Agrobiotek

About the Journal

Journal Title		: AGROBIOTEK
Initials		: AGROBIOTEK
Frequency		: 2 Issues Per Year
DOI		: 10.33061
Online ISSN		: on progress
Editor in Chief		: Prof. Dr. Endah Retnaningrum, M.Eng
Managing Editor		: Akhmad Mustofa, STP.MSi
		: Fakultas Teknologi dan Industri Pangan Universitas Slamet Riyadi Surakarta

AGROBIOTEK is a scientific periodical publication issued by the Faculty of Technology and Food Industry, Slamet Riyadi University Surakarta. This journal accommodates research results from the fields of agriculture, food science and biology

Current Issue

Vol. 1 No. 2 (2024): Agrobiotek

Published: 2024-11-15

Articles

Physicochemical and Organoleptic Characteristics of Taro (Colocasia esculenta) Flour Dried Noodles with the Addition of Kale Leaf Extract (Brassica oleracea var. sabellica) Karakteristik Fisikokimia dan Organoleptik Mie Kering Tepung Talas (Colocasia esculenta) dengan Penambahan Ekstrak Daun Kangkung (Brassica oleracea var. sabellica)

Ocviyanti Hendra Rezky -, Nanik Suhartatik, Vivi Nuraini

51-63
- PDF
Effect of Stabilizer and Moringa Leaves Concentration on the Dragon Fruit Velva Pengaruh Jenis Bahan Penstabil dan Daun Kelor (Moringa oleifera) Dalam Pembuatan Velva Buah Naga Merah (Hylocereus polyrhizus)

Adelia Putri Sari Yahya Adel, Merkuria Karyantina, Nanik Suhartatik

64-73
- PDF
The Effect From Addition Of Collaleleaves (Centella asiatica .L) And Differenttechque Draying Metodh To Making Of Red Seaweed Nori (Gracilaria sp) Pengaruh Penambahan Daun Pegagan (Centella asiatica .L) Dan Perbedaan Teknik Pengeringan Pada Pembuatan Nori Rumput Laut Merah (Gracilaria sp)

rasmiati rasmiati, Nanik Suhartatik, Yannie Asrie Widanti

74-82
- PDF
Physicochemical And Sensory Properties of Sponge Cake Mocaf Enriched in Legume Flour Sifat Fisikokimia Dan Sensoris Sponge Cake Mocaf Yang Diperkaya Tepung Kacang-Kacangan

Almira Bhadra Reyhannissa, Yannie Asrie Widanti, Akhmad Mustofa

83-93
- PDF
Physicochemical Characteristics of Yangko Cakes Substituty Glutinous Rice Flour and Kidney Bean Flour (Phaseolus vulgaris L.) with Variations of Cinnamon Extract (Cinnamomum burmanii) Karakteristik Fisikiokimia Kue Yangko Substitusi Tepung Ketan dan Tepung Kacang Merah (Phaseolus vulgaris L.) dengan Variasi Ekstrak Kayu Manis (Cinnamomum burmanii)

Retna Indri Juwita, Vivi Nuraini, Merkuria Karyantina

94-102
- PDF
Characteristics Of Fish Nugget with Tapioca Flour and Carrot Flour (Daucus carota L) Karakteristik Naget Ikan dengan Bahan Pengisi Tepung Tapioka dan Tepung Wortel (Daucus carota L)

Prischilla G A Rera Rejerusalem, Vivi Nuraini, Merkuria Karyantina

103-110
- PDF
Formulation of Burger Patty Analog of White Oyster Mushroom (Pleurotus ostreatus) and Red Bean (Phaseolus vulgaris L) With Several Type of Binder Formulasi Patty Burger Analog Jamur Tiram Putih (Pleurotus ostreatus) dan Kacang Merah (Phaseolus vulgaris L) dengan Beberapa Jenis Pengikat

Kenanga Putri Utami, Vivi Nuraini, Nanik Suhartatik

111-120
- PDF
Case Study of Rose Water Antioxidant Activities with Variations of Filtering Methods Studi Kasus Aktivitas Antioksidan Air Mawar Dengan Variasi Metode Penyulingan

Erviana Angga Yulia Dari, Yannie Asrie Widanti, Akhmad Mustofa

121-128
- PDF
Characteristics of Base Cake Bar With Addition of Moringa Flour (Moringa oleifera) with Various Types of Rice Flour (Red, Black and White) Karakteristik Base Cake Bar dengan Penambahan Tepung Kelor (Moringa oleifera) dengan Variasi Jenis Tepung Beras (Merah, Hitam dan Putih)

Zulfa Nur Zaeni, Nanik Suhartatik, Akhmad Mustofa

129-139
- PDF
Physicochemical and Organoleptic Characteristic of Velva with Variation Sweet Potatoes Types (Ipomea batatas) and Addition of Extract Kecombrang Flower (Etlingera elatior) Karakteristik Fisikokimia dan Organoleptik Velva dengan Variasi Jenis Ubi Jalar (Ipomea batatas) dan Penambahan Ekstrak Bunga Kecombrang (Etlingera elatior)

Siti Rosiyah Mahmuddah, Yannie Asrie Widanti, Merkuria Karyantina

140-148
- PDF

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About the Journal

Current Issue

Articles

Effect of Stabilizer and Moringa Leaves Concentration on the Dragon Fruit Velva Pengaruh Jenis Bahan Penstabil dan Daun Kelor (Moringa oleifera) Dalam Pembuatan Velva Buah Naga Merah (Hylocereus polyrhizus)

The Effect From Addition Of Collaleleaves (Centella asiatica .L) And Differenttechque Draying Metodh To Making Of Red Seaweed Nori (Gracilaria sp) Pengaruh Penambahan Daun Pegagan (Centella asiatica .L) Dan Perbedaan Teknik Pengeringan Pada Pembuatan Nori Rumput Laut Merah (Gracilaria sp)

Physicochemical And Sensory Properties of Sponge Cake Mocaf Enriched in Legume Flour Sifat Fisikokimia Dan Sensoris Sponge Cake Mocaf Yang Diperkaya Tepung Kacang-Kacangan

Characteristics Of Fish Nugget with Tapioca Flour and Carrot Flour (Daucus carota L) Karakteristik Naget Ikan dengan Bahan Pengisi Tepung Tapioka dan Tepung Wortel (Daucus carota L)

Formulation of Burger Patty Analog of White Oyster Mushroom (Pleurotus ostreatus) and Red Bean (Phaseolus vulgaris L) With Several Type of Binder Formulasi Patty Burger Analog Jamur Tiram Putih (Pleurotus ostreatus) dan Kacang Merah (Phaseolus vulgaris L) dengan Beberapa Jenis Pengikat

Case Study of Rose Water Antioxidant Activities with Variations of Filtering Methods Studi Kasus Aktivitas Antioksidan Air Mawar Dengan Variasi Metode Penyulingan

Characteristics of Base Cake Bar With Addition of Moringa Flour (Moringa oleifera) with Various Types of Rice Flour (Red, Black and White) Karakteristik Base Cake Bar dengan Penambahan Tepung Kelor (Moringa oleifera) dengan Variasi Jenis Tepung Beras (Merah, Hitam dan Putih)

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