发布求助
文献互助 智能选刊 最新文献

Jurnal Teknologi Pangan最新文献

筛选
英文 中文
Karakteristik Pasteurized Liquid Whole Egg dengan Penambahan Gula
Jurnal Teknologi Pangan Pub Date : 2022-04-04 DOI: 10.14710/jtp.2022.31176
Nur Annisa Azahra
{"title":"Karakteristik Pasteurized Liquid Whole Egg dengan Penambahan Gula","authors":"Nur Annisa Azahra","doi":"10.14710/jtp.2022.31176","DOIUrl":"https://doi.org/10.14710/jtp.2022.31176","url":null,"abstract":"","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"21 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72598685","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Pengaruh Konsentrasi Jenis Asap Cair dan Konsentrasi Nira Lontar Terhadap Mutu Organoleptik Cakalang (Katsuwonus Pelamis L) Asap 液体烟和尼拉朗塔浓度对油烟质量的影响
Jurnal Teknologi Pangan Pub Date : 2022-04-04 DOI: 10.14710/jtp.2022.32842
Naema Bora
{"title":"Pengaruh Konsentrasi Jenis Asap Cair dan Konsentrasi Nira Lontar Terhadap Mutu Organoleptik Cakalang (Katsuwonus Pelamis L) Asap","authors":"Naema Bora","doi":"10.14710/jtp.2022.32842","DOIUrl":"https://doi.org/10.14710/jtp.2022.32842","url":null,"abstract":"","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"48 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85696793","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Pengaruh Jenis Bahan Pengikat terhadap Kadar Flavonoid, Nilai Rendemen dan Sifat Fisik Nori Artifisial Pepaya dan Cincau Hijau (Premna Oblongifolia). 类粘合剂对类黄酮水平的影响，典型的移位性和物理性质Nori人造木瓜和绿核(Premna oblonfolia)的影响。
Jurnal Teknologi Pangan Pub Date : 2022-04-04 DOI: 10.14710/jtp.2022.32852
Ken Ayu Rahmaningrum, Ken Ayu Rahmaningrum
{"title":"Pengaruh Jenis Bahan Pengikat terhadap Kadar Flavonoid, Nilai Rendemen dan Sifat Fisik Nori Artifisial Pepaya dan Cincau Hijau (Premna Oblongifolia).","authors":"Ken Ayu Rahmaningrum, Ken Ayu Rahmaningrum","doi":"10.14710/jtp.2022.32852","DOIUrl":"https://doi.org/10.14710/jtp.2022.32852","url":null,"abstract":"","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"242 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85176429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Modifikasi Pati Sorgum menjadi Maltodekstrin secara Enzimatik Dengan Menggunakan Enzim Alfa Amilase dan Gluko Amilase 淀粉高粱地成为Maltodekstrin修饰酶使用阿尔法Amilase酶和Gluko Amilase
Jurnal Teknologi Pangan Pub Date : 2022-04-04 DOI: 10.14710/jtp.2022.30748
Noer Abyor Handayani, K. Haryani, D. Retnowati
{"title":"Modifikasi Pati Sorgum menjadi Maltodekstrin secara Enzimatik Dengan Menggunakan Enzim Alfa Amilase dan Gluko Amilase","authors":"Noer Abyor Handayani, K. Haryani, D. Retnowati","doi":"10.14710/jtp.2022.30748","DOIUrl":"https://doi.org/10.14710/jtp.2022.30748","url":null,"abstract":"","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82936176","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Pengaruh Penambahan Bekatul terhadap Sifat Fisikokimia dan Sensoris pada Donat Vegetarian 对素食甜甜圈的生化学和感官特性的影响
Jurnal Teknologi Pangan Pub Date : 2022-04-04 DOI: 10.14710/jtp.2022.30266
Annisa Istiqomah
{"title":"Pengaruh Penambahan Bekatul terhadap Sifat Fisikokimia dan Sensoris pada Donat Vegetarian","authors":"Annisa Istiqomah","doi":"10.14710/jtp.2022.30266","DOIUrl":"https://doi.org/10.14710/jtp.2022.30266","url":null,"abstract":"","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85532612","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Aplikasi Kemasan Vakum Non Vakum pada Nugget Ayam Substitusi Daging Analog Berbahan Baku Umbi Kimpul dan Isolat Protein Kedelai
Jurnal Teknologi Pangan Pub Date : 2022-04-04 DOI: 10.14710/jtp.2022.31564
Triana Lindriati
{"title":"Aplikasi Kemasan Vakum Non Vakum pada Nugget Ayam Substitusi Daging Analog Berbahan Baku Umbi Kimpul dan Isolat Protein Kedelai","authors":"Triana Lindriati","doi":"10.14710/jtp.2022.31564","DOIUrl":"https://doi.org/10.14710/jtp.2022.31564","url":null,"abstract":"","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83449706","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Kecerahan Emulsi dan Waktu Pelelehan Gelato yang ditambahkan Stabilizer dari Ekstrak Kulit Pisang Kaya Polifenol
Jurnal Teknologi Pangan Pub Date : 2022-04-04 DOI: 10.14710/jtp.2022.31576
Jatu Megantari, Anang Mohamad Legowo, Ahmad Ni'matullah Al-Baarri
