| Issue | Title | |
| Vol 30, No 4 (2010) | Modifikasi Asam Suksinat - Gelombang Pendek untuk Produksi Tapioka Suksinat | Abstract PDF |
| Heny Herawati, I. Nyoman Widiasa, Kendriyanto Kendriyanto | ||
| Vol 34, No 4 (2014) | Kajian Teknis-Ekonomis Alat Pengering Pati Sagu Model Cross Flow Vibro Fluidized Bed | Abstract PDF |
| Abadi Jading, Paulus Payung, Reniana Reniana | ||
| Vol 21, No 3 (2001) | Karakteristik Pati Kacang Tunggak (Vigna unguiculata) dan Sohunnya | Abstract PDF |
| Chatarina Lilis Suryani, Dwi Purwantana, Haryadi Haryadi | ||
| Vol 30, No 4 (2010) | Prototipe Alat Pengekstrak Pati Sagu Tipe Mixer Rotary Blade Bertenaga Motor Bakar | Abstract PDF |
| Darma Darma, Istalaksana Istalaksana, Andreas Andreas | ||
| Vol 38, No 2 (2018) | Pengembangan Edible Film Komposit Berbasis Pati Jagung dengan Penambahan Minyak Sawit dan Tween 20 | Abstract PDF |
| Budi Santoso, Debby Amilita, Gatot Priyanto, Hermanto Hermanto, Sugito Sugito | ||
| Vol 35, No 2 (2015) | Pengaruh Retrogradasi pada Pembuatan Sohun Pati Jagung terhadap Karakteristik Fisikokimia Produk dan Aktivitas Prebiotiknya | Abstract PDF |
| Prima Interpares, Haryadi Haryadi, Muhammad Nur Cahyanto | ||
| Vol 32, No 1 (2012) | Perbaikan Sifat Mekanik dan Laju Transmisi Uap Air Edible Film dari Pati Ganyong Termodifikasi dengan Menggunakan Lilin Lebah dan Surfaktan | Abstract PDF |
| Budi Santoso, Filli Pratam, Basuni Hamzah, Rindit Pambayun | ||
| Vol 38, No 2 (2018) | Sifat-Sifat Fisikokimia Pati Ubi Kayu Terfermentasi Khamir Indigenus Tapai | Abstract PDF |
| Heru Widyatmoko, Achmad Subagio, Nurhayati Nurhayati | ||
| Vol 35, No 3 (2015) | Karakteristik Fisik dan Kimia Pati Ganyong dan Gadung Termodifikasi Metode Ikatan Silang | Abstract PDF |
| Budi Santoso, Filli Pratama, Basuni Hamzah, Rindit Pambayun | ||
| Vol 31, No 4 (2011) | Karakterisasi Pati Ganyong (Canna edulis) dan Pemanfaatannya Sebagai Bahan Pembuatan Cookies dan Cendol | Abstract PDF |
| Eni Harmayani, Agnes Murdiati, Griyaningsih Griyaningsih | ||
| Vol 38, No 1 (2018) | Temperature and Air Velocity Simulation on Sago Starch Pneumatic Conveying Recirculated Dryer Using Ansys Fluent | Abstract PDF |
| Abadi Jading, Nursigit Bintoro, Lilik Sutiarso, Joko Nugroho Wahyu Karyadi | ||
| Vol 35, No 4 (2015) | Formulasi Mi Kering Sagu dengan Substitusi Tepung Kacang Hijau | Abstract PDF |
| Hilka Yuliani, Nancy Dewi Yuliana, Slamet Budijanto | ||
| Vol 27, No 3 (2007) | Perilaku Stabilitas Retensi Komponen Flavor dari Golongan Terpenoid pada Sistem Enkapsulasi | Abstract PDF |
| Rini Hustiany | ||
| Vol 18, No 4 (1998) | Resistant Starch : Pembentukan, Metabolisme, dan Aspek Gizi-nya | Abstract PDF |
| Y. Marsono | ||
| Vol 35, No 4 (2015) | Optimasi Proses dan Formula pada Pengolahan Mi Sagu Kering (Metroxylon sagu) | Abstract PDF |
| Adnan Engelen, Sugiyono Sugiyono, Slamet Budijanto | ||
| Vol 26, No 3 (2006) | Karakterisasi Edible Film Pati Sagu Alami dan Termodifikasi | Abstract PDF |
| Febby J. Polnaya, Haryadi Haryadi, D.W. Marseno | ||
| Vol 28, No 2 (2008) | Efek pH dan Konsentrasi Butirat Anhidrida selama Butirilisasi Pati Garut | Abstract PDF |
| Damat Damat, Haryadi Haryadi, Y. Marsono, Muhammad Nur Cahyanto | ||
| Vol 33, No 3 (2013) | Efek Fermentasi dengan Saccharomyces cerevisiae terhadap Karakteristik Biokimia Tapioka | Abstract PDF |
| Maria Erna Kustyawati, Merlia Sari, Teti Haryati | ||
| Vol 36, No 3 (2016) | Sifat Fisik Pati Ganyong (Canna edulis Kerr.) Termodifikasi dan Penambahan Gum Xanthan untuk Rerotian | Abstract PDF |
| Parwiyanti Parwiyanti, Filli Pratama, Agus Wijaya, Nura Malahayati, Eka Lidiasari | ||
| Vol 33, No 2 (2013) | Karakteristik Morfologi, Termal, Fisik-Mekanik, dan Barrier Plastik Biodegradabel Berbahan Baku Komposit Pati Termoplastik-LLDPE/HDPE | Abstract PDF |
| Waryat Waryat, Muhammad Romli, Ani Suryani, Indah Yuliasih, Syah Johan | ||
| 21 - 40 of 45 Items | << < 1 2 3 > >> | |
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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.