{"id":1799,"date":"2013-01-15T12:13:54","date_gmt":"2013-01-15T05:13:54","guid":{"rendered":"http:\/\/rahadiandimas.staff.uns.ac.id\/?p=1799"},"modified":"2013-03-13T12:41:10","modified_gmt":"2013-03-13T05:41:10","slug":"release-jurnal-teknosains-pangan-vol-2-no-1-januari-2013","status":"publish","type":"post","link":"https:\/\/rahadiandimas.staff.uns.ac.id\/?p=1799","title":{"rendered":"RELEASE JURNAL TEKNOSAINS PANGAN VOL 2 NO 1 JANUARI 2013"},"content":{"rendered":"

\"\"
\nDAFTAR ISI<\/strong>:<\/p>\n

    \n
  1. \n

    APLIKASI ASAP CAIR DAN SECANG (Caesalpinia <\/em>sappan <\/em>L.) PADA TEKNOLOGI PRODUKSI TELUR AYAM ASIN:\u00a0 KUALITAS MIKROBIOLOGIS,KAPASITAS ANTIOKSIDAN DAN KUALITAS SENSORIS (APPLICATION <\/em>OF LIQUID<\/em> SMOKE AND <\/em>SAPPANWOOD (<\/em>Caesalpinia <\/em>sappan<\/em> L<\/em>.<\/em>) TO CHICKEN <\/em>SALT EGG PRODUCTION TECHNOLOGY : MICROBIOLOGICAL QUALITY<\/em>, ANTIOXIDANT CAPACITY<\/em> AND QUALITY SENSORY)<\/em><\/p>\n<\/li>\n

  2. \n

    Pengaruh Penambahan Ekstrak Rosella Merah (Hibiscus sabdariffa <\/em>L.) Terhadap Kualitas Dodol Garut Selama Penyimpanan (The Influence of Red Rosella Extract (<\/em>Hibiscus sabdariffa L.) Addition to Dodol Garut During Storage)<\/em><\/p>\n<\/li>\n

  3. \n

    KARAKTERISASI SIFAT FISIK DAN KIMIA TEPUNG KACANG MERAH (Phaseolus vulgaris <\/em>L.) DENGAN BEBERAPA PERLAKUAN PENDAHULUAN (PHYSICAL AND CHEMICAL PROPERTIES CHARACTERIZATION OF RED KIDNEY BEAN (Phaseolus vulgaris L.) FLOUR BY SOME PROCESSING TREATMENT)<\/em><\/p>\n<\/li>\n

  4. \n

    PENGARUH JENIS DAN KONSENTRASI BAHAN PENSTABIL ALAMI TERHADAP KARAKTERISTIK FISIKOKIMIA SARI BUAH NAGA MERAH (Hylocereus polyrhizus<\/em>) SELAMA PENYIMPANAN (THE EFFECT OF NATURAL STABILIZER TYPE AND CONCENTRATION TOWARD PHYSICOCHEMICAL CHARACTERISTICS OF RED DRAGON (Hylocereus polyrhizus) FRUIT JUICE DURING STORAGE)<\/em><\/p>\n<\/li>\n

  5. \n

    KAJIAN PENAMBAHAN TEPUNG MILLET DAN TEPUNG UBI JALAR UNGU (Ipomoea batatas<\/em> L.) SEBAGAI SUBSTITUSI TEPUNG TERIGU PADA PEMBUATAN FLAKE<\/em> (STUDY OF THE ADDITION OF MILLET FLOUR AND PURPLE SWEET POTATO FLOUR (Ipomoea Batatas L) AS WHEAT FLOUR SUBSTITUTION TO MAKING FLAKE)<\/em><\/p>\n<\/li>\n

  6. \n

    PENGARUH PENAMBAHAN TULANG IKAN TUNA (Thunnus albacores<\/em>) DAN KACANG MERAH (Phaseolus vulgaris L.<\/em>) TERHADAP KANDUNGAN KALSIUM DAN PROTEIN PADA SUSU JAGUNG MANIS (Zea mays saccharata<\/em>) (EFFECT OF ADDITION OF TUNA FISH BONE (Thunnus albacores) AND KIDNEY BEAN (Phaseolus vulgaris L.) TOWARD CALCIUM AND PROTEIN CONTENT OF SWEET CORN MILK<\/em>)<\/p>\n<\/li>\n