{"title":"Kecerahan Emulsi dan Waktu Pelelehan Gelato yang ditambahkan Stabilizer dari Ekstrak Kulit Pisang Kaya Polifenol","authors":"Jatu Megantari, Anang Mohamad Legowo, Ahmad Ni'matullah Al-Baarri","doi":"10.14710/jtp.2022.31576","DOIUrl":"https://doi.org/10.14710/jtp.2022.31576","url":null,"abstract":"","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73233647","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Pengaruh Penambahan Kulit Buah Lemon (Citrus limon (L.)) Kering Terhadap Karakteristik Organoleptik, Total Padatan Terlarut, pH, Kandungan Vitamin C dan Total Fenol Teh Celup Daun Kelor (Moringa oleifera) 柠檬皮(Citrus limon, L)对有机物质的特性、溶解固体、pH、维生素C含量和球茎苯酚(Moringa oleifera)的影响
Jurnal Teknologi Pangan Pub Date : 2022-04-04 DOI: 10.14710/jtp.2022.31639
Azizah Niken Ayu Widowati
{"title":"Pengaruh Penambahan Kulit Buah Lemon (Citrus limon (L.)) Kering Terhadap Karakteristik Organoleptik, Total Padatan Terlarut, pH, Kandungan Vitamin C dan Total Fenol Teh Celup Daun Kelor (Moringa oleifera)","authors":"Azizah Niken Ayu Widowati","doi":"10.14710/jtp.2022.31639","DOIUrl":"https://doi.org/10.14710/jtp.2022.31639","url":null,"abstract":"","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"118 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75771967","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Studi Apoptosis Pada Daging Itik dan Ayam melalui Perubahan pH
Jurnal Teknologi Pangan Pub Date : 2022-01-05 DOI: 10.14710/jtp.2021.20268
Julia Ester Lumbantoruan, Bhakti Etza Setiani, A. Al-Baarri, S. Sutopo, E. Kurnianto
{"title":"Studi Apoptosis Pada Daging Itik dan Ayam melalui Perubahan pH","authors":"Julia Ester Lumbantoruan, Bhakti Etza Setiani, A. Al-Baarri, S. Sutopo, E. Kurnianto","doi":"10.14710/jtp.2021.20268","DOIUrl":"https://doi.org/10.14710/jtp.2021.20268","url":null,"abstract":"             Apoptosis merupakan kematian sel yang terjadi saat pengkonversian daging yang berkaitan erat dengan kualitas daging. Salah satu parameter studi apoptosis adalah perubahan pH. Analisis pH dilakukan dengan menggunakan pH meter. Penelitian ini bertujuan untuk menganalisis nilai pH pada daging itik dan ayam yang disimpan selama 8 jam pada suhu ruang. Berdasarkan penelitian ini dapat diketahui bahwa nilai pH pada daging itik secara berturut-turut sebesar 6,70±0,21; 6,66±0,13; 6,64±0,31; 6,51±0,25 dan 6,50±0,19 sedangkan pada daging ayam sebesar 5,66±0,16; 5,59±0,11; 5,56±0,25; 5,52±0,16 dan 5,45±0,16. Penyimpanan daging pada suhu ruang menyebabkan penurunan nilai pH daging itik sebesar 0,20% dan daging ayam sebesar 0,21%.         Apoptosis is a death cell that occurs when meat conversion is closely related to meat quality. One of the parameters of study apoptosis is pH change. pH analysis was performed using pH meter. This study aims to analyze the pH value of duck and chicken meat stored for 8 hours at room temperature. Based on this research it can be seen that the pH value in duck meat in a row is 6.70 ± 0.21; 6.66 ± 0.13; 6.64 ± 0.31; 6.51 ± 0.25 and 6.50 ± 0.19 whereas chicken meat was 5.66 ± 0.16; 5.59 ± 0.11; 5.56 ± 0.25; 5.52 ± 0.16 and 5.45 ± 0.16. Storage of meat at room temperature caused a decrease in the value of pH of duck meat by 0.20% and chicken meat by 0.21%. ","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"309 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79937526","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Pengaruh Oksidasi Menggunakan Ozon Terhadap Sifat Fisik Pati 臭氧对淀粉的物理性质的影响
Jurnal Teknologi Pangan Pub Date : 2022-01-05 DOI: 10.14710/jtp.2021.23461
Mega Silvia Pratiwi, A. Legowo, Yoga Pratama
{"title":"Pengaruh Oksidasi Menggunakan Ozon Terhadap Sifat Fisik Pati","authors":"Mega Silvia Pratiwi, A. Legowo, Yoga Pratama","doi":"10.14710/jtp.2021.23461","DOIUrl":"https://doi.org/10.14710/jtp.2021.23461","url":null,"abstract":"Review ini bertujuan untuk menjelaskan mengenai pengaruh perubahan struktur pati akibat dari proses oksidasi pati menggunakan ozon terhadap sifat fisik pati, seperti daya kembang, kelarutan, viskositas, dan freeze-thaw stability. Pati alami yang selama ini banyak digunakan sebagai bahan pengental, pengisi, pembentuk gel pada berbagai produk memiliki banyak kelemahan, seperti kelarutan terbatas, viskositas tidak seragam, dan tidak tahan suhu tinggi. Oleh karena itu dibutuhkan modifikasi pada pati alami untuk mendapatkan pati dengan karakteristik yang diinginkan. Ozon merupakan salah satu zat oksidan yang dapat digunakan untuk memodifikasi pati melalui proses oksidasi. Selama proses oksidasi, terjadi perubahan gugus hidroksil dari molekul pati menjadi gugus karbonil dan karboksil sehingga berpengaruh terhadap peningkatan daya kembang, kelarutan, dan freeze-thaw stability serta penururnan viskositas pati.","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78360222","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：604180095
Book学术官方微信