About JoFIT
Current Issue
Vol. 2 No. 3 (2025): November
Published:
2025-11-28
Articles
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KAJIAN SIFAT KIMIA PADA BEBERAPA JENIS TEPUNG TERIGU: KADAR AIR, KADAR ABU, DAN KADAR GLUTEN BASAH Study Of Chemical Properties Of Several Types Of Wheat Flour: Moisture Content, Ash Content, And Wet Gluten Content
Abstract view : 118 times | 
Download: 110 times |
DOI :
https://doi.org/10.25047/jofit.v2i3.6036
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PERBAIKAN DESAIN KEMASAN KERIPIK SINGKONG MENGGUNAKAN METODE KANSEI ENGINEERING (Studi Kasus di UD. Fauzi Jaya Kabupaten Jember) Improvement Of Cassava Chips Packaging Design Using Kansei Engineering Method (Case Study at UD. Fauzi Jaya Jember Regency)
Abstract view : 34 times |
Download: 20 times |
DOI :
https://doi.org/10.25047/jofit.v2i3.6260
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FORMULASI TEPUNG MOCAF DAN TEPUNG WORTEL SEBAGAI BAHAN BAKU ALTERNATIF MESES Formulation Of Mocaf Flour And Carrot Flour As Alternative Raw Materials For Meses
Abstract view : 28 times |
Download: 18 times |
DOI :
https://doi.org/10.25047/jofit.v2i3.6597
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ANALISIS NILAI TAMBAH PRODUK ICE CONE DENGAN PENAMBAHAN TEPUNG UBI JALAR MANIS SEBAGAI UPAYA DIVERSIVIKASI PANGAN Analysis of the Added Value of Ice Cone Products with the Addition of Sweet Cassava Flour as an Effort to Diversify Food
Abstract view : 19 times |
Download: 31 times |
DOI :
https://doi.org/10.25047/jofit.v2i3.6613
Journal of Food Industrial Technology (JoFIT) publishes original articles relevant to food science, food technology, and the food product industry including basic and applied food product topics such as food processing, food preservation, food packaging, nutritional evaluation, food safety, quality control and assurance, agro-industrial technology and management. This journal is published three times a year, namely in every January, May and November (Publish As You Go), by Politeknik Negeri Jember, and is managed by the Food Industry Technology Study Program.
