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Karakteristik Pewarna Alami Cair Terbuat dari Variasi Rasio Tepung Labu Kuning (Cucurbita moschata): Pelarut dan Lama Waktu Ekstraksi
(Characteristic of Liquid Natural Colorant Made from Variations in The Ratio of Yellow Pumpkin Flour: Solvent and Extraction Time)
Ahmad Nafi’, Sih Yuwanti, Dafiq Kurniawan Fahmi, Achmad Subagio, Nurud Diniyah

DOI: https://doi.org/10.19184/j-agt.v18i2.30279 

Identifikasi Profil Komponen Volatil dan Sensori Cascara Arabika dan Robusta Asal Nusa Tenggara Barat, Indonesia
(Profile Identification of The Volatile Components and Sensory of Cascara Arabica and Robusta from West Nusa Tenggara, Indonesia)

Indah Nalurita, Lalu Danu Prima Arzani, Destiana Adinda Putri

DOI: https://doi.org/10.19184/j-agt.v18i2.46651 

Kualitas Es Krim dengan Kombinasi Penambahan Ekstrak Tulang Ikan Patin Jambal (Pangasius djambal) dan Ekstrak Kacang Gude (Cajanus cajan)
(Quality of Ice Cream with a Combination of Jambal Catfish (Pangasius djambal) Bone Extract and Pigeon Pea Bean (Cajanus cajan) Extract)

Libertus Anggit Martini Lunggono Putra, Yuliana Reni Swasti, Franciscus Sinung Pranata

DOI: https://doi.org/10.19184/j-agt.v18i2.37380 

Penentuan Prioritas Produk Berbahan Limbah Kopi Menggunakan Metode AHP di Sub DAS Cikamiri, Garut, Jawa Barat
(Prioritization of Coffee Waste-Based Products Using AHP Method in Cikamiri Sub Watershed, Garut, West Java)

Chrismaria Putri Nugroho, Boy Macklin Pareira Prawiranegara, Chay Asdak, Asri Widyasanti, Dwi Rustam Kendarto

DOI: https://doi.org/10.19184/j-agt.v18i2.53266 

Sifat Fisikokimia, Antioksidan, dan Sensori Infusa Herbal Daun Beluntas (Pluchea indica Less) dengan Penambahan Daun Kelor (Moringa oleifera Lam)
(Physicochemical, Antioxidant, and Sensory Properties of Herbal Infusion of Pluchea indica Less Leaf with Moringa oleifera Lam Leaf Addition)

Paini Sri Widyawati, Thomas Indarto Putut Suseno, Tarsisius Dwi Wibawa Budianta, Gabriella Natasha Dyancandra, Ignasius Pamudji Anggaraksa Nayottama

DOI: https://doi.org/10.19184/j-agt.v18i2.46673 

Karakteristik Fisiko-Kimia dan Sensori Mayones Mangga Podang Urang Berdasarkan Perbandingan Puree: Susu Full Cream
(Physico-Chemical and Organoleptic Characteristics of Podang Urang Mango Mayonnaise Based on Comparison of Puree: Full Cream Milk)

Agustia Dwi Pamujiati, Nina Lisanty, Lailatul Azkiyah, Wiwiek Andajani

DOI: https://doi.org/10.19184/j-agt.v18i2.53710 

Potensi Bawang Hitam (Black Garlic) dari Berbagai Jenis Bawang Putih Lokal sebagai Hipoglikemik pada Tikus Hiperglikemia
(The Potential of Black Garlic from Various Types of Garlic as Hypoglycemic in Hyperglycemic Rats)

Herlina, Nia Ariani Putri, Mukhammad Fauzi, Elka Rosa Damayanti

DOI: https://doi.org/10.19184/j-agt.v18i2.53728