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 1 (2022): Kajian Pangan dan Gizi

Table of Contents

Articles

PENGGUNAAN KONSENTRASI KUNYIT (Curcuma longa L.) YANG BERBEDA TERHADAP MUTU BEKASAM IKAN NILA (Oreochromis niloticus)
Febriana Putri Rahardiyanti, Laras Rianingsih, Eko Nurcahya Dewi
DOI : 10.26714/jpg.12.1.2022.1-9
Abstract view : 84 times
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1-9
Pembuatan Dendeng Analog Dengan Penambahan Tepung Tempe Kedelai Hitam Sebagai Olahan Pangan Tinggi Protein
Dyvia Agustina Sidup, Reza Fadhilla, Prita Dhyani Swamilaksita, Mertien Sa'pang, Dudung Angkasa
DOI : 10.26714/jpg.12.1.2022.10-24
Abstract view : 80 times
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10-24
Penambahan Ekstrak Kulit Buah Naga terhadap Derajat Warna, Kadar Antosianin, Aktivitas Antioksidan dan Sifat Sensoris Cendol
Ainul Hasanah, Nurrahman Nurrahman, Agus Suyatno
DOI : 10.26714/jpg.12.1.2022.25-31
Abstract view : 114 times
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25-31
Aktivitas Antioksidan, Karakteristik Fisik, Dan Sensoris Yogurt Beku Kecambah Kacang Merah Dengan Variasi Penambahan Ekstrak Kulit Buah Naga Merah
Bherta Agil Dhela Kusuma, Siti Aminah, Wikanastri Harsoelistyorini
DOI : 10.26714/jpg.12.1.2022.32-40
Abstract view : 95 times
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32-40
Total Bakteri, Angka TBA, Dan Sifat Sensoris Bumbu Dasar Putih Pasta Berdasarkan Lama Simpan
Dewa Febrian Riyandi, Yunan Kholifatuddin Sya'di, Nurhidajah Nurhidajah
DOI : 10.26714/jpg.12.1.2022.41-49
Abstract view : 67 times
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41-49
Pengaruh Proporsi Rumput Laut dan Sawo Mentega terhadap Serat Pangan, Aktivitas Antioksidan, Overrun, dan Sifat Organoleptik Sorbet
Astagina Sekar Sakti, Nanang Nasrulloh, A'immatul Fauziyah
DOI : 10.26714/jpg.12.1.2022.50-59
Abstract view : 80 times
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50-59
Karakteristik Organoleptik dan Kimia Snack Nori dari Daun Chaya dan Tapioka
Miftahul Huda, Sri Rejeki Retna Pertiwi, Muhammad Fakih Kurniawan
DOI : 10.26714/jpg.12.1.2022.60-70
Abstract view : 70 times
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60-70
Pengembangan Tepung Sukun dan Tepung Kacang Tunggak dalam Pembuatan Kue Mangkok
Inggita Erlita Yusuf
DOI : 10.26714/jpg.12.1.2022.71-82
Abstract view : 86 times
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71-82