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Sifat-Sifat Seasoning Alami Jamur Merang (Volvariella volvaceae) Terfermentasi Menggunakan Tapioka Teroksidasi Sebagai Bahan Pengisi
(The Natural Seasoning Properties of Fermented Paddy Straw Mushrooms (Volvariella volvaceae) by Oxidized Tapioca as Filler)

Yhulia Praptiningsih, Niken Widya Palupi, Triana Lindriati, Inna Manikam Wahyudi

DOI: https://doi.org/10.19184/j-agt.v11i1.5432

Fortifikasi Guava (Psidium guajava L.) Jelly Drink dengan Zat Besi Organik dari Kedelai (Glycine max L.) dan Kacang Hijau (Vigna radiate L.)
(Guava (Psidium guajava L.) Jelly Drink Fortification from Organic Iron from Soybean (Glycine max L.) and Mungbeans (Vigna radiate L.))

Christina Hanny Setyaningrum, Ivone Elizabeth Fernandez, Robertus Probo Yuliato Nugrahedi

DOI: https://doi.org/10.19184/j-agt.v11i1.5437

Peramalan Jumlah Permintaan Udang Beku PND Menggunakan Metode Jaringan Syaraf Tiruan (JST) Backpropagation
(Forecasting of PND Frozen Shrimp Demand Using Artificial Neural Network Method (ANN) Backpropagation)

Iid Mufaidah, Sony Suwasono, Yuli Wibowo, Deddy Wirawan Soedibyo

DOI: https://doi.org/10.19184/j-agt.v11i1.5438

Karakteristik Mie Kering Terbuat dari Tepung Sukun (Artocarpus altilis) dan Penambahan Telur
(Characteristics of Dry Noodles Made from Breadfruit Flour (Artocarpus altilis) and Egg)

Utiya Listy Biyumna, Wiwik Siti Windrati, Nurud Diniyah

DOI: https://doi.org/10.19184/j-agt.v11i1.5440

Indeks Glikemik Nuget Tempe Sawi Pecay
(Glycemic Index of Nugget from Tempeh and Pecay)

Ertriani Anindya Meiflorisa, Tejasari, Giyarto

DOI: https://doi.org/10.19184/j-agt.v11i1.5441

Substitusi Tepung Labu Kuning (Cucurbita moschata Durch) dan Koro Pedang (Canavalia ensiformis L.) terhadap Terigu pada Pembuatan Cake
(Substitution of Wheat Flour with Pumpkin (Cucurbita moschata Durch) and Jack Bean (Canavalia ensiformis L.) Flour on Production of Cake)

Pratiwi Loelianda, Ahmad Nafi’, Wiwik Siti Windrati

DOI: https://doi.org/10.19184/j-agt.v11i1.5444

Peningkatan Komponen Hasil dan Mutu Benih Kacang Tanah (Arachis hypogaea L.) Melalui Pemupukan Bokashi dan P
(Increasing Yield and Seed Quality of Peanut (Arachis hypogaea L.) by Bokashi and P Fertilizing)

Nadia Safira, Sumadi, Denny Sobardini Sobarna

DOI: https://doi.org/10.19184/j-agt.v11i1.5447

Produksi Bioetanol Secara SHF dan SSF Menggunakan Aspergillus niger, Trichoderma viride dan New Aule Instant Dry Yeast pada Media Kulit Ubi Kayu
(Separated Hydrolysis and Simultaneous Saccharification for Production of Bioethanol from Aspergillus niger, Trichoderma viride and New Aule Instant Dry Yeast Using Cassava Peels as Substrate)

Jay Jayus, Sony Suwasono, Ike Wijayanti

DOI: https://doi.org/10.19184/j-agt.v11i1.5448

Profil Flavor Enhancer Hasil Hidrolisis Enzimatis Ikan Bernilai Ekonomi Rendah dalam Penggunaannya Sebagai Ingredien pada Makanan
(Flavor Enhancer Profile Produced by Enzymatic Hydrolysis from Low Economic Value Fishes in Use as Food Ingredient)

Yuli Witono, Wiwik Siti Windrati, Iwan Taruna, Ardiyan Dwi Masahid, Alfindya Balgies Dardiri

DOI: https://doi.org/10.19184/j-agt.v11i1.5449

Sifat Fisik, Kimia dan Organoleptik Dodol Hasil Variasi Rasio Tomat dan Tepung Rumput Laut
(Physicochemical and Organoleptic Characteristics of Dodol Made Under Different Ratio of Tomato and Seaweed Flour)

Maharani Sandiana Lukito, Giyarto, Jayus

DOI: https://doi.org/10.19184/j-agt.v11i1.5450

Teknologi Hidroponik Sistem Sumbu pada Produksi Selada Lollo Rossa (Lactuca sativa L.) dengan Penambahan CaCl2 Sebagai Nutrisi Hidroponik
(Hydroponic Technology of Wick System on Lollo Rossa Production (Lactuca sativa L.) with Addition of CaCl2 as a Hydroponic Nutrition)

Siti Kamalia, Parawita Dewanti, Raden Soedradjad

DOI: https://doi.org/10.19184/j-agt.v11i1.5451