Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

All

agriTECH

agritech
Website

Published by Universitas Gadjah Mada

ISSN : 02160455 EISSN : 25273825 DOI : 10.22146/agritech

Core Subject : Agriculture,

Agriculture, Biological Sciences & Forestry

Agritech with registered number ISSN 0216-0455 (print) and ISSN 2527-3825 (online) is a scientific journal that publishes the results of research in the field of food and agricultural product technology, agricultural and bio-system engineering, and agroindustrial technology. This journal is published by Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta in colaboration with Indonesian Association of Food Technologies (PATPI).

Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)

Articles 18 Documents

1 2

Search results for , issue "Vol 35, No 4 (2015)" : 18 Documents clear

The Effect of Addition of Lactobacillus plantarum S4512 on The Microbiological and Chemical Characteristics during Sorghum (Sorghum bicolor L. Moench) Fermentation Tyas Utami; Rifa Nurhayati; Endang Sutriswati Rahayu
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this study was to investigate the population of selected bacteria and some chemical characteristics during sorghum fermentation with the addition of Lactobacillus plantarum S4512. Proteolytic L. plantarum S4512 isolated from natural sorghum fermentation was added into sorghum fermentation. Sorghum flour was mixed with sterile water (1:2 w/v) and then was inoculated with 1% v/v (about 109 CFU/ml) culture of L. plantarum S4512. Fermentation was carried out at 37°C for 24 hours. As a control, natural sorghum fermentation without addition of a starter culture was carried out at 30°C for 24 hours. During fermentation time, the amount of bacteria, acid producing bacteria, coliform and proteolytic bacteria were monitored. The titratable acidity, pH, soluble protein, and proteolytic activity were also measured. Addition of L. plantarum S4512 increased significantly the initial population of total bacteria, lactic acid bacteria and proteolytic bacteria to 107 CFU/ml and suppressed the growth of coliforms indicated by siginificantly decline of coliforms population after 6 h fermentation. The production of acid was doubled of that in the natural fermentation resulted in the lower pH to 3.14. Both natural sorghum fermentation and that with addition of proteolytic L. plantarum S4512 showed some proteolytic activities during fermentation.

Kinetika Pertumbuhan Mikrobia dan Kemunduran Mutu Bakso Berpelapis Edible Aktif Berbasis Pati Kimpul (Xanthosoma sagittifolium) pada Berbagai Ketebalan Warkoyo Warkoyo; Budi Rahardjo; Djagal Wiseso Marseno; Joko Nugroho Wahyu Karyadi
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Quality deterioration of food material with active edible coated depends on product properties, environment andproperties of coating. Properties of coating are influenced by the type and amount of the basic constituent materials, plasticizers, and active coating ingredient. The objective of this research was to determine the kinetics of microbial growth, and quality deterioration of X. sagittifolium starch-based coated meatball with various thicknesses. The treatments tested in this study were thickness of edible coatings (0.43; 0.48; 0.53; 0.58 mm). Observation parameters were the number of microbes (total microbial, and Pseudomonas aeruginosa), protein content, TVB-N, water losses, and texture. The results showed that active edible coatings thickness significantly affected of microbes number, and TVB-N, but did not affect protein content, water losses, and meatball texture. Microbial growth (TPC and P. aeruginosa) changed exponentially with the rate of increase of 0.049 to 0.055 per hour for TPC and from 0.071 to 0.075 per hour for P. aeruginosa or 0.026 per mm.hour times the thickness. TVB-N content changed linearly with the rate of increase of 0.132 to 0.153 mg/100g.hour or 0.206 mg/100g.mm.hour times the thickness. X. sagittifolium starch-based active edible coating with potassium sorbate as active ingredient and 0.43 mm coating thickness could prolong meatball shelf life up to 4 times longer than control.ABSTRAKKemunduran mutu bahan pangan yang terlapisi pelapis edible aktif tergantung kepada sifat produk, kondisi lingkungan, dan karakter pelapis. Karakter pelapis dipengaruhi oleh jenis dan jumlah dari bahan dasar penyusun, plasticizer, dan bahan aktif yang digunakan. Tujuan penelitian ini adalah untuk menentukan kinetika pertumbuhan mikrobia, dan kemunduran mutu bakso terlapisi edible aktif berbasis pati umbi kimpul (X. sagittifolium) dengan berbagai ketebalan. Perlakuan dalam penelitian ini adalah ketebalan pelapis edible yang berbeda (0,43; 0,48; 0,53; 0,58 mm). Parameter pengamatan meliputi jumlah mikrobia (total mikrobia dan Pseudomonas aeruginosa), kadar protein, TVB-N, susut bobot, dan tekstur. Hasil penelitian menunjukkan bahwa ketebalan pelapis edible aktif berpengaruh nyata terhadap populasi mikrobia, dan TVB-N, serta berpengaruh tidak nyata terhadap kadar protein, susut bobot, dan tekstur bakso. Pertumbuhan mikrobia (TPC dan P. aeruginosa) berubah secara eksponensial dengan laju peningkatan sebesar 0,049-0,055 per jam untuk TPC, dan 0,071-0,075 per jam untuk P. aeruginosa atau sebesar 0,026 per mm.jam kali ketebalan. Kadar TVB-N bakso berubah secara linier dengan laju peningkatan sebesar 0,132-0,153 mg/100g.jam atau sebesar 0,206 mg/100g.mm.jam kali ketebalan. Pelapis edible aktif berbasis pati X. sagittifolium yang diinkorporasi kalium sorbat dengan tebal 0,43 mm dapat meningkatkan umur simpan bakso sampai 4 kali lebih lama dibandingkan bakso tanpa pelapis.

