cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Samsuar
Contact Email
samsuarsil@gmail.com
Phone
-
Journal Mail Official
samsuarsil@gmail.com
Editorial Address
-
Location
Kota makassar,
Sulawesi selatan
INDONESIA
Jurnal Agritechno
Published by Universitas Hasanuddin
ISSN : 19797362     EISSN : 26562413     DOI : -
Core Subject : Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Engineering Environmental Science
Jurnal AgriTechno merupakan publikasi yang diterbitkan oleh Depertemen Teknologi Pertanian Universitas Hasanuddin. Edisi Perdana terbit dalam bentuk cetakan pada Bulan April 2008. Jurnal ini ditujukan sebagai wahana publikasi hasil-hasil penelitian dasar dan aplikatif yang bermutu dan orisinil. Jurnal ini memuat artikel ilmiah dalam bidang teknik tanah dan air, teknik pasca panen, bangunan dan lingkungan pertanian, aplikasi elektronika dan sistim kendali, peralatan dan mesin budidaya, energi alternatif dan elektrifikasi, teknik pengolahan pangan dan hasil pertanian, keamanan dan mikrobiologi pangan, bioteknologi, dan kimia pangan. Setiap artikel yang dimuat diharapkan dapat memberi kontribusi dalam pengembangan ilmu dan meningkatkan pengetahuan tentang bidang ilmu dan teknologi yang terkait.
Arjuna Subject : -
Articles 195 Documents
 12   13   14   15   16 
ANALISIS KUALITAS BIOBRIKET KARBONISASI LIMBAH BAMBU DENGAN PEREKAT TEPUNG SINGKONG DAN TEPUNG NASI AKING Ropiudin, Ropiudin; Syska, Kavadya
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 1, April 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i1.999

Abstract

The heavy dependence on fossil fuel sources has led to massive exploitation of fossil fuel sources, so it is feared that fossil fuels will run out quickly because they cannot be renewed. It is necessary to find alternative non-fossil fuels so as not to depend on these fuels. Utilization of agricultural waste or industrial waste is an alternative to fossil fuels by turning them into charcoal briquettes. Bamboo waste is included in the category of agricultural waste which is often found in the products of the bamboo industry. This bamboo waste has not been utilized and has the potential to be used to make charcoal briquettes. This study aims to determine the characteristics of waste bamboo charcoal briquettes, determine the effect of the type of adhesive and the percentage of adhesive in the manufacture of waste bamboo charcoal briquettes and determine the right combination of adhesive types and the percentage of adhesive suitable for waste bamboo charcoal briquettes. This study used a Completely Randomized Design (CRD) with a combination of 6 experimental variations. Replications were carried out 4 times to obtain 24 experimental units. The treatment factors used in this study were the type of adhesive (J) and the percentage of adhesive (P). The adhesive type factor (J) consisted of the type of cassava flour adhesive (J0) and rice aking flour (J1) while the adhesive percentage factor consisted of 5% adhesive percentage (P0), 7% adhesive percentage (P1) and 9% adhesive percentage (P2). ). The variables observed in this study included moisture content, ash content, volatile matter, fixed carbon, calorific value, density and compressive strength. The data obtained was analyzed using the F test and if it had a significant effect then it was continued with the 5% DMRT test to find out the difference in these factors. The results showed the characteristics of bamboo charcoal briquettes using cassava flour and aking rice flour adhesive, namely water content (5.07-5.16%), ash content (2.74-2.86%), volatile matter (1.17- 1.25%), fixed carbon (90.74-91.02%), calorific value (6078.40-7348.23 cal/g), density (0.45-0.53 g/cm3) and compressive strength (2.32-6.74 kg/cm2). The type of adhesive and the percentage of adhesive have a significant effect on ash content, volatile matter and fixed carbon and compressive strength. The best bamboo waste charcoal briquettes are using cassava flour adhesive with an adhesive percentage of 5%.
PENGARUH METODE PENGERINGAN TERHADAP KADAR VITAMIN C DAN AKTIVITAS ANTIOKSIDAN DAUN KELOR (Moringa oleifera) Paramita, Vilia Darma
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 1, April 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i1.1006

