| Issue | Title | |
| Vol 34, No 4 (2014) | Rancang Bangun Fermentor Yogurt dengan Sistem Kontrol Logika Fuzzy Menggunakan Mikrokontroler ATMega32 | Abstract PDF |
| Dimas Firmanda Al Riza, Retno Damayanti, Yusuf Hendrawan | ||
| Vol 36, No 3 (2016) | Evaluasi Perlakuan Pendahuluan Menggunakan Kalsium Hidroksida untuk Biokonversi Jerami Padi Menjadi L-Asam Laktat oleh Rhizopus oryzae AT3 | Abstract PDF |
| Dhina Aprilia Nurani Widyahapsari, Retno Indrati, Sigit Setyabudi, Sardjono Sardjono | ||
| Vol 29, No 4 (2009) | A Simple and Sensitive Method for Determination of Sugar Content in Fruits and Culture Media During Fermentation | Abstract PDF |
| Djagal Wiseso Marseno, Retno Indrati | ||
| Vol 33, No 2 (2013) | Produksi Etanol dari Tetes Tebu oleh Saccharomyces cerevisiae Pembentuk Flok (NRRL – Y 265) | Abstract PDF |
| Agustin Krisna Wardani, Fenty Nurtyastuti Eka Pertiwi | ||
| Vol 21, No 3 (2001) | Pengaruh Waktu Fermentasi terhadap Sifat Fungsional dan Warna Tepung Albumin Telur Itik | Abstract PDF |
| Dwiyati Pujimulyani, Sunar Andiwarsana, Suprapti Suprapti | ||
| Vol 31, No 4 (2011) | Evaluasi Mutu Kimia, Fisika dan Mikrobiologi Nira Aren (Arenga pinnata) selama Penyimpanan | Abstract PDF |
| Ira Mulyawanti, Nurdi Setyawan, Andi Nur Alam Syah, Risfaheri Risfaheri | ||
| Vol 35, No 3 (2015) | Optimasi Media Fermentasi Aspergillus oryzae, Penghasil Antijamur Patogen Buah Kakao (Phytophthora palmivora) | Abstract PDF |
| Rizka Aulia Rahma, Simon Bambang Widjanarko, Rofiq Sunaryanto, Yunianta Yunianta | ||
| Vol 23, No 3 (2003) | Perubahan Suhu, Ph Pulp dan Ph Keping Biji serta Aktivitas Polifenol Oksidase (PPO) pada Fermentasi Biji Kakao Mulia (theobroma Cocoa L.) | Abstract PDF |
| Sri Hartanti, Novi Sulistyani | ||
| Vol 32, No 3 (2012) | Potensi Bakteri Asam Laktat yang Diisolasi Dari Bekasam sebagai Penghasil Angiotensin Converting Enzyme Inhibitor pada Fermentasi “Bekasam-Like” Product | Abstract PDF |
| Prima Retno Wikandari, Suparmo Suparmo, Yustinus Marsono, Endang Sutriswati Rahayu | ||
| Vol 38, No 4 (2018) | Fermentasi Isothermal Biji Kakao (Theobroma cacao. L) dengan Sistem Aerasi Terkendali | Abstract PDF (Bahasa Indonesia) |
| Sri Hartuti, Nursigit Bintoro, Joko Nugroho Wahyu Karyadi, Yudi Pranoto | ||
| Vol 35, No 4 (2015) | The Effect of Addition of Lactobacillus plantarum S4512 on The Microbiological and Chemical Characteristics during Sorghum (Sorghum bicolor L. Moench) Fermentation | Abstract PDF |
| Tyas Utami, Rifa Nurhayati, Endang Sutriswati Rahayu | ||
| Vol 24, No 4 (2004) | Kinetika Fermentasi Selulosa Murni oleh Trichoderma reesei QM 9414 Menjadi Glukosa dan Penerapannya pada Jerami Padi Bebas Lignin | Abstract PDF |
| M. Iyan Sofyan | ||
| Vol 32, No 3 (2012) | Optimasi Kondisi Fermentasi Whey Dangke sebagai Produk Minuman dengan Response Surface Methodology | Abstract PDF |
| Fatma Maruddin, Soeparno Soeparno, Nurliyani Nurliyani, Chusnul Hidayat, Muhammad Taufik | ||
| Vol 33, No 3 (2013) | Perubahan Sifat Mikrobiologi dan Kimiawi Rusip selama Fermentasi | Abstract PDF |
| Dyah Koesoemawardani, Samsul Rizal, Moralita Tauhid | ||
| Vol 38, No 2 (2018) | Sifat-Sifat Fisikokimia Pati Ubi Kayu Terfermentasi Khamir Indigenus Tapai | Abstract PDF |
| Heru Widyatmoko, Achmad Subagio, Nurhayati Nurhayati | ||
| Vol 36, No 1 (2016) | Pengaruh Fermentasi terhadap Kandungan Protein dan Asam Amino pada Tepung Gaplek yang Difortifikasi Tepung Kedelai (Glycine max (L)) | Abstract PDF |
| Yohanes Martono, Lucia Devi Danriani, Sri Hartini | ||
| Vol 34, No 1 (2014) | Pengaruh Perlakuan Pendahuluan Fermentasi Padat dan Fermentasi Cair terhadap Rendemen dan Karakteristik Mutu Minyak Atsiri Daun Kayu Manis | Abstract PDF |
| Lia Umi Khasanah, Rohula Utami, Baskara Katri Anandhito, Arsella Erstya Nugraheni | ||
| Vol 34, No 2 (2014) | Komposisi Kimia dan Kristalinitas Tepung Pisang Termodifikasi secara Fermentasi Spontan dan Siklus Pemanasan Bertekanan-Pendinginan | Abstract PDF |
| Nurhayati Nurhayati, Betty Sri Laksmi Jenie, Sri Widowati, Harsi Dewantari Kusumaningrum | ||
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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.