Skip to Main Content
  • Home
  • About
  • Login
  • Register
  • Search
  • Archive
  • Editorial Board
MAIN MENU
  • Home
  • About
  • Login
  • Register
  • Search
  • Current
  • Browse
  • Submit
  • Editorial Board

Page Header

Submit an Article
Authors Guidelines
Article Template
ABOUT THE JOURNAL
Online Submissions
Editorial Team
Reviewer
Focus and Scope
Open Access Policy
Publication Ethics and Malpractice Statement
Peer Review Process
Announcements
Indexing and Abstracting
Contact Us

Visitors (since Nov. 28, 2017):


View JTPG Statistics

Free counters!

User
Font Size

Information
  • For Readers
  • For Authors
  • For Librarians
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
Journal Content

Browse
  • By Issue
  • By Author
  • By Title
  • Other Journals
Home / Archives / Vol 16, No 1 (2017)

Vol 16, No 1 (2017)

DOI: https://doi.org/10.33508/jtpg.v16i1

Table of Contents

Artikel

PENGARUH KONSENTRASI AGAR BATANG TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SELAI MURBEI HITAM (Morus nigra L.) LEMBARAN
Ronny Kusuma Sunyoto, Thomas Indarto Putut Suseno, Adrianus Rulianto Utomo
PDF
1-7
PENGARUH PERBEDAAN KONSENTRASI KARAGENAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK JELLY DRINK PEPAYA
Jovica Vania, Adrianus Rulianto Utomo, Chatarina Yayuk Trisnawati
PDF
8-13
PENGARUH PENAMBAHAN SORBITOL TERHADAP KARAKTERISTIK FISIKOKIMIA EDIBLE FILM BERBAHAN DASAR PATI GANDUM
Diva Nathania Riyanto, Adrianus Rulianto Utomo, Erni Setijawati
PDF
14-20
PENGARUH SUHU PENYIMPANAN DAN PROPORSI TEH HIJAU: BUBUK DAUN KERING STEVIA (Stevia rebaudiana) TERHADAP AKTIVITAS ANTIOKSIDAN MINUMAN TEH HIJAU STEVIA DALAM KEMASAN BOTOL PLASTIK
Nerissa Arviana Tristanto, Dwi Wibawa Budianta, Adrianus Rulianto Utomo
PDF
21-28
KAJIAN PROPORSI SARI NANAS DAN KONSENTRASI STARTER TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK KEFIR NANAS
Inka Antonia Permata Haliem, Ira Nugerahani, Endang Sri Rahayu
PDF
29-35
PENGGUNAAN NA-CMC DAN GUM XANTHAN UNTUK MEMPERBAIKI KUALITAS CAKE BERAS RENDAH LEMAK
Stephanie Livia Joana Widija, Chatarina Yayuk Trsinawati, Anna Ingani Widjajaseputra
PDF
36-40
PENGARUH JENIS DAN KONSENTRASI HIDROKOLOID TERHADAP SIFAT FISIK DAN ORGANOLEPTIK VELVA APEL MANALAGI
Ivan C. Handoko, Maria Matoetina, Paini Sri Widyawati
PDF
41-46
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