Abstract

Moringa oleifera leaves are rich in nutrients because they contain protein, carbohydrates, fats, fiber, vitamins and minerals, are widely used as food and medicine. This study aimed to determine the effect of various drying methods on vitamin C levels and antioxidant activity of Moringa leaves. This study compared the levels of vitamin C and antioxidant activity of moringa leaves dried by sun drying method, indoors and oven at 40, 50 and 60oC. The results showed that the best drying was using an oven at 40oC and the sun with vitamin C levels of 15.82 and 15.04 mg/100 g of material, respectively. In general, various drying methods did not affect antioxidant activity as indicated by the IC50 value which was classified as a strong antioxidant, but for treatment with high temperatures (50 and 60oC) there was a slight decrease in the IC50 value from the IC50 value of fresh leaves, this might be due to the production of Maillard reaction products. (MRPs) which are antioxidants. Research showed that the oven drying method at 40°C gives the best result.
Kajian Potensi Kulit Buah Mangga Sebagai Bahan Pangan Mas’ud, Fajriyati
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 1, April 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i1.1008

Abstract

Mango peel is a by-product of fruit processing which can pollute the environment. In this study, a proximate analysis was carried out which included water content, carbohydrates, protein, fat, minerals, and several bioactive compounds of mango peel, the study was conducted on the potential for its utilization as a food ingredient. The water content of mango peel is 66% -70%, carbohydrates are more than 70%, protein and fat are around 2 - 3 g/100g respectively, fiber content is around 30 - 38 g/100g, total phenolic compounds are 80 - 90mg/g, and carotenoids 2 - 4 mg/g. One way that can be done to utilize mango peel is to modify it into a powder form by washing and blanching, drying and milling. In the form of flour, various benefits of mango peel can be obtained, especially in the development of functional food.
POTENSI KESUBURAN TANAH TANAMAN KOPI ROBUSTA DAN PETA PENYEBARANNYA MENGGUNAKAN APLIKASI GIS DI KECAMATAN KINDANG Jayadi, Muh.; Rismaneswati, Rismaneswati; Irawan, Okky
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 1, April 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i1.986

Abstract

Kindang District is an allotment area for robusta coffee plantations. In terms of climate, Kindang District has the potential to produce high coffee production. However, there was a decrease in coffee production. Therefore, it is necessary to analyze the potential of soil fertility related to biophysical aspects for the development of robusta coffee plants based on land suitability. This study aims to analyze the potential for soil fertility based on land suitability for robusta coffee. This research method uses a descriptive method and determines the land suitability index using the square root approach. Profile observations were made at 11 points spread across the Kindang District. The results of this study indicate that the land in Kindang District belongs to the marginal land suitability class (S3) for robusta coffee with a land suitability index value between 25.51-45.18. The limiting factors found were slope, soil depth and soil pH with an area of ​​9,660 ha.
Karakterisasi Organoleptik Dan Sifat Kimia Minuman Sari Jagung Manis (Zea Mays Saccharata L.) Kacang Tanah (Arachis Hypogaea L.) Zainal, Zainal
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 1, April 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i1.1014

