Jurnal pangan nasional "terakreditasi" Kemeristekdikti dari Indonesian Food Technologists® - IFT
General information
Published: 01-09-2020
Total Articles:
(including Editorial)		 6
Total Authors: 26
Total Affiliations: 5
Issues list
IN PRESS Vol 11, No 1 (2022): Februari 2022 Vol 10, No 4 (2021): November 2021 Vol 10, No 3 (2021): Agustus 2021 Vol 10, No 2 (2021): Mei 2021 Vol 10, No 1 (2021): February 2021 Vol 9, No 4 (2020): November 2020 Vol 9, No 3 (2020): Agustus 2020 Vol 9, No 2 (2020): Mei 2020 Complete issues
Most cited articles
The Influence of Leaf Age, Oxidizing Pre-Treatment and Serving Temperature on Sensory Characteristics of Ampelgading Robusta Coffee Leaves Tea Development of Mocaf-Wheat Noodle Product with the Addition of Catfish and Egg-White Flours as an Alternative for High-Animal-Protein Noodles Ekstraksi Teh Putih Berbantu Ultrasonik pada Berbagai Amplitudo Mikroenkapsulasi Senyawa Fenolik Ekstrak Daun Kenikir (Cosmos caudatus K.) Formulasi dan Stabilitas Nanostructured Lipid Carrier dari Campuran Fraksi Stearin dan Olein Minyak Kelapa Sawit More cited articles

Vol 9, No 3 (2020): Agustus 2020

Table of Contents

Artikel Penelitian (Research Article)

Pengaruh Pemberian Cookies Galohgor terhadap Kadar Vitamin A ASI Ibu Nifas

Ibnu Malkan Bakhrul Ilmi, Rimbawan Rimbawan, Katrin Roosita, Zakiudin Munasir

| Language: ID | DOI: 10.17728/jatp.7276
Received: 26 Feb 2020; Revised: 8 May 2020; Accepted: 11 May 2020; Available online: 31 Aug 2020; Published: 1 Sep 2020.
 PDF
95–100
Analisis Kandungan Zat Gizi, Pati Resisten, Indeks Glikemik, Beban Glikemik dan Daya Terima Cookies Tepung Pisang Kepok (Musa paradisiaca) Termodifikasi Enzimatis dan Tepung Kacang Hijau (Vigna radiate)

Diana Nur Afifah, Lili Nor Indah Sari, Dwi Ratna Sari, Enny Probosari, Hartanti Sandi Wijayanti, Gemala Anjani

| Language: ID-ID | DOI: 10.17728/jatp.8148
Received: 14 Jun 2020; Revised: 22 Jul 2020; Accepted: 26 Jul 2020; Available online: 31 Aug 2020; Published: 1 Sep 2020.
 PDF
101–107
Karakteristik Fungsional, Fisik dan Sensori Sereal Sarapan Jagung yang Disubstitusi Bekatul

Feri Kusnandar, Suryani Suryani, Slamet Budijanto

| Language: ID | DOI: 10.17728/jatp.7517
Received: 5 Apr 2020; Revised: 9 Jun 2020; Accepted: 19 Jul 2020; Available online: 31 Aug 2020; Published: 1 Sep 2020.
 PDF
108–117
Pembuatan nanopartikel pati jagung dengan teknik fotooksidasi menggunakan H2O2 dan lampu UV-C pada sistem tersirkulasi

Niken Widya Palupi, Yudi Pranoto, Sutardi Sutardi

| Language: ID | DOI: 10.17728/jatp.7254
Received: 19 Feb 2020; Revised: 13 May 2020; Accepted: 30 May 2020; Available online: 31 Aug 2020; Published: 1 Sep 2020.
 PDF
118–125
Optimasi Karakteristik Tepung Komposit Berbasis Tepung Onggok Fermentasi menggunakan Metode Response Surface Methodology (RSM)

Beni Hidayat, Udin Hasanuddin, Siti Nurdjanah, Neti Yuliana, Muhammad Muslihudin, Syamsu Akmal

| Language: ID | DOI: 10.17728/jatp.6005
Received: 30 Sep 2019; Revised: 10 Jun 2020; Accepted: 12 Jun 2020; Published: 31 Aug 2020.
 PDF
126–132
Pengolahan Sinbiotik Kultur Campuran yang Berasal dari Kombinasi Bekatul Gandum sebagai Prebiotik dan Jus Kubis Terfermentasi sebagai Probiotik melalui Proses Fermentasi

Cahya Setya Utama, Zuprizal Zuprizal, Chusnul Hanim, Wihandoyo Wihandoyo

| Language: ID | DOI: 10.17728/jatp.7442
Received: 21 Mar 2020; Revised: 1 Jul 2020; Accepted: 11 Aug 2020; Published: 31 Aug 2020.
 PDF
133–148