Vol 13 No 2

This is the list of research report titles and contributors of JTP Unmul Vol 13 No 2, August 2018

Authors Title Download
Erma Fitria, Sulistyo Prabowo, Yuliani, Muflihah PENGARUH PERBEDAAN METODE PENGOLAHAN TERHADAP KOMPOSISI KIMIA DAN KARAKTERISTIK SENSORIS OLAHAN IKAN HARUAN (Channa striata)

(Effect of Different Processing Methods on Chemical Composition and Sensory Characteristics of Processed Haruan Fish (Channastriata))

1 Erma Fitria et al.
Krishna Purnawan Candra, Arkilius Tunoq SIFAT KIMIA DAN PENERIMAAN SENSORI DARI ABON DENGAN
FORMULASI DAGING IKAN GABUS (Channa striata) DAN JANTUNG
PISANG KEPOK (Musa acuminata balbisiana Linn)

(Chemical Properties and Sensory Acceptance of Shredded Snakehead Fish (Channa striata) Meat Formulated by Male Flowers of Kepok Banana (Musa acuminata balbisiana Linn))

2 Krishna P Candra et al.
Siti Hajar, Bernatal Saragih, Deny Sumarna PENGARUH METODE PENGOLAHAN BIJI NANGKA (Artocarpus
heterophyllus) TERHADAP MUTU SENSORIS COKELAT BATANGAN

(The Effect of Processing Method of Jackfruit Seeds (Artocarpus heterophyllus) on The Sensory Quality of Chocolate Bar)

3 Siti Hajar et al.
Hamdi Mayulu, N. Maulida, R. Yusuf, S. N. Rahmatullah PENGARUH BIAYA PRODUKSI TERHADAP PENDAPATANUSAHA PETERNAKAN KERBAU RAWA (Bubalus Bubalis Linn) DI KABUPATEN HULU SUNGAI UTARA PROVINSI KALIMANTAN SELATAN

(Effect of Production Cost on Revenue of Swamp Buffalo Farm Business (Bubalus Bubalis Linn.) in Hulu Sungai Utara Regency South Kalimantan Province)

4 Hamdi Mayulu et al.
Wahyuningtyas Puji Nugroho, Tanto Bektiyadi, Zulfa Nur Zaeni, Akhmad Mustofa STUDI PENAMBAHAN TEPUNG TULANG IKAN LELE DAN CMC (Carboxy Methyl Cellulose) PADA TEPUNG KOMPOSIT AMPAS TAHU DAN UBI KAYU SEBAGAI BERAS ANALOG DENGAN FORTIFIKASI KALSIUM

(Study on Addition of Catfish Bones Powder and CMC (Carboxy Methyl Cellulose) into Composite Flour of Tofu’s Wet Cake and Cassava Flour as Calcium Fortification in Analogue Rice)

5 Wahyuningtyas Puji Nugroho et al.
Hudaida Syahrumsyah, Maulida Rachmawati, Yulian Andriani FORMULASI TEPUNG TERIGU (Triticum sp.) DAN TEPUNG JELAI (Coix lacryma-jobi) TERHADAP SIFAT KIMIA DAN SENSORIS PADA MI BASAH

(Formulations Wheat Flour (Triticum sp.) and Barley Flour (Coix lacryma-jobi) in The Study of Chemical Properties and Sensories for Making Wet Noodles)

6 Hudaida Syahrumsyah et al.