Abstract

Lactose intolerance is a condition where a person experiences digestive disorders because the stomach cannot digest milk sugar (lactose). The high level of public awareness of lactose intolerance makes it necessary to develop healthy milk/vegetable extracts by utilizing high protein plant foodstuffs. Therefore, the combination of sweet corn extract and peanuts is expected to increase the protein content and acceptance of these products by consumers. The purpose of this study was to analyze the effect of the comparison of sweet corn and peanuts on the organoleptic characteristics of the resulting peanut sweet corn juice drink, to determine the most preferred formulation of sweet corn and peanuts based on the level of preference of the panelists for the product by organoleptic testing, and to analyze the chemical properties of the resulting peanut sweet corn juice drink product. The method in this study was to formulate sweet corn extract products combined to peanuts with following formulations namely 30% : 0%, 20% : 10%, 15% : 15%, 10% : 20% and 0% : 30% with three repetitions and analyzed using a Completely Randomized Design (CRD). The parameters of the analysis carried out were organoleptic tests, tests for protein content, fat content, carbohydrate content, total dissolved solids, and testing the degree of acidity (pH). The results of this study indicate that based on the average organoleptic test value, the most preferred obtained was formulation A2 with a ratio of 20% sweet corn extract : 10% peanuts with a value of 3.21 (rather like). The results of the analysis of the chemical properties of the peanut sweet corn juice drink product obtained results with an average value of 1.57% protein content, 1.92% fat content, 2.58% carbohydrate content, pH 6.71 and 6oBrix total dissolved solids. The conclusion obtained in this study was that the best treatment of peanut sweet corn juice drink obtained in this study is in accordance with several parameters in the SNI for vegetable based beverage/milk products. Keywords: Sweet corn, peanuts, drink.
The Study of Chemical and Sensory Quality of Liang Tea Pontianak Beverages Rich in Antioxidants on Various Concentrations of Sappan Wood (Caesalpinia sappan L.) Jessy, Jessy Agustina
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 2, Oktober 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i2.1018

Abstract

Liang tea is a functional drink that acts as an herbal drink in Pontianak. Liang tea drinks are made from different herbal ingredients according to local tastes. Currently, the chemical and sensory qualities of liang tea in Pontianak do not yet exist, so the taste, color and chemical content variety depending on the producen. One of the materials that can be used in making tea drink is sappan wood. The purpose of this study was to obtain the concentration of sappan wood on herbal ingredients that could produce the best chemical and sensory quality characteristics of liang tea Pontianak drink. This study used a single factor randomized block design, namely the addition of sappan wood which consisted of 5 treatment levels ( 0% ; 4% ; 8% ; 12% ; 16%) with 5 replications. The data obtained were analyzed using 5% ANOVA, with further testing using the 5% level BNJ test. The best treatment was using the effectiveness index test. The results showed that the best treatment was obtained with the addition of 8% sappan wood. The chemical characteristics of the best liang tea Pontianak drink produced total flavonoids (3344.31 mg QE/ 100g), antioxidants (41.53%) and vitamin C content 3.96 mg/ 100 mL. The best sensory test results are color (70.00), aroma (80.00) and taste (81.00).
ANALISIS KIMIA KONSENTRAT IKAN GABUS (Ophiocepahlus striatus) DALAM KAPSUL PADA BEBERAPA KONDISI PENYIMPANAN Julyaningsih, A. Hermina; Bakar Tawali, Abu; Mansyur Hamdani, Ibnu
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 2, Oktober 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i2.1056

Abstract

Fish protein concentrate is one of the methods used in the preparation of fish for human consumption, where protein is the main and most important element. Snakehead fish has a high protein content, specifically albumin protein, which is beneficial for the human body, especially in the wound healing process. The albumin protein concentrate in snakehead fish contains high levels of soluble protein (albumin) with the lowest fat content. Treatment using 0.1 M HCl solvent with heating at temperatures of 50-60°C resulted in an albumin content of 20.80% and a fat content of 1.78%. Albumin is soluble in water, so environmental conditions, particularly temperature, will affect the albumin content in snakehead fish concentrate capsules. In addition, the naturally occurring unsaturated fat content in snakehead fish meat undergoes chemical structural changes under various temperature conditions during storage. Therefore, this research was conducted to analyze the effect of temperature changes during storage on the chemical quality of the snakehead fish concentrate in capsules, including water content, ash content, albumin content, and TBA (thiobarbituric acid) value. The results of the study showed no significant changes in ash content, water content, and albumin content during storage at 28°C, 43°C, or 53°C. However, the TBA value increased, reaching its peak in the second week of storage at 28°C, the third week at 43°C, and the sixth week at 53°C. This indicates that the duration and storage temperature can affect the chemical quality of the snakehead fish concentrate in capsules.
Pectin Extraction from Pineapple Peel and Its Aplication in Tomato Sauce as Thickening Agent Cholidah, Nungky Rahmawati; Wicaksono, Dani Satrio; Septiyani , Lailatus Sa’diyah; Muflihati, Iffah; Suhendriani, Sari
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 2, Oktober 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i2.1080

