JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)

ISSN: 2502-9347
E-ISSN: 2579-4523

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.

Aim & Scope

Jitipari is a journal published by the Faculty of Food Technology and Industry, Unisri Surakarta. This journal has the scope of food science, food technology, functional food, food engineering, food microbiology, nutrition, etc. related to food (agricultural product technology).

Subject Areas

Ilmu Pangan Teknologi Pangan dan Gizi
Sinta 3

Articles in 2024 - Issue 2

Total: 8 articles

1

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

Andini; Monika; Nuraini; Vivi; Karyantina; Merkuria
Vol 9, No 2 Tahun 2024
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2

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

Maghfira; Nadya Permata; Aini; Nur; Arsil; Poppy; Arsyistawa; Hadana Sabila
Vol 9, No 2 Tahun 2024
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3

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)

Mawarno; Binardo Adi Seno; Putri; Aldila Sagitaning; Fitriana; Ika
Vol 9, No 2 Tahun 2024
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4

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

Suryadi; Cherry Keiko Alendra; Setijawaty; Erni; Utomo; Adrianus Rulianto; Jati; Ignasius Radix A.P.
Vol 9, No 2 Tahun 2024
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5

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

Utoro; Panggulu Ahmad Ramadhani; Witoyo; Jatmiko Eko
Vol 9, No 2 Tahun 2024
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6

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

Azis; Rahmatullah Farid; Jumiyati; Jumiyati; Yulianti; Risda
Vol 9, No 2 Tahun 2024
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7

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

Saputra; Wahyu Dwi; Saputra; Adrian Dwi; Triwitono; Priyanto
Vol 9, No 2 Tahun 2024
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8

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

Harsanto; Bovi Wira; Triastuti; Indri; Asmoro; Novian Wely; Hartati; Sri
Vol 9, No 2 Tahun 2024
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