Published: 2021-10-30

Articles

Physical Quality of Turmeric Powder (Curcuma longga Linn) Result of Foam-mat Drying Method Using Microwave

Dhinar Patliani, Dian Purbasari

57-65

Pdf
: https://doi.org/10.20956/at.v14i2.464
Abstract views: 889 , PDF downloads: 1868

Color and Organoleptic Changes of the Golek Mango Fruit (Mangifera indica L.) On Zero Energy Cool Chamber (ZECC) Storage Method with Packaging Combination

Andi Dirpan, Andi Nurfaidah Rahman, Muhammad Tahir Sapsal, Mulyati M. Tahir , Singgang Dewitara

66-75

Pdf
: https://doi.org/10.20956/at.v14i2.474
Abstract views: 410 , PDF downloads: 2777

Analysis of Differences Electric Field Exposure Value in Bean (Phaseolus vulgaris L.) Seeds on The Length of The Produced Plant

Asviyatu Nisa', Muhammad Helmi Hakim, Yuanita Amalia Hariyanto

76-80

Pdf
: https://doi.org/10.20956/at.v14i2.487
Abstract views: 633 , PDF downloads: 817

Potential Antibacterials of Pedada Leaf Extract (Sonneratia caseolaris) as A Natural Preservative in Fresh Mackerel (Rastrelliger sp)

Nirmala Efri Hasibuan, Sumartini Sumartini

81-87

Pdf
: https://doi.org/10.20956/at.v14i2.499
Abstract views: 501 , PDF downloads: 958

Response of Growth and Biochemical Basil Microgreens (Ocimum basilicum L.) on LED Color Combination and Different Irradiation Duration

Endah Nugraheni, Karno Karno, Sutarno Sutarno

88-97

Pdf
: https://doi.org/10.20956/at.v14i2.492
Abstract views: 1443 , PDF downloads: 2424

The Analysis of Water Carrying Capacity Status in Cikeruh Sub-Watershed, using the Soil Conservation Service Curve Number (SCS-CN) Method

Kania Gita Pramadita, Edy Suryadi, Dwi Rustam Kendarto

98-105

Pdf
: https://doi.org/10.20956/at.v14i2.504
Abstract views: 275 , PDF downloads: 453

Analysis of Water Availability and Water Demand Based on Water Balance in Cikeruh Sub-Watershed West Java

Charina Agnesia, Edy Suryadi, Sohia Dwiratna Nur Perwitasari

106-115

Pdf
: https://doi.org/10.20956/at.v14i2.503
Abstract views: 506 , PDF downloads: 1031

The Production of Moringa Leaf Powder (Moringa oleifera) as a Functional Food Based on Different Temperatures and Drying Time

Nurul Muchlisah Zainuddin, Sri Hajriani

116-121

Pdf
: https://doi.org/10.20956/at.v14i2.518
Abstract views: 883 , PDF downloads: 6487