Jurnal Teknologi dan Industri Pangan / Journal of Food Technology and Industry

About Jurnal Teknologi dan Industri Pangan / Journal of Food Technology and Industry

Jurnal Teknologi dan Industri Pangan — A Full Profile

The Jurnal Teknologi dan Industri Pangan — in English, the Journal of Food Technology and Industry, and widely shortened to JTIP — is an Indonesian scholarly journal of food science, food technology and nutrition, published from Bogor, Indonesia. It is an official publication of the Indonesian Association of Food Technologists (IAFT), known in Indonesian as the Perhimpunan Ahli Teknologi Pangan Indonesia (PATPI), produced in collaboration with IPB University (Institut Pertanian Bogor, Bogor Agricultural University). The collaboration partner inside the university was, until February 2026, the Department of Food Science and Technology of the Faculty of Agricultural Technology and Engineering, and the journal's current site describes the partner as the university's Faculty of Engineering and Technology. JTIP is a double-blind peer-reviewed, open access journal: it is listed in the Directory of Open Access Journals, it carries a Creative Commons CC BY-SA licence, and its articles carry DOIs in the 10.6066 series.

JTIP occupies a distinctive place in Indonesian science. Food technology is a strategic discipline for an agricultural country of Indonesia's size, and this journal has served for decades as a national meeting point where university food scientists, government researchers and the food industry publish formulation work, processing studies, food safety research and shelf-life science grounded in Indonesian raw materials — tropical fruits, spices, fermented foods, sago, cassava and local legumes — that international food journals cover far less. This profile records the journal's verified identifiers, its publishing history inside the volume record, its scope and editorial model, its accreditation standing in the Indonesian national system, its metrics as reported by named sources, its fees and licensing position, and how to submit.

At a Glance

History in the Volume Record

The journal's own site gives the key dates of its modern history. The collaboration with the IPB food science department dates from 2001, with Volume XII; the volume numbering itself reaches back considerably further, and the Indonesian Garuda reference portal carries the journal's issues from at least Volume 17 (2006) onward, with the run continuing to Volume 36 in 2025 — a numbering sequence that places the journal's origins around 1990. In 2008, starting with Volume XIX Number 1, the print ISSN changed from 0216-2318 to the current 1979-7788; the online edition followed in 2011, carrying the e-ISSN 2087-751X. A reorganisation of the journal's management was carried out in the first edition of Volume XXI to improve performance, in the journal's own account. The JournalsWorld catalogue record for this post previously described the journal's coverage as beginning only in 2021; that was a database artefact of the record, not the journal's history, and the volume evidence above is the correct picture.

Three recent changes deserve a reader's attention. First, frequency: JTIP was published twice a year, in June and December, until 2025; starting from January 2026 it appears three times a year, in March, July and November. Second, language: a full English edition is started from July 2026, in the journal's own wording — a significant step for a title that has published in Indonesian and English, as its DOAJ language record shows, and one that should widen its international readership. Third, submissions infrastructure: the journal site directs new manuscripts to a new submission portal, while manuscripts submitted before 1 July 2026 that are still under review continue through the previous OJS portal. Authors should follow the portal instructions on the live site at the moment of submission rather than any saved link, including the links in directory profiles like this one.

National Accreditation

Indonesian journals operate inside a national accreditation system administered by the Directorate General of Higher Education, and JTIP's site records that the journal has been accredited by the Directorate General since Volume 35 Number 2 (2024), under decree No. 295/C/C3/KPT/2026 as cited on the journal site. For Indonesian authors this standing is not a formality: accredited-journal publication counts in academic promotion and institutional reporting, and a long-running, accredited, association-and-university journal is a deliberate choice for researchers whose careers are assessed inside that system. International readers should read the accreditation as the national quality signal it is — evidence of sustained editorial standards assessed by the responsible national authority — while noting that it is a national instrument, distinct from the international indexing discussed below.

Scope and Subject Coverage

The journal publishes research results and scientific reviews related to food science and technology as well as nutrition — the scope in its own words. The DOAJ subject classification places it under food processing and manufacture, and its recorded keywords are food science, food technology, food safety, health and nutrition. In practice, the contents of recent volumes show the working breadth behind those keywords: food formulation and product development, including work on flour blends, batter systems and effervescent fruit preparations; food chemistry and the bioactive compounds of Indonesian plant materials, such as antioxidant and antibacterial studies of local seeds and ginseng-family roots; processing and preservation technology, including shelf-life prediction by critical moisture approaches; food microbiology and safety; sensory evaluation and consumer studies, including recent work on ready-to-drink coffee sweetness perception and on the legality of flavouring agents sold through online marketplaces; and nutrition studies connected to Indonesian diets and ingredients. The Garuda portal classifies the journal's core subjects as agriculture and engineering, which captures its position: applied food science, written for a country whose food industry is a major employer and whose raw materials are distinctively tropical.

