Vol 3, No 2 (2019)

General information

Published:	2019-06-20
Total Articles: (including Editorial)	33
Total Authors:	95

Total affiliation countries (2)

	Indonesia	(87)
		(4)

Total authors' affiliations (8)

	SemarangPr	(1)
	Semarang	(60)
	Diponegoro University	(14)
	Semarang.	(2)
	Universitas Tanjungpura	(3)
	universitas diponegoro	(4)
	Universitas Diponegoro	(3)
	Universitas Padjadjaran	(4)

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 2 (2019)

Artikel Penelitian

	Karakteristik Es Krim Ubi Jalar Ungu (Ipomea batatas L.) dengan Penambahan Pati Garut (Maranta arundinacea) Sebagai Bahan Penstabil Widya Dwi Pangesti, Valentinus Priyo Bintoro, Antonius Hintono \| Language: ID \| DOI: 10.14710/jtp.3.2.%p Received: 21 Feb 2019; Published: 20 Jun 2019.	PDF 163–168
	Daya Kembang, Kadar Air, Morfologi Crumb dan Mutu Organoleptik Sponge Cake yang Dibuat Dengan Penambahan Enzim G-4 Amilase Nisa Afifah Hajrah, Antonius Hintono, Valentinus Priyo Bintoro \| Language: ID \| DOI: 10.14710/jtp.3.2.%p Received: 27 Feb 2019; Published: 20 Jun 2019.	PDF 169–174
	Karakteristik Fisik Selai Wortel (Daucus carota L.) dengan Penambahan Tepung Porang (Amorphophallus oncophyllus) sebagai Bahan Pengental Gilang Ardiansyah, Antonius Hintono, Yoga Pratama \| Language: ID \| DOI: 10.14710/jtp.3.2.%p Received: 21 Mar 2019; Published: 20 Jun 2019.	PDF 175–180
	Analisis Pola Konsumsi dan Pengetahuan Konsumen terhadap Keamanan Pangan Produk Bakso Curah di Kecamatan Tembalang, Semarang Asri Astuti, Yoga Pratama, Bhakti Etza Setiani \| Language: EN \| DOI: 10.14710/jtp.3.2.181–185 Received: 19 Apr 2019; Published: 30 Nov 2019.	PDF 181–185
	Pengaruh Substitusi Kefir Terhadap Sifat Kimia, Total Bakteri Asam Laktat (BAL), dan Organoleptik Es Krim Cynthia Faradila, Heni Rizqiati, Nurwantoro Nurwantoro \| Language: ID \| DOI: 10.14710/jtp.3.2.186–191 Received: 22 Apr 2019; Published: 30 Nov 2019.	PDF 186–191
	Pengaruh Substitusi Kefir Terhadap Sifat Fisik, Total Khamir dan Hedonik Es Krim Syavira Aulia, Heni Rizqiati, Nurwantoro Nurwantoro \| Language: ID \| DOI: 10.14710/jtp.3.2.192–198 Received: 22 Apr 2019; Published: 30 Nov 2019.	PDF 192–198
	PENGARUH LAMA FERMENTASI BERBEDA TERHADAP TOTAL BAKTERI ASAM LAKTAT, TOTAL ASAM, KADAR ALKOHOL DAN ORGANOLEPTIK KEFIR WHEY SUSU SAPI Dewandhaka Andaru, Heni Rizqiati, Nurwantoro Nurwantoro \| Language: ID \| DOI: 10.14710/jtp.3.2.199–203 Received: 22 Apr 2019; Published: 30 Nov 2019.	PDF 199–203
	Pengaruh Lama Fermentasi Terhadap Kadar Alkohol, Lemak, Nilai pH, dan Total BAL Kefir Prima Susu Kambing Miranti Devita, Heni Rizqiati, Yoyok Pramono \| Language: ID \| DOI: 10.14710/jtp.3.2.204–208 Received: 29 Apr 2019; Published: 30 Nov 2019.	PDF 204–208
	Pengaruh Penambahan Tepung Porang (Amorphophallus oncophillus) sebagai Bahan Penstabil terhadap Karakteristik Melorin Kacang Tunggak Megawangi Megawangi, Antonius Hintono, Bambang Dwiloka \| Language: ID \| DOI: 10.14710/jtp.3.2.215–220 Received: 15 May 2019; Published: 30 Nov 2019.	PDF 215–220
