| Issue | Title | |
| 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 | ||
| Vol 37, No 3 (2017) | Fermentasi Biji Kakao Kering Menggunakan Saccharomyces cerevisiae, Lactobacillus lactis, dan Acetobacter aceti | Abstract PDF |
| Mulono Apriyanto, Sutardi Sutardi, Supriyanto Supriyanto, Eni Harmayani | ||
| Vol 28, No 2 (2008) | Pengaruh Varietas Apel dan Campuran Bakteri Asam Asetat terhadap Proses Fermentasi Cider | Abstract PDF |
| Dessi Caturryanti, Sri Luwihana, Siti Tamaroh | ||
| Vol 27, No 1 (2007) | Profil Fermentasi “Rusip” yang Dibuat dari Ikan Teri (Stolephorus sp) | Abstract PDF |
| Neti Yuliana | ||
| Vol 37, No 1 (2017) | Kajian Metode dan Waktu Fermentasi Cairan Pulpa pada Perubahan Karakteristik Cuka Kakao | Abstract PDF |
| G.P. Ganda Putra, Ni Made Wartini, Luh Putu Trisna Darmayanti | ||
| Vol 28, No 4 (2008) | Pengurangan Aflatoksin B (AFB ) dengan Proses Fermentasi Menggunakan Rhizopus Oligosporus MK-1 pada Pembuatan Bumbu Pecel | Abstract PDF |
| Yuliana Tandi Rubak, Endang S. Rahayu, Sardjono Sardjono | ||
| Vol 34, No 3 (2014) | Isolasi dan Identifikasi Mikroflora Indigenous dalam Budu | Abstract PDF |
| Yusra Yusra, Fauzan Azima, Novelina Novelina, Periadnadi Periadnadi | ||
| Vol 36, No 4 (2016) | Pengaruh Fermentasi Fungi, Bakteri Asam Laktat dan Khamir terhadap Kualitas Nutrisi Tepung Sorgum | Abstract PDF |
| Raden Haryo Bimo Setiarto, Nunuk Widhyastuti, Iwan Saskiawan | ||
| Vol 29, No 2 (2009) | Fermentasi Onggok Menggunakan Mutan Trichoderma untuk Produksi Selulase | Abstract PDF |
| Ali Mursyid Wahyu Mulyono, Muhammad Nur Cahyanto, Zuprizal Zuprizal, Zaenal Bachruddin | ||
| 21 - 38 of 38 Items | << < 1 2 | |
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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.