Produksi Low Calorie Sweet Bio-Yoghurt dengan Penambahan Ekstrak Daun Stevia (Stevia rebaudiana) Sebagai Pengganti Gula Widodo Widodo; Naimatun Munawaroh; Indratiningsih Indratiningsih
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purpose of this study was to examine potential utilization of stevia’s leaf as sugar substitute in low calorie sweetbio-yoghurt. The experiment was carried out with the supplementation of stevia’s leaf extract in yoghurt at level 0.5; 2.0; 3.5% and yoghurt produced with supplementation 7.0% sugar used as a control. Parameters observed were level of stevioside, calorie content, pH and acidity, total solid, nutritional composition, microbiological quality, and sensory acceptance. The result showed that level of stevioside obtained in ethanol phase was higher (12.73%) than that in butanol phase (11.89%). There were no differences on pH and acidity in yoghurt either supplemented with sugar or stevia’s leaf extract. The protein content in yoghurt supplemented with stevia’s leaf extract was higher than that supplemented with sugar, but no differences were observed on lactose content. Supplementation of stevia’s leaf extract at 0.5% increased fat content, but higher level of supplementation (2.0 and 3.5%) had no effects on fat content. Calorie content of yoghurt supplemented with stevia’s leaf extract was lower than that supplemented with sugar. The supplementation of stevia’s leaf extract in yoghurt affected on taste, flavor, mouth-feel, and acceptance but had no effect on appearance and colour. Stevia’s leaf extract was able to maintain viability of lactic acid bacteria and probiotic kept for a week in a refrigerator. Low calorie sweet bio-yoghurt with supplementation of stevia’s leaf extract at level 0.5% had the highest acceptance.ABSTRAKPenelitian ini bertujuan untuk mengkaji pemanfaatan stevioside hasil ekstraksi daun stevia (Stevia rebaudiana) sebagai pengganti gula dalam produk low calorie sweet bio-yoghurt. Penelitian dilakukan dengan penambahan 0,5; 2,0 dan 3,5% ekstrak daun stevia pada yoghurt dan sebagai kontrol yoghurt dengan penambahan 7,0% gula. Parameter yang diamati adalah kadar stevioside hasil ekstraksi, kandungan kalori, nilai pH dan keasaman, komposisi nutrisi, kualitas mikrobiologis, serta sensoris produk yoghurt. Hasil penelitian menunjukkan kadar stevioside hasil ekstraksi fase etanol (12,73%) lebih tinggi dibandingkan fase butanol (11,89%). Tidak ada pengaruh antara sweetener gula dengan ekstrak daun stevia terhadap nilai pH dan keasaman yoghurt. Penambahan sweetener gula dan ekstrak daun stevia sebesar 0,5; 2,0; dan 3,5% meningkatkan kandungan protein, tetapi tidak berpegaruh terhadap kandungan laktosa yoghurt. Penambahan ekstrak daun stevia 0,5% meningkatkan kadar lemak, tetapi penambahan lebih tinggi (0,5 dan 3,5%) tidak berpengaruh terhadap kadar lemak yoghurt. Nilai kalori yoghurt dengan penambahan ekstrak daun stevia lebih rendah dibandingkan dengan penambahan gula. Hasil pengujian kualitas sensoris menunjukkan tidak ada perbedaan penampilan dan warna antara yoghurt dengan penambahan sweetener gula dibandingkan dengan ekstrak daun stevia, tetapi penambahan ekstrak daun stevia berpengaruh terhadap aroma, rasa, mouth-feel, dan daya terima. Penambahan ekstrak daun stevia dapat mempertahankan viabilitas bakteri asam laktat dan probiotik dalam yoghurt selama seminggu. Low calorie sweet bio-yoghurt dengan penambahan 0,5% ekstrak daun stevia menghasilkan daya terima terbaik bagi panelis.