	PENGARUH PERBEDAAN KONSENTRASI LEMAK ENFLEURASI NABATI TERHADAP AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK FISIK MINYAK ATSIRI KEMANGI (Ocimum americanum L.) Muhammad Arffan Arrayyan, Bambang Dwiloka, Siti Susanti \| Language: ID \| DOI: 10.14710/jtp.3.2.221–227 Received: 16 May 2019; Published: 30 Nov 2019.	PDF 221–227
	Karakteristik Fisik, Kimia, serta Hedonik Velva Umbi Bengkuang dengan Penambahan Carboxyl Methyl Cellulose (CMC) sebagai Penstabil Iman Waliyurahman, Valentinus Priyo Bintoro, Siti Susanti \| Language: ID \| DOI: 10.14710/jtp.3.2.228–234 Received: 17 May 2019; Published: 30 Nov 2019.	PDF 228–234
	Karakteristik Fisik, Kimia, Dan Hedonik Velva Bengkuang (Pachyrhizus Erosus) Yang Diperkaya Sari Bunga Kecombrang (Etlingera Elatior) Sebagai Perisa Alami Fajar Bahari, Valentinus Priyo Bintoro, Siti Susanti \| Language: ID \| DOI: 10.14710/jtp.3.2.235–240 Received: 19 May 2019; Published: 30 Nov 2019.	PDF 235–240
	Pengaruh Penambahan Tepung Umbi Porang (Amorphophallus oncophyllus) sebagai Penstabil terhadap Sifat Fisik, Kimia dan Organoleptik Es Krim Nangka Chindy Iswara Sembiring, Anang Mohamad Legowo, Antonius Hintono \| Language: IND \| DOI: 10.14710/jtp.3.2.241–246 Received: 27 May 2019; Published: 30 Nov 2019.	PDF 241–246
	Total Bakteri Asam Laktat, Nilai pH, Total Padatan Terlarut, dan Sifat Organoleptik Cocofir dengan Lama Fermentasi yang Berbeda Enjui Pehulisa Br Barus, Heni Rizqiati, Valentinus Priyo Bintoro \| Language: IND \| DOI: 10.14710/jtp.3.2.247–252 Received: 27 May 2019; Published: 30 Nov 2019.	PDF 247–252
	Pengaruh Penggunaan Bekatul terhadap Kadar Protein, Kadar Air, Kadar Lemak, dan Sifat Organoleptik Nugget Belut (Monopterus albus Zuieuw) Rejeki Dewi Pramesti, Bambang Dwiloka Dwiloka, Bhakti Etza Setiani \| Language: ID \| DOI: 10.14710/jtp.3.2.253–258 Received: 9 Jun 2019; Published: 2 Dec 2019.	PDF 253–258
	Perubahan Mutu Hedonik Minuman Rempah Seduhan Pertama dan Kedua Lutfi Purwitasari, Bambang Dwiloka, Bhakti Etza Setiani \| Language: ID \| DOI: 10.14710/jtp.3.2.269–272 Received: 21 Mar 2019; Published: 30 Nov 2019.	PDF 269–272
	Pengaruh Konsentrasi Ekstrak Kunyit dan Lama Perendaman Terhadap Daya Simpan Kerupuk Basah Meyke Amalia, Dwi Raharjo, Suko Priyono \| Language: ID \| DOI: 10.14710/jtp.3.2.273–280 Received: 25 Mar 2019; Published: 30 Nov 2019.	PDF 273–280
	PENGARUH PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK FISIK, DAN ORGANOLEPTIK VELVA BENGKUANG DENGAN PERISA BUNGA KECOMBRANG Rakita Dewi Mega, Yoyok Budi Pramono, Nurwantoro Nurwantoro \| Language: EN \| DOI: 10.14710/jtp.3.2.281–285 Received: 27 Mar 2019; Published: 30 Nov 2019.	PDF 281–285
	Analisis Karakteristik Kefir Optima dengan Menggunakan Bibit Praktis Terhadap Nilai pH, Total BAL, Total Padatan Terlarut dan Organoleptik Karomatus Sholichah, Valentinus Priyo Bintoro, Heni Rizqiati \| Language: ID \| DOI: 10.14710/jtp.3.2.286–291 Received: 5 Apr 2019; Published: 30 Nov 2019.	PDF 286–291
	Karakteristik Daya Leleh dan Hedonik Velva Bengkuang Berperisa Bunga Kecombrang dengan Penambahan Karagenan egi aliyul rahmasari, Yoyok Budi Pramono, Antonius Hintono \| Language: ID \| DOI: 10.14710/jtp.3.2.292–297 Received: 8 Apr 2019; Published: 30 Nov 2019.	PDF 292–297