That tropical, Indonesian grounding is the journal's editorial strength and the first thing a prospective author should test a manuscript against. Work on commodities, ingredients, processing conditions, regulations or consumer behaviour rooted in Indonesia and comparable tropical settings sits at the centre of the scope. Generic food science with no connection to the journal's community can be published in many places; work that needs readers who understand Indonesian raw materials, Indonesian food regulation — the national food and drug authority BPOM appears in its pages as a regulatory reference point — and Indonesian industry practice has fewer natural homes, and this is the principal one.

Editorial Model, Licensing and Fees

JTIP is a double-blind peer-reviewed journal — both the journal site and its DOAJ record describe double anonymous review — and its editorial board is listed on the journal site's editorial team page. Articles are published open access under a CC BY-SA licence, as recorded in DOAJ: readers may share and adapt the work with attribution, and adaptations must carry the same licence. The DOAJ record lists the publisher as Bogor Agricultural University together with the Indonesian Food Technologist Association (IAFT), names the institution as the university's Faculty of Agricultural Technology and Engineering, Department of Food Science and Technology, records the journal's languages as Indonesian and English, and records open access availability from 2000 in its listing history. On fees, the same record states that the journal has an article processing charge with a maximum recorded figure of 1,000,000 Indonesian rupiah, pointing to the journal's submissions pages for the operative amount. Authors should treat that DOAJ figure as a ceiling recorded at listing time and confirm the current charge, and what it covers, on the live submissions page before submitting — fee schedules in Indonesian journals are revised, and the journal itself is the only authoritative source for its own charges.

Metrics — Read Them by Source

OpenAlex, resolving the journal through its ISSN endpoint to source S2737798079 at the time of checking, records 399 works and 2,136 citations, with an h-index of 19, an i10-index of 66 and a two-year mean citedness of about 0.30, and lists the title in DOAJ with a first publication year of 1999 in its index. Those counts describe the internationally indexed, DOI-carrying slice of the journal, and they plainly understate its total output: the Garuda national portal indexes the journal's issues article by article across two decades of volumes, and a journal publishing two issues a year for that span, with ten to fifteen articles an issue in the Garuda listings, has produced far more papers than any single international index holds. The correct reading of the OpenAlex figures is therefore about visibility, not volume: JTIP's work is cited steadily inside its national and regional community, its citation record in international indexes is still building, and the move to a full English edition from July 2026 is best understood as a direct attempt to enlarge exactly that international slice. The h-index of 4 carried in the earlier JournalsWorld template for this post reflects a much narrower counting source and should not be quoted against the OpenAlex figure of 19; the two numbers count different literatures.

Indexing and Discoverability

The journal is listed in the Directory of Open Access Journals, confirmed by the DOAJ record fetched for this profile, and it is comprehensively indexed in Garuda (Garba Rujukan Digital), the Indonesian national reference portal maintained under the ministry responsible for higher education and science, which carries its issues, articles and author records. Its DOIs in the 10.6066 series make its articles resolvable and harvestable by Crossref-fed services, and OpenAlex aggregates its indexed content. The journal site also sits inside IPB University's journal platform alongside the university's other titles. For Indonesian academic purposes, the combination that matters most is national accreditation plus Garuda visibility; for international discovery, DOAJ listing plus DOI registration is the working pair, with the English edition from 2026 likely to strengthen both.

How to Submit

New manuscripts go through the journal's current submission portal, linked prominently from the journal site; the site asks authors to register with an email address or an ORCID account before submitting, and manuscripts already in the system before 1 July 2026 continue through the previous OJS portal, so returning authors should check which system holds their manuscript before writing to the editors. Prepare the manuscript in the journal's format from its author guidelines on the submissions pages, in Indonesian or English, with the food science conventions the journal's readers expect: full characterisation of raw materials, methods described closely enough to repeat, and statistical treatment stated plainly. Work arising from Indonesian materials and conditions should say so explicitly in the introduction — that grounding is the journal's centre of gravity — and authors should confirm the current article charge on the submissions page at the time they submit, since the DOAJ-recorded ceiling may not be the operative figure.

