| Issue | Title | |
| 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 39, No 2 (2019) | Perubahan Tata Guna Lahan di Sub DAS Rembangan - Jember dan Dampaknya Terhadap Laju Erosi | Abstract PDF (Bahasa Indonesia) |
| Idah Andriyani, Sri Wahyuningsih, Siska Suryaningtias | ||
| Vol 21, No 1 (2001) | Perubahan Warna, Tekstur, Densitas dan Komposisi sebagai Parameter Tingkat Ketuaan Buah Mangga Arumanis | Abstract PDF |
| Atris Suyantohadi, Guntarti Tatik Mulyati | ||
| Vol 13, No 2 (1993) | Pewilayahan Hidrometeorologi di Indonesia | Abstract PDF |
| Sahid Susanto | ||
| Vol 39, No 1 (2019) | Phenolic Content and Antioxidant Activity of Black Glutinous Rice Anthocyanin during Fermentation by Pediococcus pentosaceus N11.16 | Abstract PDF |
| Nanik Suhartatik, Akhmad Mustofa, Ponco Mursito | ||
| Vol 16, No 2 (1996) | Physical and Functional Properties of Roasted Tamarind (Tamarindus indica L.) Kernel Powder | Abstract PDF |
| Sudarmanto S. | ||
| Vol 44, No 1 (2024) | Physical, Chemical, Organoleptic Characteristics, and Antioxidant Activity of Instant Cascara Powder with Additions of Ginger and Sappan Wood | Abstract PDF |
| Ardiyan Dwi Masahid, Resya Elen Yulianingtyas, Yuli Witono, Ahmad Nafi | ||
| Vol 43, No 3 (2023) | Physical Properties and Consumer Acceptance of White Bread with The Substitution of Coconut Dregs and Avocado Seed Flour | Abstract PDF |
| Winda Dwi Oktarini, Delsi Anjarwati, Ari Setiawan, Nabilla Dhiya Ulhaq, Desiana Nuriza Putri | ||
| Vol 39, No 4 (2019) | Physicochemical Characteristics of Sun-dried and Roasted Cassava Rice | Abstract PDF |
| Rudiati Evi Masithoh, Maynanda Brigita Chrysta, Sabila Avinda Deviana | ||
| Vol 28, No 4 (2008) | Physico-Chemical Methods for Determination of Lard in Food Products for Halal Authentication Study | Abstract PDF |
| A. Rohman, Y.B Che Man | ||
| Vol 43, No 3 (2023) | Physicochemical Properties and Antioxidant Activity of Essential Oil from Fresh, Wilted, and Dried Leaves of Holy Basil (Ocimum tenuiflorum L.) Planted in Yogyakarta | Abstract PDF |
| Hetty Sri Mulyati, Rini Yanti, Supriyadi Supriyadi | ||
| Vol 29, No 3 (2009) | Physicochemical Properties of Palm Stearin and Palm Mid Fraction Obtained by Dry Fractionation | Abstract PDF |
| Bangun P. Nusantoro | ||
| Vol 43, No 4 (2023) | Phytase Production by Lactobacillus plantarum A1-E in Submerged and Solid-State Fermentation | Abstract PDF |
| Ade Erma Suryani, Lusty Istiqomah, Ayu Septi Anggraeni, Anjar Windarsih Windarsih | ||
| Vol 5, No 1 & 2 (1985) | Pirolis Limbah Organik Tinjauan Perkembangan Proses | Abstract PDF |
| Ida Bagus Agra | ||
| Vol 2, No 3 (1981) | Pola Pengelolaan Daerah Aliran Sungai dalam Menanggulangi Erosi dan Meningkatkan Taraf Hidup Petani | Abstract PDF |
| Wartoyo Wartoyo | ||
| Vol 21, No 4 (2001) | Pola Penyebaran Fruktosa, Glukosa, dan Sukrosa pada Bagian-Bagian Umbi Bulbus Berbagai Kultivar Bawang Bombay | Abstract PDF |
| Suharwadji Sentana | ||
| Vol 39, No 2 (2019) | Pola Perubahan Protein Koro Benguk (Mucuna pruriens) Selama Fermentasi Tempe Menggunakan Inokulum Raprima | Abstract PDF (Bahasa Indonesia) |
| Novia Aristi Rahayu, Muhammad Nur Cahyanto, Retno Indrati | ||
| Vol 17, No 3 (1997) | Pola Produksi Etilen, Respirasi, dan Sifat Sensoris Beberapa Buah Pada Kondisi Udara Terkendali | Abstract PDF |
| Jumeri Jumeri, Suhardi Suhardi, Tranggono Tranggono | ||
| Vol 18, No 2 (1998) | Pola Respirasi dan Senyawa Flavor Selama Tahap Pemasakan Buah Salak Pondoh | Abstract PDF |
| Tranggono Tranggono | ||
| Vol 21, No 1 (2001) | Possible Involvement of A Monophenol Monooxygenase in A-Factor-Dependent Yellow Pigment Production in Streptomyces griseus | Abstract PDF |
| Jumeri Jumeri, Yasuo Ohnishi, Sueharu Horinouchi | ||
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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.