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Keywords Alfa Tokoferol Antioksidan Banana weevil, chitosan, proximate analysis, tempeh Caulerpa racemosa, klorofil, pigmen, vacuum drying oven. Cookies, Tepung Singkong (Manihot utilissima), Tepung Ampas Tahu, Tepung Kecambah Kacang Hijau (Phaseolus radiatus L.) Dami Nangka, Pektin, Selai Lembaran, Umbi Bit Merah Gembili, inulin, serat, cookies Keywords : eggplant, Aortic wall thickness, Rattus norvegicus strain Wistar, atherogenic diet. Nugget, ikan patin, tepung nangka muda, pati kentang bekatul jagung, crackers, kacang bambara, serat pangan beras hitam bubuk angkak dan Ultrasound assisted extraction formaldehyde, mackerel tuna, qualitative, Fehling method, Schif method karakteristik mutu kwetiau margarin pewarna alami supplementary food biskuits for pregnant women, Moringa leaf flour, breadfruit flour susu skim tapioka
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Home / Archives / Vol 11, No 2 (2012)

Vol 11, No 2 (2012)

DOI: https://doi.org/10.33508/jtpg.v11i2

Table of Contents

Artikel

PENGARUH KONSENTRASI LARUTAN LFC-12 SEBAGAI EDIBLE COATING DAN LAMA PENYIMPANAN TERHADAP SIFAT FISIKOKIMIA FLAKE BERAS HITAM (ORYZA SATIVA L. INDICA)
Janice Utami Soebroto, Thomas Indarto Putut Suseno, Theresia Endang Widoeri
PDF
1-8
PENGARUH JENIS GARAM KALSIUM DAN LAMA PENYIMPANAN TERHADAP KARAKTERISTIK SUKADE LAPISAN ENDODERMIS KULIT BUAH MELON (CUCUMIS MELO L)
Lidya Ratnasari, Susana Ristiarini, Theresia Endang Widoeri
PDF
9-17
PENGARUH JENIS GULA DAN PENAMBAHAN SARI NANAS-WORTEL TERHADAP SIFAT FISIKO-KIMIA, VIABILITAS BAKTERI YOGURT, SERTA ORGANOLEPTIK YOGURT NON FAT
Caroline Wijaya, Netty Kusumawati, Ira Nugerahani
PDF
18-26
PENGARUH PERBEDAAN KONSENTRASI EKSTRAK BIT MERAH DAN GELATIN TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK MARSHMALLOW BEET
Kho Chin Ann, Thomas Indarto Putut Suseno, Adrianus Rulianto Utomo
PDF
27-35
PENGARUH VARIASI KONSENTRASI NaCl PADA TAHAP PENCUCIAN TERHADAP SIFAT FISIKOKIMIA SURIMI-BASED PRODUCT AYAM BROILER
Stevanus Hardyawan, Maria Matoetina, Erni Setijawati
PDF
36-44
Publihser:
Faculty of Agricultural Technology
Widya Mandala Surabaya Catholic University
Jl. Dinoyo 42-44, Surabaya 60265
Indonesia
Creative Commons License
Jurnal Teknologi Pangan dan Gizi is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License

ISSN: 2613-909X