Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian

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Edition Volume 12 Nomor 2 (2021)

2021-08-09

Dear, all Users

Submissions for the article "September - volume 12 no 2 (2021)" will close on Agustus 20, 2021. If it exceeds that date, it will be included in the next issue.

Thank you, Best regards.

Editor Team

Announcement March Edition vol 12 no 1 (2021)

2020-12-28

CALL FOR PAPER

2020-11-10

Current Issue

Vol 13 No 2 (2022): (IN PROCESS)

DOI: https://doi.org/10.35891/tp.v13i2

Published: 2022-05-23

Article

Penambahan angkak (monascus purpureus) pada tempe dalam peningkatan antioksidan The addition of angkak (monascus purpureus) in the improvement of antioxidant

Ega Meilenia Putri Pamungkas, Lusiawati Dewi, Marisa Christina Tapilouw

144-155
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Pengaruh konsentrasi asam klorida dan metode ekstraksi microwave terhadap karakterisik kolagen tulang ikan tuna (Thunus sp) The effect of clorida acid and microwave extraction method on the characteristics of collagen bone tuna fish (Thunnus sp)

Marisa Rizky Hanivia, Jariah

156-165
- PDF
Karakteristik HFS (High Fructose Syrup) dari umbi gembolo yang diproduksi secara hidrolisis enzimatis menggunakan amilase dan inulinase Characteristics of HFS (High Fructose Syrup) from gembolo tubers produced by enzymatic hydrolysis using amylase and inulinase

Rezza Natori, Sri Winarti, Riski Ayu Anggreini

166-174
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Pengaruh konsentrasi Ca(OH)2 dan suhu pemasakan pada proses nikstamalisasi tepung jagung Effect of Ca(OH)2 concentration and cooking temperature on the cornstarch of nixtamalization process

Tuty Shohibatuz Zakiyah, Sri Winarti, Ratna Yulistiani

175-186
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Pengaruh konsentrasi enzim chitosanase dan waktu inkubasi terhadap karakteristik chitooligosakarida dan aktivitas prebiotik dari cangkang kepiting bakau Effect of chitosanase enzyme concentration and incubation time on chitooligosaccharide characteristic and prebiotic activity from magrove crab shell

Nanda Oktavia, Sri Winarti, Anugerah Dany Priyanto

187-197
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Pengaruh konsentrasi maltodekstrin dan putih telur terhadap karakteristik fisikokimia dan organoleptik sup krim instan labu kuning (curcubita moschata) Effect of maltodextrin and egg white addition on physicochemical characteristics of pumpkin instant cream soup

Firsty Ainun Zalzabila Ansori, Ulya Sarofa, Riski Ayu Anggreini

198-207
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Pengaruh konsentrasi pati garut dan filtrat kunyit putih sebagai antimikroba terhadap karakteristik dan organoleptik edible film Effect of arrowroot starch concentration and white turmeric filtrate as antimicrobial on the characteristics and organoleptic properties of edible films

Meditya Dwi Rizkyati, Sri Winarti

208-220
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Karakteristik jelly drink rumput laut (Euchema spinosum) dengan penambahan kulit buah manggis (Garcinia mangostana L.) sebagai pangan fungsional Characteristic of seaweed (Euchema spinosum))of jelly drink containing mangosteen skin (Garcinia mangostana L.) as a functional food

Rahma Utami Budiandari, Syaiful Anam, Lukman Hudi

221-226
- PDF
Pengaruh penambahan daun pandan terhadap mutu sirup nira aren The effect of addition of pandan leaves on the quality of palm sap syrup

Herdianto Lantemona, Poen Tenggengan, Jongker Baali

227-234
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Karakterisasi sari buah kedondong menggunakan metode ekstraksi osmosis (kajian konsentrasi sukrosa dan lama osmosis) Characterization of ambarella fruit juice using osmosis extraction method (study of sucrose concentration and osmosis long)

Budi Santosa, Atina Rahmawati, Daniel Mere

235-241
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Pengaruh penambahan tepung kedelai (Glycine max) dan kopi bubuk robusta terhadap sifat kimia dan organoleptik brownies Effect of the addition of soybean flour (Glycine max) and robusta coffee powder on the chemical and organoleptic properties of brownies

Deny Utomo, Devi Putri Muslimah

242-253
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Pengaruh penambahan kopi robusta bubuk (Coffea canephora L.) dan jahe merah (Zingiber officinale var. rubrum) sebagai sumber antioksidan pada pembuatan cookies Effect of the concentration of robusta coffee and red ginger as the source of antioxidant on the cookies

Jelita Safira April Yanti, Cahyaning Rini Utami

253-263
- PDF
Pengaruh penambahan ekstrak jahe merah (Zingiber officinale) pada susu terhadap uji fisikokimia dan organoleptik ginger milk curd Effect of additional red ginger (Zingiber officinale) extract in milk on physicochemical and organoleptic tests of ginger milk curd

Intan Wulandari, Muh. Aniar Hari Swasono

264-270
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Pengolahan cokelat praline isi tempe dari kacang tunggak, kacang koro benguk dan kacang merah Processing of praline chocolate filled with tempeh from cowpeas, velvet beans, and red beans

Wahyu Mushollaeni, Lorine Tantalu, Deni Landu Praing

271-280
- PDF

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CALL FOR PAPERTEKNOLOGI PANGAN: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian p-ISSN: 2087-9679 (Print); e-ISSN: 2597-436X (Online)

"TEKNOLOGI PANGAN: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian" is published by the Department of Food Science and Technology, Agriculture Faculty, Yudharta University. Registers are published twice a year, in March and September. This journal covers research and community service in the field of food.

Focus and scope: Food science, Food Technology, Food Microbiology, Food Nutrition, Food processing, Food preservative, Food packaging, Food Chemistry, Food Analysis, Food Safety, Food additives, Food security, Food and Agro-Industry Technology, Postharvest Technology, Functional Foods, Sensory Evaluation.

The editor invited research lecturers, reviewers, practitioners, industry, and observers to contribute to this journal. Food Technology is a national scientific journal that is open to finding innovation, creativity, and novelty. Since September 2019, this journal has been accredited by the Ministry of Research, Technology and the Higher Education Republic of Indonesia, Number: 28/E/KPT/2019 starting Vol 8 No 2 (2017) Food Technology already has ISSN both printed and online = p-ISSN: 2087-9679, e-ISSN: 2597-436X

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