Jurnal Teknologi dan Industri Pangan - oalib

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Jurnal Teknologi dan Industri Pangan

ISSN Print: 1979-7788

ISSN Online:

主页: http://journal.ipb.ac.id/index.php/jtip

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PENGEMBANGAN KONSEP SISTEM JAMINAN HALAL DI RUMAH POTONG AYAM (Studi Kasus pada Industri Daging Ayam) [Concept Development Of Halal Assurance System In The Chicken Slaughter House (Case Study Of Chicken Meat Industry)]

Wiwit Estuti1),Rizal Syarief2),Joko Hermanianto2)

PENGARUH ASAM AKROBAT TERHADAP PEMBENTUKAN GEL MIOFIBRIL IKAN MATA BESAR (Selar crumenophthalnus) [effect of ascorbic acid on gel formation of myofibril from big eye scad fish (Selar crumenophthalnus)]

Achmad Subagio,Wiwik siti Windrati,Mukhamad Fauzi,Yuli Witono

OPTIMASI PEMADATAM CEPAT PADA PENGAYAAN MINYAK IKAN HASIL SAMPING PENGALENGAN LEMURU DENGAN ASAM LEMAK w-3 MENGGUNAKAN METODE PERMUKAAN RESPON [Optimization of Rapid Solidification to Enrich Fish Oil from by-Product of Lemuru Canning Processing with w-3 batty Acids by Response Surface Method]

Teti Estiasih1),Fithri Choirun Nisa1),Kgs Ahmadi2),Umiatun3)

PERAN PROGRAM STUDI TEKNIK PANGAN (FOOD ENGINEERING) UNTUK MENUNJANG PEMBANGUNAN INDUSTRI PANGAN DI INDONESIA [The Roles of Engineering fot the Development of Agro Industries in Indonesia]

Budi Rahardjo,Suhargo

KINETIKA FERMENTASI PADA PRODUKSI XILITOL DENGAN PENAMBAHAN ARABINOSA DAN GLUKOSA SEBAGAI KOSUBSTRAT OLEH Candida shehatae WAY 08 [A Kinetic Study of Xylitol Production with Glucose and Arabinose as Cosubstrate by Candida shehatae WAY 08]

Wisnu Adi Yulianto1),Kapti Rahayu Kuswanto2),Tranggono2),Retno Indrati2)

KARAKTERISTIK SERBUK LABU KUNING (Cucurbita moschata) [Characteristic of Pumpkin Powder (Cucurbita moschata)]

Sri Usmiati1),D Setyaningsih2),E Y Purwani1),S Yuliani1)

AKTIVITAS ANTIBAKTERI EKSTRAK BUNGA KECOMBRANG TERHADAP BAKTERI PATOGEN DAN PERUSAK PANGAN [Antibacterial Activity of Kecombrang Flower Extract Toward Pathogenic and Food Spoilage Bacteria]

Rifda Naufalin1),Betty Sri Laksmi Jenie2),Feri Kusnandar2),Mirnawati Sudarwamto3)

PRODUKSI PULLULAN DARI SUBSTRAT PATI SAGU OLEH Pullularia pullulans [The Pullulan Production From Substrate of Sagoo Starch By Pullularia pullulans]

Dosis Undjung

SIFAT FISIKO-KIMIA TEPUNG SUWEG (Amorphophallus Campanulatus B1) DAN INDEKS GLISEMIKNYA [Properties Of Suweg (Amorphophallus Campanulatus B1) And Its Glicemic Index]

Didah Nur Faridah

BAHAN PENYERAP KMnO4 DAN ASAM L-ASKORBAT DALAM PENGEMASAN AKTIF (ACTIVE PACKAGING) UNTUK MEMPERPANJANG MASA SIMPAN DAN MEMPERTAHANKAN MUTU BUAH DUKU (Lansium domesticum Corr.) [Adsorbers for KMnO4 and L-Ascorbic Acid in the Active Packaging to Prolong the Shelve-Life and Maintain the Quality of Lanzone (Lansium domesticum Corr.) Fruits]

Soesiladi E Widodo

PENENTUAN WAKTU KADALUARSA DAN MODEL SORPSI ISOTERMIS BIJI DAN BUBUK LADA HITAM (Piper ningrum L.) [Shelf Life Prediction and Isotherm Sorption Model of Dried Grain and Powdered Black Pepper (Piper ningrum L.)]

