1.OPTIMIZATION OF CELLULASE ENZYME ASSISTED EXTRACTION OF LIPID FROM FRESH Caulerpa lentillifera USING RESPONSE SURFACE METHODOLOGY

作　　者：Ishmah Hanifah ;Ishmah Hanifah ;Fauzia Izzati 等

出　　处：E-Journal Ilmu dan Teknologi Kelautan Tropis. 2021 ;13(1):19-37.doi:10.29244/jitkt.v13i1.32654

出版社：Bogor Agricultural University

文章 ID：1037760604

文章详细

2.Physicochemical Analysis On Extrudates Made From By-Products Of Rice Milling Industry (Broken Rice And Bran)

作　　者：Joko Hermanianto ;Rizal Syarief ;Zakiah Wulandari

出　　处：Jurnal Teknologi Dan Industri Pangan. 2000 ;11(1):5.doi:10.6066/933

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029209

文章详细

3.STUDI PERILAKU KONSUMEN DAN IDENTIFIKASI PARAMETER BAKSO SAPI BERDASARKAN PREFERENSI KONSUMEN DI WILAYAH DKI JAKARTA [Study of Consumer Behaviour and Identification of Meat Ball Characteristics Based on Consumer Preferences in DKI Jakarta] Joko Hermanianto 1) , dan Ratna Yudtyhia Andayani 2) 1) Jurusan Teknologi Pangan dan Gizi, Fateta-IPB 2) Alumni Jurusan Teknologi Pangan dan Gizi, Fateta-IPB ABSTRACT Meat Ball is a very popular meat product in Indonesia, but there is still no quality standard of meat ball based on consumer preferences. The aim of the research was to identify consumer preferences of meat ball. This research was carried ont in three steps, which were consumer survey, sensory evaluation and physical and chemical analysis of meat ball. The results of consumer survey showed that the four factors that affect consumer preferences on meat ball (in priority order) were quality, selling place, price and accessibility. The five quality characteristics of which affect consumer preferences (in priority order) were taste, aroma, texture, color and size. The most favoured meat ball had moderate brothiness, light salt (salt content of 2 %), strong meat flavor with (meat content of + 45%) boiled meat aroma; moderate tenderness (tenderness values of 0,90 kg/mm – 0,91 kg/mm) and slight chewiness (chewiness value of 0,91 kg/mm); light grey color with L (lightness) value of 53, 77, (a value of 3,77 and b value of 10,36) round form; medium size (diameters of 3-5 cm), amount to three to five meat ball per serving with reasonable price of Rp 2.000,- to Rp 3.000,- per serving. Key words : Meat ball, consumer freferences, brothiness, and chewiness

作　　者：Joko Hermanianto ;Ratna Yudtyhia Andayani

出　　处：Jurnal Teknologi Dan Industri Pangan. 2002 ;12(1):1.doi:10.6066/7015

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029440

文章详细全文下载

4.Concept Development Of Halal Assurance System In The Chicken Slaughter House (Case Study Of Chicken Meat Industry)

作　　者：Wiwit Estuti ;Rizal Syarief ;Joko Hermanianto

出　　处：Jurnal Teknologi Dan Industri Pangan. 2005 ;16(3):239.doi:10.6066/507

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029477

文章详细全文下载

5.STUDI PERILAKU KONSUMEN DAN IDENTIFIKASI PARAMETER BAKSO SAPI BERDASARKAN PREFERENSI KONSUMEN DI WILAYAH DKI JAKARTA [Study of Consumer Behaviour and Identification of Meat Ball Characteristics Based on Consumer Preferences in DKI Jakarta]

作　　者：Joko Hermanianto ;Ratna Yudtyhia Andayani

出　　处：Jurnal Teknologi Dan Industri Pangan. 2013 ;12(1):1.

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：185575100

文章详细全文下载

6.Concept Development Of Halal Assurance System In The Chicken Slaughter House (Case Study Of Chicken Meat Industry)

作　　者：Wiwit Estuti ;Rizal Syarief ;Joko Hermanianto

出　　处：Jurnal Teknologi Dan Industri Pangan. 2010 ;16(3):239.

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：185575383

文章详细全文下载

7.National and International Regulations Regarding Shelf Life of Food Products

作　　者：M Arpah ;Rizal Syarief ;Joko Hermanianto 等

出　　处：Jurnal Teknologi Dan Industri Pangan. 2012 ;14(3):247.

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：185575524

文章详细全文下载

8.STUDY ON SWEETENER SELECTION IN RTD TEA BEVERAGES

作　　者：Hendry Noer Fadlillah ;Hari Sakti Ramadhan ;Joko Hermanianto 等

出　　处：Jurnal Teknologi Dan Industri Pangan. 2020 ;31(1):1-8.doi:10.6066/jtip.2020.31.1.1

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：1034455069

文章详细全文下载

9.The effect of COVID-19 pandemic on residential real estate prices: Turkish case

作　　者：Hendry Noer Fadlillah ;Hari Sakti Ramadhan ;Joko Hermanianto 等

出　　处：Quantitative Finance and Economics. 2021 ;5(4):623-639.doi:10.3934/QFE.2021028

出版社：AIMS Press

文章 ID：1036819972

文章详细

10.Differentiation of Beef, Buffalo, Pork, and Wild Boar Meats Using Colorimetric and Digital Image Analysis Coupled with Multivariate Data Analysis

作　　者：Fayca Rudhatin Swartidyana ;Nancy Dewi Yuliana ;I Ketut Mudite Adnyane 等

出　　处：Jurnal Teknologi Dan Industri Pangan. 2022 ;33(1):87-99.doi:10.6066/jtip.2022.33.1.87

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：1039041752

文章详细

	有本地全文	6篇
	有全文链接	4篇

	Joko Hermanianto	10篇
	Rizal Syarief	4篇
	Hari Sakti Ramadhan	2篇
	Hendry Noer Fadlillah	2篇
	Lira Felanesa	2篇

	Ratna Yudtyhia Andayani	2篇
	Wiwit Estuti	2篇
	Anton Apriyantono	1篇
	Bustanussalam	1篇
	Eris Septiana	1篇
	Fauzia Izzati	1篇
	Fauzy Rahman	1篇
	Fayca Rudhatin Swartidyana	1篇
	I Ketut Mudite Adnyane	1篇
	Irwandi Jaswir	1篇
	Ishmah Hanifah	1篇
	M Arpah	1篇
	Nancy Dewi Yuliana	1篇
	Partomuan Simanjuntak	1篇
	Puspo Edi Giriwono	1篇
	Siti Irma Rahmawati	1篇
	Yatri Hapsari	1篇
	Zakiah Wulandari	1篇

	计算技术、计算机技术	8篇
	地理	1篇

	印度尼西亚语	8篇
	英文	2篇

全文

出版年度

作者

来源期刊

学科主题

语种

国别/地区

检索条件:"( ( 高级检索(( ((AU:(("Joko Hermanianto")))) )) ) )"

	Jurnal Teknologi Dan Industri Pangan	8篇
	E-Journal Ilmu dan Teknologi Kelautan Tropis	1篇
	Quantitative Finance and Economics	1篇