Vol. 2 No. 1 (2025): Maret: AgroBio Science Journal

AgroBio Science Journal is a scientific journal published by the Faculty of Science and Technology, Universitas Slamet Riyadi (Unisri). The journal focuses on disseminating research in the fields of agriculture, food, and biology, aiming to support the advancement of scientific knowledge, technological innovation, and practical applications that contribute to the sustainability of agro-food systems. AgroBio Science Journal accepts original research articles and review papers relevant to its multidisciplinary scope, including agronomy, horticulture, food technology, agricultural biotechnology, molecular biology, microbiology, agroecology, and food economics and policy. The journal is published twice a year, in April and October, and each issue is released online to ensure open access for academics, researchers, practitioners, and policymakers at both national and international levels.

Published: 2025-05-03

Articles

The effect of drying time and maceration temperature on the anthocyanin content of telang flower extract (Clitoria ternatea L.) Pengaruh lama pengeringan dan suhu maserasi terhadap kadar antosianin ekstrak bunga telang (Clitoria ternatea L.)

Eko Febrianto, Nanik Suhartatik, Merkuria Karyantina

1 - 6
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Physicochemical and organoleptic characteristics of dry noodle with the variation of addition of genjer leaf (Limnocharis flava) and spinach (Amaranthus hybridus L.) leaf as natural dye Karakteristik fisikokimia dan organoleptik mi kering dengan variasi penambahan daun genjer (Limnocharis flava) dan daun bayam (Amaranthus hybridus L.) sebagai pewarna alami

Richo Fiariska Kurniawan, Nanik Suhartatik, Vivi Nuraini

7 - 15
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The utilization of cowpeas (Vigna unguiculata) and mocaf as ingredients for making pukis with different concentrations of yeast Pemanfaatan kacang tunggak (Vigna unguiculata) dan mocaf sebagai bahan pembuatan pukis dengan perbedaan konsentrasi ragi

Yessi Yualisa, Vivi Nuraini, Nanik Suhartatik

16 - 26
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Characteristics of putu ayu a combination of wheat flour and soybeans flour (Glycine max) with the addition of katuk leaves (Sauropus androgynus (L) Merr.) Karakteristik putu ayu kombinasi tepung terigu dan tepung kedelai (Glycine max) dengan penambahan daun katuk (Sauropus androgynus (L) Merr.)

Anggit Trisnawati, Vivi Nuraini, Merkuria Karyantina

27 - 35
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Analysis of kombucha antioxidant activity with variations in percentage of pomegranate extract (Punica granatum) and fermentation time Analisis aktivitas antioksidan kombucha dengan variasi persentase sari delima (Punica granatum) dan lama fermentasi

Metha Putri Agustyn Anggraini, Merkuria Karyantina, Yannie Asrie Widanti

36 - 47
- PDF
Katuk leaf dried noodles (Sauropus androgynus (L) Merr) with different combinations of wheat and banana flour (Musa paradisiaca L.) Mi kering daun katuk (Sauropus androgynus) dengan perbedaan kombinasi tepung terigu dan tepung pisang kepok (Musa paradisiaca L.)

Mifta Ayu Fauziah, Akhmad Mustofa, Vivi Nuraini

48 - 56
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Dried noodles substitute tempeh flour and mocaf flour (modified cassava flour) with different percentages of cow's milk Mi kering subtitusi tepung tempe dan mocaf (modified cassava flour) dengan perbedaan persentase susu sapi

Dwi Tunggul Pawoko, Vivi Nuraini, Yannie Asrie Widanti

57 - 67
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Formulation of stik from curd protein of ettawa goat (Capraaegagrus hircus) milk with white tofu addition Formulasi stik dari curd protein susu kambing etawa (Capraaegagrus hircus) dengan subtitusi tahu putih

Fazriah Eva Indriyani, Vivi Nuraini, Merkuria Karyantina

68 - 76
- PDF
Kembang goyang characterization with rice - mocaf flour (modified cassava flour) subtitution and variation of milk types Karakteristik kembang goyang dengan substitusi tepung beras - tepung mocaf (modified cassava flour) dan variasi jenis susu

Dhea Sekar Aulia, Akhmad Mustofa, Merkuria Karyantina

78 - 88
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Chemical characteristics of flakes from arrowroot starch (Maranta arundinacea L.) and soybean flour (Glycine max L.) with variation of ginger extract (Zingiber officinale) Karakteristik kimia flakes pati garut (Maranta arundinacea L.) dan tepung kedelai (Glycine max L.) dengan variasi penambahan ekstrak jahe emprit (Zingiber officinale)

Endang Safitri, Nanik Suhartatik, Vivi Nuraini

89 - 99
- PDF

Vol. 2 No. 1 (2025): Maret: AgroBio Science Journal

Articles

The effect of drying time and maceration temperature on the anthocyanin content of telang flower extract (Clitoria ternatea L.) Pengaruh lama pengeringan dan suhu maserasi terhadap kadar antosianin ekstrak bunga telang (Clitoria ternatea L.)

The utilization of cowpeas (Vigna unguiculata) and mocaf as ingredients for making pukis with different concentrations of yeast Pemanfaatan kacang tunggak (Vigna unguiculata) dan mocaf sebagai bahan pembuatan pukis dengan perbedaan konsentrasi ragi

Characteristics of putu ayu a combination of wheat flour and soybeans flour (Glycine max) with the addition of katuk leaves (Sauropus androgynus (L) Merr.) Karakteristik putu ayu kombinasi tepung terigu dan tepung kedelai (Glycine max) dengan penambahan daun katuk (Sauropus androgynus (L) Merr.)

Analysis of kombucha antioxidant activity with variations in percentage of pomegranate extract (Punica granatum) and fermentation time Analisis aktivitas antioksidan kombucha dengan variasi persentase sari delima (Punica granatum) dan lama fermentasi

Katuk leaf dried noodles (Sauropus androgynus (L) Merr) with different combinations of wheat and banana flour (Musa paradisiaca L.) Mi kering daun katuk (Sauropus androgynus) dengan perbedaan kombinasi tepung terigu dan tepung pisang kepok (Musa paradisiaca L.)

Dried noodles substitute tempeh flour and mocaf flour (modified cassava flour) with different percentages of cow's milk Mi kering subtitusi tepung tempe dan mocaf (modified cassava flour) dengan perbedaan persentase susu sapi

Formulation of stik from curd protein of ettawa goat (Capraaegagrus hircus) milk with white tofu addition Formulasi stik dari curd protein susu kambing etawa (Capraaegagrus hircus) dengan subtitusi tahu putih

Kembang goyang characterization with rice - mocaf flour (modified cassava flour) subtitution and variation of milk types Karakteristik kembang goyang dengan substitusi tepung beras - tepung mocaf (modified cassava flour) dan variasi jenis susu

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