	Potensi Tepung Umbi Gembili (Dioscorea esculenta L.) pada Yoghurt Sinbiotik terhadap Nilai pH dan Sifat Organoleptik Maulida Rochmayani, Yoyok Budi Pramono, Nurwantoro Nurwantoro \| Language: ID \| DOI: 10.14710/jtp.3.2.298–304 Received: 15 Apr 2019; Published: 30 Nov 2019.	PDF 298–304
	Nilai pH dan Kekentalan Cocogurt dengan Penambahan Ekstrak Daun Stevia Zafira Raharjanti, Yoyok Budi Pramono, Ahmad Ni'matullah Al-Baarri \| Language: EN \| DOI: 10.14710/jtp.3.2.305–308 Received: 27 May 2019; Published: 30 Nov 2019.	PDF 305–308
	Karakteristik Fisikokimia dan Mutu Hedonik Bubur Bayi Instan dengan Variasi Proporsi Tepung Ubi Jalar Ungu dan Kacang Hijau Fitri Nur Karimah, Valentinus Priyo Bintoro, Antonius Hintono \| Language: IND \| DOI: 10.14710/jtp.3.2.309–314 Received: 27 May 2019; Published: 30 Nov 2019.	PDF 309–314
	Pengaruh Konsentrasi Ekstrak Daun Cincau Hitam Terhadap Karakteristik Fisikokimia Gel Cincau Hitam Denny Dwiputra, Amila Firdhauzi, Siti Susanti, Yoga Pratama \| Language: ID \| DOI: 10.14710/jtp.3.2.315–319 Received: 10 Jun 2019; Published: 2 Dec 2019.	PDF 315–319
	Pengaruh Perbedaan Formulasi MPASI Instan Ubi Jalar Ungu dan Kacang Hijau terhadap Densitas Kamba dan Mutu Organoleptik fatimatuz zahra, Yoyok Budi Pramono, Valentinus Priyo Bintoro \| Language: EN \| DOI: 10.14710/jtp.3.2.320–324 Received: 29 Jun 2019; Published: 2 Dec 2019.	PDF 320–324
	Total Padatan Terlarut, Viskositas, Total Asam, Kadar Alkohol, dan Mutu Hedonik Water Kefir Semangka dengan Lama Fermentasi yang Berbeda ritna ningsih, heni rizqiati, nurwantoro nurwantoro \| Language: EN \| DOI: 10.14710/jtp.3.2.325–331 Received: 3 Jul 2019; Published: 2 Dec 2019.	PDF 325–331
	Pengaruh Lama Waktu Germinasi terhadap Mutu Fisik dan Mutu Kimia Tepung Kacang Koro Benguk (Mucuna pruriens) Afrizal Muhamad Nur, Bambang Dwiloka, Antonius Hintono \| Language: ID \| DOI: 10.14710/jtp.3.2.332–339 Received: 9 Jul 2019; Published: 2 Dec 2019.	PDF 332–339
	Swelling Volume Tepung Hanjeli (Coix lacryma–jobi L.) Hasil Ozonasi Andriani Rachmaselly, Imas Siti Setiasih, een Sukarminah, Tita Rialita \| Language: ID \| DOI: 10.14710/jtp.3.2.340–342 Received: 3 Apr 2019; Published: 2 Dec 2019.	340–342
	Pengaruh Proporsi Bengkuang (Pachyrrhizus erosus) dan Buah Naga Merah (Hylocereus polyrhisuz) terhadap Karakteristik dan Tingkat Kesukaan Fruit Leather Niken Werdhosari, Antonius Hintono, Bambang Dwiloka \| Language: ID \| DOI: 10.14710/jtp.3.2.343–348 Received: 16 May 2019; Published: 5 Dec 2019.	PDF 343–348
	Pengaruh Lama Waktu Germinasi terhadap Sifat Fisik dan Sifat Kimia Tepung Kacang Tolo (Vigna unguiculata L) Neo Ferdiawan, Nurwantoro Nurwantoro, Bambang Dwiloka \| Language: ID \| DOI: 10.14710/jtp.3.2.349–354 Received: 20 May 2019; Published: 5 Dec 2019.	PDF 349–354
	Fat Content, Water Content, Protein Content, and Antioxidant toward Edamame Tempeh (Glycine max (L) Merrill) with Different Types of Packaging Nova Damayanti Kurniawan, Bhakti Etza Setiani, Bambang Dwiloka \| Language: EN; IND \| DOI: 10.14710/jtp.3.2.355–360 Received: 21 Aug 2019; Published: 5 Dec 2019.	PDF 355–360

Vol 3, No 2 (2019)

Table of Contents

Artikel Penelitian