Dwi Retno Andriani, Nurdiana Yulianti

  35-49

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  Utilization of porang tuber starch enriched with ginger extract as an edible coating for avocado (Persea americana Mill.) storage [Pemanfaatan pati umbi porang diperkaya ekstrak jahe sebagai edible coating untuk penyimpanan buah alpukat (Persea americana Mill.)]
  Abstract View: 368
  

  Siti Sabahannur, Andi Ralle, Andi Ralle, Muhammad Faiz

  50-63

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  Preparation of shallot capsules with variations in the ratio and type of encapsulating materials [Produksi kapsul bawang merah dengan variasi rasio dan jenis bahan enkapsulan]
  Abstract View: 297
  

  Niken Widya Palupi, Hamasah Adilah, Giyarto Giyarto

  64-77

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  The color characteristics of annato from achiote seeds (Bixa orellana L.) extracted with the assistance of microwaves Karakteristik warna annatto yang dihasilkan melalui metode gabungan maserasi dan microwave assisted extraction menggunakan aquades sebagai pelarut
  Abstract View: 436
  

  Isti Handayani, Aisyah Tri Septiana, Budi Sustriawan, Ester Mastiur Sitorus, Nazmirafa Effendi, Rahmania Geisha, Muna Verentsya Salsabila

  78-87

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  Physico-chemical and Sensory Characteristics of Jicama and Sweet Orange Velva
  Abstract View: 381
  

  Emma Riftyan, Dewi Fortuna Ayu, Jeplin Sitohang

  88-100

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