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 1,380 Documents

122 123 124 125 126

Pengaruh Penggunaan Trehalosa dalam Adonan Beku dan Waktu Pembekuan terhadap Viabilitas Yeast dan Karakteristik Roti Manis Desiana Nuriza Putri; Damat Damat; Okta Pringga Pakpahan; Erika Novena Santoso; Elfi Anis Saati
agriTECH Vol 42, No 3 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Trehalosa sebagai krioprotektan dalam adonan beku berfungsi untuk mencegah kerusakan adonan roti saat penyimpanan beku dengan cara melindungi membran ragi dan mencegah melemahnya jaringan gluten. Penelitian ini bertujuan untuk mengetahui konsentrasi penambahan trehalosa yang efektif untuk mempertahankan karakteristik roti manis selama pembekuan. Rancangan percobaan yang digunakan yaitu Rancangan Tersarang (Nested) dengan 2 faktor yaitu penambahan trehalosa (0; 0,1; 0,15 dan 0,2% b/b) dan waktu pembekuan (0, 15, 30, 45, dan 60 hari). Hasil penelitian menunjukkan bahwa penambahan trehalosa efektif mempertahankan yeast yang hidup sebanyak 4,29%, dimana pada hari ke-0 ragi yang hidup sebanyak 33x10 6 CFU/g dan pada hari ke-60 ragi yang hidup sebanyak 141,5x10 6 CFU/g, selain itu juga dapat mempertahankan spread ratio sebanyak 2,4 cm, volume spesifik sebesar 1%, volume pengembangan sebesar 1,6%, dan menurunkan daya tekan sebanyak 0,6 N sehingga roti menjadi semakin lembut. Skor organoleptik untuk rasa agak enak, aroma agak harum, tekstur agak lembut dan warna agak menarik.

Improvement of Antioxidant Activity and Sensory Quality of Pagilaran’s Tea Clones Treated by Tannase Tri Wahyuni Apriyani; Supriyadi Supriyadi; Rachmad Gunadi
agriTECH Vol 42, No 3 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

PT. Pagilaran developed five new clones named PGL 9, PGL 10, PGL 11, PGL 12, and PGL 15 for black tea. These clones can be potentially made into ready-to-drink (RTD) instant tea beverages with low antioxidant activity. Tannase is an industrial enzyme with great potential for application in the food industry used to hydrolyze gallated ester catechin in green tea. There were no findings on the effects of this enzyme treatment on the chemical composition of PT Pagilaran’s tea clones. Therefore, this study is aimed to observe the effects of tannase treatment on five clones of black tea extracts to the antioxidant activity, profile of phenolic compounds, the tea brew color, consumer acceptance, and volatile compounds. The leaves of the plucking medium were traditionally processed into black tea. Furthermore, the tea brew was added at a 100 mg/100 mL concentration and then incubated for 1 hour at 37 °C. Additional tannase increased their antioxidant activities, the gallic acid, EC, and EGC concentrations due to hydrolysis of ECG, EGCG, or their derivatives. The color of the tea brew was brighter and yellower than the untreated, but the level of consumer acceptance was still good. The profile aroma and volatile compounds showed no significant changes after enzymatic treatment.

MaxEnt-Simulated Site Suitability Model for Adlai (Coix lacryma-jobi. L.) in Bukidnon, Philippines Joseph Paquit; Jason Parlucha; Garry Marapao
agriTECH Vol 42, No 3 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

To create a baseline and projected site suitability models for Adlai and assess the effects of climate change on the distribution of the species, 52 species occurrence points (SOPs) and 14 bioclimatic variables were used. Subsequently, purposive sampling was adopted to collect SOPs, while bioclimatic variables were obtained from a credible online source. The results showed that 245,980 hectares in the province are suitable for species based on the model. To determine the impact of climate change, the projected suitability modeled over 30 years was used, showing an increase from 245,980 hectares to 391,872, an increase of 145,892 hectares. Most of the projected suitable areas are in the southern part where some towns have almost 100% suitability coverage. The prediction accuracy of the model was excellent at 92% based on the Receiver Operating Characteristic-Area Under Curve (ROC-AUC). The bioclimatic variable with the most important contribution is AP12 (annual precipitation) which obtained 24.74%. The information generated in this research is essential for interested sectors in planning, targeting, and prioritizing strategic areas for Adlai investment programs.