Winiati P Rahayu1),M Arpah1),Erika Diah2)

SIKLODEKSTRIN GLIKOSIL TRANSFERASE DAN PEMANFAATANNYA DALAM INDUSTRI [Cyclodextrin Glycosyl Transferase and its application in industries]

Budiasih Wahyuntari

PENGARUH PENGERINGAN DENGAN FAR INFRARED DRYER, OVEN VAKUM DAN FREEZE DRYER TERHADAP WARNA, KADAR TOTAL KAROTEN, BETA KAROTEN DAN VITAMIN C PADA DAUM BAYAM (Amaranthus Tricolor L.) [Effect of Drying with Far Infrared Dryer, Oven Vacuum, and Freeze Dryer on the Color, Total Carotene, Beta-Carotene, and Vitamin C of Spinach Leaves (Amaranthus Tricolor L.)]

Asep Sopian1),Ridwan Thahir2),Tien R Muchtadi3)

RESPONS HORMONAL-IMUNITAS WANITA PREMENOPAUSE YANG DIINTERVENSI MINUMAN FUNGSIONAL BERBASIS SUSU SKIM YANG DISUPLEMENTASI DNGAN 100 mg ISOFLAVON KEDELAI DAN 8a mg Zn-sulfat (SUSUMENO) [Hormone-Immunity Response of Premenopausal Women Intervened with Skim Milk Based Functional Drink Supplemented with 100 mg Soy Isoflavone and 8 mg Zn-sulfate (Susumeno)]

Heri Winarsi1),Deddy Muchtadi2),Fransiska R Zakaria2),B Purwantara3)

EFEK SUSU SKIM YANG DISUPLEMENTASI ISOFLAVON KEDELAI DAN Zn (

Hery Winarsi,Deddy Muchtadi,Fransiska R Zakaria2),Bambang Purwantara3)

PEMANFAATAN RUMPUT LAUN (Eucheuma cottoni) UNTUK MENINGKATKAN KADAR IODIUM DAN SERAT PANGAN PADA SELAI DAN DODOL [The Utilization of Seaweed (Eucheuma cottoni) to Increase Iodine and Dietary Fiber Contents of Jam and Dodol]

Made Astawan1),Sutrisno Koswara1),Fanie Herdiani2)

EVALUTION OF MONOLAYER MOISTURE CAPACITY AND THE ENERGY CONSTANT OF SOME POEDERED SPICES BY USING BET AND GAB MODELS

M Arpah1),E. Diyah2),E.Nurlela2)

PENENTUAN KADAR IODIDA DAN IODAT DALAM GARAM BERIODIUM DENGAN METODE KROMATOGRAFI CAIR KENERJA TINGGI PASANGAN ION [Determination of Iodate and Iodide Content in Iodized Salt By Ion Pair High Performance Liquid Chromatography Method]

Wisnu Cahyadi1),Kurnia Firman2),Slamet Ibrahim2),Embit Kartadarma2)

MODEL KETAHANAN PANGAN TINGKAT RUMAH TANGGA PADA DESA HORTIKULTUR [Food Security Model at Household Level on Horticulture Village]

Dadang Sukandar

KINETIKA FERMENTASI SELULOSA MURNI OLEH Trichoderma reesi QM 9414 MENJADI GLUKOSA DAN PENERAPANNYA PADA JERAMI PADI BEBAS LIGNIN [Kinetics of Pure Cellulose Fermentation by Trichoderma Reesei QM 9414 to Glucose and Its Application of on Lignin Free Rice Straw]

M Iyan Sofyan

Characteristics Of Phytases From Soybeans And Microorganisms Involved In The Tempe Production

Sutardi1),K A Buckle2)

PRODUKSI PIGMEN ANGKAK OLEH MONACUS [Production of Angkak Pigments by (Monascus)]

K H Timotius

SUPLEMENTASI Lactobacillus acidophilus SNP-2 PADA TAPE DAN PENGARUHNYA PADA RELAWAN [Supplementation of Lactocbacillus acidophilus SNP-2 Into Tape and its Effect to the Volunteer]

Endang S Rahayu1),Siti N Purwandhani2)

FORTIFIKASI IODIUM DALAM GULA KELAPA: PENGARUH SAAT FORTIFIKASI DAN SUMBER IODIUM [Iodine Fortification on Brown Sugar : The Effect of Fortification Period and Source of Iodine]