Abstract

Pineapple production in Indonesia experienced a significant increase in 2021. Consequently, a proportional increase in pineapple peel waste was observed. Improper management of pineapple peel waste can lead to environmental pollution. However, this waste can be utilized to produce pectin, a complex polysaccharide with a high molecular weight. Pectin serves as a thickening agent in food products, including tomato sauce. This research aims to explore the potential of pineapple peel waste as a source of pectin and its application in tomato sauce production. The experimental design employed was a Completely Randomized Design (CRD) with four pineapple varieties as treatments: Honi, pineapple, local pineapple, and a mixture of the three. The procedure involved the extraction of pineapple peel powder using an acetic acid solution, resulting in pineapple peel pectin, and applied in the production of tomato sauce. The results indicated that the different pineapple varieties significantly influenced the pectin yield, sauce viscosity, sauce color, and sauce pH. The hedonic test revealed variations in the acceptance level among the tomato sauce samples with added pectin. Keyword : Pineapple peel, pectin, tomato sauce.
RANCANGAN PENYULUHAN PEMBUATAN TEPUNG MODIFIED CASSAVA FLOUR (MOCAF) DI KELOMPOK WANITA TANI KECAMATAN PAKISAJI KABUPATEN MALANG Aprilia, Jihan Salma
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 2, Oktober 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i2.1090

