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Jurnal Penelitian Pangan (Indonesian Journal of Food Research)最新文献

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KAJIAN PROSES MIKROENKAPSULASI PROPOLIS LEBAH TANPA SENGAT DENGAN TEKNIK SPRAY DRYING (MINI REVIEW)
Jurnal Penelitian Pangan (Indonesian Journal of Food Research) Pub Date : 2023-08-13 DOI: 10.24198/jp2.2023.vol1.1.07
Ribi Ramadanti Multisona, Zaida Zaida, B. Nurhadi, Nandi Sukri, Aldila Din Pangawikan
{"title":"KAJIAN PROSES MIKROENKAPSULASI PROPOLIS LEBAH TANPA SENGAT DENGAN TEKNIK SPRAY DRYING (MINI REVIEW)","authors":"Ribi Ramadanti Multisona, Zaida Zaida, B. Nurhadi, Nandi Sukri, Aldila Din Pangawikan","doi":"10.24198/jp2.2023.vol1.1.07","DOIUrl":"https://doi.org/10.24198/jp2.2023.vol1.1.07","url":null,"abstract":"","PeriodicalId":371979,"journal":{"name":"Jurnal Penelitian Pangan (Indonesian Journal of Food Research)","volume":"155 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121612288","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
KARAKTERISTIK ES KRIM KEFIR GREEN TEA SEBAGAI PANGAN FUNGSIONAL ANTIOBESITAS 冰淇淋KEFIR绿茶作为功能性食品ANTIOBESITAS特征
Jurnal Penelitian Pangan (Indonesian Journal of Food Research) Pub Date : 2023-08-13 DOI: 10.24198/jp2.2023.vol1.1.01
Maela Rizky Kusumastuti, Siti Susanti, A. Legowo
{"title":"KARAKTERISTIK ES KRIM KEFIR GREEN TEA SEBAGAI PANGAN FUNGSIONAL ANTIOBESITAS","authors":"Maela Rizky Kusumastuti, Siti Susanti, A. Legowo","doi":"10.24198/jp2.2023.vol1.1.01","DOIUrl":"https://doi.org/10.24198/jp2.2023.vol1.1.01","url":null,"abstract":"","PeriodicalId":371979,"journal":{"name":"Jurnal Penelitian Pangan (Indonesian Journal of Food Research)","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120946578","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
KAJIAN SIFAT FUNGSIONAL DAN AMILOGRAFI PATI DENGAN PENAMBAHAN SENYAWA FENOLIK: KAJIAN PUSTAKA
Jurnal Penelitian Pangan (Indonesian Journal of Food Research) Pub Date : 2023-08-13 DOI: 10.24198/jp2.2023.vol1.1.03
Rizka Nadhira, Y. Cahyana
{"title":"KAJIAN SIFAT FUNGSIONAL DAN AMILOGRAFI PATI DENGAN PENAMBAHAN SENYAWA FENOLIK: KAJIAN PUSTAKA","authors":"Rizka Nadhira, Y. Cahyana","doi":"10.24198/jp2.2023.vol1.1.03","DOIUrl":"https://doi.org/10.24198/jp2.2023.vol1.1.03","url":null,"abstract":"","PeriodicalId":371979,"journal":{"name":"Jurnal Penelitian Pangan (Indonesian Journal of Food Research)","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132529186","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
KARAKTERISTIK FISIK ROTI TAWAR DARI SUBSITUSI TERIGU DENGAN TEPUNG KOMPOSIT SUKUN (Artocarpus atilis F.) DAN PISANG (Musa paradisiaca L.) SEBAGAI PEMANFAATAN KOMODITAS LOKAL 小麦粉与小麦粉(Artocarpus F。)香蕉(摩西的世纪框架)作为当地商品的利用
Jurnal Penelitian Pangan (Indonesian Journal of Food Research) Pub Date : 2023-08-13 DOI: 10.24198/jp2.2023.vol1.1.04
Heni Radiani Arifin, Elazmanawati Lembong, Arif Nanda Irawan
{"title":"KARAKTERISTIK FISIK ROTI TAWAR DARI SUBSITUSI TERIGU DENGAN TEPUNG KOMPOSIT SUKUN (Artocarpus atilis F.) DAN PISANG (Musa paradisiaca L.) SEBAGAI PEMANFAATAN KOMODITAS LOKAL","authors":"Heni Radiani Arifin, Elazmanawati Lembong, Arif Nanda Irawan","doi":"10.24198/jp2.2023.vol1.1.04","DOIUrl":"https://doi.org/10.24198/jp2.2023.vol1.1.04","url":null,"abstract":"","PeriodicalId":371979,"journal":{"name":"Jurnal Penelitian Pangan (Indonesian Journal of Food Research)","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126812037","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