Analisis Potensi Lorong Pengatus Dangkal untuk Percepatan Jadwal Tanam Palawija di Tanah Sawah Siti Suharyatun; Bambang Purwantana; Abdul Rozaq; Muhjidin Mawardi
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Installing shallow mole drainage in paddy soil can increase the rate of lowering soil moisture into such a condition which is suitable for the early growth of non-rice crops. This study aimed to analyze the shallow mole drainage installation potential to plant crops early in paddy soil. The study was conducted in a laboratory scale using a soil bin, a model of mole plow, and soil kept homogeneous in boxes. The experiment was conducted at the Laboratory for Energy and Agricultural Machinery, Agricultural Engineering Department, Faculty of Agricultural Technology Universitas Gadjah Mada, Yogyakarta. Mole drainage was installed in 2 paddy soils, with different clay content, namely; 41.17% (soil B) and 53.36% (soil C). Soil moisture content was measured periodically by using gypsum blocks. The analysis showed that the mole drainage installed in soil B was able to speed up the time taken to reach field capacity. At the distance horizontally to the center of mole drainage (x) = 6.5 cm with the depth (z) =5 cm took 72 hours faster than the control. At z =10 needed 92 hours, at z = 15 cm needed 154 hours faster than the control. At the distance horizontally to the center of mole drainage (x) = 11.5 with z = 5 cm took 52 hours, with z = 10 cm took 161 hours, with z = 15 cm took 150 hours faster than the control. The installation of mole drainage in soil C was also able to speed up the time required to reach field capacity. At the distance horizontally to the center of mole drainage (x) = 6.5 cm with the depth (z) = 5 cm took 165 hours, with z = 10 cm took 184 hours, with z = 15 cm took 200 hours faster than the control. At x = 11.5 with z = 5 cm took 144 hours, with z = 10 cm took 154 hours, with z = 15 cm took 192 hours faster than the control. The lesser time required to reach field capacity indicated that mole drainage installed in soil B and C was potential to plant crops early in paddy soil.ABSTRAKLorong pengatus dangkal di lahan sawah berfungsi meningkatkan laju penurunan lengas tanah di lapisan olah, sehingga kondisi tanah yang sesuai untuk pertumbuhan awal tanaman palawija dapat segera tercapai. Penelitian ini bertujuan untuk menganalisis potensi pembentukan lorong pengatus terhadap peluang percepatan jadwal tanam palawija di tanah sawah. Penelitian dilakukan dalam skala laboratorium dengan menggunakan soil bin, model bajak lorong, dan tanah di dalam boks yang dijaga homogenitasnya. Penelitian dilaksanakan di Laboratorium Energi dan Mesin Pertanian, Jurusan Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Gadjah Mada, Yogyakarta. Lorong pengatus dibuat pada 2 jenis tanah sawah bertekstur lempung, dengan kadar lempung yang berbeda, yaitu 41,17% (tanah B) dan 53,36% (tanah C). Pengukuran kadar lengas tanah dilakukan secara periodik menggunakan gypsum blok. Hasil penelitian menunjukkan bahwa pembentukan lorong pengatus pada tanah B dapat mempercepat waktu yang dibutuhkan untuk mencapai kapasitas lapang. Pada jarak horisontal dari pusat lorong (x)=6,5 cm dengan kedalaman (z)=5cm, membutuhkan waktu 72 jam lebih cepat dibanding kontrol, pada z=10 cm membutuhkan 192 jam, pada z=15 cm membutuhkan154 jam lebih cepat dibanding kontrol. Pada x=11,5 membutuhkan waktu 52 jam (z=5cm), 161 jam (z=10 cm), 150 jam (z=15 cm) lebih cepat dibanding kontrol. Pembentukan lorong pengatus pada tanah C juga dapat mempercepat waktu yang dibutuhkan untuk mencapai kapasitas lapang. Pada x=6,5 cm, membutuhkan waktu 165 jam (z=5cm), 184 jam (z=10 cm), 200 jam (z=15 cm) lebih cepat dibanding kontrol. Pada x=11,5 membutuhkan waktu 144 jam (z=5cm), 156 jam (z=10 cm), 192 jam (z=15 cm) lebih cepat dibanding kontrol. Menurunnya waktu yang dibutuhkan untuk mencapai kapasitas lapang menunjukkan bahwa pembentukan lorong pengatus di tanah B dan C berpotensi untuk mempercepat jadwal tanam palawija.

