Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian | AGRITEKNO: Jurnal Teknologi Pertanian

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

Decree of Re-accreditation No.: 200/M/KPT/2020.

DOI: https://doi.org/10.30598/jagritekno.2023.12.2

Published: 2023-10-31

Articles

Potensi Aktivitas Antibakteri Kombucha Kulit Batang Faloak (Sterculia quadrifida R.Br.) dari Pulau Timor Antibacterial Activity Potential of Kombucha Made with Faloak (Sterculia quadrifida R.Br.) Stem Bark from Timor Island

Paulus R F Lalong, Yoseph M Laynurak, Maximus M Taek

90-97
- PDF (Full Text Indonesia)
Abstract views 765 | PDF (Full Text Indonesia) downloads 739 | DOI https://doi.org/10.30598/jagritekno.2023.12.2.90
Analisis Kandungan Zat Besi dan Kalsium Pada Biskuit dengan Penambahan Tepung Rumput Laut (Eucheuma cottonii) Analysis of Iron and Calcium Content in Cookies with Addition of Seaweed (Eucheuma cottonii) Flour

Rizky D Laili, Rossa K Ethasari, Qori Ila Saidah

98-105
- PDF (Full Text Indonesia)
Abstract views 1158 | PDF (Full Text Indonesia) downloads 2107 | DOI https://doi.org/10.30598/jagritekno.2023.12.2.98
Karakteristik Fisik dan Fungsional Tepung Labu Kuning LA3 Desa Tegalrejo, Kecamatan Tegalsari, Kabupaten Banyuwangi Physical and Functional Properties of LA3 Pumpkin Flour From Tegalrejo, Tegalsari, Banyuwangi Regency

Mukhammad Fauzi, Herlina Herlina, Indri M Sholeha

106-114
- PDF (Full Text Indonesia)
Abstract views 848 | PDF (Full Text Indonesia) downloads 1647 | DOI https://doi.org/10.30598/jagritekno.2023.12.2.106
Pemanfaatan Labu Kuning dan Rumput Laut dalam Pembuatan Dodol The Utilization of Yellow Pumpkin and Seaweed in Making Dodol

Rahmayuni Rahmayuni, Yossie K Dewi, Dinda Selfianti

115-123
- PDF (Full Text Indonesia)
Abstract views 694 | PDF (Full Text Indonesia) downloads 832 | DOI https://doi.org/10.30598/jagritekno.2023.12.2.115
Aktivitas Antioksidan Nata dengan Substrat Dami Nangka (Artocarpus heterophyllus Lam) dan Kubis Ungu (Brassica oleracea L var. capitata) The Antioxidant Activity of Nata with Jackfruit (Artocarpus heterophyllus Lam) Straw and Purple Cabbage (Brassica oleracea L var. capitata) As Substrates

Putri G Damayanti, Akhmad Mustofa, Merkuria Karyantina

124-134
- PDF (Full Text Indonesia)
Abstract views 828 | PDF (Full Text Indonesia) downloads 834 | DOI https://doi.org/10.30598/jagritekno.2023.12.2.124
Kajian Suhu Pengeringan dan Ketebalan Irisan Terhadap Mutu Tepung Batang Tanaman Buah Naga (Hylocereus sp.) Study of Drying Temperature and Slice Thickness on The Quality of Dragon Fruit Plant Stem Flour (Hylocereus sp.)

Ifmalinda Ifmalinda, Weni Harjuniati, Andasuryani Andasuryani

135-142
- PDF (Full Text Indonesia)
Abstract views 881 | PDF (Full Text Indonesia) downloads 1626 | DOI https://doi.org/10.30598/jagritekno.2023.12.2.135
Efek Metode Blansing dan Suhu Pengeringan Terhadap Mutu Tepung Ubi Jalar (Ipomoea batatas L.) Effects of Blanching Method and Drying Temperature on the Quality of Sweet Potato Flour (Ipomoea batatas L.)

St Sabahannur, Netty Netty, Andi Ralle, Muhammad Ikhsan

143-152
- PDF (Full Text Indonesia)
Abstract views 2270 | PDF (Full Text Indonesia) downloads 3365 | DOI https://doi.org/10.30598/jagritekno.2023.12.2.143
Karakteristik Kimia dan Fisikia Pempek Lenjer dengan Perbandingan Ikan Seluang dan Metode Pemasakan Chemical and Physical Characteristics of Pempek Lenjer with Ratio of Seluang Fish and Cooking Method

Dasir Dasir, Alhanannasir Alhanannasir, Mukhtaruddin Mukhtaruddin, Eka A Setiawan

153-161
- PDF (Full Text Indonesia)
Abstract views 711 | PDF (Full Text Indonesia) downloads 501 | DOI https://doi.org/10.30598/jagritekno.2023.12.2.153
Karakteristik Organoleptik Permen Jeli Sari Kacang Merah dengan Penambahan Gelatin Tulang Ikan Nila Merah Organoleptic Characteristics of Jelly Candy Red Beans Extract with the Addition of Nile Bones Gelatin

Iswahyudi Iswahyudi, Nisa Nuraida, Imawati E Putri

162-168
- PDF (Full Text Indonesia)
Abstract views 646 | PDF (Full Text Indonesia) downloads 836 | DOI https://doi.org/10.30598/jagritekno.2023.12.2.162
Functional Properties of Sago Grub Protein Concentrates With Different Initial Drying Methods

Helen C D Tuhumury, Priscillia Picauly

169-175
- PDF (Full Text English)
Abstract views 536 | PDF (Full Text English) downloads 293 | DOI https://doi.org/10.30598/jagritekno.2023.12.2.169