KAJIAN PERUBAHAN KADAR AIR DAN VITAMIN C MANISAN KERING MANGGA DENGAN OSMOTIC DEHYDRATION
Jurnal Penelitian Pangan (Indonesian Journal of Food Research) Pub Date : 2023-08-13 DOI: 10.24198/jp2.2023.vol1.1.02
Endah Wulandari, Yosini Deliana, Sri Fatimah
{"title":"KAJIAN PERUBAHAN KADAR AIR DAN VITAMIN C MANISAN KERING MANGGA DENGAN OSMOTIC DEHYDRATION","authors":"Endah Wulandari, Yosini Deliana, Sri Fatimah","doi":"10.24198/jp2.2023.vol1.1.02","DOIUrl":"https://doi.org/10.24198/jp2.2023.vol1.1.02","url":null,"abstract":"","PeriodicalId":371979,"journal":{"name":"Jurnal Penelitian Pangan (Indonesian Journal of Food Research)","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117093250","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 Lama Blansing Uap Air Terhadap Karakteristik Tepung Daun Wortel 清除水蒸气对胡萝卜叶淀粉的特性的长期影响
Jurnal Penelitian Pangan (Indonesian Journal of Food Research) Pub Date : 2023-08-13 DOI: 10.24198/jp2.2023.vol1.1.06
D. Azizah, Juliana M Nur
{"title":"Pengaruh Lama Blansing Uap Air Terhadap Karakteristik Tepung Daun Wortel","authors":"D. Azizah, Juliana M Nur","doi":"10.24198/jp2.2023.vol1.1.06","DOIUrl":"https://doi.org/10.24198/jp2.2023.vol1.1.06","url":null,"abstract":"","PeriodicalId":371979,"journal":{"name":"Jurnal Penelitian Pangan (Indonesian Journal of Food Research)","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121765419","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
OPTIMASI PROSES PEMISAHAN WHEY PROTEIN DENGAN METODE OZONASI 蛋白质乳清与欧化方法的优化过程
Jurnal Penelitian Pangan (Indonesian Journal of Food Research) Pub Date : 2023-08-13 DOI: 10.24198/jp2.2023.vol1.1.05
Shafira Fauzi, Tita Rialita, Imas Siti Setiasih, Robi Andoyo
{"title":"OPTIMASI PROSES PEMISAHAN WHEY PROTEIN DENGAN METODE OZONASI","authors":"Shafira Fauzi, Tita Rialita, Imas Siti Setiasih, Robi Andoyo","doi":"10.24198/jp2.2023.vol1.1.05","DOIUrl":"https://doi.org/10.24198/jp2.2023.vol1.1.05","url":null,"abstract":"","PeriodicalId":371979,"journal":{"name":"Jurnal Penelitian Pangan (Indonesian Journal of Food Research)","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114082546","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
Efek Pengeringan Ampas Tahu Terhadap Beberapa Karakteristik Fisik dan Kimia Tepung Ampas Tahu 无豆腐淀粉的一些生理和化学特征的干燥作用
Jurnal Penelitian Pangan (Indonesian Journal of Food Research) Pub Date : 2018-02-12 DOI: 10.24198/jp2.2017.vol2.1.07
ala nurdin
{"title":"Efek Pengeringan Ampas Tahu Terhadap Beberapa Karakteristik Fisik dan Kimia Tepung Ampas Tahu","authors":"ala nurdin","doi":"10.24198/jp2.2017.vol2.1.07","DOIUrl":"https://doi.org/10.24198/jp2.2017.vol2.1.07","url":null,"abstract":"Drying Effect Tofu by Product Of Some Physical and Chemical Characteristics Flour of Tofu by Product","PeriodicalId":371979,"journal":{"name":"Jurnal Penelitian Pangan (Indonesian Journal of Food Research)","volume":"86 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121934758","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
