Vol 13 No 2 (2024): AGRITEKNO: Jurnal Teknologi Pertanian | AGRITEKNO: Jurnal Teknologi Pertanian

Skip to main content Skip to main navigation menu Skip to site footer

Published: 2024-10-31

Review Articles

Masa Depan dan Pengembangan Bioetanol di Indonesia The Future and Development of Bioethanol in Indonesia

Mohammad J M Khabibulloh, Nanik Suhartatik, Akhmad Mustofa

210-223
- PDF (Full Text Indonesia)
Abstract views 92 | PDF (Full Text Indonesia) downloads 139 | DOI https://doi.org/10.30598/jagritekno.2024.13.1.210

Articles

Pengaruh Precooling Dan Coating Terhadap Chilling Injury Buah Nanas ‘Queen’ (Ananas comosus L.) Precooling and Coating Effect on Chilling Injury of ‘Queen’ Pineapple (Ananas comosus L)

Indira Prabasari, Nafi A Utama, Mutiara I Lestari, Titiek F Djaafar

117-126
- PDF (Full Text Indonesia)
Abstract views 554 | PDF (Full Text Indonesia) downloads 585 | DOI https://doi.org/10.30598/jagritekno.2024.13.1.117
Perbandingan Perlakuan Berbagai Jenis Pisang dan Jenis Coating terhadap Kualitas dan Sensori Dried Banana Comparison of Treatment Various Types Banana and Coating Against Quality and Sensory Dried Banana

Anindya N Putri, Maria M Herawati

127-134
- PDF (Full Text Indonesia)
Abstract views 449 | PDF (Full Text Indonesia) downloads 380 | DOI https://doi.org/10.30598/jagritekno.2024.13.1.127
Karakteristik Velva Labu Kuning LA3 (Cucurbita moschata) Dari Campuran Labu Kuning-Air Dan Jenis Bahan Penstabil Characteristics of LA3 Pumpkin Velva (Cucurbita moschata) from a Mixture of Pumpkin-Water and Types of Stabilizers

Mukhammad Fauzi, Giyarto Giyarto, Andrew S Rusdianto, Sulihati Jannah

135-145
- PDF (Full Text Indonesia)
Abstract views 133 | PDF (Full Text Indonesia) downloads 140 | DOI https://doi.org/10.30598/jagritekno.2024.13.1.135
Perbedaan Percepatan Pertumbuhan Anak Stunting Berdasarkan Kelompok Umur Yang Mendapat Intervensi MP-ASI Berbasis Ikan Tuna The Differences in Growth Acceleration of Stunted Children Based on Age Groups Receiving Tuna-Based Complementary Feeding Interventions

Beni Setha, Cindy R M Loppies, Imelda K E Savitri, Joseph Pagaya, Petrus Lapu, Ritha Tahitu, Indrawanti Kusadhiani

146-155
- PDF (Full Text Indonesia)
Abstract views 166 | PDF (Full Text Indonesia) downloads 120 | DOI https://doi.org/10.30598/jagritekno.2024.13.1.146
Karakteristik Kimia dan Kesukaan Snack Bar Berbahan Tepung Uwi Ungu dan Tepung Komposit Chemical and Sensory Characteristics of Snack Bars Made from Purple Yam Flour and Composite Flour

Renata M Putri, Siti Tamaroh, Wisnu A Yulianto

156-165
- PDF (Full Text Indonesia)
Abstract views 167 | PDF (Full Text Indonesia) downloads 188 | DOI https://doi.org/10.30598/jagritekno.2024.13.1.156
Aplikasi Edible Coating Pati Sagu dengan Penguat Selulosa Bakterial Terhadap Karakteristik Buah Apel Potong Application of Sago Starch – Bacterial Cellulose Reinforced Edible Coating on Fresh-cut Apple Characteristics

