Department of Food Technology

Characteristics Organoleptic Of Peanut (Arachis hypogeae) Snack Bar With Moringa (Moringa oleifera) leaf Flour Substitution Karakteristik Organoleptik Snack Bar Kacang Tanah (Arachis hypogeae) Dengan Substitusi Tepung Daun Kelor (Moringa oleifera)
Vina Meilita, Rima Azara
- snack bar
- peanuts
- moringa leaf flour
Downloads: 88 - Submitted 2026-09-29 - Posted 2026-09-29
The Effect of the Proportion of Honey Pineapple (Ananas comosus L.Merr) Juice to Red Dragon Fruit (hylochereus polyrhizus) Juice on the Characteristic of Honey Pudding Pengaruh Proporsi Sari Buah Nanas Madu dengan Sari Buah Naga Merah terhadap Puding Nanas
R.P.Thufayl El Muftiy, Syarifa Nurbaya
- Pudding
- Pineapple juice
Downloads: 131 - Submitted 2026-08-14 - Posted 2026-09-08
Optimization of Sucrose Addition and Fermentation Time In Coconut Milk Kefir Production Optimasi Penambahan Sukrosa dan Waktu Fermentasi pada Pembuatan Kefir Santan Kelapa
Natasya Dwika Maharani, Rahmah Utami Budiandari
- Kefir
- coconut milk
- Optimization
- Sucrose Concentration
- Fermentation Time
Downloads: 117 - Submitted 2026-08-10 - Posted 2026-08-11
Halal Product Process at Micro Scale Poultry Slaughterhouse (RPU) X Proses Produk Halal Pada Rumah Potong Unggas (RPU) X Skala Mikro
Siti Harnanik, Syarifa Nurbaya Ramadhani
- Halal Product Process (PPH)
- Poultry Slaughterhouse (RPU)
- Total Plate Count (TPC)
- contamination microbiology
- sanitation
Downloads: 119 - Submitted 2026-08-10 - Posted 2026-08-11
The Effect of the Proportion of Papaya Leaves (Carica Papaya L.) and Anchovies (Stolephorus indicus) on The Organoleptic Characteristic of Papaya Leaf Jerky Pengaruh Proporsi Daun Pepaya (Carica Papaya L.) dengan Ikan Teri (Stolephorus indicus) terhadap Karakteristik Organoleptik Dendeng Daun Pepaya
Tarisya Rhahma Wibowo, Rima Azara
- Papaya_leaves (Carica Papaya L.)
- Anchovies (Stolephorus indicus)
- Jerky
Downloads: 138 - Submitted 2026-07-28 - Posted 2026-07-29
The Effect of the Proportion of Wheat Flour to Bran on the Characteristics of Bran White Bread Pengaruh Proporsi Tepung Terigu Dengan Bekatul Terhadap Karakteristik Roti Tawar Bekatul
Azam Alhaqani Akhmad, Al Machfud WDP
- bran
- proportion of wheat flour to bran
- white bread
- characteristics
Downloads: 132 - Submitted 2026-07-26 - Posted 2026-07-29
Characteristics of Klepon Cake With Green Spinach Flour (Amaranthus viridis) Proportion Karakteristik Kue Klepon Dengan Proporsi Tepung Bayam Hijau (Amaranthus viridis)
Shofia Masitho, Lukman Hudi
- klepon
- glutinous rice flour (Oryza sativa L. var. glutinosa)
- green spinach flour (Amaranthus viridis)
Downloads: 195 - Submitted 2026-07-23 - Posted 2026-07-24
Organoleptic Characteristics of Gluten-Free Dry Noodles Based on the Proportion of Sago Starch: Anchovy Flour and Xanthan Gum Concentration Karakteristik Organoleptik Mi Kering Bebas Gluten Berdasarkan Proporsi Pati Sagu : Tepung Ikan Teri Jengki dan Konsentrasi Xanthan gum
Diepora Amanda Haryati, Syarifa Ramadhani Nurbaya
- dry noodles
- metroxylon sp
- stolephorus indicus
- xanthan gum
- protein
Downloads: 316 - Submitted 2026-04-14 - Posted 2026-04-15
Physicochemical Properties of a Plant-Based Flavor Enhancer from Hydrolyzed Tempe Gembus and Oyster Mushroom Produced by Foam-Mat Drying Karakteristik Fisikokimia Penyedap Rasa Nabati Hidrolisat Tempe Gembus dan Jamur Tiram Menggunakan Foam-Mat Drying