Abstract

Ubi kayu merupakan tanaman pangan yang kaya akan karbohidrat. Ubi kayu adalah salah satu komoditas yang ada di Desa Sutojayan Kecamatan Pakisaji Kabupaten Malang. Tujuannya penelitian ini adalah melakukan pemberdayaan kepada kelompok wanita tani sasaran melalui pembuatan tepung mocaf. Permasalahan yang ditemukan yakni hasil panen tanaman ubi kayu di Kecamatan Pakisaji Kabupaten Malang belum dimanfaatkan secara optimal, masih banyak petani yang menjual hasil panennya dalam bentuk segar sehingga banyak hasil panen terbuang sia-sia. Petani belum mampu memanfaatkan hasil panen menjadi produk yang memliki nilai jual tinggi dikarenakan tidak ada inovasi pemanfaatan hasil pertanian. Pengolahan ubi kayu menjadi tepung mocaf merupakan suatu inovasi untuk mengatasi permasalahan tersebut. Berdasarkan permasalahan tersebut perlu dilakukan upaya pemanfaatan hasil pertanian melalui kaji terap yaitu dengan materi kajian pembuatan tpung mocaf. Pelaksanaan kajian dilakukan di Laboratorium Pengolahan Hasil Pertanian (PHP) Kampus Politeknik Pembangunan Pertanian Malang pada bulan Maret s/d Mei 2023. Metode Penelitian yang digunakan ada 3 tahap yaitu perencanaan, pelaksanaan dan observasi. Melalui desain penyuluhan pembuatan tepung mocaf cukup efektif untuk mengukur tingkat pengetahuan dan keterampilan. Selain itu, analisis usahatani dalam pembuatan tepung mocaf ini sangat diperlukan dalam menentukan keberhasilan produksi sehingga dapat meningkatkan perekonomian kelompok wanita tani di Desa Sutojayan Kecamatan Pakisaji Kabupaten Malang serta tercipta kesejahteraan bagi petani. Pelaksanaan rancangan penyuluhan berdasarkan hasil kajian terbaik yaitu resep ke-1. Proses pembuatan tepung mocaf yang baik yakni menggunakan resep k-1 yaitu terdapat proses perendaman dengan menggunakan starter Bimo-CF selama 18 jam dan pengeringan selama 5 jam disuhu 65°C. Sasaran penyuluhan yaitu anggota Kelompok Wanita Tani "Anggrek" Desa Sutojayan Kecamatan Pakisaji Kabupaten Malang dengan materi pembuatan tepung mocaf. Kegiatan penyuluhan menggunakan metode ceramah, diskusi kelompok dan praktek langsung serta media yang digunakan adalah folder, video dan benda sesungguhnya. Evaluasi penyuluhan bertujuan untuk dapat mengetahui tingkat pengetahuan dan keterampilan dengan hasil persentase tingkat pengetahuan sebesar 86% berada pada kategori sangat tinggi. Pengukuran aspek kereteampilan sebe Ubi kayu merupakan tanaman pangan yang kaya akan karbohidrat. Ubi kayu adalah salah satu komoditas yang ada di Desa Sutojayan Kecamatan Pakisaji Kabupaten Malang. Tujuannya penelitian ini adalah melakukan pemberdayaan kepada kelompok wanita tani sasaran melalui pembuatan tepung mocaf. Permasalahan yang ditemukan yakni hasil panen tanaman ubi kayu di Kecamatan Pakisaji Kabupaten Malang belum dimanfaatkan secara optimal, masih banyak petani yang menjual hasil panennya dalam bentuk segar sehingga banyak hasil panen terbuang sia-sia. Petani belum mampu memanfaatkan hasil panen menjadi produk yang memliki nilai jual tinggi dikarenakan tidak ada inovasi pemanfaatan hasil pertanian. Pengolahan ubi kayu menjadi tepung mocaf merupakan suatu inovasi untuk mengatasi permasalahan tersebut. Berdasarkan permasalahan tersebut perlu dilakukan upaya pemanfaatan hasil pertanian melalui kaji terap yaitu dengan materi kajian pembuatan tpung mocaf. Pelaksanaan kajian dilakukan di Laboratorium Pengolahan Hasil Pertanian (PHP) Kampus Politeknik Pembangunan Pertanian Malang pada bulan Maret s/d Mei 2023. Metode Penelitian yang digunakan ada 3 tahap yaitu perencanaan, pelaksanaan dan observasi. Melalui desain penyuluhan pembuatan tepung mocaf cukup efektif untuk mengukur tingkat pengetahuan dan keterampilan. Selain itu, analisis usahatani dalam pembuatan tepung mocaf ini sangat diperlukan dalam menentukan keberhasilan produksi sehingga dapat meningkatkan perekonomian kelompok wanita tani di Desa Sutojayan Kecamatan Pakisaji Kabupaten Malang serta tercipta kesejahteraan bagi petani. Pelaksanaan rancangan penyuluhan berdasarkan hasil kajian terbaik yaitu resep ke-1. Proses pembuatan tepung mocaf yang baik yakni menggunakan resep k-1 yaitu terdapat proses perendaman dengan menggunakan starter Bimo-CF selama 18 jam dan pengeringan selama 5 jam disuhu 65°C. Sasaran penyuluhan yaitu anggota Kelompok Wanita Tani "Anggrek" Desa Sutojayan Kecamatan Pakisaji Kabupaten Malang dengan materi pembuatan tepung mocaf. Kegiatan penyuluhan menggunakan metode ceramah, diskusi kelompok dan praktek langsung serta media yang digunakan adalah folder, video dan benda sesungguhnya. Evaluasi penyuluhan bertujuan untuk dapat mengetahui tingkat pengetahuan dan keterampilan dengan hasil persentase tingkat pengetahuan sebesar 86% berada pada kategori sangat tinggi. Pengukuran aspek kereteampilan sebesar 90% responden berada pada kategori terampil. Analisis usahatani benefit cost ratio memiliki nilai ≥1. Hal ini dapat diartikan bahwa pembuatan tepung mocaf dapat dilanjutkan karena menguntungkan dan layak. BEP Harga tepung mocaf yang diperoleh dapat menutup seluruh biaya produksi. Sedangkan BEP Unit yang diproduksi dapat menutupi seluruh biaya yang dikeluarkan. Menurut metode hayami, perhitungan nilai tambah sebesar Rp 1.900/kg. Ratio pada nilai tambah produk olahan tepung mocaf sebesar 24% yang tergolong sedang karena kurang dari 40%. Nilai yang didapatkan sudah mencukupi sehingga usaha pengolahan memiliki nilai tambah yang dapat dilanjutkan. sar 90% responden berada pada kategori terampil. Analisis usahatani benefit cost ratio memiliki nilai ≥1. Hal ini dapat diartikan bahwa pembuatan tepung mocaf dapat dilanjutkan karena menguntungkan dan layak. BEP Harga tepung mocaf yang diperoleh dapat menutup seluruh biaya produksi. Sedangkan BEP Unit yang diproduksi dapat menutupi seluruh biaya yang dikeluarkan. Menurut metode hayami, perhitungan nilai tambah sebesar Rp 1.900/kg. Ratio pada nilai tambah produk olahan tepung mocaf sebesar 24% yang tergolong sedang karena kurang dari 40%. Nilai yang didapatkan sudah mencukupi sehingga usaha pengolahan memiliki nilai tambah yang dapat dilanjutkan.
PENENTUAN PERLAKUAN TERBAIK PENGOLAHAN ABON IKAN GABUS DENGAN MENGGUNAKAN METODE AHP (ANALYTIC HIERARCHY PROCESS) -, Rahmaniar
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 2, Oktober 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i2.1134