  7. \n

    SUBTITUSI TEPUNG TAPIOKA (Manihot esculenta<\/em>) DALAM PEMBUATAN TAKOYAKI (SUBTITUTION<\/em> OF\u00a0 CASSAVA FLOUR (Manihot\u00a0 esculenta) IN MAKING TAKOYAKI)<\/em><\/p>\n<\/li>\n

  8. \n

    PENGARUH PENAMBAHAN TULANG IKAN LELE (Clarias sp.<\/em>) DAN KACANG TUNGGAK (Vigna unguiculata<\/em>) TERHADAP KANDUNGAN KALSIUM DAN PROTEIN PADA SUSU JAGUNG MANIS (Zea mays saccharata<\/em>) (EFFECT OF ADDITION OF CATFISH BONE (Clarias sp.) AND COWPEA (Vigna unguiculata) ON SWEET CORN MILK (Zea mays saccharata) CONTENT OF CALCIUM AND PROTEIN<\/em>)<\/p>\n<\/li>\n

  9. \n

    KAJIAN PEMBUATAN EDIBLE FILM <\/em>TAPIOKA DENGAN PENGARUH PENAMBAHAN PEKTIN BEBERAPA JENIS KULIT PISANG TERHADAP KARAKTERISTIK FISIK DAN MEKANIK (<\/strong>STUDY THE MANUFACTURE OF TAPIOCA EDIBLE FILMS WITH THE EFFECT OF ADDITION OF PECTIN SOME TYPE OF IN BANANA PEELS AGAINST MECHANICAL AND PHYSICAL CHARACTERISTICS)<\/em><\/p>\n<\/li>\n

  10. \n

    KAJIAN PENGGUNAAN TEPUNG MILLET KUNING SEBAGAI SUBTITUSI TEPUNG TERIGU PADA KARAKTERISTIK SENSORIS,\u00a0 FISIKOKIMIA, DAN AKTIVITAS ANTIOKSIDAN MI INSTAN UBI JALAR UNGU (THE STUDY OF THE USE OF YELLOW MILLET FLOUR AS WHEAT FLOUR SUBSTITUTION ON SENSORY<\/em> AND PSYCHO-CHEMICALS CHARACTERISTICS<\/em> AND ANTIOXIDANT ACTIVITY PURPLE SWEET POTATO INSTANT NOODLES)<\/em><\/p>\n<\/li>\n

  11. \n

    Kajian Karakteristik Bubur Bayi Instan Berbahan Dasar Tepung Millet Kuning (Panicum sp<\/em>) dan Tepung Beras Merah (Oryza nivara<\/em>) Dengan Flavor Alami Pisang Ambon (Musa X paradisiaca L<\/em>) Sebagai Makanan Pendamping ASI (MP-ASI)\u00a0 (Study Characteristics-Based Instant Porridge Flour Babies Yellow Millet (<\/em>Panicum sp) and Red Rice Flour (Oryza nivara) With Natural Flavor Pisang Ambon (Musa paradisiaca L) For Complementary feeding (MP-ASI))<\/em><\/p>\n<\/li>\n

  12. \n

    KAJIAN KARAKTERISTIK FISIKOKIMIA DAN SENSORI BUBUK TERASI UDANG DENGAN PENAMBAHAN ANGKAK SEBAGAI PEWARNA ALAMI DAN SUMBER ANTIOKSIDAN (STUDY\u00a0 OF PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF SHRIMP PASTE POWDER WITH RED RICE YEAST ADDITION AS NATURAL COLORANT AND ANTIOXIDANT SOURCE)<\/em><\/p>\n<\/li>\n

  13. \n

    PENGARUH JENIS PELARUT DAN VARIASI SUHU PENGERING SPRAY DRYER <\/em>TERHADAP KADAR KAROTENOID KAPANG ONCOM MERAH (Neurospora <\/em>sp.)\u00a0 <\/em>(EFFECT OF<\/em> SOLVENTS AND TEMPERATURE VARIATION\u00a0 OF SPRAY DRYER ON CAROTENOID LEVELS FROM \u00a0RED ONCOM\u2019S MOLD (Neurospora <\/em>sp.))<\/em><\/p>\n<\/li>\n