Pemodelan pada Proses Pengeringan Mekanis Tepung Kasava dengan Menggunakan Pneumatic Dryer: Hubungan Fineness Modulus dengan Variabel Proses Pengeringan Yus Witdarko; Nursigit Bintoro; Bandul Suratmo; Budi Rahardjo
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

One of the drying methods, which are applied in the industry of flour production, is that pneumatic drying. A wide variety of the variables that are from both of the characteristics of the dried material and drying process condition greatly affect the quality of drying result. Fineness Modulus (FM) and average diameter of flour are important variables in determining the quality of the flour. The objectives of this research was to formulatea mathematical relationship between various pneumatic drying process variables with the fineness modulus of the materials of cassava flour by applying dimensional analysis. In order to realize this goal, pneumatic drying equipment has been designed and tested with a wide variety of treatments such as the input capacity, drying air velocity, particle’s flour diameter, and temperature of air dryer as well.ABSTRAKMetode pengeringan yang diterapkan dalam industri pembuatan tepung salah satunya adalah pneumatic drying. Berbagai macam variabel baik dari sifat-sifat bahan yang dikeringkan maupun kondisi proses pengeringan sangat mempengaruhi kualitas hasil pengeringan. Fineness Modulus (FM) dan diameter tepung rata-rata merupakan variabel-variabel yang penting dalam penentuan kualitas dari tepung. Tujuan dari penelitian ini adalah untuk mencari hubungan matematis antara FM dengan variabel-variabel kondisi proses pengeringan pneumatik. Untuk dapat mewujudkan tujuan tersebut telah dirancang peralatan pneumatic drying dan dilakukan pengujian dengan berbagai macam variasi perlakuan seperti kapasitas input, kecepatan udara pengering, diameter partikel tepung, dan temperatur udara pengering.

