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

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In progress (October 2024).

This issue is in progress but contains final and fully citable articles.

Published: 2024-09-23

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 440 | PDF (Full Text Indonesia) downloads 450 | 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 325 | PDF (Full Text Indonesia) downloads 262 | 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 62 | PDF (Full Text Indonesia) downloads 72 | 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 81 | PDF (Full Text Indonesia) downloads 75 | 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 66 | PDF (Full Text Indonesia) downloads 59 | DOI https://doi.org/10.30598/jagritekno.2024.13.1.156