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Optimasi Rasio Pati Terhadap Air dan Suhu Gelatinisasi untuk Pembentukan Pati Resisten Tipe III pada Pati Sagu (Metroxylon sagu) (Ratio Optimization of Starch to Water and Gelatinization Temperature to Produce Resistant Starch Type III of Sago Starch (Metroxylon sagu))
DOI : 10.33964/jp.v22i3.107
I Gusti Putu Adi Palguna
,
Sugiyono Sugiyono
,
Bambang Haryanto
page 253-262
Abstract : 2209
|
Untitled : 9071
DOI : 10.33964/jp.v22i3.107
Proses Pengolahan Beras Pratanak Memperbaiki Kualitas dan Menurunkan Indeks Glikemik Gabah Varietas Ciherang (Parboiled Rice Processing Improve Quality and Reduce Glycemic Index of Paddy cv. Ciherang)
DOI : 10.33964/jp.v22i3.92
Nurman Susilo
,
Rokhani Hasbullah
,
Sugiyono Sugiyono
page 209-220
Abstract : 3246
|
Untitled : 7162
DOI : 10.33964/jp.v22i3.92
Pengembangan Produk Makaroni dari Campuran Jewawut (Setaria italica L.), Ubi Jalar Ungu (Ipomoea batatas var. Ayamurasaki) dan Terigu (Triticum aestivum L.) (Development of Macaroni Products Made from Mixtures of Foxtail Millet (Setaria italica L.) Flour, Purple Sweet Potato (Ipomoea batatas var. Ayamurasaki) and Wheat (Triticum aestivum L.) Flour)
DOI : 10.33964/jp.v22i4.136
Fitriani Fitriani
,
Sugiyono Sugiyono
,
Eko Hari Purnomo
page 349-364
Abstract : 4271
|
Untitled : 8672
DOI : 10.33964/jp.v22i4.136
Teknologi Pengolahan Dodol dan Peningkatan Kandungan Gizinya
DOI : 10.33964/jp.v27i3.388
gusti setiavani
,
Sugiyono Sugiyono
,
Adil Basuki Ahza
,
Nugraha Edi Suyatma
page 225-234
Abstract : 5306
|
PDF : 23886
DOI : 10.33964/jp.v27i3.388
Peluang Aplikasi Mikroenkapsulat Vitamin A Dan Zat Besi Sebagai Fortifikan (The Chance of Aplication Microencapsulat Vitamin A and Iron as Fortificants)
DOI : 10.33964/jp.v25i1.306
Sugiyono Sugiyono
,
Windi Asterini
,
Endang Prangdimurti
page 51-60
Abstract : 2793
|
Untitled : 8594
DOI : 10.33964/jp.v25i1.306
Peningkatan Pati Resisten Tipe III Pada Tepung Singkong Modifikasi (Mocaf) Dengan Perlakuan Pemanasan-Pendinginan Berulang Dan Aplikasinya Pada Pembuatan Mie Kering (Increasing Resistant Starch Type III on the Modified Cassava Flour (Mocaf) Through Heating-Cooling Cycles and Its Application on Production of Dried Noodles
DOI : 10.33964/jp.v23i2.60
Ramlan Asbar
,
Sugiyono Sugiyono
,
Bambang Haryanto
page 157-165
Abstract : 5678
|
DOI : 10.33964/jp.v23i2.60
Karakteristik Pati Sagu yang Dimodifikasi dengan Perlakuan Gelatinisasi dan Retrogradasi Berulang Characteristics of Modified Sago (Metroxylon sagu) Starch by Gelatinization and Retrogradation Cycling
DOI : 10.33964/jp.v23i2.59
I Gusti Putu Adi Palguna
,
Sugiyono Sugiyono
,
Bambang Hariyanto
page 146-157
Abstract : 3579
|
Untitled : 12745
DOI : 10.33964/jp.v23i2.59
Pendugaan Umur Simpan Produk Granula Ubi Kayu Menggunakan Model Isoterm Sorpsi Air (Shelflife Prediction of Cassava Granule using Moisture Sorption Isotherm Model)
DOI : 10.33964/jp.v21i3.167
Sugiyono Sugiyono
,
Hoerip Satyagraha
,
Wiwiek Joelijani
,
Elvira Syamsir
page 233-244
Abstract : 2437
|
Untitled : 1821
DOI : 10.33964/jp.v21i3.167
Pengembangan Granula Ubi Kayu yang Disuplementasi dengan Tepung Kecambah Kedelai (Development of Cassava Granule Supplemented with Soy Sprout Flour)
DOI : 10.33964/jp.v21i2.118
Sugiyono Sugiyono
,
Hoerip Satyagraha
,
Wiwik Joelijani
,
Elvira Syamsir
page 135-148
Abstract : 631
|
Untitled : 754
DOI : 10.33964/jp.v21i2.118
Pendugaan Umur Simpan Cookies Jagung Menggunakan Pendekatan Kadar Air Kritis
DOI : 10.33964/jp.v25i3.331
Sugiyono IPB Sugiyono
page 147-155
Abstract : 1786
|
DOI : 10.33964/jp.v25i3.331
Pendugaan Umur Simpan Cookies Jagung Menggunakan Pendekatan Kadar Air Kritis
DOI : 10.33964/jp.v25i3.330
Sugiyono IPB Sugiyono
page 147-155
Abstract : 1376
|
DOI : 10.33964/jp.v25i3.330
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