Yesy Dwita Arvialika, Rahmah Utami Budiandari
- foam-mat drying
- hydrolysate
- pleurotus ostreatus
- plant-based seasoning
- tempeh gembus
Downloads: 314 - Submitted 2026-04-07 - Posted 2026-04-08
Identification of Antioxidant Compounds and Betacyanins in Flower Leather Based on Bougainvillea Flower Extract (Bougainvillea glabra) Identifikasi Senyawa Antioksidan dan Betasianin Pada Flower Leather Berbasis Ekstrak Bunga Bougenville (Bougainvillea glabra)
Laila Tasnima Sofiyah, Rahmah Utami Budiandari
- antioxidants
- betacyanins
- extract
- flower leather
Downloads: 268 - Submitted 2026-04-06 - Posted 2026-04-08
Comparison of Solvent and Transesterification Duration on the Physicochemical Properties of Used Cooking Oil-Based Biodiesel Perbandingan Pelarut dan Durasi Transesterifikasi Terhadap Sifat Fisikokimia Biodiesel Berbasis Limbah Minyak Goreng Bekas
Fitriyah Nur Indahsari, Poppy Diana Sari
- Biodiesel
- Microfiltration
- Transesterification Duration
- Waste Cooking Oil
Downloads: 245 - Submitted 2026-04-06 - Posted 2026-04-08
KUKER PIKBIYONG: Diversification of Kepok Banana Peel Flour (Musa paradisiaca Liin) and Ganyong Tuber Flour (Canna edulis) as a Snack for Celiac Disease Sufferers KUKER PIKBIYONG: Diversifikasi Tepung Kulit Pisang Kepok (Musa paradisiaca Liin) Dan Tepung Umbi Ganyong (Canna edulis) Sebagai Camilan Penderita Celiac Disease
Tafana Serly Kurnia, Rahmah Utami Budiandari
- Musa paradisiaca L.
- Canna edulis
- Cookies
- Gluten Free
Downloads: 259 - Submitted 2026-04-06 - Posted 2026-04-08
Characteristics of Shredded with the Proportion of Kepok Banana Blossom (Musa acuminata x balbisiana) and Milkfish Meat (Chanos chanos) Karakteristik Abon dengan Proporsi Jantung Pisang Kepok (Musa acuminata x balbisiana) dan Daging Ikan Bandeng (Chanos chanos)
Erika Puspita Sari, Lukman Hudi
- Kepok Banana Blossom
- Milkfish
- Shredded
Downloads: 334 - Submitted 2026-03-17 - Posted 2026-03-26
The Effect of the Proportion of Siam Citrus (Citrus nobilis var. microcarpa) Pomace Flour with Sorghum (Sorghum bicolor) Flour on the Characteristics of Gluten-Free Biscuits Pengaruh Proporsi Tepung Ampas Jeruk Siam (Citrus nobilis var. microcarpa) dengan Tepung Sorgum (Sorghum bicolor) terhadap Karakteristik Biskuit Bebas Gluten
Puspita Della Aini, Lukman Hudi
- gluten-free biscuits
- Sorghum
- siam orange pomace
- antioxidant activity
Downloads: 199 - Submitted 2026-02-20 - Posted 2026-02-23
Analysis of the Effect of Different Types of Packaging on the Quality of Soybean Tempeh (Glycine max) Analisis Pengaruh Perbedaan Jenis Kemasan Terhadap Kualitas Tempe Kedelai (Glycine max)
Akfi Sukma Auliyak, Al Machfud WDP
- Tempeh (Fermented Products)
- Soybeans (Glycine max)
- Packaging Types
Downloads: 415 - Submitted 2026-02-13 - Posted 2026-02-23
Optimization of Pineapple Skin Kombucha (Ananas comosus L. merr) Fermentation as Probiotic Drink Using Surface Response Method Optimasi Fermentasi Kombucha Kulit Nanas (Ananas comosus L. merr) sebagai Minuman Probiotik Menggunakan Metode Respon Permukaan
Sectio Bachrul Hilmi, Rahmah Utami Budiandari
- Kombucha
- pineapple peel
- fermentation time
Downloads: 287 - Submitted 2026-02-19 - Posted 2026-02-23
