Vol 3, No 1 (2019)

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

Views: 38 | | Language: ID | DOI: 10.14710/jtp.3.1.1–8

Received: 20 Jul 2018; Published: 4 May 2019.

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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

Views: 25 | | Language: ID | DOI: 10.14710/jtp.3.1.9–19

Received: 21 Aug 2018; Published: 4 May 2019.

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9–19

Kajian Pengaruh Pemanasan terhadap Aktivitas Antioksidan Buah Mengkudu (Morinda Citrifolia) sebagai Alternatif Sumber Pangan Fungsional

Dian Kurniati

Views: 5 | | Language: ID | DOI: 10.14710/jtp.3.1.20–25

Received: 20 Dec 2018; Published: 4 May 2019.

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20–25

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

Views: 10 | | Language: ID | DOI: 10.14710/jtp.3.1.26–35

Received: 20 Sep 2018; Published: 4 May 2019.

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26–35

Evaluasi Kadar Gula, Kadar Air, Kadar Asam dan pH pada Pembuatan Tablet Effervescent Buah Nangka

Yoyok Budi Pramono, Nurwantoro Nurwantoro

Views: 30 | | Language: ID | DOI: 10.14710/jtp.3.1.36–41

Received: 24 Apr 2018; Published: 4 May 2019.

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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

Views: 45 | | Language: ID | DOI: 10.14710/jtp.3.1.42–50

Received: 23 May 2018; Published: 4 May 2019.

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42–50

Karakteristik Gelato Susu Kambing dengan Penambahan Ekstrak Daun Pegagan

Widya Tamimi, Nurwantoro Nurwantoro, Valentinus Priyo Bintoro

Views: 23 | | Language: ID | DOI: 10.14710/jtp.3.1.51–62

Received: 7 Nov 2018; Published: 4 May 2019.

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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

Views: 12 | | Language: ID | DOI: 10.14710/jtp.3.1.63–69

Received: 7 Nov 2018; Published: 4 May 2019.

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63–69

Pengaruh Lama Fermentasi Terhadap Rendemen, pH, Total Padatan Terlarut dan Mutu Hedonik Kefir Whey

Gilang Mawarni Firdaus, Heni Rizqiati

Views: 13 | | Language: EN | DOI: 10.14710/jtp.3.1.70–79

Received: 13 Nov 2018; Published: 4 May 2019.

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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

Views: 38 | | Language: ID | DOI: 10.14710/jtp.3.1.80–85

Received: 13 Dec 2018; Published: 4 May 2019.

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80–85

Pengaruh Substitusi Tomat dengan Pepaya terhadap Sifat Kimia dan Kesukaan Saus

Hafizh Azzam Hilmy, Antonius Hintono, Nurwantoro Nurwantoro

Views: 10 | | Language: ID | DOI: 10.14710/jtp.3.1.86–90

Received: 14 Dec 2018; Published: 4 May 2019.

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86–90

Pengaruh Rasio Pasta Kacang Hijau-Beras Hitam terhadap Karakteristik Sensoris Flakes Sereal

Nur Wahyuningsih Apriliana, Siti Susanti, Yoga Pratama

Views: 3 | | Language: ID | DOI: 10.14710/jtp.3.1.91–95

Received: 10 May 2019; Published: 13 Jun 2019.

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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

Views: 58 | | Language: ID | DOI: 10.14710/jtp.3.1.96–103

Received: 19 Dec 2018; Published: 4 May 2019.

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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

Views: 38 | | Language: ID | DOI: 10.14710/jtp.3.1.104–109

Received: 24 Jan 2019; Published: 4 May 2019.

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104–109

The Effect of Different Concentration of Salt to the Glutamic Acid in Catfish Bakasam Powder

Dhania Adhi Puspita, Tri Winarni Agustini

Views: 9 | | Language: ID | DOI: 10.14710/jtp.3.1.110–115

Received: 31 Jan 2019; Published: 4 May 2019.

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110–115

Pengaruh Penambahan High Fructose Syrup (HFS) terhadap Perubahan Sifat Fisikokimia dan Mikrobiologi Kefir Air Kelapa Hijau

Yolanda Yunivia, Bambang Dwiloka, Heni Rizqiati

Views: 29 | | Language: ID | DOI: 10.14710/jtp.3.1.116–120

Received: 19 Dec 2018; Published: 4 May 2019.