Rifda Naufalin,Budi Sustriawan,Poppy Arsil

AKTIVITAS ANTIMIKROBIAL PADA SUSU KUDA SUMBAWA [Antimicrobial Activity of the Sumbawa Mare Milk]

Hermawati D1),Sudarwanto M2),Soekarto S T3),Zakaria F R3)

IDENTIFIKASI CHARACTER IMPACT ODORANTS BUAH KAWISTA (Feronia Limonia) [Identification of Character Impact Odorants of Wood Apple Fruit (Feronia Limonia)]

Anton Apriyantono1),Bakti Kumara2)

SIFAT FISIK, KIMIA, DAN FUNGSIONAL DAMAR [Brief Review on: Physical, Chemical and Functional Properties of Dammar]

Noryawati Mulyono1),Anton Apriyantono2)

PERUBAHAN KOMPONEN VOLATIL SELAMA FERMENTASI KECAP [Change Volatile Components During Soy Sauce Fermentation]

Anton Apriyantono1),Gono Dewi Yulianawati2)

KINERJA ZEOLIT DALAM MEMPERBAIKI MUTU MINYAK GORENG BEKAS [Zeolit Performance in Improving the Quality of Used Oil]

Kusumastuti

PRODUKSI PEPTON DARI LIMBAH INDUSTRI BIR DENGAN PAPAIN UNTUK MEDIUM PERTUMBUHAN BAKTERI [Production Of Peptone From Waste Beer Industry Using Papain for Bacterial Growth Medium]

Rahman1),Dedi Fardiaz2),Tami Idiyanti3)

KAJIAN TEKNOLOFI EDIBLE COATING DARI PATI DAN APLIKASINYA UNTUK PENGEMAS PRIMER LEMPOK DURIAN [Technological Assessment of Starch Edible Coating and Its Application on Primary Packaging of Durian Sweets]

Budi Santoso1),Daniel Saputra2),Rindit Pambayun2)

PEMANFAATAN HASIL SAMPING PENGOLAHAN TEPUNG TAPIOKA UNTUK PEMBUATAN NATA DE CASSAVA: KAJIAN PENAMBAH SUKROSA DAN EKSTRAK KECAMBAH [The Utilization of By Product of Tapioca Industry on Nata de Cassava Processing : To Study the Addition of Sucrose and Mungbean Sprout]

Rifda Naufali,Condro Wibowo

KAJIAN OPTIMASI TEKNOLOGI PENGOLAHAN BERAS JAGUNG INSTAN [Optimation Study of Processing Technology of Instant Corn Grits]

Sugiyono1),Soewarno T Soekarto1),Purwiyatno Hariyadi1),Agus Supryadi2)

PENGARUH PEMBERIAN GULA MERAH DAN LAMA PENYIMPANAN TERHADAP KADAR GIZI DAN RASA TELUR ITIK ASIN [The Effect of Palm Sugar and Storage on Nutrient Content and Taste of Salted Ducks Egg]

Yenni Yusriani

PENGARUH PERBEDAAN EKSTRAKSI LIPID TERHADAP GELATINASASI DAN RETROGRADASI TEPUNG MLINJO (Gnetum gnemon) [Effects of Different Lipid Extractions on Gelatinization and Retrogradation of Bitter Nuts (Gnetum gnemon) Starch]

Tri Agus Siswoyo

POTENSI ANTI-HIPERKOLESTEROLEMIA EKASTRAK CASSIA VERA [Anti-hypercholesterolemic Potency of Cassia Vera (Cinnamomum burmanni Nees ex Blume) Bark Extract]

Fauzan Azima1),D Muchtadi2),F R Zakaria2),B P Priosoeryanto3)

KARAKTERISASI PROTEIN MIOFIBRIL DARI IKAN KUNIRAN (Upeneus moluccensis) DAN IKAN MATA BESAR (Selar crumenophthalmus) [Characterization of Myofibrillar Protein from Goldband Goat Fish (Upeneus moluccensis) and Bigeye Scad Fish (Selar crumenophthalmus)]

Achmad Subagio,Wiwik Siti Windrati,Mukhammad Fauzi,Yuli Witono

ISOTERMI SORPSI AIR DAN ANALISIS UMUR SIMPAN IKAN KAYU TONGKOL (Euthynnus affinis) DARI ACEH [Moisture Sorption Isotherm and Shelf Life Analysis of Dried Tongkol (Euthynnus affinis) from Aceh]

Rita Hayati1),Aminah Abdullah2),Mohd Khan Ayob2),Soewarno T Soekarto3)

