Journal
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Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Published: 2025-09-18
Articles
Parboiled rice, Sensory, Steamin Effect of Steaming Time Variations of Physical and Sensory quality of Parboiled Rice in Local Paddy varieties in Central Aceh District
Arrhenius kinetics on changes in the physical, chemical, and cooking quality of rice with a combination of amylose content and temperature during storage
Optimization of Spiced Coffee Formulation using the Simplex Lattice Design (SLD) Method as a Functional Beverage Inspired by East Nusa Tenggara
Analysis Of The Effect Of Sugar Concentration On The Physical And Chemical Characteristics Of Candied Tomatoes
Making Tempe From Peanuts (Arachis Hypogaea) As An Alternative To Soybeans (Glycine Max L.) In Making Tempe
THE EFFECT OF ADDITION OF PEANUT FLOUR (Arachis Hypogaea L.) ON THE NUTRITIONAL AND ORGANOLEPTIC QUALITY OF MOCHI BITES
The Potential of Eggshell Flour in Developing Various Natural Calcium-Based Food Innovations
Application of Jicama Starch (Pachyrhizus erosus) and Turmeric (Curcuma longa) Edible Coating to Minimize Damage in Sapodilla Fruit (Manilkara zapota)
The Effect of Adding Sweet Orange Peel in Various Concentrations and Fermentation Duration on the Physical and Chemical Properties of Nata de Citrus From Sweet Orange Juice (Citrus sinensis)
Potential of Palm Oil Fraction as Cocoa Butter Subtitute in Chocolate Products)
Automated Water and Nutrient Filling for the Reservoir of a Kratky Hydroponic for Pak Choi (Brassica rapa subsp chinensis) Cultivation
Innovation In Formulating Food Pairing Of Sparkling Serbat, A Traditional Beverage, As A Companion For Generation Z Sandwiches And Functional Mood Booster