Reviewer Volume 35, Tahun 2015 Reviewer Volume 35, Tahun 2015
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Agung Prabowo, Balai Besar Pengembangan Mekanisasi Pertanian, Situgadung, Tromol Pos 2, Serpong 15310, Tangerang, BantenAmbar Rukmini, Fakultas Teknologi Pertanian, Universitas Widya Mataram, Ndalem Mangkubumen KT III/ 237, Yogyakarta 55132Anggoro Cahyo Sukartiko, Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55283Ansar, Program Studi Teknik Pertanian, Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram, Jl. Majapahit No. 62, MataramAsep Sapei, Departemen Teknik Sipil dan Lingkungan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus Darmaga, PO Box 220, BogorAtmiral Ernes, Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Islam Majapahit, Jl. Raya Jabon Km. 0,7 Mojokerto

Indeks Penulis Volume 35, Tahun 2015 Indeks Penulis Volume 35, Tahun 2015
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Ainuri, M. 205Aisyah, Y. 288Alim, A. 251Ambarwati, S. 156Anandhito, B.K. 414Andarwulan, N. 129, 406Anggrahini, S. 27, 251Ariani, D. 368Arif, S.S. 98, 241Ariviani, S. 27Arnata, I.W. 396Aryani, N.T. 178Astuti, D.A. 137

Indeks Subjek Volume 35, Tahun 2015 Indeks Subjek Volume 35, Tahun 2015
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

A spore forming bacteria 301Aceh 288Acid 332Acid hydrolysate 396Active compound 316Active edible coating 61Aflatoxin B 10Agitated fermentation 434AHP 223Akway 170Amylograph 324Animal 164Anthoecyanin 130Anti Aflatoxin 10Antibacterial 170Antimicrobial 44, 147Antioxidant 368Arabic gum 414Asam drien 288Aspergillus flavus 10Aspergillus oryzae 316Autism 212Autonomous tractor 106Autoregressive Integrated MovingAverage (ARIMA) 241Artificial Neural Network (ANN) 241