Substitution Potential of Soybean Flour (Glycine Max (L.) Merril) with Green Bean Flour and Drying Duration on the Organoleptic Characteristics of Satru Cake Potensi Substitusi Tepung Kedelai (Glycine Max (L) Merril) dengan Tepung Kacang Hijau dan Lama Pengeringan terhadap Karakteristik Organoleptik Kue Satru
Aisyah Nurkhaliza, Rima Azara
- Satru cakes
- organoleptic
- soybean flour
Downloads: 327 - Submitted 2026-02-20 - Posted 2026-02-23
Variation in the Comparison of Breadfruit Flour (Artocarpus altilis) and Mocaf Flour (Modified Cassava Flour) on the Characteristics of Breadfruit Mocaf Sponge Cake (SUMO) Variasi Perbandingan Tepung Sukun (Artocarpus altilis) dan Tepung Mocaf (Modified Cassava Flour) terhadap Karakteristik Kue Bolu Sukun Mocaf (SUMO)
Illona Moktika Aurellia, Al Machfud WDP
- breadfruit flour
- mocaf flour
- sponge cake
Downloads: 295 - Submitted 2026-02-20 - Posted 2026-02-23
Characteristics of Low Sugar Jelly Candy through the Concentration Proportion of Cow's Milk Yogurt and Red Guava Juice (Psidium Guajava) Karakteristik Permen Jelly Rendah Gula melalui Proporsi Konsentrasi Yoghurt Susu Sapi dan Sari Buah Jambu Biji Merah (Psidium Guajava)
Hanifah Putri Priyambodo, Lukman Hudi
- jelly candy
- Yogurt
- Red guava juice(Psidium Guajava)
Downloads: 362 - Submitted 2026-02-20 - Posted 2026-02-23
Optimization of Pigment Extraction From Young Teak Leaves As A Source of Natural Food Color Through Temperature and Extraction Duration Study Optimasi Ekstraksi Pigmen Dari Daun Jati Muda Sebagai Sumber Pewarna Pangan Alami Melalui Kajian Suhu dan Lama Ekstraksi
Mochammad Affan Lesmana, Syarifa Ramadhani Nurbaya
- anthocyanin
- teak leaves
- extraction
Downloads: 357 - Submitted 2026-01-28 - Posted 2026-01-29
Organoleptic Characteristics of Melon Marmalade with Added Lime Juice Karakteristik Organoleptik Marmalade Melon dengan Penambahan Sari Jeruk Nipis
Fadinia Hariati Nasrullah, Syarifa Ramadhani Nurbaya
- Melon
- Marmalade
- Lime
Downloads: 267 - Submitted 2026-01-28 - Posted 2026-01-29
Determining the Quality of Used Fried Chicken Frying Oil Through a Microfiltration Process Penentuan Kualitas Minyak Bekas Penggorengan Ayam Goreng Melalui Proses Mikrofiltrasi
Muhammad Ainur Rafdiansyah, Poppy Diana Sari
- biodiesel
- used oil
- microfiltration
- filter paper
- transesterification
Downloads: 236 - Submitted 2026-01-28 - Posted 2026-01-29
Organoleptic Characteristics of Hard Candy Made from Cucumber (Cucumis sativus L.) Juice Combined with Basil Leaf (Ocimum sanctum L.) Juice Karakteristik Organoleptik Permen Keras Berbahan Dasar Sari Mentimun (Cucumis sativus L.) yang Dikombinasikan dengan Sari Daun Kemangi (Ocimum sanctum L.)
Mariah Alqibtiyah, Syarifa Ramadhani Nurbaya
- Cucumber
- Basil leaf
- Hard candy
Downloads: 388 - Submitted 2026-01-28 - Posted 2026-01-29
The Effect of Wheat Flour and Tapioca Flour on The Characteristics ff Mojair Fish Ball Pengaruh Tepung Terigu dan Tepung Tapioka terhadap Karakteristik Pentol Bakso Ikan Mujair
Muhammad Toriq, Al Machfud WDP
- mojair fishballs (Orechromis mossambicus), wheat flour, tapioca flour
Downloads: 475 - Submitted 2025-09-24 - Posted 2025-09-25
The Effect of Pasteurization Temperature and Pasteurization Time on the Quality of Cuko Pempek Pengaruh Suhu Pasteurisasi dan Lama Waktu Pasteurisasi Terhadap Kualitas Cuko Pempek
Indah Sugistina, Rahmah Utami Budiandari
- Cuko Pempek
- Pasteurization temperature
- pasteurization time
Downloads: 424 - Submitted 2025-08-28 - Posted 2025-08-28

