Vol 3, No 1 (2019)

General information

Published:	2019-05-04
Total Articles: (including Editorial)	28
Total Authors:	66

Total affiliation countries (2)

	Indonesia	(57)
		(9)

Total authors' affiliations (7)

	Semarang	(50)
	Universitas Diponegoro	(4)
	Dipnonegoro University	(1)
	Indonesia	(3)
	Semarang.	(3)
	Program Studi Teknologi Pangan Departemen Pertanian Fakultas Peternakan dan Pertanian Universitas Diponegoro	(3)
	Universitas Padjadjaran	(1)

Issues list

Vol 4, No 2 (2020) Vol 4, No 1 (2020) Vol 3, No 2 (2019) Vol 3, No 1 (2019) Vol 2, No 2 (2018) Vol 2, No 1 (2018) Vol 1, No 2 (2017) Vol 1, No 1 (2017) Complete issues

Vol 3, No 1 (2019)

Artikel Penelitian

	Kandungan Fe, protein, air, lemak, abu, karbohidrat dan overall pada beras analog uwi ungu kombinasi umbi bit dengan konsentrasi yang berbeda Hidayatul Munawaroh, Hanifah Mustika Wahda, Febryan Taufiq, Nurwantoro Nurwantoro, Bhakti Etza Setiani \| Language: ID \| DOI: 10.14710/jtp.3.1.1–8 Received: 20 Jul 2018; Published: 4 May 2019.	PDF 1–8
	Aktivitas Antioksidan, Nilai pH, Kemuluran dan Uji Hedonik Keju Mozzarella dengan Penambahan Jus Umbi Bit (Beta vulgaris L) Wisnu Pangestu Setiaji, Heni Rizqiati, Nurwantoro Nurwantoro \| Language: ID \| DOI: 10.14710/jtp.3.1.9–19 Received: 21 Aug 2018; Published: 4 May 2019.	PDF 9–19
	Optimasi Persentase Penggunaan Tepung Ubi Jalar Ungu (Ipomoea batatas L. Poir) pada Yoghurt Berdasarkan Parameter Aktivitas Antioksidan, Derajat Keasaman, Viskositas dan Mutu Hedonik Farhandhia Devangga, Bambang Dwiloka, Nurwantoro Nurwantoro \| Language: ID \| DOI: 10.14710/jtp.3.1.26–35 Received: 20 Sep 2018; Published: 4 May 2019.	PDF 26–35
	Evaluasi Kadar Gula, Kadar Air, Kadar Asam dan pH pada Pembuatan Tablet Effervescent Buah Nangka Yoyok Budi Pramono, Nurwantoro Nurwantoro \| Language: ID \| DOI: 10.14710/jtp.3.1.36–41 Received: 24 Apr 2018; Published: 4 May 2019.	PDF 36–41
	Pengaruh Lama Fermentasi Kefir Susu Kambing Terhadap Mutu Hedonik, Total Bakteri Asam Laktat (BAL), Total Khamir dan pH Galih Ayu Kinteki, Heni Rizqiati, Antonius Hintono \| Language: ID \| DOI: 10.14710/jtp.3.1.42–50 Received: 23 May 2018; Published: 4 May 2019.	PDF 42–50
	Karakteristik Gelato Susu Kambing dengan Penambahan Ekstrak Daun Pegagan Widya Tamimi, Nurwantoro Nurwantoro, Valentinus Priyo Bintoro \| Language: ID \| DOI: 10.14710/jtp.3.1.51–62 Received: 7 Nov 2018; Published: 4 May 2019.	PDF 51–62
	Pengaruh Kadar Air, Angka Peroksida, Total Kapang dan Tekstur Dodol Jambu Biji Mereh (Psidium guajava) selama Enam Minggu pada Suhu Ruang Aghnia Ulul Azmi Putri, Yoyok Budi Pramono, Bhakti Etza Setiani \| Language: ID \| DOI: 10.14710/jtp.3.1.63–69 Received: 7 Nov 2018; Published: 4 May 2019.	PDF 63–69
	Pengaruh Lama Fermentasi Terhadap Rendemen, pH, Total Padatan Terlarut dan Mutu Hedonik Kefir Whey Gilang Mawarni Firdaus, Heni Rizqiati \| Language: EN \| DOI: 10.14710/jtp.3.1.70–79 Received: 13 Nov 2018; Published: 4 May 2019.	PDF 70–79
	Pengaruh Substitusi Tepung Terigu Dengan Tepung Pisang Kepok (Musa Acuminata L.) terhadap Kadar Protein, Kadar Serat, Daya Kembang, dan Mutu Hedonik Bolu Kukus Zanuarizky Oryza Ramadhani, Bambang Dwiloka, Yoyok Budi Pramono \| Language: ID \| DOI: 10.14710/jtp.3.1.80–85 Received: 13 Dec 2018; Published: 4 May 2019.	PDF 80–85
	Pengaruh Substitusi Tomat dengan Pepaya terhadap Sifat Kimia dan Kesukaan Saus Hafizh Azzam Hilmy, Antonius Hintono, Nurwantoro Nurwantoro \| Language: ID \| DOI: 10.14710/jtp.3.1.86–90 Received: 14 Dec 2018; Published: 4 May 2019.	PDF 86–90