KAJIAN PENGGUNAAN MALTODEKSTRIN PADA PEMBUATAN SOYGHURT BUBUK DENGAN METODE PENGERINGAN BEKU 使用maltodedestrin制作的soyg赫特粉使用冷冻干燥方法的研究
Jurnal Penelitian Pangan (Indonesian Journal of Food Research) Pub Date : 2018-02-12 DOI: 10.24198/jp2.2017.vol2.1.02
Mohamad Djali, Rossi Indiarto, Vicky Avila
{"title":"KAJIAN PENGGUNAAN MALTODEKSTRIN PADA PEMBUATAN SOYGHURT BUBUK DENGAN METODE PENGERINGAN BEKU","authors":"Mohamad Djali, Rossi Indiarto, Vicky Avila","doi":"10.24198/jp2.2017.vol2.1.02","DOIUrl":"https://doi.org/10.24198/jp2.2017.vol2.1.02","url":null,"abstract":"","PeriodicalId":371979,"journal":{"name":"Jurnal Penelitian Pangan (Indonesian Journal of Food Research)","volume":"123 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117319165","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 BAKTERI Lactobacillus acidophilus TERHADAP KARAKTERISTIK BUBUR SINBIOTIK BERBAHAN BAKU TEPUNG KOMPOSIT (Effect of Lactobacillus acidophilus Bacteria Concentrations Against Synbiotic Porridge Characteristics Made From Composite Flour)
Jurnal Penelitian Pangan (Indonesian Journal of Food Research) Pub Date : 2018-02-12 DOI: 10.24198/jp2.2017.vol2.1.06
Sumanti Debby Moody
{"title":"PENGARUH KONSENTRASI BAKTERI Lactobacillus acidophilus TERHADAP KARAKTERISTIK BUBUR SINBIOTIK BERBAHAN BAKU TEPUNG KOMPOSIT (Effect of Lactobacillus acidophilus Bacteria Concentrations Against Synbiotic Porridge Characteristics Made From Composite Flour)","authors":"Sumanti Debby Moody","doi":"10.24198/jp2.2017.vol2.1.06","DOIUrl":"https://doi.org/10.24198/jp2.2017.vol2.1.06","url":null,"abstract":"Abstract— Synbiotic porridge made from a combination of probiotics and prebiotics where the source of prebiotic comes from composite flour. Composite flour consisting of banana corm and black soybean containing dietary fiber (Inulin and FOS) which combined with Lactobacillus acidophilius probiotic bacteria is called synbiotic. The study aims to determine the best concentration of L. acidophilus bacteria in producing synbiotic porridge made from composite flour with a good characterictics. This research conducted based on Randomized Block Design with five treatments bacteria concentration i.e 2%, 4%, 6%, 8% and 10% (b/b) and repeated 3 times. The results showed that the use of L. acidophilus bacteria concentration make no significant difference for total probiotic bacteria, pH and organoleptic characteristics, but it has differences for viscosity. Synbiotic porridge with 8% bacteria added was the best treatment which produces total probiotic bacteria as much as 10,3 log cfu/g, pH of 7,17, 4203,33 mPas viscocity, and preferably organoleptic properties including color, aroma, flavor, and texture by panelists. The result of proximate's analyses show 51,1% water content, 0,3% protein, 2,6% fat, 1,3% ash, 44,7% carbohydrates, and a decrease total probiotic bacteria in the synbiotic porridge stored for 12 days. \u0000 \u0000Keywords— Composite flour, prebiotic, probiotic, synbiotic porridge.","PeriodicalId":371979,"journal":{"name":"Jurnal Penelitian Pangan (Indonesian Journal of Food Research)","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125202072","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
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