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Mutu Fisik Bubuk Kunyit (Curcuma domestica Val.) Hasil Pengeringan Microwave Berdasarkan Proses Blanching yang Berbeda
(Physical Quality of Curcuma domestica Val. Powder Based on Microwave Drying and Different Blanching Process)

Dian Purbasari, Ning Puji Lestari, Farizha Rahmatiningtyas Hidayat

DOI: https://doi.org/10.19184/j-agt.v17i01.28426 

Peningkatan Rendemen Nata de Pina dengan Perlakuan Konsentrasi Starter dan Asam Asetat dari Kulit Nanas Varietas Tangkit
(Xylose Production from Xylan of Cassava Waste Using Bacillus subtilis, Aureobasidium pullulans, and Penicillium janczewskii)

Ariadi Yusril, Tri Yuni Hendrawati, Ratri Ariatmi Nugrahani

DOI: https://doi.org/10.19184/j-agt.v17i01.39099 

Potensi Serat Pangan Proso Milet (Panicum miliaceum L.) Terpraproses dalam Menstimulasi Pertumbuhan Lactobacillus rhamnosus SKG34
(Potential of Preprocessed Proso Millet (Panicum miliaceum L.) Dietary Fiber in Stimulating the Growth of Lactobacillus rhamnosus SKG34)

I Desak Putu Kartika Pratiwi, Gusti Ayu Kadek Diah Puspawati, Komang Ayu Nocianitri

DOI: https://doi.org/10.19184/j-agt.v17i01.27811 

Formulasi Ekstrak Bunga Telang dan Ekstrak Kayu Manis Terhadap Karakteristik Fisik dan Sensori Minuman Isotonik
(Formulation of Butterfly Pea Extract and Cinnamon Extract on the Physical and Sensory Characteristics of Isotonic Drinks)

Yulisa Utami, Elisa Julianti, Mimi Nurminah

DOI: https://doi.org/10.19184/j-agt.v17i01.30140 

Karakteristik Seduhan Daun Pletekan (Ruellia tuberosa L.) dengan Penambahan Variasi Konsentrasi Kayu Manis
(Characteristic of Naturally Brewed of Pletekan Leaves (Ruellia tuberosa L.) Combined with Variation Concentration of Cinnamon)

Retno Prasetia, Pratiwi Jati Palupi

DOI: https://doi.org/10.19184/j-agt.v17i01.28035