Perhimpunan Ahli Teknologi Pangan Indonesia (PATPI)
Ikatan Ahli di Jakarta, Indonesia
Jurusan Teknologi Pangan, FTIP, USAHID, Jl. Prof. Dr. Soepomo No. 84, Tebet, Jakarta Selatan, DKI Jakarta 12870, Indonesia
Perhimpunan Ahli Teknologi Pangan Indonesia (PATPI)
Perhimpunan Ahli Teknologi Pangan Indonesia (PATPI) bergerak dalam bidang Teknologi Pangan yang ruang lingkupnya mencakup aplikasi ilmu dasar antara lain kimia, fisika, dan mikrobiologi serta prinsip-prinsip keteknikan (engineering), ekonomi dan manajemen pada seluruh mata rantai penggarapan bahan pangan sejak dipanen sampai dikonsumsi.
Mata rantai penggarapan bahan pangan meliputi aspek-aspek penanganan bahan mentah, pengolahan, pengawetan, pengemasan, penyimpanan, distribusi, pengawasan mutu, keamanan, aseptabilitas, dan pengambangan produk pangan baru, serta asepek gizi dan kesehatan masyarakat.
Bidang studi: Ilmu Pangan & Nutrisi, Pertanian & Ketahanan Pangan
Jurnal yang diterbitkan oleh PATPI:
Katalog
1–20 dari 1011 hasil.
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Isolasi dan Karakterisasi Sifat Pati Kacang Hijau (Vigna Radiata L.) Beberapa Varietas Lokal Indonesia DownloadJournal article • 2017 Indonesia
Bahasa Indonesia
Mung beans is a kind of legumes that possesses a potential amylose to produce low calories RS-3. Studies on the characteristics of the starch will be useful for the treatment of obesity in the future... -
Aplikasi Antioksidan dari Ekstrak Lamun (Cymodocea Rotundata) pada Minyak Ikan Tongkol (Euthynnus Affinis) DownloadJournal article • 2017
Bahasa Indonesia
Cymodocea rotundata is a seagrass, has a potential antioxidant capacity due to have flavonoid and phenolic compounds that could prevent free radicals. This research aimed was to determine the effect o...
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Journal article • 2017
Bahasa Indonesia
Fish protein is oxidased easily during storage. The oxidation reaction rate can be approached through the order to zero or first order. The objective of this research was to study the oxidation rate d...
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Journal article • 2017
Bahasa Indonesia
The objectives of this research were to find the porang glucomannan-xanthan optimum ratio on composite gelation and its stability after chilled and frozen storage. Porang glucomannan sol was mixed wit...
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Aplikasi Microwave untuk Disinfestasi Tribolium Castaneum (Herbst.) Serta Pengaruhnya terhadap Warna dan Karakteristik Amilografi Terigu DownloadJournal article • 2017
Bahasa Indonesia
This study aimed to determine the amount of microwave energy used for the disinfestation of T. castaneum and to observe its effect on discoloration and amilographic characteristic of treated wheat flo...
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Journal article • 2017
Bahasa Indonesia
The corn cob is one of the food waste-material having phytochemical component that of health benefit. The objectives of the research were to isolate phenolic fractions of the corn cob extract and to d...
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Optimasi Rendemen Fibroin Ulat Sutera Bombyx Mori L. Dan Attacus Atlas L. Dengan Response Surface Methodology DownloadJournal article • 2017
Bahasa Indonesia
The fibroin extraction process was done base on temperature and time parameters without knowing exactly the rendement been maximum or not. Optimum rendement data are critical to the business feasibili...
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Pengaruh Pretreatment secara Alkalisasi-Resistive Heating terhadap Kandungan Lignoselulosa Jerami Padi DownloadJournal article • 2017
Bahasa Indonesia
Cellulose is a potential biomass that is used for bioethanol production and commonly present in agricultural residues like rice straw. Cellulose is an important material to produce glucose and bioetha...
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Analisis Neraca Air Lahan terhadap Jenis Tanah yang Berkembang pada Daerah Karts di Kecamatan Parigi Kabupaten Muna Sulawesi Tenggara DownloadJournal article • 2017 Indonesia
Bahasa Indonesia
Soil water balance is describes the condition of the water in an area. The difference of climatic conditions and land characteristic denotes the effect of the soil water balance. The objective of this...
