[JTHP] Editor Decision

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[JTHP] Editor Decision

1 pesan

M. ZUKHRUFUZ ZAMAN <[email protected]> 1 Agustus 2022 12.09

Balas Ke: Adhitya Pitara Sanjaya <[email protected]>

Kepada: Ni Made Ayu Suardani Singapurwa <[email protected]>

Cc: I Putu Candra <[email protected]>, "A.A. Made Semariyani" <[email protected]>

The following message is being delivered on behalf of Jurnal Teknologi Hasil Pertanian.

________________________________________________________________________

Ni Made Ayu Suardani Singapurwa:

We have reached a decision regarding your submission to Jurnal Teknologi

Hasil Pertanian, "PROFIL PROTEIN IKAN LEMURU DENGAN PENGERINGAN OVEN, PENGERING MATAHARI DAN SINAR MATAHARI BERBASIS SDS PAGE".

Our decision is to: Accept Submission Adhitya Pitara Sanjaya

Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, [Scopus ID: 55504984200]

[email protected]

__________________________________________________________________________________

Dr. Zukhrufuz Zaman Editor in Chief,

Jurnal Teknologi Hasil Pertanian

Departement of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta - Indonesia

URL: https://jurnal.uns.ac.id/ilmupangan email: [email protected]

________________________________________________________________________

https://jurnal.uns.ac.id/index.php/ilmupangan

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Ayu Suardani <[email protected]>

[JTHP] Copyediting Review Request

2 pesan

Balas Ke: JTHP UNS <[email protected]>

________________________________________________________________________

Your submission "PROFIL PROTEIN IKAN LEMURU DENGAN PENGERINGAN OVEN, PENGERING MATAHARI DAN SINAR MATAHARI BERBASIS SDS PAGE" for Jurnal Teknologi Hasil Pertanian has been through the first step of copyediting,

and is available for you to review by following these steps.

1. Click on the Submission URL below.

2. Log into the journal and click on the File that appears in Step 1.

3. Open the downloaded submission.

4. Review the text, including copyediting proposals and Author Queries.

5. Make any copyediting changes that would further improve the text.

6. When completed, upload the file in Step 2.

7. Click on METADATA to check indexing information for completeness and accuracy.

8. Send the COMPLETE email to the editor and copyeditor.

Submission URL:

https://jurnal.uns.ac.id/ilmupangan/author/submissionEditing/53612 Username: ayusuardani

This is the last opportunity to make substantial copyediting changes to the submission. The proofreading stage, that follows the preparation of the galleys, is restricted to correcting typographical and layout errors.

If you are unable to undertake this work at this time or have any questions, please contact me. Thank you for your contribution to this journal.

JTHP UNS

Fakultas Pertanian, Universitas Sebelas Maret [email protected]

__________________________________________________________________________________

URL: https://jurnal.uns.ac.id/ilmupangan

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Ayu Suardani <[email protected]> 14 Agustus 2022 21.04

Kepada: JTHP UNS <[email protected]>

Yth Editor JTHP UNS

Terlampir Revisi Jurnal yang berjudul "PROFIL PROTEIN IKAN LEMURU DENGAN PENGERINGAN OVEN, PENGERING MATAHARI DAN SINAR MATAHARI BERBASIS SDS PAGE"

sudah kami lengkapi juga pada URL submission Terimakasih,

Salam, Ayu Suardani

[Kutipan teks disembunyikan]

53612-177458-2-CE_OK.docx 2503K

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Ayu Suardani <[email protected]>

[JTHP] Copyediting Review Acknowledgement

1 pesan

Balas Ke: JTHP UNS <[email protected]>

________________________________________________________________________

Thank you for reviewing the copyediting of your manuscript, "PROFIL PROTEIN

IKAN LEMURU DENGAN PENGERINGAN OVEN, PENGERING MATAHARI DAN SINAR MATAHARI BERBASIS SDS PAGE," for Jurnal Teknologi Hasil Pertanian. We look forward to

publishing this work.

JTHP UNS

Fakultas Pertanian, Universitas Sebelas Maret [email protected]

__________________________________________________________________________________

URL: https://jurnal.uns.ac.id/ilmupangan email: [email protected]

________________________________________________________________________

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