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Jurnal Teknologi dan Industri Pangan
Scopus
ISSN 1979-7788 · Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) · 1.029 artikel di indeks
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Artikel Jurnal
Aktivitas Antioksidan dan Komposisi Asam Lemak Minyak Biji Chia dan Minyak Biji Selasih
Chia seeds (Salvia hispanica) and basil (Ocimum basilicum) are known to have high fat content. The chemical components of chia and basil consist of protein (20.89 and 26.05%), fat (37.61 and 26.03%), carbohydrates (36.81 and 42.47%), ash (4.69 and 5.45%), and water (7.40 and 7.75%) respectively…
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Artikel Jurnal
Karakteristik Fisikokimia, Sensori, dan Potensi Fungsional Flakes dari Tepung Komposit Mocaf dan Kelor dengan Penambahan Tepung Pisang Kepok
Flakes are ready-to-eat cereals generally made from wheat and commonly consumed as a crispy breakfast substitute. In this study, a blend of modified cassava flour (Mocaf) and moringa leaf powder is formulated to produce a gluten-free flake. Since the use of both ingredients may adversely affect the…
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Artikel Jurnal
Characterization of Acid-Treated Carbon from Snapper (Lutjanidae) and Red Grouper (Epinephelus spp.) Bones Using HCl and H3PO4
Fish processors usually discard fish bones as waste. The transformation of fish bones into carbon materials presents promising feasibility in view of sustainability. Acid-treated carbon is an inexpensive chemical adsorption material whose behavior is strongly related to its structural and…
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Artikel Jurnal
Antioxidant Capacity and Pancreatic Lipase Inhibition of Basil Leaves, Tamarind Leaves, and Gelugur Fruits
Obesity has become a reasonably high contributor to death in the world, with a prevalence showing a stable increase. The research aimed to determine total phenolic content (TPC), total flavonoid content (TFC), antioxidant capacity, and pancreatic lipase inhibitory activity of some extracts from…
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Artikel Jurnal
Penyusunan Leksikon Sensori sebagai Dasar Pengembangan Standar Mutu Sensori Teh Hitam Indonesia
The quality assessment of black tea infusion in Indonesia is currently relies on general and less specific sensory evaluations. This study aimed to develop a sensory lexicon specifically for Indonesian black tea infusion, which will include clear definitions and reference standards for each…
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Artikel Jurnal
Mikroenkapsulasi Lactiplantibacillus plantarum 4C161 dan Lacticaseibacillus rhamnosus BD2 dengan Alginat dan Viabilitasnya dalam Sari Buah Mangga Selama Penyimpanan
The rising demand for non-dairy probiotic beverages has driven interest in fruit-based carriers such as mango juice. However, acidic conditions in such products can reduce probiotic viability. To maintain their health-promoting effects, probiotics are required to survive gastrointestinal tract…
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Artikel Jurnal
Nutrient Profiles and Glycemic Potentials of Noodles from Beneng Taro (Xanthosoma undipes K. Koch)
This study explores the development of functional noodles made from modified beneng taro (Xanthosoma undipes K. Koch) flour, modified cassava flour (mocaf), and soy protein isolate (SPI) aiming to promote food diversification and offer a nutritious alternative for individuals with metabolic…
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Artikel Jurnal
Volatilomik Gelatin Ikan dan Babi dengan HS-SPME GC-MS untuk Autentikasi Halal
Gelatin, derived from animal tissues, is a widely used ingredient in the food industry. Fish gelatin has gained attention as a halal alternative due to its abundance, favorable functional properties, and versatility in food applications. However, tracing the origin of gelatin remains challenging…
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Artikel Jurnal
Microencapsulation of Kencur (Kaempferia galanga L.) Extract Using Various Coating Materials
Kencur (Kaempferia galanga L.) extract is rich in phenolic compounds that function as antioxidants, and it has also been reported to have anti-diabetic potential. To mask its undesirable aftertaste, the extract of kencur was microencapsulated using whey protein isolate (WPI), gum arabic (AGM), or…
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Artikel Jurnal
Effect of Citric Acid Concentration on the Pectin Characteristics of Robusta Coffee (Coffea canephora) Pulp
Coffee pulp waste, a by-product of the coffee industry, is often considered low-value and poses environmental concerns if not properly managed. However, its high pectin content presents potential for use in producing edible films. This study investigated the effect of citric acid concentration…
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Artikel Jurnal
Physicochemical Characteristics of Cocoa Butter from Central Sulawesi, Indonesia
Cocoa butter characteristics vary between origin, therefore influencing its industrial quality and application. This study investigated physicochemical characteristics of cocoa butter from eight districts in Central Sulawesi, Indonesia. Cocoa butter was extracted with a hydraulic press and analyzed…
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Artikel Jurnal
Formula Optimization of a Java Tea-Based Functional Drink Using Micro-Filtered Extracts
Microfiltration (MF) is a non-thermal technique for microbial removal; however, it may also alter sensory and physicochemical properties, as compounds larger than the membrane surface or pore size are excluded. This study aimed to optimize the formulation of Java tea-based functional drink prepared…
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Artikel Jurnal
Physicochemical Characteristics of Pre-gelatinized Purple Sweet Potato (Ipomoea batatas var. Ayamurasaki) Flour and Their Effects on Analog Rice
Purple sweet potato (Ipomoea batatas var. Ayamurasaki), a crop widely cultivated in West Java, is notable for its high anthocyanin content and antioxidant potential. This study examined the effect of pre-gelatinization, via steaming or boiling, on the physicochemical, functional, and bioactive…
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Artikel Jurnal
Temporal Dominance of Sensations (TDS) of Modern Iced Coffee in a Café Setting
Coffee consumption in Indonesia has expanded significantly alongside the rapid growth of café culture, creating demand for diverse modern iced coffee offerings. This development highlights the importance of dynamic sensory methods in capturing evolving perceptions in realistic settings. This study…
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Artikel Jurnal
Development and Characterization of a Laboratory-Scale Pulsed Electric Field System for Solid-Food Pretreatment
Pulsed electric field (PEF) is a non-thermal food-processing technology that increases cell-membrane permeability, thereby facilitating mass transfer and the movement of biomolecules across the membrane. Although PEF has been widely applied to liquid foods, its use in solid food matrices remains…
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Artikel Jurnal
Enzymatic and Antibacterial Activity of Low-pH and Pepsin-Modified Freeze-Dried Lysozyme from Local Chicken Egg White
The research aimed to isolate and modify lysozyme from local chicken egg white to improve the antibacterial activity of lysozyme hydrolysates, and to characterize the isolated and modified lysozyme. Lysozyme was isolated from local chicken egg white using an ion-exchange resin. The lysozyme isolate…
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Artikel Jurnal
Effect of Particle Size on the Physical Properties of Red Ginger (Zingiber officinale var. rubrum) Powder
This study investigated the effect of particle size on the physical properties of red ginger (Zingiber officinale var. rubrum) powder. The parameters analyzed included flow characteristics (bulk density, tapped density, Hausner ratio, compressibility index, and angle of repose), water content…
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