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 13, No 1 (2023): Kajian Pangan dan Gizi

Table of Contents

Articles

Review: Pigmen Betalain sebagai Sumber Pewarna Alami dan Stabilitasnya terhadap Pengaruh Lingkungan
Ririn Betris Fatjria, Winda Nurtiana, Dinar Arum Ningtias, Andini Risma Dewi, Subianto Subianto, Nauval Alhazazie, Nanda Kurniauli P, Giberto Siburian
DOI : 10.26714/jpg.13.1.2023.1-7
Abstract view : 145 times
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1-7
Pengaruh Jenis Pengental terhadap Sifat Fisikokimia dan Hedonik Sirup Kulit Buah Kopi Arabika
Annisa Peby Amalya, Anang Moh. Legowo, Afina Rahmani
DOI : 10.26714/jpg.13.1.2023.8-24
Abstract view : 103 times
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8-24
DESKRIPSI SIFAT FISIKO KIMIA BUAH BUNI (ANTIDESMA BUNIUS L. SPRENG) ASAL PULAU TIMOR
Gemma G. O. Laga, Herianus J. D. Lale, Zainal Abidin, Yuliana Tandi Rubak
DOI : 10.26714/jpg.13.1.2023.25-30
Abstract view : 41 times
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25-30
ANALISIS ANTIOKSIDAN, TOTAL FENOL DAN FISIKOKIMIA KOPI BRAND LOKAL ASAL BOGOR
Ria Atikah, Muhammad Fakih Kurniawan, Nursyawal Nacing
DOI : 10.26714/jpg.13.1.2023.31-38
Abstract view : 36 times
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31-38
KARAKTERISTIK KIMIA DAN SENSORIS YOGHURT SARI KACANG MERAH DENGAN PENAMBAHAN SARI BUAH BIT
Tri Suci Utami, Nurrahman Nurrahman, Wikanastri Hersoelistyorini
DOI : 10.26714/jpg.13.1.2023.39-49
Abstract view : 77 times
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39-49
ANALISIS TOTAL MIKROBA, MUTU FISIK, DAN SENSORIS SIRUP KAWISTA DENGAN PENAMBAHAN KAYU SECANG
Ambar Kusumawati, Agus Suyanto
DOI : 10.26714/jpg.13.1.2023.50-58
Abstract view : 40 times
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50-58
Potensi Lengkuas Sebagai Bahan Pengawet Ikan: Review
Siti Aminah, Yunan Kholifatuddin Syadi, Muhammad Yusuf, Sri Hartati
DOI : 10.26714/jpg.13.1.2023.59-66
Abstract view : 66 times
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59-66
KARAKTERISTIK FISIKOKIMIA DAN SENSORIS MINUMAN INSTAN EKSTRAK BERAS HITAM BERDASARKAN KONSENTRASI MALTODEKSTRIN DENGAN METODE FOAM-MAT DRYING
Ilham Margining Tri Utami, Nurhidajah Nurhidajah, Muhammad Yusuf
DOI : 10.26714/jpg.13.1.2023.67-77
Abstract view : 34 times
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67-77
Konsentrasi Tempe, Ikan, Tepung Havermout Pada Nugget Temfishmout Sebagai Snack Sehat Tinggi Protein, Rendah Lemak, Rendah Kolesterol Dan Tinggi Serat
Yunita Nazarena, Terati Terati, Eliza Eliza
DOI : 10.26714/jpg.13.1.2023.78-88
Abstract view : 72 times
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78-88
Judul Jurnal Tes
Bayu Kristianto
DOI : 10.26714/jpg.13.1.2023.%p
Abstract view : 6 times