Vol. 31 No. 2 (2026): Jurnal Teknologi & Industri Hasil Pertanian

Articles

• The Cavendish banana flour-based maltodextrin production: analysis of the effect of alpha-amylase enzyme use and study of industrial attitude

  Alfi Syahriyyah Majidah, Siti Nurdjanah, Wisnu Satyajaya, Udin Hasanudin, Erdi Suroso

  DOI: https://doi.org/10.23960/jtihp.v31i2.1-10

  Abstract Views: 13

  PDF Downloads: 6

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  Page: 1-10

• Evaluation of the sunscreen effectiveness of sunscreen formulations containing avocado seed ethanol extract as the active ingredient

  Vonny Setiaries Johan, Yossie Kharisma Dewi, Royando Cibro, Mhd. Andry Kurniawan, Bintang Sipartogi Panjaitan

  DOI: https://doi.org/10.23960/jtihp.v31i2.11-21

  Abstract Views: 8

  PDF Downloads: 10

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  Page: 11-21

• Comprehensive chemical compound profiling of coffee powder fermented with tropical fruits pulp as a substrate

  Luh Dian Rna Fajarini, I Gusti Ayu Krisma Widya Saraswati, Ni Komang Sri Budihartini, I Gede Arie Mahendra Putra, Dewa Ayu Anom Yuarini, I Wayan Ryantama Swastika Braja, Putu Julyantika Nica Dewi, Luh Putu Wrasiati

  DOI: https://doi.org/10.23960/jtihp.v31i2.22-33

  Abstract Views: 14

  PDF Downloads: 0

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  Page: 22-33

• Comparison of milling and sensory qualities of several rice in Banjarbaru

  Tanwirul Millati, Rini Hustiany, Susi, Agung Nugroho

  DOI: https://doi.org/10.23960/jtihp.v31i2.34-44

  Abstract Views: 7

  PDF Downloads: 4

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  Page: 34-44

• Sensory evaluation of Florentine bar cookie formulation with the addition of roselle (Hibiscus sabdariffa L.) powder

  Esteria Priyanti, Inggritia Maestra Citra Dewi, Arina Nur Alvina

  DOI: https://doi.org/10.23960/jtihp.v31i2.45-57

  Abstract Views: 8

  PDF Downloads: 3

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  Page: 45-57

• The The potential of fermented cabbage waste liquid as a natural preservative for large red chili (Capsicum annuum L.)

  Andi Ralle, St. Sabahannur, Neneng Savitri

  DOI: https://doi.org/10.23960/jtihp.v31i2.58-72

  Abstract Views: 9

  PDF Downloads: 8

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  Page: 58-72

• Development of a Bose corn and local Timorese legume food bar fortified with Lactiplantibacillus plantarum: nutritional composition, color characteristics, and probiotic viability

  Joanivita Paulo Gulo Soru, Eufrasia Reinelda Arianti Lengur, Paulus Risan Funan Lalong, Ignatia Stefania Nino, Eleonora Ana Margareth Bokilia

  DOI: https://doi.org/10.23960/jtihp.v31i2.73-83

  Abstract Views: 7

  PDF Downloads: 6

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  Page: 73-83

• Determining optimal storage conditions for Aloe-Buni functional drink: a stability assessment

  Anak Agung Sagung Manik Chindrawati, Luh Suriati, Ni Made Defy Janurianti, I Putu Ajus Raditya Putra

  DOI: https://doi.org/10.23960/jtihp.v31i2.84-94

  Abstract Views: 6

  PDF Downloads: 5

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  Page: 84-94

• Sales and production forecasting of fish skin snacks and the availability of pangasius fish skin raw materials at Gatiga Snack

  Dian Wahyu Kusuma, Erdi Suroso, Tanto Pratondo Utomo, Sri Hidayati, Wisnu Satyajaya, Neti Yuliana

  DOI: https://doi.org/10.23960/jtihp.v31i2.95-106

  Abstract Views: 8

  PDF Downloads: 6

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  Page: 95-106

• Impact of extremely low frequency magnetic field-assisted fermentation on Arabica coffee caffeine content

  Najma Fauziah, Sudarti

  DOI: https://doi.org/10.23960/jtihp.v31i2.107-116

  Abstract Views: 9

  PDF Downloads: 8

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  Page: 107-116