Ilmu dan Teknologi Pangan

Food Science and Technology


Hasanuddin University



 Development of Enzymatic Maltodextrin Production Using Sago Flour.
 Application of Technology Innovation for Industrialization Palm Sugar Sinjai.
 Palm Sugar Innovation Cluster in Sinjai Regency
 Optimization of the Process of Modifying Uwi Starch as Local Food-Based Functional Food
 Utilization of Malaja Fish as a Material for Making Crackers Judging From Organoleptic Properties and Study of the Efficacy of Malaja Fish Crackers as a Complementary Food for Toddlers in Palopo
 Development of Cheap and Environmentally Friendly Zero Energy Cool Chamber (Zecc) to Extend the Life of Fruit and Vegetables after Harvesting (Efforts to Support Food and Energy Security)
Utilization of Local Potatoes of Sweet Potatoes and Pumpkin to minimize the Use of Wheat Flour in Making Various Cakes


Information Systems Seminar / Proposal Program study of Food Science and Technology

Files for Final Exam

Please download the file completeness final exam here (Prodi ITP)


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