Page 2 of 2 | Total Record : 18

1 2

Filter by Year

2015 2015

Filter By Issues

All Issue Vol 45, No 3 (2025) Vol 45, No 2 (2025) Vol 45, No 1 (2025) Vol 44, No 4 (2024) Vol 44, No 3 (2024) Vol 44, No 2 (2024) Vol 44, No 1 (2024) Vol 43, No 4 (2023) Vol 43, No 3 (2023) Vol 43, No 2 (2023) Vol 43, No 1 (2023) Vol 42, No 4 (2022) Vol 42, No 3 (2022) Vol 42, No 2 (2022) Vol 42, No 1 (2022) Vol 41, No 4 (2021) Vol 41, No 3 (2021) Vol 41, No 2 (2021) Vol 41, No 1 (2021) Vol 40, No 4 (2020) Vol 40, No 3 (2020) Vol 40, No 2 (2020) Vol 40, No 1 (2020) Vol 39, No 4 (2019) Vol 39, No 3 (2019) Vol 39, No 2 (2019) Vol 39, No 1 (2019) Vol 38, No 4 (2018) Vol 38, No 3 (2018) Vol 38, No 2 (2018) Vol 38, No 1 (2018) Vol 37, No 4 (2017) Vol 37, No 3 (2017) Vol 37, No 2 (2017) Vol 37, No 1 (2017) Vol 36, No 4 (2016) Vol 36, No 3 (2016) Vol 36, No 2 (2016) Vol 36, No 1 (2016) Vol 35, No 4 (2015) Vol 35, No 3 (2015) Vol 35, No 2 (2015) Vol 35, No 1 (2015) Vol 34, No 4 (2014) Vol 34, No 3 (2014) Vol 34, No 2 (2014) Vol 34, No 1 (2014) Vol 33, No 4 (2013) Vol 33, No 3 (2013) Vol 33, No 2 (2013) Vol 33, No 1 (2013) Vol 32, No 4 (2012) Vol 32, No 3 (2012) Vol 32, No 2 (2012) Vol 32, No 1 (2012) Vol 31, No 4 (2011) Vol 31, No 3 (2011) Vol 31, No 2 (2011) Vol 31, No 1 (2011) Vol 30, No 4 (2010) Vol 30, No 3 (2010) Vol 30, No 2 (2010) Vol 30, No 1 (2010) Vol 29, No 4 (2009) Vol 29, No 3 (2009) Vol 29, No 2 (2009) Vol 29, No 1 (2009) Vol 28, No 4 (2008) Vol 28, No 3 (2008) Vol 28, No 2 (2008) Vol 28, No 1 (2008) Vol 27, No 4 (2007) Vol 27, No 3 (2007) Vol 27, No 2 (2007) Vol 27, No 1 (2007) Vol 26, No 4 (2006) Vol 26, No 3 (2006) Vol 26, No 2 (2006) Vol 26, No 1 (2006) Vol 25, No 4 (2005) Vol 25, No 3 (2005) Vol 25, No 2 (2005) Vol 25, No 1 (2005) Vol 24, No 4 (2004) Vol 24, No 3 (2004) Vol 24, No 2 (2004) Vol 24, No 1 (2004) Vol 23, No 4 (2003) Vol 23, No 3 (2003) Vol 23, No 2 (2003) Vol 23, No 1 (2003) Vol 22, No 4 (2002) Vol 22, No 3 (2002) Vol 22, No 2 (2002) Vol 22, No 1 (2002) Vol 21, No 4 (2001) Vol 21, No 3 (2001) Vol 21, No 2 (2001) Vol 21, No 1 (2001) Vol 20, No 4 (2000) Vol 20, No 3 (2000) Vol 20, No 2 (2000) Vol 20, No 1 (2000) Vol 19, No 4 (1999) Vol 19, No 3 (1999) Vol 19, No 2 (1999) Vol 19, No 1 (1999) Vol 18, No 4 (1998) Vol 18, No 3 (1998) Vol 18, No 2 (1998) Vol 18, No 1 (1998) Vol 17, No 4 (1997) Vol 17, No 3 (1997) Vol 17, No 2 (1997) Vol 17, No 1 (1997) Vol 16, No 4 (1996) Vol 16, No 3 (1996) Vol 16, No 2 (1996) Vol 16, No 1 (1996) Vol 15, No 4 (1995) Vol 14, No 3 (1994) Vol 14, No 2 (1994) Vol 14, No 1 (1994) Vol 13, No 4 (1993) Vol 13, No 3 (1993) Vol 13, No 2 (1993) Vol 13, No 1 (1993) Vol 12, No 4 (1992) Vol 12, No 3 (1992) Vol 12, No 2 (1992) Vol 12, No 1 (1992) Vol 11, No 4 (1991) Vol 11, No 3 (1991) Vol 11, No 2 (1991) Vol 11, No 1 (1991) Vol 10, No 4 (1990) Vol 10, No 3 (1990) Vol 10, No 2 (1990) Vol 10, No 1 (1990) Vol 9, No 4 (1989) Vol 9, No 3 (1989) Vol 9, No 2 (1989) Vol 9, No 1 (1989) Vol 8, No 4 (1988) Vol 8, No 3 (1988) Vol 8, No 2 (1988) Vol 8, No 1 (1988) Vol 7, No 2 (1987) Vol 7, No 1 (1987) Vol 6, No 1 & 2 (1986) Vol 5, No 1 & 2 (1985) Vol 4, No 2,3, & 4 (1984) Vol 4, No 1 (1984) Vol 3, No 3 (1982) Vol 3, No 1 (1982) Vol 2, No 4 (1981) Vol 2, No 3 (1981) Vol 2, No 2 (1981) Vol 2, No 1 (1981) Vol 1, No 3 (1980) Vol 1, No 2 (1980) Vol 1, No 1 (1980) More Issue

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name
Rachma Wikandari

Contact Email
rachma_wikandari@mail.ugm.ac.id

Phone
+6285712601130

Journal Mail Official
agritech@ugm.ac.id

Editorial Address
Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia

Location
Kab. sleman,

Daerah istimewa yogyakarta

INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Rachma Wikandari

Contact Email rachma_wikandari@mail.ugm.ac.id

Phone +6285712601130

Journal Mail Official agritech@ugm.ac.id

Editorial Address Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia

Location Kab. sleman, Daerah istimewa yogyakarta INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Rachma Wikandari

Contact Email
rachma_wikandari@mail.ugm.ac.id

Phone
+6285712601130

Journal Mail Official
agritech@ugm.ac.id

Editorial Address
Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia

Location
Kab. sleman,

Daerah istimewa yogyakarta

INDONESIA