Sukmiyati Agustin, Muhammad N Cahyanto

166-173
- PDF (Full Text Indonesia)
Abstract views 90 | PDF (Full Text Indonesia) downloads 126 | DOI https://doi.org/10.30598/jagritekno.2024.13.1.166
Pengaruh Penambahan Ekstrak Bunga Sepatu (Hibiscus rosa sinensis Linn.) Terhadap Peningkatan Aktivitas Antioksidan, Total Flavonoid, dan Warna Pada Mie Kering Berbahan Mocaf Effect of Addition of Hibiscus Extract (Hibiscus rosa-sinensis Linn.) on Increasing Antioxidant Activity, Total Flavonoids, Color in Dry Noodles Made From Mocaf

Mersiana P Toke, Sulistyo Prabowo, Bernatal Saragih, Maghfirotin M Banin

174-182
- PDF (Full Text Indonesia)
Abstract views 96 | PDF (Full Text Indonesia) downloads 100 | DOI https://doi.org/10.30598/jagritekno.2024.13.1.174
Pengaruh Suhu, Sistim Penyimpanan dan Lama Penyimpanan Terhadap Karakteristik Kimia Buah Tomat The Effect of Temperature, Storage System, and Storage Duration on the Chemical Characteristics of Tomatoes

Gysberth Pattiruhu, Rachel Breemer

183-190
- PDF (Full Text Indonesia)
Abstract views 151 | PDF (Full Text Indonesia) downloads 121 | DOI https://doi.org/10.30598/jagritekno.2024.13.1.183
Karakteristik Organoleptik dan Profil Senyawa Volatil Rendang Bumbu Instan dengan Head Space Solid Phase Microextraction (HS-SPME) dan Gas Chromatography Mass Spectrometry (GC-MS) Organoleptic Characteristics and Profile of Volatile Compounds of Instant Seasoning Rendang Using Head Space Solid Phase Microextraction (HS-SPME) and Gas Chromatography Mass Spectrometry (GC-MS)

Fitri Astutiningsih, Devi Nurlisa, Nanik Suhartatik

191-201
- PDF (Full Text Indonesia)
Abstract views 114 | PDF (Full Text Indonesia) downloads 93 | DOI https://doi.org/10.30598/jagritekno.2024.13.1.191
Karakteristik Kimia dan Organoleptik Nugget Ikan Layur (Trichiurus lepturus) dan Layang Benggol (Decapterus russelli) dengan Fortifikasi Tepung Daun Kelor (Moringa oleifera) Characteristics of Largehead Hairtail (Trichiurus lepturus) and Indian Scad (Decapterus russelli) Fish Nugget with the Fortification of Moringa (Moringa oleifera) Leaves Flour

Mutia D Rahmawanti, Akhmad Mustofa, Merkuria Karyantina

202-209
- PDF (Full Text Indonesia)
Abstract views 65 | PDF (Full Text Indonesia) downloads 45 | DOI https://doi.org/10.30598/jagritekno.2024.13.1.202
Fortifikasi Kacang Gude (Cajanus cajan) pada Bagiak (Osing Etnich’s Snack) Sebagai Camilan Diet Tinggi Nutrisi Fortification of Pigeon Pea (Cajanus cajan) in Bagiak (Osing Etnich's Snack) as a High-Nutrition Diet Snack

Rosiana Ulfa, Yuvita L V Arista, Bagus Setyawan, Arfiati U Utami

224-234
- PDF (Full Text Indonesia)
Abstract views 49 | PDF (Full Text Indonesia) downloads 32 | DOI https://doi.org/10.30598/jagritekno.2024.13.1.224
Rekayasa Proses Pembuatan Serbuk Minuman Tradisional dari Rempah dan Non-Dairy Creamer melalui Foam Mat Drying Process Engineering of Powdered Traditional Drinks from Spices and Non-Dairy Creamer through Foam Mat Drying

Andi E Wiyono, Nita Kuswardhani, Nidya S Mahardika, Eka Ruriani, Ika Sulistyani, Miftahul Choiron, Dian Purbasari

235-246
- PDF (Full Text Indonesia)
Abstract views 27 | PDF (Full Text Indonesia) downloads 21 | DOI https://doi.org/10.30598/jagritekno.2024.13.1.235