	Pengaruh Rasio Pasta Kacang Hijau-Beras Hitam terhadap Karakteristik Sensoris Flakes Sereal Nur Wahyuningsih Apriliana, Siti Susanti, Yoga Pratama \| Language: ID \| DOI: 10.14710/jtp.3.1.91–95 Received: 10 May 2019; Published: 13 Jun 2019.	PDF 91–95
	Perubahan Sifat Fisikokimia dan Mutu Hedonik Kefir Air Kelapa Hijau (Cocos nucifera L.) dengan Penambahan High Fructose Syrup (HFS) Savira Oktavina Cahyani, Bambang Dwiloka, Heni Rizqiati \| Language: ID \| DOI: 10.14710/jtp.3.1.96–103 Received: 19 Dec 2018; Published: 4 May 2019.	PDF 96–103
	Analisis Total BAL, Total Padatan Terlarut, Kadar Alkohol, dan Mutu Hedonik pada Kefir Susu Sapi dengan Variasi Konsentrasi Sari Buah Naga Merah (Hylocereus polyrhizus) Sri Oktavia Ginting, Valentinus Priyo Bintoro, Heni Rizqiati \| Language: ID \| DOI: 10.14710/jtp.3.1.104–109 Received: 24 Jan 2019; Published: 4 May 2019.	PDF 104–109
	The Effect of Different Concentration of Salt to the Glutamic Acid in Catfish Bakasam Powder Dhania Adhi Puspita, Tri Winarni Agustini \| Language: ID \| DOI: 10.14710/jtp.3.1.110–115 Received: 31 Jan 2019; Published: 4 May 2019.	PDF 110–115
	Pengaruh Penambahan High Fructose Syrup (HFS) terhadap Perubahan Sifat Fisikokimia dan Mikrobiologi Kefir Air Kelapa Hijau Yolanda Yunivia, Bambang Dwiloka, Heni Rizqiati \| Language: ID \| DOI: 10.14710/jtp.3.1.116–120 Received: 19 Dec 2018; Published: 4 May 2019.	PDF 116–120
	Karakteristik Es Krim Ubi Jalar Ungu (Ipomoea batatas var Ayamurasaki) Dengan Penambahan Tepung Umbi Gembili (Dioscorea esculenta L.) Sebagai Bahan Penstabil Octani Dwi Siswati, Valentinus Priyo Bintoro, Nurwantoro Nurwantoro \| Language: ID \| DOI: 10.14710/jtp.3.1.121-126 Received: 6 Feb 2019; Published: 4 May 2019.	PDF 121-126
	Pengaruh Lama Fermentasi Terhadap Total Asam, Total Bakteri Asam Laktat, Total Khamir dan Mutu Hedonik Kefir Air Kelapa Hijau (Cocos nucifera) Abdul Rohman Rohman, Bambang Dwiloka, Heni Rizqiati \| Language: ID \| DOI: 10.14710/jtp.3.1.127–133 Received: 15 Feb 2019; Published: 4 May 2019.	PDF 127–133
	Sifat Organoleptik Sambal Pecel UKM Hj Sartinah Semarang Selama Masa Penyimpanan Suhu Ruang Amalina Nur Azizah, Bhakti Etza Setiani, Yoyok Budi Pramono \| Language: ID \| DOI: 10.14710/jtp.3.1.134–141 Received: 21 Mar 2018; Published: 7 May 2019.	PDF 134–141
	Pengaruh Substitusi Kacang Tanah Dengan Biji Ketapang (Terminalia cattapa) Terhadap Sifat Fisik dan Organoleptik Selai Kacang satrio yudho widhiantoro, yoga pratama, Siti Susanti \| Language: ID \| DOI: 10.14710/jtp.3.1.147–151 Received: 7 Mar 2019; Published: 9 May 2019.	PDF 147–151
	Pengaruh Jenis Pemanis Yang Berbeda Terhadap Viskositas dan Nilai pH Sirup Ekstrak Daun Jahe (Zingiber Officinale) Shindy Raviola Rizka, Siti Susanti, Nurwantoro Nurwantoro \| Language: ID \| DOI: 10.14710/jtp.3.1.152–154 Received: 7 May 2019; Published: 9 May 2019.	PDF 152–154
	Karakteristik Fisikokimia dan Organoleptik Bakso Itik dengan Tepung Porang sebagai Pengenyal Putri Nur Anggraini, Siti Susanti, Valentinus Priyo Bintoro \| Language: ID \| DOI: 10.14710/jtp.3.1.155–160 Received: 22 Mar 2019; Published: 9 May 2019.	PDF 155–160
	Kajian Pengaruh Pemanasan terhadap Aktivitas Antioksidan Buah Mengkudu (Morinda Citrifolia) sebagai Alternatif Sumber Pangan Fungsional Dian Kurniati \| Language: ID \| DOI: 10.14710/jtp.3.1.20–25 Received: 20 Dec 2018; Published: 4 May 2019.	PDF 20–25
	Analisis Rendemen, Kadar Alkohol, Nilai pH dan Total BAL pada Kefir Whey Susu Kambing dengan Lama Fermentasi yang Berbeda Lila Setiawati, Heni Rizqiati, Siti Susanti \| Language: ID \| DOI: 10.14710/jtp.3.1.142–146 Received: 29 Apr 2019; Published: 7 May 2019.	PDF 142–146

Vol 3, No 1 (2019)

Table of Contents

Artikel Penelitian