Produksi Selobiosa dari Hidrolisis Kulit Umbi Singkong dan Uji Aktivitas Prebiotiknya pada Lactobacillus plantarum Ilham Marvie; Aziz Boing Sitanggang; Slamet Budijanto
agriTECH Vol 42, No 3 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Kulit umbi singkong merupakan salah satu limbah dari industri pengolahan singkong. Eksplorasi dari pemanfaatan selulosa kulit umbi singkong dilakukan untuk mendapatkan peningkatan nilai tambah dan menjawab kebutuhan industri, salah satunya adalah selobiosa sebagai alternatif sumber prebiotik. Selobiosa didapatkan melalui hidrolisis selulosa dengan enzim selulase. Penelitian ini bertujuan memproduksi selobiosa dengan menggunakan kombinasi konsentrasi enzim selulase dan waktu hidrolisis yang tepat, serta menguji aktivitas prebiotik selobiosa yang dihasilkan menggunakan Lactobacillus plantarum. Penelitian ini menggunakan kulit umbi singkong varietas Gajah (GJ-0) dari Sukabumi, Jawa Barat. Metode yang dilakukan pada penelitian ini meliputi karakterisasi bahan baku, ekstraksi selulosa dari kulit singkong, hidrolisis selulosa menjadi selobiosa, pengukuran total gula dan gula pereduksi produk hidrolisis, kinetika reaksi hidrolisis, uji kemampuan tumbuh probiotik dan penentuan skor aktivitas prebiotik. Proses hidrolisis menggunakan enzim selulase berkonsentrasi 1,15 U/mL dan 2,88 U/mL, pH 4,8, suhu 37 °C, kecepatan agitasi 150 rpm, dan diamati selama 24 jam waktu hidrolisis. Hasil menunjukkan bahwa selama 12 jam waktu hidrolisis dapat menghasilkan selobiosa dengan derajat polimerisasi 2,05 pada selulase berkonsentrasi 1,15 U/mL dan 1,94 pada selulase berkonsentrasi 2,88 U/mL. Hidrolisis selama 12 jam dengan konsentrasi enzim 1,15 U/mL meningkatkan kandungan total gula sebesar 516,30±16,57 mg/L dan gula pereduksi sebesar 250,03±9,43 mg/L. Peningkatan penggunaan konsentrasi selulase menjadi 2,88 U/ mL menghasikan kandungan total gula menjadi 592,41±17,81 mg/L dan kandungan gula pereduksi menjadi 304,67±10,70 mg/L. Reaksi hidrolisis selulase mengikuti kinetika reaksi ordo 0 dengan nilai k yang tidak jauh berbeda diantara kedua konsentrasi enzim yang digunakan. Penggunaan konsentrasi enzim sebesar 1,15 U/mL selama 12 jam waktu hidrolisis adalah kombinasi terbaik. Potensi prebiotik dari selobiosa terlihat dengan adanya pertumbuhan Lactobacillus plantarum pada MRS dimana glukosa disubstitusi dengan selobiosa. Produk hidrolisis dengan selulase berkonsentrasi 2,88 U/ml memiliki skor aktivitas prebiotik 0,74 dan lebih tinggi dibandingkan produk hidrolisis dengan konsentrasi selulase 1,15 U/mL, yakni dengan skor 0,60.

The Physicochemical Characteristics of Palado Seed Flour (Aglaia sp.) and Its Potential Use as a New Alternative Flour in Indonesia Syamsul Rahman; Salengke Salengke; Abu Bakar Tawali; Meta Mahendradatta
agriTECH Vol 42, No 3 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Flour is one of the main energy sources for humans and an important ingredient in food processing, for use as fillers, thickeners, gel, film forming and adhesives. Therefore, this study aimed to analyze the physicochemical characteristics of palado seed flour (Aglaia sp.) including proximate analysis and chemical properties comprising energy, carbohydrates, water, and protein, content, as well as dietary fiber, starch, amylose and amylopectin. Furthermore, the physical properties including yield, particle size, degree of whiteness, paste clarity, gel strength, swellability and water absorption, as well as the potential use of palado flour (Aglaia sp) in food processing were analyzed. The study was conducted with a method comprising two stages, namely pre-treatment including processing palado fruit into seeds, drying, and extracting flour, as well as proximate analysis of the physicochemical characteristics. The results showed energy content of 396.14 kcal/100 g, carbohydrates 69.78%, water content 7.53%, protein 9.59%, fat 8.74%, dietary fiber 4.02. %, ash 4.36%, starch 41.31%, amylose 5.68% and amylopectin content 35.63%. Meanwhile, the physical characteristics include the yield of 84.21% with a particle size of 60 mesh, degree of whiteness 29.27%, paste clarity 29.7%, gel strength 109.96 gf, swelling power 0.4%, and water absorption 133.72 %. Based on the results, palado flour has high potential to be developed as the main or alternative ingredient in bread and noodle processing, such as durian and jackfruit seed flour.

