Articles

• Pemanfaatan Pati Garut Sebagai Bahan Pengental pada Saus Cabai Keriting dan Rawit Utilization of Arrowroot Starch as a Thickening Agent in Curly and Cayenne Chili Sauce

  Fadilah Husnun, Amalia L Hasanah, Nanik Suhartatik, Akhmad Mustofa, Efi N Sholihah, Tri Marwati, Titiek F Djaafar, Anna Fajariyah

  1-17

  • PDF (Full Text Indonesia)

  Abstract views 96 | PDF (Full Text Indonesia) downloads 132 | DOI https://doi.org/10.30598/jagritekno.2025.14.1.1
• Karakteristik Fisikokimia dan Aktivitas Antioksidan Minuman Fungsional Wedang Pokak Instan Khas Madura Characteristics Physicochemical and Antioxidant Activity of Functional Beverage East Java Instant Wedang Pokak

  Supriyanto Supriyanto, Ilham D Apriyan, Dian F Asfan

  18-29

  • PDF (Full Text Indonesia)

  Abstract views 36 | PDF (Full Text Indonesia) downloads 57 | DOI https://doi.org/10.30598/jagritekno.2025.14.1.18