| Issue | Title | |
| Vol 20, No 2 (2000) | Perubahan Komposisi Kimia Tempe Gembus yang Dibuat dari Bahan Dasar Ampas Tahu Ditambah Bekatul | Abstract PDF |
| A. Murdiati, Sardjono Sardjono, Amaliah Amaliah | ||
| Vol 18, No 4 (1998) | Perubahan Lingkungan Fisik Tanah Sawah Dengan Penambahan Bahan Organik Pada Berbagai Cara Pemberian Air | Abstract PDF |
| Harsono Harsono | ||
| Vol 35, No 3 (2015) | Perubahan Mutu Gudeg Kaleng “Bu Tjitro” Selama Penyimpanan | Abstract PDF |
| Asep Nurhikmat, Bandul Suratmo, Nursigit Bintoro, Suharwadji Sentana | ||
| Vol 21, No 3 (2001) | Perubahan Nilai Cerna dan Fraksi Protein pada Susu Kedelai dalam Proses Pembuatan Soygurt | Abstract PDF |
| Yusmarini Yusmarini, Mochammad Adnan, Suwedo Hadiwiyoto | ||
| Vol 30, No 1 (2010) | Perubahan Sifat Fisiko-Kimia Biji Jagung (Zea mays L.) pada Penyimpanan dengan Perlakuan Karbondioksida (CO) | Abstract PDF |
| Widaningrum Widaningrum, Miskiyah Miskiyah, A. S. Somantri | ||
| Vol 33, No 3 (2013) | Perubahan Sifat Mikrobiologi dan Kimiawi Rusip selama Fermentasi | Abstract PDF |
| Dyah Koesoemawardani, Samsul Rizal, Moralita Tauhid | ||
| Vol 24, No 1 (2004) | Perubahan Sifat Themal Tanah Pasiran Akibat Penambahan Limbah Organik | Abstract PDF |
| Muhjidin Mawardi | ||
| Vol 19, No 4 (1999) | Perubahan Sifat-Sifat Biokimiawi, Fisikawi, Mikrobiawi, dan Sensoris Produk "Wadi" Ikan Betok (Anabas testudineus Bloch) | Abstract PDF |
| Rita Khairina, Tyas Utami, Eni Harmayani | ||
| Vol 27, No 1 (2007) | Perubahan Suhu, Kadar Air, Warna, Kadar Polifenol dan Aktivitas Antioksidatif Kakao Selama Penyangraian dengan Enerji Gelombang Mikro | Abstract PDF |
| Supriyanto Supriyanto, Haryadi Haryadi, Budi Rahardjo, Djagal Wiseso Marseno | ||
| 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 45, No 3 (2025) | Physico-chemical and Sensory Characteristics of Beef Sausage with the Addition of Modified Porang Glucomannan (Amorphophallus muelleri Blume) Oleogel | Abstract PDF |
| I Wayan Rai Widarta, Ambar Rukmini, Umar Santoso, Supriyadi Supriyadi, Sri Raharjo | ||
| Vol 45, No 3 (2025) | Physicochemical and Sensory Quality of Noodle with Taro and Gembus Flour | Abstract PDF |
| Fitriyono Ayustaningwarno, Velicia Velicia, Monica Lemuela Christanto, Risa Indriyanti, Hartanti Sandi Wijayanti, Ayu Rahadiyanti, Diana Nur Afifah, Ninik Rustanti, Gemala Anjani, Azzahra Mutiara Ayu | ||
| Vol 45, No 2 (2025) | Physicochemical Characteristics and Antidiabetic Potential In Vitro of Analog Rice Based on White Greater Yam (Dioscorea alata) and Yellow Pumpkin (Cucurbita maxima) | Abstract PDF |
| Darus Dina Imama, Priyanto Triwitono, Wahyu Dwi Saputra | ||
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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.