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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

Views: 28 | | Language: ID | DOI: 10.14710/jtp.3.1.121-126

Received: 6 Feb 2019; Published: 4 May 2019.

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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

Views: 89 | | Language: ID | DOI: 10.14710/jtp.3.1.127–133

Received: 15 Feb 2019; Published: 4 May 2019.

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127–133

Sifat Organoleptik Sambal Pecel UKM Hj Sartinah Semarang Selama Masa Penyimpanan Suhu Ruang

Amalina Nur Azizah, Bhakti Etza Setiani, Yoyok Budi Pramono

Views: 10 | | Language: ID | DOI: 10.14710/jtp.3.1.134–141

Received: 21 Mar 2018; Published: 7 May 2019.

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134–141

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

Views: 1 | | Language: ID | DOI: 10.14710/jtp.3.1.142–146

Received: 29 Apr 2019; Published: 7 May 2019.

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142–146

Pengaruh Substitusi Kacang Tanah Dengan Biji Ketapang (Terminalia cattapa) Terhadap Sifat Fisik dan Organoleptik Selai Kacang

satrio yudho widhiantoro, yoga pratama, Siti Susanti

Views: 13 | | Language: ID | DOI: 10.14710/jtp.3.1.147–151

Received: 7 Mar 2019; Published: 9 May 2019.

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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

Views: 15 | | Language: ID | DOI: 10.14710/jtp.3.1.152–154

Received: 7 May 2019; Published: 9 May 2019.

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152–154

Karakteristik Fisikokimia dan Organoleptik Bakso Itik dengan Tepung Porang sebagai Pengenyal

Putri Nur Anggraini, Siti Susanti, Valentinus Priyo Bintoro

Views: 23 | | Language: ID | DOI: 10.14710/jtp.3.1.155–160

Received: 22 Mar 2019; Published: 9 May 2019.

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155–160

Total 2 Author's Countries
	Others	(11)
	Indonesia	(68)

Total 10 Author's Affiliations
		(1)
		(1)
	Indonesia	(3)
	Semarang	(58)
	Semarang.	(3)
	Universitas Diponegoro	(7)
	Dipnonegoro University	(1)
	Diponegoro University	(1)
	Program Studi Teknologi Pangan Departemen Pertanian Fakultas Peternakan dan Pertanian Universitas Diponegoro	(3)
	Universitas Padjadjaran	(1)

Vol 3, No 1 (2019)

Table of Contents

Articles

	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 Views: 38 \| \| 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 Views: 25 \| \| Language: ID \| DOI: 10.14710/jtp.3.1.9–19 Received: 21 Aug 2018; Published: 4 May 2019.	PDF 9–19
	Kajian Pengaruh Pemanasan terhadap Aktivitas Antioksidan Buah Mengkudu (Morinda Citrifolia) sebagai Alternatif Sumber Pangan Fungsional Dian Kurniati Views: 5 \| \| Language: ID \| DOI: 10.14710/jtp.3.1.20–25 Received: 20 Dec 2018; Published: 4 May 2019.	PDF 20–25
	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 Views: 10 \| \| 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 Views: 30 \| \| 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 Views: 45 \| \| 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 Views: 23 \| \| 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 Views: 12 \| \| 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 Views: 13 \| \| 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 Views: 38 \| \| 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 Views: 10 \| \| 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 Views: 3 \| \| 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 Views: 58 \| \| 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 Views: 38 \| \| 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 Views: 9 \| \| 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 Views: 29 \| \| 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 Views: 28 \| \| 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 Views: 89 \| \| 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 Views: 10 \| \| Language: ID \| DOI: 10.14710/jtp.3.1.134–141 Received: 21 Mar 2018; Published: 7 May 2019.	PDF 134–141
	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 Views: 1 \| \| Language: ID \| DOI: 10.14710/jtp.3.1.142–146 Received: 29 Apr 2019; Published: 7 May 2019.	PDF 142–146
	Pengaruh Substitusi Kacang Tanah Dengan Biji Ketapang (Terminalia cattapa) Terhadap Sifat Fisik dan Organoleptik Selai Kacang satrio yudho widhiantoro, yoga pratama, Siti Susanti Views: 13 \| \| 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 Views: 15 \| \| 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 Views: 23 \| \| Language: ID \| DOI: 10.14710/jtp.3.1.155–160 Received: 22 Mar 2019; Published: 9 May 2019.	PDF 155–160

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