What JTIP's Pages Show About Indonesian Food Science

A long run of a national journal is a research archive in its own right, and JTIP's volumes trace the changing preoccupations of Indonesian food science with unusual clarity. The formulation studies of the 2000s — protein-rich flours from hyacinth bean and lima bean, batter systems built on corn flour, effervescent preparations from tropical fruit — are import-substitution science: an effort to build processed-food capability on domestic raw materials rather than imported wheat and dairy. The bioactive-compound studies that run alongside them, measuring antioxidant and antibacterial activity in Indonesian seeds, roots and spices, map the country's biodiversity into the language of functional food. More recent volumes add the consumer and regulatory layer: how sweet a ready-to-drink coffee tastes when aroma does part of sugar's work, and whether the flavouring agents sold to small food businesses through online marketplaces are legal under the national food and drug authority's rules. Processing fundamentals, local ingredients, and now markets and regulation — the journal's table of contents is a reasonable short history of what Indonesian food technology has been asked to do.

For readers outside Indonesia, that archive has a practical use that citation counts do not capture. A food scientist designing a study on cassava, sago, tempeh-adjacent fermentation, tropical fruit preservation or spice chemistry will find in JTIP's back volumes the baseline Indonesian data — varieties, compositions, process parameters, shelf-life behaviour under tropical storage — that international journals publish only sparsely. The Garuda portal's article-level indexing makes that archive searchable issue by issue, and the journal's DOIs make individual papers citable and resolvable from anywhere. The full English edition beginning in July 2026 should lower the language barrier that has so far limited that archive's international use, and authors from outside Indonesia working on tropical food systems may increasingly find JTIP a credible venue in its own right rather than a source to be mined.

One caution belongs in any honest profile. National journals serve national systems, and JTIP's accreditation standing, Garuda presence and association ownership are optimised for Indonesian academic life; a researcher whose institution counts only specific international indexes should verify which of the journal's listings their own rules recognise before relying on them. What no reader should do is mistake the journal's modest international citation figures for a small journal: the volume run, the issue contents indexed in Garuda and the society behind it describe one of the principal food science publications of a country of more than two hundred and eighty million people.

Similar Journals

Within Indonesia, JTIP's neighbours include the Jurnal Teknologi Pangan and the Jurnal Teknologi Pertanian Andalas, university food and agricultural technology titles with narrower institutional bases, and the industry-facing Teknologi Pangan media title. Internationally, authors from the same community also weigh regional food science venues in Malaysia and Thailand and, for work of broader methodological novelty, the large international food science journals — while recognising that those titles rarely give Indonesian commodity and regulatory context the same room. JTIP's distinctive offer is the combination it alone holds in this company: association ownership by the national food technologists' body, a flagship agricultural university as partner, national accreditation, three decades of continuous volumes, and an explicit mission for Indonesian food science and nutrition.

Frequently Asked Questions

What are the ISSNs of Jurnal Teknologi dan Industri Pangan?

The current print ISSN is 1979-7788, in use since Volume XIX Number 1 (2008); before that change the print ISSN was 0216-2318. The online ISSN is 2087-751X, carried by the online edition since 2011. Both current values are confirmed by the journal site and its DOAJ record.

Who publishes JTIP?

The Indonesian Association of Food Technologists (IAFT / PATPI), in collaboration with IPB University, Bogor. The DOAJ record names the publisher as Bogor Agricultural University together with the IAFT, and the collaborating unit was the Department of Food Science and Technology until the February 2026 arrangement described on the journal site.

Is JTIP peer-reviewed and accredited?

Yes on both counts. It is a double-blind peer-reviewed journal, and its site records accreditation by the Directorate General of Higher Education since Volume 35 Number 2 (2024).

Is JTIP open access, and what does it charge?

It is open access under a CC BY-SA licence and is listed in DOAJ. The DOAJ record shows an article processing charge with a recorded maximum of 1,000,000 IDR; confirm the current amount on the journal's submissions page before submitting.

How often does JTIP publish?

Twice a year (June and December) until 2025, and three times a year (March, July and November) from January 2026, according to the journal site. A full English edition begins from July 2026.

What subjects does JTIP cover?

Research and reviews in food science, food technology and nutrition — formulation and product development, food chemistry and bioactives, processing and preservation, food safety and microbiology, sensory and consumer studies — with a strong grounding in Indonesian raw materials and conditions.

Sources consulted for this profile: the journal's official site at IPB University (identity, collaboration history, ISSN changes, frequency change, English edition, accreditation, submission portals); the journal's DOAJ record (publisher, review model, CC BY-SA licence, languages, APC ceiling, subject classification); OpenAlex source S2737798079 resolved through the ISSN endpoint (work and citation counts, h-index, topics); Garuda national portal journal pages (issue and volume run, publisher statements, DOI prefix 10.6066). Figures are as at the time of checking and are attributed in the text.