Jurnal Teknologi Pangan is one of Food Technology Journal in Indonesia managed by Department of Food Technology at Universitas Pembangunan Nasional "Veteran", East Java, Indonesia. This journal has been published since 2007 and registered with ISSN 1978-4163 and E-ISSN 2654-5292 (Online).
Jurnal Teknologi Pangan is published twice a year in June and December. This journal encompasses original research articles, review articles, and short communications, including: Food Microbiology,Food Processing and Food Chemistry.
Vol 19, No 2 : DESEMBER 2025
Table of Contents
Articles
| ANALISIS KUALITAS TEH DAUN KOPI ARABICA (Coffea arabica L.): PENGARUH LAMA PELAYUAN DAN LAMA PENGERINGAN | |
| Meliani Suryati Ima, Kgs Ahmadi, Sri Handayani | |
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DOI : 
Abstract views : 84 times| PENENTUAN UMUR SIMPAN BUMBU HALAWA MENGGUNAKAN PENDEKATAN KADAR AIR KRITIS | |
| Indriyati Adawiyah, Hanifah Faaiqotul Ilmi, Ulya Sarofa, Sri Winarti | |
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| KACANG MERAH (Phaseolus vulgaris L.) SEBAGAI SUMBER SERAT DAN MINERAL KALIUM DALAM PRODUKSI NUGGET SAPI | |
| Stevani Veronica, Florentina Maria Titin Supriyanti, Vidia Afina Nuraini | |
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| KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SIRUP KULIT BUAH NAGA MERAH DENGAN PEMANIS ALAMI EKSTRAK DAUN STEVIA | |
| Aulia Afifah, Yusmarini Yusmarini, Shanti Fitriani | |
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| Antibacterial Activity of Black Garlic against Foodborne Pathogens: A Review | |
| M. Farras Abiyyuddin, Fathika Fitrania, Mirriyadhil Jannah | |
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| PERUBAHAN PARAMETER BIOKIMIA DAN AKTIVITAS ANTIOKSIDAN RUSIP SELAMA PERIODE FERMENTASI | |
| Farida Agustina, Dina Mustika Rini, Muhammad Alfid Kurnianto, Anugerah Dany Priyanto | |
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| Physicochemical Characteristics of Cocoa Nibs (Theobroma cacao L) by Differences in Temperature and Roasting Time | |
| Dahlia Elianarni, Annisa Fadilatulail MI, Noor Harini, Hanif Alamudin Manshur | |
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| MINUMAN FUNGSIONAL TINGGI ANTIOKSIDAN BERBASIS FERMENTASI BUAH GAC (Momordica Cochinchinensis Spreng) ASAL SUMATRA UTARA | |
| Amelia Maulidina, Frorentina Maria Titin Supriyanti, Iqbal Musthapa | |
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| Evaluasi Daya Terima Dan Nilai Gizi Mi Substitusi Tepung Ikan Gabus Dan Umbi Ganyong Sebagai Makanan Sehat | |
| Lutfi Yulmiftiyanto Nurhamzah, Mufti Ghaffar, Yana Listyawardhani | |
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| FONDASI APLIKASI STRATEGIS MASA DEPAN PICKERING NANOEMULSION (PNE) : TINJAUAN KOMPREHENSIF | |
| Adham Prayudi, Dwi Lestari Rahayu, Rozi Satria Utama, Sarah E. A. Soliman, Hanny Srimulyani Dulimarta, Hana Ankrissa Hondo | |
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Copyright @ 2007 Department of Food Technology Universitas Pembangunan Nasional "Veteran" Jawa Timur
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Pusat Publikasi | Teknologi Pangan | Fakultas Teknik (Gedung Giri Reka ) | Universitas Pembangunan Nasional "Veteran" Jawa Timur, Indonesia
Jln. Raya Rungkut Madya, Gunung Anyar Surabaya, 60294 Email : jtp@upnjatim.ac.id