JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)

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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. 2 (2024): JITIPARI

View Vol. 9 No. 2 (2024): JITIPARI

Published: 2024-10-01

Artikel

Variation of Sago Flour and Tapioca Starch in Carrot (Daucus carota L.) Fortified Mackerel (Scomberomorus commersonii) Sausages Fortifikasi Pasta Wortel (Daucus carota L.) Pada Pembuatan Sosis Ikan Tenggiri (Scomberomorus commersonii) Dengan Variasi Tepung Sagu dan Tepung Tapioka

Monika Andini, Vivi Nuraini, Merkuria Karyantina

130-140
- PDF
Germination Changes The Chemical Composition and Improves Antioxidant Activity of Indonesian Local Brown Rice var Mentikwangi Germinasi Merubah Komposisi Kimia dan Meningkatkan Aktivitas Antioksidan pada Beras Pecah Kulit Lokal var Mentikwangi

Wahyu Dwi Saputra, Adrian Dwi Saputra, Priyanto Triwitono

141-153
- PDF
Quality Assurance Systems in the Development of Fishery Product Processing MSMEs Sistem Penjaminan Mutu dalam Pengembangan UMKM Pengolahan Hasil Perikanan

Nadya Permata Maghfira, Nur Aini, Poppy Arsil, Hadana Sabila Arsyistawa

154-167
- PDF
Breadfruit Starch as A Thickener on The Physical and Organoleptic Properties of Tomato Sauce Peran Pati Sukun Sebagai Pengental Terhadap Sifat Fisik Dan Organoleptik Saus Tomat

Bovi Wira Harsanto, Indri Triastuti, Novian Wely Asmoro, Sri Hartati

168-180
- PDF
Effect of Maceration Time on Color Intensity, Bioactive Compounds and Antioxidant Activity of Purple Corn Extract (Zea mays var. Black Aztec) Pengaruh Lama Maserasi Terhadap Intensitas Warna, Senyawa Bioaktif dan Aktivitas Antioksidan Ekstrak Jagung Ungu (Zea mays var. Black Aztec)

Binardo Adi Seno Mawarno, Aldila Sagitaning Putri, Ika Fitriana

181-188
- PDF
The utilization of Konjac as Smart Biodegradable Film Packaging with Butterfly Pea Flower Extract and Eggshell Flour as Active Agent Pemanfaatan Konjac sebagai Smart Biodegradable Film Packaging dengan Bahan Aktif Ekstrak Bunga Telang dan Tepung Cangkang Telur Ayam

Cherry Keiko Alendra Suryadi, Erni Setijawaty, Adrianus Rulianto Utomo, Ignasius Radix A.P. Jati

189-204
- PDF
Differences in Organoleptic Quality and Nutritional Value of Profile of Tuna Fish Floss with Addition of Jackfruit Dami as an Alternative Source of Protein and Fiber Perbedaan Mutu Organoleptik dan Profil Nilai Gizi Pada Abon Ikan Tuna Dengan Penambahan Dami Nangka Sebagai Alternatif Sumber Protein dan Serat

Rahmatullah Farid Azis, Jumiyati Jumiyati, Risda Yulianti

205-213
- PDF

Review artikel

Nutritional and Bioactive Composition of Exotic and Indigenous Kalimantan Fruits: Case Studies of Ramania, Kapul, and Ihau Fruits

Panggulu Ahmad Ramadhani Utoro, Jatmiko Eko Witoyo

115-129
- PDF

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