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Karakteristik Fisikokimia dan Organoleptik Fruit Leather Kenitu (Chrysophyllum cainito L.) dengan Penambahan CMC dan Karagenan
(Physicochemical and Organoleptic Characteristics of Fruit Leather from Star Apple (Chrysophyllum cainito L.) Added with CMC and Carrageenan)

Herlina Herlina, Maria Belgis, Lufi Wirantika

DOI: https://doi.org/10.19184/j-agt.v14i02.12938

Aplikasi Stabilisasi Rice Bran dalam Food Bar Berbasis Tepung Sorgum sebagai Pangan Darurat
(Application of Stabilized Rice Bran in Food Bar based on Sorghum Flour as an Emergency Food)

Lufi Karisma Rahmawati, Karseno, Nur Aini

DOI: https://doi.org/10.19184/j-agt.v14i02.17854

Karakteristik Morfologi dan Kimiawi Beberapa Varietas Ubi Kayu Manis Asal Kecamatan Palas, Kabupaten Lampung Selatan Berdasarkan Umur Panen yang Berbeda
(Morphology and Chemical Characteristics of Some Cassava Types Grown in South Lampung Based on Different Age of Harvest)

Siti Nurdjanah, Susilawati Susilawati,  Udin Hasanudin, Ayu Anitasari

DOI: https://doi.org/10.19184/j-agt.v14i02.17383

Analisis Kelayakan Ekonomi pada Industri Virgin Coconut Oil (VCO) di Sukorejo Kecamatan Sumbersari Kabupaten Jember
(Analysis of Economic Feasibility Virgin Coconut Oil (VCO) Industry in Sukorejo, Sumbersari, Jember Regency)

Andrew Setiawan Rusdianto, Winda Amilia, Doni Adi Nugroho

DOI: https://doi.org/10.19184/j-agt.v14i02.16614

Karakteristik Amplang Ikan Lele Dumbo (Clarias gariepinus) Hasil Variasi Rasio Daging Ikan Lele dan Tapioka
(Characteristics of Dumbo Catfish Amplang Crackers Produced Under Different Ratio of Catfish Flesh and Tapioca)

Priyanto Priyanto, Yuli Wibowo, Jay Jayus

DOI: https://doi.org/10.19184/j-agt.v14i02.9743

Aksentuasi Produksi Bersih pada Agroindustri Kopi Arabika Maju Mapan di Kabupaten Jember Menggunakan Metode AHP
(The Accentuation of Cleaner Production on Arabica Coffee Maju Mapan Agroindustry in Jember Regency Using AHP (Analytical Hierarchy Process) Method)

Elida Novita, Siti Nur Azizah, Dian Purbasari

DOI: https://doi.org/10.19184/j-agt.v14i02.18182

Manajemen Risiko Kehilangan Panen Edamame (Glycine max (L) Merr.) di PT. Mitratani Dua Tujuh, Jember
(Risk Management on Post-Harvest Losses of Edamame (Glycine max (L) Merr.) at PT Mitratani Dua Tujuh Jember)

Yuli Wibowo, Winda Amilia, Dyah Rizki Karismasari

DOI: https://doi.org/10.19184/j-agt.v14i02.21448

Karakterisasi Sabun Cair dengan Variasi Penambahan Ekstrak Tembakau (Nicotiana tabacum L.)
(Characterization of Liquid Soap With Various Addition of Tobacco Extract (Nicotiana tabacum L.))

Andi Eko Wiyono, Herlina Herlina, Nidya Shara Mahardika, Cahyan Ferdie Fernanda

DOI: https://doi.org/10.19184/j-agt.v14i02.17736

Pendugaan Umur Simpan Makanan Tradisional Berbahan Dasar Beras dengan Metode Accelerated Shelf-Life Testing (ASLT) Melalui Pendekatan Arrhenius dan Kadar Air Kritis
(Estimation of The Shelf Life of Traditional Rice-Based Foods Using Accelerated Shelf-Life Testing (ASLT) Method Through Arrhenius Approach and Critical Moisture Content)

Vivi Nuraini, Yannie Asrie Widanti

DOI: https://doi.org/10.19184/j-agt.v14i02.20337

Karakteristik Fisik dan Sensoris Es Krim Kacang Merah (Phaseolus vulgaris L.) dengan Penambahan Tepung Umbi Gembili (Dioscorea esculenta L.) sebagai Penstabil
(Physical and Sensory Characteristics of Red Bean (Phaseolus vulgaris L.) Ice Cream with Addition of Gembili Bulbs (Dioscorea esculenta L.) Flour as Stabilizer)

Cicilia Nuryati, Anang Mohammad Legowo, Nurwantoro Nurwantoro

DOI: https://doi.org/10.19184/j-agt.v14i02.17615