Optimum Sizing and Performance Assessment of Modified Energy Efficient Jaggery Unit for Economic Self Sufficiency of Farmers in India Totappa Hasarmani; Rajesh Holmukhe
agriTECH Vol 42, No 3 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The complete lockdown experienced in India since March 2020 has brought the nation’s economy to a halt, severely impacting the destitute and the most vulnerable, including farmers and migrant laborers. However, the country envisaged the vision of “Atmanirbhar Bharat Abhiyan” (Self-reliant India Movement) on May 12, 2020, that focuses on the importance of promoting local products and encourages manufacturing industries including the agricultural sector. The awareness campaign includes reforms to encourage businesses, attract investments, and strengthen production processes. Agriculture businesses are playing a major role in boosting the economy, such as Jaggery manufacturing, which is one of the most popular food processing enterprises that promotes job openings in rural India. Though, the country is the leading exporter of jaggery to the world, most of the production units, situated in remote places are designed without any scientific base and are seriously facing energy inefficiency problems. This research aims to design and develop a modified energy-efficient jaggery unit for the farmer producer groups, to achieve a “Self-reliant India”. The proposed cost effective “Energy Efficient Jaggery Unit” is self reliant to meet all the requirements of the production process,such as combined heat and power (CHP) with the generation of biofuel, termed as Tri-Generation System.

Characterization of Chitosan-Based Active Film with Addition of Young Coconut (Cocos nucifera) Leaf Extract Darmono Erma; Supriyadi Supriyadi; Umar Santoso
agriTECH Vol 42, No 3 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research was aimed to investigate the potential of young coconut (Cocos nucifera L.) leaf extract as an antioxidant and antibacterial active compounds. In this study, the physical, mechanical, antioxidant, and antibacterial activity of chitosan-based film with addition of young coconut leaf extract were examined. The young coconut leaf extract was prepared by maceration using ethanol for 48 hours at room temperature. The antioxidant and antibacterial activities were determined by the DPPH and well diffusion methods, respectively. The total phenolic and flavonoids were analyzed using spectrophotometric method. The film was prepared using 1.0 and 1.5% chitosan solution added with young coconut leaf extract at 0, 0.1, and 0.3%. The characterization of the film included color, tensile strength, elongation, WVP, film morphology, identification of functional groups, and total phenolic and antioxidant activity release. The results showed that the antioxidant activity of young coconut leaf extract was IC50 of 58.61 ppm. The antibacterial activity test showed that the inhibitory zone for S. aureus, Salmonella sp., and E. coli were 17,66, 24.40, and 12.27 mm, respectively. Total phenolic and flavonoid contents were 129.27 mg GAE/g extracts and 3.92 mg QE/g extract, respectively. The color of the film was dark. The higher the concentration of chitosan and the young coconut leaf extract, the higher the tensile strength, whereas the value of elongation at break and water vapor permeability decreased. The release of total phenolic was higher in lipophilic food simulants than in an aqueous system. The result of the study reveals that chitosan-based film added with young coconut leaf extract had great potential as an active biodegradable film for food packaging systems.

