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. 10 No. 1 (2025): JITIPARI

on progress

Published: 2025-03-14

Artikel

Characteristics of ice cream with addition purple sweet potato and durian seed flour Karakteristik Es Krim dengan Penambahan Ubi Jalar Ungu dan Tepung Biji Durian

Nurul Khairiyah, Shanti Fitriani, Yanti Nopiani

14 - 23
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Antioxidant activity and preference level of aloe vera (Aloe vera var. chinensis) beverages made with gel size and boiling time variation Aktivitas Antioksidan dan Tingkat Kesukaan Minuman Gel Lidah Buaya (Aloe vera var. chinensis) yang dibuat dengan Variasi Ukuran Gel dan Lama Perebusan

Meida Indika Imani, Chatarina Wariyah, Wisnu Adi Yulianto

24-37
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Substitution of wheat flour with purple sweet potato and red bean increased energy value, protein, and fat content of muffin Substitusi Terigu dengan Ubi Ungu dan Kacang Merah Meningkatkan Nilai Energi, Protein, dan Lemak Muffin

Berylia Sendya Dwi Putriani, Veriani Aprilia, Ryan SAlfarino

38-50
- PDF
Formulation and physical characteristics of ready-to-drink chocolate beverages with the addition of xanthan gum Formulasi Dan Karakteristik Fisik Minuman Cokelat Ready-To-Drink Dengan Penstabil Xanthan Gum

Sonia Dora Febri Esa, Anjar Ruspita Sari, Iman Sabarisman, Rini Setyowati

51-62
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Physical properties, antioxidant activity, and preference level of snack bars made from a composite flour of sorghum, mung bean, and purple yam Sifat fisik, aktivitas antioksidan dan tingkat kesukaan snack bar berbahan baku tepung komposit sorgum, kacang hijau dan uwi ungu

Anggitya Elsyafitri Kusumaningrum, Siti Tamaroh , Ichlasia Ainul Fitri

63-77
- PDF
Testing the effectiveness of vannamei shrimp shell chitosan extraction with variations of organic acids in the demineralization stage Pengujian Efektivitas Ekstraksi Kitosan Kulit Udang Vannamei dengan Variasi Jenis Asam Organik dalam Tahapan Demineralisasi

Kartika Gemma Pravitri, Muhammad Nizhar Naufali, Arbi Hidayatullah

78-90
- PDF

Review artikel

Phytochemicals, nutritional, anti-nutritional and bioactivity of Dioscorea pentaphylla L. tuber : A review Fitokimia, Nutrisi, Anti Nutrisi dan Bioaktivitas Umbi Tomboreso (Dioscorea pentaphylla L.): Kajian Pustaka

Jatmiko Eko Witoyo, Atika Hamaisa, Panggulu Ahmad Ramadhani Utoro

1-13
- PDF

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