AKTIVITAS ANTIOKSIDAN MINYAK BEKATUL PADI AWET DAN FRAKSINYA SECARA IN VITRO [In Vitro Antioxidant Activity of Stabilized Rice Bran and Its Fraction]

Evy Damayanti1),Deddy Muchtadi2),Fransiska Rungkat Zakaria2),Hidayat Syarief1)

PENGARUH PERLINDUNGAN EKSTRAK RIMPANG BANGLE (Zingiber cassumunar ROXB) TERHADAP KERUSAKAN HATI TIKUS YANG DIINDUKSI CCI4 [Protective Effect of Bangle (Zingiber cassumunar ROXB) Rhizome Extract on CCl4-Induced Liver Damage of Rats]

Elmeizy Arafah1),Deddy Muchtadi2),Fransiska R Zakaria2),Tutik Wresdiyati3)

PENGARUH KONSENTRASI GARAM, PENAMBAH JENIS ASAM TERHADAP MUTU LADA HIJAU DALAM BOTOL SELAMA PENYIMPANAN [The Effect of Salt and the Addition of Several Acid Types on the Quality of Bottled Green Pepper During Storage]

Endah Djubaedah1),Djumarman1),Enny Hawani Lubis1),Tuty Hendraswaty2)

PRODUKSI YOGHURT SHITAKE (YOSHITAKE) SEBAGAI PANGAN KESEHATAN BERBASIS SUSU [Production of Yoghurt Shiitake (Yoshitake) as a Dairy-Based Nutraceutical Food]

Indratininingsih1),Widodo1),Siti Isrima Oktavia Salasia2),Endang Wahyuni1)

KARAKTERISTIK SPEKTROSKOPI KOMPONEN ANTIBAKTERI BIJI ATUNG (Parinarium glaberrimum Hassk) [Spectroscopic Characteristics of Antibacterial Component of Atung (Parinarium glaberrimum Hassk) Seeds]

Murhadi1),Soewarno T Soekarto2),Betty S.L Jennie2),Anton Apriyantono2)

PENGEMBANGAN PRODUK AGROINDUSTRI JAMU DAN ANALISIS STRUKTUR KELEMBAGAANNYA [Jamu Industry Products Development and Their Instutional Structure Analysis]

Kusnandar 1),Marimin 2)

MEMPELAJARI KARAKTERISTIK SARI BUAH DARI MENGKUDU (Morinda citrifolia Linn.) YANG DIHASILKAN MELALUI FERMENTASI [Characteristic of Noni (Morinda citrifolia Linn) Fruit Juice Produced by Fermentation]

Hardoko1),Adolf Parhusip2),Ivonne P Kusuma3)

FENOMENA HISTERESIS ISOTERMI SORPSI AIR PADA GRANULA PATI AMILOSA GRANULA PATI AMILOPEKTIN, PROTEIN, DAN SELULOSA [Hysteresis Phenomena of Moisture Sorption Isotherm in Amylose, Amylopectin, Protein, and Cellulose]

Nur Wulandari,Soewarno T. Soekarto

PRODUKSI DAN APLIKASI PRODUK MONOASILGLISEROL DARI MINYAK KELAPA DALAM PENGOLAHAN SANTAN AWET [Production and Application of Monoacylglycerol Product from Coconut Oil in the Processing of Coconut Milk]

Mappiratu1),Dedi Fardiaz2),Asriani Hasanuddin1)

KARAKTERISTIK FISIK, KOMPOSISI KIMIA DAN UJI ORGANOLEPTIK TELUR AYAM MERAWANG DENGAN PEMBERIAN PAKAN BERSUPLEMEN OMEGA-3 [Physical Characteristic, Chemical Composition and Organoleptic Test of Merawang Chicken Egg Fed with Omega-3 Supplementation Diet]

Iman Rahayu HS

INTERESTERIFIKASI ENZIMATIS PALM STEARIN DAN MINYAK IKAN LEMURU UNTUK MEMBUAT LEMAK MARGARIN [Enzymatic Interesterification of Palm Stearin and Sardine oil to Produce Margarine-fat]

Pudji Hastuti,Tyas Utami

KARAKTERISASI EDIBLE FILM KOMPOSIT PROTEIN BIJI KECIPIR DAN TAPIOKA [Characterization of Composite Edible Film of Winged Bean Seeds Protein and Tapioca]

C Dewi Poeloengasih1),Djagal W Marseno2)

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