Vol. 24 No. 2 (2019): Jurnal Teknologi & Industri Hasil Pertanian

Articles

• IDENTIFIKASI SENYAWA ANTIMIKROBA ALAMI PANGAN PADA EKSTRAK KULIT BUAH NAGA MERAH DENGAN MENGGUNAKAN GC-MS [Identification of Food Natural Antimicrobe Compound from Red Dragon Fruit Peel Extract by GC-MS]

  Dewi Sartika, Sutikno Sutikno, Neti Yuliana, Syarifah R M

  DOI: https://doi.org/10.23960/jtihp.v24i2.67-76

  Abstract Views: 6012

  PDF Downloads: 5507

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  Page: 67-76

• PERILAKU DAN KEPUASAN KONSUMEN MAHASISWA UNIVERSITAS LAMPUNG TERHADAP MAKANAN CEPAT SAJI MENU UTAMA AYAM BAKAR [Customer Behavior and Satisfaction of the University of Lampung Students on Fast Food Grilled Chicken as the Main Menu]

  Fibra Nurainy, Azhari Rangga, Mahesa Reyhan Prayoga

  DOI: https://doi.org/10.23960/jtihp.v24i2.77-88

  Abstract Views: 1480

  PDF Downloads: 1384

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  Page: 77-88

• MODIFIKASI BAHAN BAKU PERMEN KALAMANSI DENGAN PENAMBAHAN BUAH NAGA MERAH [Modification of Calamansi Candy Raw Material with Addition of Red Dragon Fruit]

  Kurnia Harlina Dewi, Valentina Bernita, Sigit Mujiharjo

  DOI: https://doi.org/10.23960/jtihp.v24i2.89-99

  Abstract Views: 1081

  PDF Downloads: 854

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  Page: 89-99

• PENERAPAN 12 TAHAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SEBAGAI SISTEM KEAMANAN PANGAN PADA PRODUK UDANG (PANKO EBI) [The Twelve Stage Implementation of The Hazard Analysis and Critical Control Point (HACCP) as Food Safety System on The Fishery Products (Panko Ebi)]

  Sutrisno Adi Prayitno, M. Bambang Sigit S

  DOI: https://doi.org/10.23960/jtihp.v24i2.100-112

  Abstract Views: 9137

  PDF Downloads: 10840

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  Page: 100-112

• VOLUME KEMBANG ADONAN DAN SENSORY ROTI MANIS YANG DIBUAT DARI MODIFIED TALIPUK FLOUR (MOTAF) [Dought Volume and Sensory Properties of Sweet Bread made from Modified Talipuk Flour (Motaf)]

  Ema Lestari, Dwi Sandri, Fatimah Fatimah, Umaira Umaira

  DOI: https://doi.org/10.23960/jtihp.v24i2.113-120

  Abstract Views: 3483

  PDF Downloads: 3852

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  Page: 113-120