Abstract

Snakehead fish has many health benefits. However, the consumption level of snakehead fish is still relatively low. One of the product developments that can be made from it is snakehead fish shredded. As a functional food, apart from the nutritional aspect, the acceptance by society should be considered. This research used the AHP (Analytic Hierarchy Process) method to (1) determine the priority criteria aspects in snakehead fish shredded, and (2) establish the best treatment for making snakehead fish shredded. The highest criterion weight was the taste aspect, followed by the colour aspect, fat content, and texture. The best treatment in making snakehead fish shredded based on the criteria was snakehead fish shredded which was processed using a deep frying and spinner and stir-frying with spices Keywords: AHP, shredded, snakehead fish.

Page 14 of 20 | Total Record : 195

 12   13   14   15   16 

Filter by Year

2015 2025


Reset
Filter By Issues
All Issue Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025 Jurnal Agritechno Vol. 18, Nomor 1, April 2025 Jurnal Agritechno Vol. 17, Nomor 2, Oktober 2024 Jurnal Agritechno Vol. 17, Nomor 1, April 2024 Jurnal Agritechno Vol. 16, Nomor 2, Oktober 2023 Jurnal Agritechno Vol. 16, Nomor 1, April 2023 Jurnal Agritechno Vol. 15, Nomor 2, Oktober 2022 Jurnal Agritechno, Vol. 15, Number 1, April 2022 Jurnal Agritechno, Vol. 14, Number 2, Oktober 2021 Jurnal Agritechno, Vol. 14, Number 1, April 2021 Jurnal Agritechno, Vol. 13, Number 2, Oktober 2020 Jurnal Agritechno, Vol. 13, Number 1, April 2020 Jurnal Agritechno Vol. 12, Nomor 2, Oktober 2019 Jurnal AgriTechno Vol. 12, Nomor 1, April 2019 Jurnal AgriTechno Vol. 11, Nomor 2, Oktober 2018 Jurnal AgriTechno Vol. 11, Nomor 1, April 2018 Jurnal Agritechno Vol. 10, Nomor 2, Oktober 2017 Jurnal Agritechno Vol. 10, Nomor 1, April 2017 Jurnal Agritechno Vol. 9, Nomor 2, Oktober 2016 Jurnal Agritechno Vol. 9, Nomor 1, April 2016 Jurnal Agritechno Vol. 8, Nomor 2, Oktober 2015 More Issue