Vol 1, No 2 (2017)

Vol 1, No 2 (2017)

General information

Published:	2017-11-09
Total Articles: (including Editorial)	3
Total Authors:	9

Total authors' affiliations (3)

	Program Studi Teknologi Pangan	(3)
	Fakultas Peternakan dan Pertanian	(3)
	Universitas Diponegoro	(9)

Issues list

Vol 8, No 2 (2024) Vol 8, No 1 (2024) Vol 7, No 2 (2023) Vol 7, No 1 (2023) Vol 6, No 2 (2022) Vol 6, No 1 (2022) Vol 5, No 2 (2021) Vol 5, No 1 (2021) Vol 4, No 2 (2020) Complete issues

Vol 1, No 2 (2017)

Table of Contents

Artikel Penelitian

	Preferensi Konsumen terhadap Bakso Analog Tepung Kacang Koro Pedang dengan Penambahan Tepung Maizena sebagai Bahan Pengikat Lisa Harmi Susanti, Yoga Pratama, Nurwantoro Nurwantoro \| Language: EN \| DOI: 10.14710/jtp.2017.17290 Received: 16 Aug 2017; Published: 9 Nov 2017.	PDF
	Analisis Total Padatan Terlarut, Keasaman, Kadar Lemak, dan Tingkat Viskositas pada Kefir Optima dengan Lama Fermentasi yang Berbeda Mohammad Kresna Bayu, Heni Rizqiati, Nurwantoro Nurwantoro \| Language: EN \| DOI: 10.14710/jtp.2017.17468 Received: 20 Aug 2017; Published: 9 Nov 2017.	PDF
	Karakteristik Fisik, Kimia, dan Mutu Hedonik Tepung Durian Fermentasi (Tempoyak) dengan Suhu Pengeringan yang Berbeda Cecilia Ariantika, Nurwantoro Nurwantoro, Yoyok Budi Pramono \| Language: ID \| DOI: 10.14710/jtp.2017.17591 Received: 20 Sep 2017; Published: 9 Nov 2017.	PDF

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