Jurnal Pangan dan Gizi

Journal titleJurnal Pangan dan Gizi
InitialsJPG
AbbreviationJurnal Pangan dan Gizi
Print ISSN2086-6429
Online ISSN2656-0291
Frequency2 issues per year
DOIprefix 10.26714 by 
Editor-in-chiefDr. Nurrahman, M.Si
PublisherProdi Teknologi Pangan Universitas Muhammadiyah Semarang
OrganizedDepartment of Food Science and Technology, Universitas Muhammadiyah Semarang, Indonesia
Citation AnalysisScopus | Web of Science | Google Scholar


Journal of Food and Nutrition was published by Research Center of Food and Nutrition of Semarang. This journal has been published in 2010 with frequency of two times a year in print until 2016. Beginning in 2017 published online with the journal address: unimus.ac.id/index.php/JPDG and email address: jurnalpangan@unimus.ac.id Editorial secretariat: Study Program of Food Technology, University of Muhammadiyah Semarang (UNIMUS) Jl Kedungmundu Raya 18 Semarang 50272, Telp. (024) 76740230, 76740231, Fax. (024) 76740241


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Vol 12, No 2 (2022): Kajian Pangan dan Gizi

Table of Contents

Articles

Pemanfaatan Tepung Tulang Ikan Patin dengan Penambahan Kacang Tunggak sebagai Sumber Kalsium pada Pembuatan Snack Bar
Nadhilah Syarafina, Dudung Angkasa, Reza Fadhilla, Prita Dhyani Swamilaksita
DOI : 10.26714/jpg.12.2.2022.1 - 13
Abstract view : 41 times
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1 - 13
Skrining Fitokimia, Total Fenol, dan Aktivitas Antioksidan Ekstrak Metanol Tangkai Sisir Buah Pisang Agung
Ade Wahyu Pratama, Sri Rahayu Lestari, Abdul Gofur, Yunita Rakhmawati
DOI : 10.26714/jpg.12.2.2022.14 - 21
Abstract view : 12 times
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14 - 21
Hubungan Hygiene Sanitasi Pedagang Ikan Pindang Dengan Jumlah Bakteri Ikan Pindang Di Pasar Anom Desa Kolor Kabupaten Sumenep
Qoriatul Wahida, Moch Agus Krisno Budiyanto, Fendy Hardian Permana, Elly Purwanti, Fuad Jaya Miharja, Riyanto .
DOI : 10.26714/jpg.12.2.2022.22 - 29
Abstract view : 10 times
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22 - 29
Kandungan Nutrisi dan Aktivitas Antimikroba Ekstrak Beras Merah
Dina Fitriyah, Dessya Putri Ayu, Surya Dewi Puspita, Ria Chandra Kartika, Mohammad Ubaidillah
DOI : 10.26714/jpg.12.2.2022.30 - 36
Abstract view : 15 times
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30 - 36
KADAR PROTEIN, TOTAL MIKROBA, DAN SIFAT FISIK KECAMBAH KEDELAI BERDASARKAN JENIS KEMASAN PADA PENYIMPANAN DINGIN
Solikah ., Siti Aminah, Agus Suyanto
DOI : 10.26714/jpg.12.2.2022.46 - 54
Abstract view : 10 times
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46 - 54
Karakteristik Kimia, Tensile Strength dan Sensoris Kulit Lumpia dengan Penambahan Tepung Kedelai Hitam.
Dwi Yuliana Astriati, Nurrahman ., Muhammad Yusuf
DOI : 10.26714/jpg.12.2.2022.55 - 66
Abstract view : 6 times
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55 - 66
Total Bakteri, Kadar Air, dan Sifat Sensoris Fish Cake Ikan Lele dengan Edible Coating Berbahan Gel Aloe Vera Berdasarkan Lama Penyimpanan
Khoirunnisa Widyaningrum, Yunan Kholifatun Sya’di, Wikanastri Hersoelistyorini
DOI : 10.26714/jpg.12.2.2022.67 - 79
Abstract view : 18 times
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67 - 79
Kadar air, Kadar protein, dan Kadar Serat Pangan pada Cookies dengan Substitusi Tepung Ubi Jalar Ungu dan Tepung Rebung
Nafira Alifianita, Aan Sofyan
DOI : 10.26714/jpg.12.2.2022.37 - 45
Abstract view : 23 times
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37 - 45