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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 15, No 1 (2016)

Vol 15, No 1 (2016)

DOI: https://doi.org/10.33508/jtpg.v15i1

Table of Contents

Artikel

PENGARUH PROPORSI DAUN BELUNTAS (Pluchea indica less) DAN TEH HIJAU TERHADAP AKTIVITAS ANTIOKSIDAN PRODUK MINUMAN
Christine Setiokusumo, Paini Sri Widyawati, Dwi Wibawa Budianta
PDF
1-6
KARAKTERISTIK EDIBLE FILM DARI TAPIOKA DENGAN PENAMBAHAN GELATIN
Rosalyn ., Adrianus Rulianto Utomo, Erni Setijawati
7-12
PENGARUH PENAMBAHAN MADU TERHADAP AKTIVITAS ANTIOKSIDAN MINUMAN BELUNTAS-TEH HITAM DENGAN PERBANDINGAN 25:75% (B/B)
Eunike Intar D., Paini Sri Widyawati, Dwi Wibawa Budianta
PDF
13-18
PENGARUH JENIS GULA DAN KONSENTRASI EKSTRAK THE HIJAU TERHADAP KARAKTERISTIK FISIKOKIMIA, VIABILITAS BAKTERI ASAM LAKTAT, DAN ORGANOLEPTIK YOGURT NON FAT
Suzanna Taniaji, Netty Kusumawati, Indah Kuswardhani
PDF
19-29
PENGARUH KONSENTRASI MADU TERHADAP SIFAT FISIKOKIMIA DAN SIFAT ORGANOLEPTIK MINUMAN BELUNTAS-TEH HITAM DENGAN PERBANDINGAN 25:75% (B/B)
Octavia Carolina Anggraeni, Paini Sri Widyawati, Dwi Wibawa Budianta
PDF
30-35
POLA PRODUKSI PIGMEN MONASCUS OLEH MONASCUS SP. KJR 2 PADA MEDIA BIJI DURIAN VARIETAS PETRUK MELALUI FERMENTASI PADAT
Stephanie Rosarie Dina Puspitadewi, Ignatius Srianta, Netty Kusumawati
PDF
36-42
PENGARUH PROPORSI TAPIKOKA DAN TEPUNG BERAS MERAH TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK BERAS MERAH
Bernadette Maureen S., Sutarjo Surjoseputro, Indah Epriliati
PDF
43-52
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