1-25 of 126 Next

Department of Food Technology

Characteristics Organoleptic Of Peanut (Arachis hypogeae) Snack Bar With Moringa (Moringa oleifera) leaf Flour Substitution Karakteristik Organoleptik Snack Bar Kacang Tanah (Arachis hypogeae) Dengan Substitusi Tepung Daun Kelor (Moringa oleifera)

The Effect of the Proportion of Honey Pineapple (Ananas comosus L.Merr) Juice to Red Dragon Fruit (hylochereus polyrhizus) Juice on the Characteristic of Honey Pudding Pengaruh Proporsi Sari Buah Nanas Madu dengan Sari Buah Naga Merah terhadap Puding Nanas

Optimization of Sucrose Addition and Fermentation Time In Coconut Milk Kefir Production Optimasi Penambahan Sukrosa dan Waktu Fermentasi pada Pembuatan Kefir Santan Kelapa

Halal Product Process at Micro Scale Poultry Slaughterhouse (RPU) X Proses Produk Halal Pada Rumah Potong Unggas (RPU) X Skala Mikro

The Effect of the Proportion of Papaya Leaves (Carica Papaya L.) and Anchovies (Stolephorus indicus) on The Organoleptic Characteristic of Papaya Leaf Jerky Pengaruh Proporsi Daun Pepaya (Carica Papaya L.) dengan Ikan Teri (Stolephorus indicus) terhadap Karakteristik Organoleptik Dendeng Daun Pepaya

The Effect of the Proportion of Wheat Flour to Bran on the Characteristics of Bran White Bread Pengaruh Proporsi Tepung Terigu Dengan Bekatul Terhadap Karakteristik Roti Tawar Bekatul

Characteristics of Klepon Cake With Green Spinach Flour (Amaranthus viridis) Proportion Karakteristik Kue Klepon Dengan Proporsi Tepung Bayam Hijau (Amaranthus viridis)

Organoleptic Characteristics of Gluten-Free Dry Noodles Based on the Proportion of Sago Starch: Anchovy Flour and Xanthan Gum Concentration Karakteristik Organoleptik Mi Kering Bebas Gluten Berdasarkan Proporsi Pati Sagu : Tepung Ikan Teri Jengki dan Konsentrasi Xanthan gum

Physicochemical Properties of a Plant-Based Flavor Enhancer from Hydrolyzed Tempe Gembus and Oyster Mushroom Produced by Foam-Mat Drying Karakteristik Fisikokimia Penyedap Rasa Nabati Hidrolisat Tempe Gembus dan Jamur Tiram Menggunakan Foam-Mat Drying

Identification of Antioxidant Compounds and Betacyanins in Flower Leather Based on Bougainvillea Flower Extract (Bougainvillea glabra) Identifikasi Senyawa Antioksidan dan Betasianin Pada Flower Leather Berbasis Ekstrak Bunga Bougenville (Bougainvillea glabra)

Comparison of Solvent and Transesterification Duration on the Physicochemical Properties of Used Cooking Oil-Based Biodiesel Perbandingan Pelarut dan Durasi Transesterifikasi Terhadap Sifat Fisikokimia Biodiesel Berbasis Limbah Minyak Goreng Bekas

Characteristics of Shredded with the Proportion of Kepok Banana Blossom (Musa acuminata x balbisiana) and Milkfish Meat (Chanos chanos) Karakteristik Abon dengan Proporsi Jantung Pisang Kepok (Musa acuminata x balbisiana) dan Daging Ikan Bandeng (Chanos chanos)

Analysis of the Effect of Different Types of Packaging on the Quality of Soybean Tempeh (Glycine max) Analisis Pengaruh Perbedaan Jenis Kemasan Terhadap Kualitas Tempe Kedelai (Glycine max)

Optimization of Pineapple Skin Kombucha (Ananas comosus L. merr) Fermentation as Probiotic Drink Using Surface Response Method Optimasi Fermentasi Kombucha Kulit Nanas (Ananas comosus L. merr) sebagai Minuman Probiotik Menggunakan Metode Respon Permukaan

Characteristics of Low Sugar Jelly Candy through the Concentration Proportion of Cow's Milk Yogurt and Red Guava Juice (Psidium Guajava) Karakteristik Permen Jelly Rendah Gula melalui Proporsi Konsentrasi Yoghurt Susu Sapi dan Sari Buah Jambu Biji Merah (Psidium Guajava)

Optimization of Pigment Extraction From Young Teak Leaves As A Source of Natural Food Color Through Temperature and Extraction Duration Study Optimasi Ekstraksi Pigmen Dari Daun Jati Muda Sebagai Sumber Pewarna Pangan Alami Melalui Kajian Suhu dan Lama Ekstraksi

Organoleptic Characteristics of Melon Marmalade with Added Lime Juice Karakteristik Organoleptik Marmalade Melon dengan Penambahan Sari Jeruk Nipis

Determining the Quality of Used Fried Chicken Frying Oil Through a Microfiltration Process Penentuan Kualitas Minyak Bekas Penggorengan Ayam Goreng Melalui Proses Mikrofiltrasi

Organoleptic Characteristics of Hard Candy Made from Cucumber (Cucumis sativus L.) Juice Combined with Basil Leaf (Ocimum sanctum L.) Juice Karakteristik Organoleptik Permen Keras Berbahan Dasar Sari Mentimun (Cucumis sativus L.) yang Dikombinasikan dengan Sari Daun Kemangi (Ocimum sanctum L.)

The Effect of Wheat Flour and Tapioca Flour on The Characteristics ff Mojair Fish Ball Pengaruh Tepung Terigu dan Tepung Tapioka terhadap Karakteristik Pentol Bakso Ikan Mujair

The Effect of Pasteurization Temperature and Pasteurization Time on the Quality of Cuko Pempek Pengaruh Suhu Pasteurisasi dan Lama Waktu Pasteurisasi Terhadap Kualitas Cuko Pempek

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