Pengaruh Derajat Sosoh dan Pencucian terhadap Karakteristik Nasi Instan Biofortifikasi Kirana Sanggrami Sasmitaloka; Winda Haliza; Ermi Sukasih; Shinta Dewi Ardhiyanti; Sri Widowati
agriTECH Vol 42, No 3 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Kegiatan penelitian ini bertujuan untuk mempelajari pengaruh derajat sosoh dan jumlah pencucian terhadap karakteristik nasi instan biofortifikasi. Bahan baku yang digunakan adalah beras varietas Inpari IR Nutri Zinc. Proses produksi nasi instan terdiri dari beberapa tahapan yaitu perendaman dalam larutan Na-Sitrat, pencucian, pemasakan, pendinginan, pembekuan, thawing, pengeringan, dan pengemasan. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan frekuensi pencucian (x1 :2, x2 :3, dan x3 :4 kali) dan derajat sosoh (y1 :90, y2 :95 dan y3 :100). Setiap perlakuan diulang sebanyak dua kali. Hasil penelitian menunjukkan bahwa derajat sosoh dan jumlah pencucian pada beras berpengaruh terhadap karakteristik nasi instan biofortifikasi (p < 0.05). Perlakuan terbaik untuk memproduksi nasi instan biofortifikasi yaitu beras dengan derajat sosoh 95 dan pencucian 2 kali. Nasi instan biofortifikasi yang dihasilkan memiliki waktu rehidrasi sebesar 4,21 menit, kadar Zn sebesar 22,11 ppm, kadar Fe sebesar 17,3 ppm, daya cerna pati sebesar 5,99%), dan kadar serat pangan total sebesar 6,86% sehingga cocok dikonsumsi terutama untuk mencegah stunting. Hasil penelitian ini menunjukkan bahwa produk nasi instan biofortifikasi dapat dijadikan sebagai alternatif makanan pokok siap saji dan layak dikonsumsi oleh masyarakat, terutama untuk mencegah stunting.

Cover Vol. 42 No. 3 Cover Vol. 42 No. 3
agriTECH Vol 42, No 3 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Karakteristik Minuman Sari Lemon (Citrus limon) dengan Penambahan Konsentrasi Kolagen yang Berbeda Lola Anandya Inke; Ahmad Sapta Zuidar; Dyah Koesoemawardani; Siti Nurdjanah
agriTECH Vol 42, No 4 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.59724

Minuman sari lemon kolagen merupakan salah satu minuman fungsional yang mudah diserap oleh tubuh, namun kolagen yang berasal dari ikan memiliki aroma amis sehingga dapat dikombinasikan dengan sari buah lemon untuk menutupi aroma amis tersebut. Penelitian ini bertujuan untuk memperoleh konsentrasi kolagen yang tepat sehingga menghasilkan minuman sari lemon kolagen berbasis sari buah lemon dengan karakteristik fisikokimia, mikrobiologi, dan sensori terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok Lengkap (RAKL) dengan 6 perlakuan level konsentrasi kolagen yang berbeda, yaitu 0,5% (K1), 1% (K2), 1,5% (K3), 2% (K4), 2,5% (K5), dan 3% (K6) dengan 4 kali ulangan. Proses pembuatan dilakukan dengan mencampurkan sari lemon dan gula pasir, kemudian ditambahkan kolagen dan air yang sudah disaring dengan UV dan dipanaskan sambil diaduk hingga suhu ± 60 °C, lalu dimasukkan ke dalam botol kaca dan dilakukan pasteurisasi dengan suhu ± 75-85 °C selama 10 menit. Hasil penelitian menunjukkan bahwa konsentrasi kolagen berpengaruh nyata terhadap karakteristik fisik (tingkat kekeruhan, viskositas, dan pH), karakteristik mikrobiologi (total mikroba), dan karakteristik sensori. Minuman sari lemon kolagen berbasis sari buah lemon terbaik diperoleh pada konsentrasi kolagen 1,5% (K3) dengan aroma agak khas lemon (3,11), rasa yang khas lemon (3,71), warna putih sedikit kekuningan (2,34), penerimaan keseluruhan suka (3,53), persen transmittan 67,20%, viskositas 1,19 cP, pH 4,07, dan total mikroba 1,2 x 10 2 koloni/mL. Minuman sari lemon kolagen ini mengandung kadar protein sebesar 1,34 ± 0,04%, kadar vitamin C sebesar 0,018 ± 0,00 mg/mL, dan aktivitas antioksidan sebesar 19,39 ± 0,08%.

Page 124 of 138 | Total Record : 1380

122 123 124 125 126

Filter by Year

1980 2025

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

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

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