JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)

About the Journal

		Journal Title	: JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
		Initials	: JITIPARI
		Frequency	: 2 Issues Per Year
		DOI	: 10.33061
		Print ISSN	: 2502-9347
		Online ISSN	: 2579-4523
		Editor-in-chief	: Dr. Nanik Suhartatik, STP., MP.
		Managing Editor	: Akhmad Mustofa, STP.,MSi.
		Publisher	: Fakultas Teknologi dan Industri Pangan, Universitas Slamet Riyadi

JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) is a scientific periodical publication issued by the Faculty of Technology and Food Industry, Slamet Riyadi University, Surakarta. This journal holds the results of food research and also reviews of journals / articles in the food and industry sector. This journal is used to publish research results at the level of students, lecturers, and observers in the food sector.

Current Issue

Vol. 9 No. 1 (2024): JITIPARI

Published: 2024-03-01

Artikel

Chemical Changes of Cassava During Processing of Growol which Made from Different Cassava Variety and Cooking Method Perubahan Sifat Kimia Ubikayu Selama Pengolahan Growol yang Dibuat dengan Variasi Varietas Ubikayu dan Cara Penanakan

Chatarina Wariyah, Agus Slamet Agus, Riyanto Riyanto

1-9
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Physical- Chemical Characteristics And Antioxidants Ice Cream From Combination of Goat Milk and Black Soy Milk Karakteristik Fisik dan Kimia serta Antioksidan Es Krim Kombinasi Susu Kambing dan Susu Kedelai Hitam

Nancy Eka Putri Manurung, Abi Burhan, Septi Hermialingga, Gemala Cahya

10-19
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Physical and Chemical Characteristic of Snack Bars from Jewawut Flour and Mocaf as Effect of Temperature and Roasting Time Karakteristik Fisik dan Kimia Snack Bar dari Tepung Jewawut dan Mocaf Sebagai Efek Suhu dan Lama Pemanggangan

Nurul Jamilah, Darimiyya Hidayati, Umi Purwandari

20-31
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Instant Tiwul Formulation High in Antioxidants from Mocaf Flour and Okra Flour Formulasi Tiwul Instan Tinggi Antioksidan dari Tepung Mocaf dan Tepung Okra

Erwin Nofiyanto Erwin, Sri Budi Wahyuningsih, Siska Tatarina

32-41
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Characteristics of Physicochemistry and Sensory of Arrowroot-wheat Flour Katte Tong with White Turmeric Powder and Carboxymethyl Cellulose Addition Karakteristik Fisik, Kimia dan Kesukaan Katte Tong Pati Garut-terigu dengan Penambahan Bubuk Kunir Putih (Curcuma mangga Val.) dan Carboxymethyl Cellulose

Estu Meylinda Diannita, Dwiyati Pujimulyani, Siti Tamaroh Cahyono Murti

42-53
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Physicochemical Characterization of Simplicia Sambiloto (Andrographis paniculata) Powder with Types and Concentrations of Reagents in the Formation of Zn-Chlorophyll Complexes Karakterisasi Fisikokimia Bubuk Simplisia Sambiloto (Andrographis Paniculata) dengan Jenis dan Konsentrasi Reagen dalam Pembentukan Kompleks Zn-Klorofil

M Rifqi Aziz, Chatarina Lilis Suryani, Ichlasia Ainul Fitri

54-66
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Effect of Inoculation Time for Indigenous Probiotic Bacteria Lactobacillus plantarum DAD-13 on the Physiochemical and Organoleptic Properties of Yoghurt Drink Pengaruh Waktu Inokulasi Bakteri Probiotik Indigenous Lactobacillus plantarum DAD-13 terhadap Sifat Fisikokimia dan Organoleptik Yoghurt Drink

Husnita Komalasari, Ine Karni, Rina Heldiyanti, Ahmad rudi Arianto, Endang sutriswati Rahayu

67-78
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Proximate, Phytochemical Analisys and Phenol Content of Javanese Long Pepper (Piper retrofractum Vahl) from Several Regions in Madura Analisis Proksimat, Fitokimia dan Kadar Fenol Cabe Jamu (Piper retrofractum Vahl) dari Beberapa Daerah di Madura

Enung Nurhidayah, Darimiyya Hidayati, Risqina Amily Habiba , Syafira Maulidya

79-89
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The Effect of Formula and Cooking Temperature on Sereal Characteristics of Purple Sweet Potato and Corn Composite Flour Pengaruh Formula dan Suhu Pemasakan terhadap Karakteristik Sereal dari Tepung Komposit Ubi Jalar Ungu dan Jagung

M Hafizh Rafdi , Supriyanto Supriyanto, Darimiyya Hidayati

90-100
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Review artikel

Functional Food Innovation Based on Fermented Milk Products with Fortification of Various Types of Tea: A Review Inovasi Pangan Fungsional Berbasis Produk Susu Fermentasi dengan Fortifikasi Berbagai Jenis Teh: Review

Irfan Fadhlurrohman, Jodi Susanto

101-114
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