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Pengaruh Media Budidaya Menggunakan Air Laut dan Air Tawar terhadap Sifat Kimia dan Fungsional Biomassa Kering (Spirulina Platensis) DownloadJournal article • 2017 Indonesia
Bahasa Indonesia
Spirulina is a microalgae, easily cultivated and grows well in a low to high-level of salinity. Chemical contents in Spirulina can be influenced by the conditions of cultivation. Spirulina platensis s...
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Pemodelan Kinetika Pengeringan Beberapa Komoditas Pertanian Menggunakan Pengering Inframerah DownloadJournal article • 2017
Bahasa Indonesia
The drying kinetics study was carried out on agricultural commodities using an infrared dryer at temperature 60 °C. The aim of this study was to determine a drying model and effective moisture diffusi...
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Ekstraksi Komponen Bioaktif Daun Alpukat dengan Bantuan Ultrasonik pada Berbagai Jenis dan Konsentrasi Pelarut DownloadJournal article • 2017
Bahasa Indonesia
Avocado leaves contain high bioactive components that can be utilised as a source of antioxidants. The purpose of this research was to obtain the appropriate solvent types and concentration to recover...
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Optimasi Sintesis Karboksi Metil Selulosa (CMC) dari Pelepah Kelapa Sawit Menggunakan Response Surface Methodology (RSM) DownloadJournal article • 2017
Bahasa Indonesia
Palm midrib contain 89.63 % of cellulose. Cellulose is the main raw material synthesis of carboxy methyl cellulose (CMC). The purpose of this research was to determine the optimum conditions of carbox...
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Profil Antioksidan Darah Tikus Diabetes Dengan Asupan Beras Merah Yang Diperkaya Kappa-Karagenan Dan Ekstrak Antosianin DownloadJournal article • 2017
Bahasa Indonesia
This study aimed to analyze the effect of red rice enriched-kappa-carrageenan and anthocyanin extracts on blood antioxidant profile in diabetic rats. Variables analyzed in this research were blood glu...
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Structural Changes in Cooked Rice Treated with Cooling-Reheating Process and Coconut Milk Addition as Observed with FT-IR and 13C NMR DownloadJournal article • 2017
English
The molecular structural changes of food could be observed by the technique of FT-IR and 13C NMR spectroscopy. This research was aimed to study the structural changes in cooked rice treated with cooli... -
Journal article • 2017 Norway
Bahasa Indonesia
In this research, Multiple Linear Regression (MLR) model was used to predict Brix and pH of banana based on RGB and Lab color values. Banana samples varied in color and ripening level from less ripen ...
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Pengaruh Penambahan Rempah Dan Bentuk Minuman Terhadap Aktivitas Antioksidan Berbagai Minuman Tradisional Indonesia DownloadJournal article • 2017 Indonesia
Bahasa Indonesia
Indonesia traditional beverages such as minuman jahe, kunyit asam, beras kencur, and minuman temulawak are usually made with the addition of spices. They can be served in the form of liquid or powder...
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Pemurnian Parsial Dan Karakterisasi Enzim Xilanase Dari Bakteri Laut Bacillus Safencis Strain LBF P20 Asal Pulau Pari Jakarta DownloadJournal article • 2017 Indonesia
Bahasa Indonesia
Enzyme xylanase (EC 3.2.1.8) is widely used in various industrial fields for the hydrolysis of xylan (hemicellulose) into xylooligosaccharide and xylose. The aims of this study were to conduct parti...
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Karakterisasi Kemasan Kertas Aktif Dengan Penambahan Oleoresin Ampas Destilasi Sereh Dapur (Cymbopogon Citratus) DownloadJournal article • 2017
Bahasa Indonesia
The aims of this research were to determine the effect of lemongrass distillation dregs oleoresin concentration (0 %, 2 %, 4 %, and 6 % b/b) on the active paper packaging characteristics (sensory, wat...
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Journal article • 2017
Bahasa Indonesia
The pulp water as byproduct of cocoa beans fermentation is potential to be used as a raw material for making cocoa vinegar, but unfortunately the content of acetic acid is relatively low. So that, ...