  14. \n

    Pengaruh Penambahan Berbagai Konsentrasi Gliserol Terhadap Karakteristik Sensoris, Kimia dan Aktivitas Antioksidan Getuk Ubi Jalar Ungu (Ipomoea batatas<\/em>)\u00a0 (The Influence Of Addition Glycerol With Various Concentration Against Sensory, Chemical and Antioxidant Activities Charateristic Getuk Purple Sweet Potato <\/em>(Ipomoea batatas<\/em>))<\/p>\n<\/li>\n

  15. \n

    Pengaruh Penggunaan Edible Coating<\/em> Pati Sukun (Artocarpus Altilis<\/em>) dengan Variasi Konsentrasi Gliserol Sebagai Plasticizer<\/em> Terhadap Kualitas Jenang Dodol Selama Penyimpanan (The Influence Of Using Edible Coating Breadfruit Starch (Arthocarpus altilis) With Various Concentration Of Glycerol as Plasticizer Toward Jenang Dodol Quality During Storage)<\/em><\/p>\n<\/li>\n<\/ol>\n

    FULL PAPER ARTIKEL DAPAT DI DOWNLOAD MELALUI:<\/strong><\/p>\n

    http:\/\/ilmupangan.fp.uns.ac.id\/index.php?option=com_content&view=category&id=120&Itemid=145<\/a><\/p>\n

    \ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":"

    DAFTAR ISI: APLIKASI ASAP CAIR DAN SECANG (Caesalpinia sappan L.) PADA TEKNOLOGI PRODUKSI TELUR AYAM ASIN:\u00a0 KUALITAS MIKROBIOLOGIS,KAPASITAS ANTIOKSIDAN DAN KUALITAS SENSORIS (APPLICATION OF LIQUID SMOKE AND SAPPANWOOD (Caesalpinia sappan L.) TO CHICKEN SALT EGG PRODUCTION TECHNOLOGY : MICROBIOLOGICAL QUALITY, ANTIOXIDANT CAPACITY AND QUALITY SENSORY) Pengaruh Penambahan Ekstrak Rosella Merah (Hibiscus sabdariffa L.) Terhadap Kualitas
    + Read More<\/a><\/p>\n","protected":false},"author":532,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13749],"tags":[121922,118990,121923,122995,122991,13630,122994,121951,114301,122982,121935,122966,121929,122996,118884,122977,123005,122975,121960,122949,122976,121961,121946,122950,118746,13130,121947,122955,121965,121918,121920,121925,121926,121928,122965,122972,121934,121948,13681,121949,121962,122968,121966,122980,121943,122985,122984,122957,122993,122983,122987,122988,122999,123003,123004,121921,122981,122979,121955,121941,121956,121957,122997,7096,121963,6620,122974,122986,121924,121952,122992,123000,121953,121964,121942,121944,121968,115772,121954,118908,123001,123002,118901,121958,121933,118978,121969,122951,2064,122962,122958,121915,121880,121916,115719,121931,121950,123006,121940,6944,122970,122989,121959,122960,122990,122969,122959,122963,122971,122961,7247,122946,122952,122964,122967,121919,122998,122953,122947,13949,122948,121927,121930,122956],"_links":{"self":[{"href":"https:\/\/rahadiandimas.staff.uns.ac.id\/index.php?rest_route=\/wp\/v2\/posts\/1799"}],"collection":[{"href":"https:\/\/rahadiandimas.staff.uns.ac.id\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rahadiandimas.staff.uns.ac.id\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rahadiandimas.staff.uns.ac.id\/index.php?rest_route=\/wp\/v2\/users\/532"}],"replies":[{"embeddable":true,"href":"https:\/\/rahadiandimas.staff.uns.ac.id\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1799"}],"version-history":[{"count":0,"href":"https:\/\/rahadiandimas.staff.uns.ac.id\/index.php?rest_route=\/wp\/v2\/posts\/1799\/revisions"}],"wp:attachment":[{"href":"https:\/\/rahadiandimas.staff.uns.ac.id\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1799"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rahadiandimas.staff.uns.ac.id\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1799"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rahadiandimas.staff.uns.ac.id\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1799"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}