Vol. 3 No. 1 (2026): 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, economics, and policy. The journal is published twice a year, in March and September, and each issue is released online to ensure open access for academics, researchers, practitioners, and policymakers at both national and international levels.

Published: 2026-04-20

Articles

Physicochemical and Organoleptic Characteristics of Ginger Jelly Candy using Secang (Caesalpinia sappan L) as Natural Dye

Jesica Maria Kumalasari, Nanik Suhartatik, Vivi Nuraini

1-9
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Characteristics of Garlic Crackers with Soy Flour Substitution (Glycine max. L) and Variations of Katuk Leaf Extract (Sauropus androgynus L)

Iklas Devi Ramadhan, Akhmad Mustofa, Nanik Suhartatik

10-21
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Characteristics of Cookies Substituted with Sweet Corn (Zea mays L) Flour with The Variation of Baking Time

Aninda Putri Prastiwi, Merkuria Karyantina, Nanik Suhartatik

21-29
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Characteristics of Sweet Bread with Substitution of Mocaf Flour and Variation of Cilembu Sweet Potato and Yellow Pumpkin Puree

Septiana Devi, Merkuria Karyantina, Nanik Suhartatik

30-40
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Characteristics of Biscuit Substituted with of Mocaf (Modified Cassava) and Soya Flour (Glycine max) With The Addition of Cinnamon (Cinnamomum burmanii)an Kayu Manis (Cinnamomum burmanii)

Indah Tri Hartati, Nanik Suhartatik, Irvia Resti Puyanda

41-51
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Vol. 3 No. 1 (2026): Maret: AgroBio Science Journal

Articles

Physicochemical and Organoleptic Characteristics of Ginger Jelly Candy using Secang (Caesalpinia sappan L) as Natural Dye

Characteristics of Garlic Crackers with Soy Flour Substitution (Glycine max. L) and Variations of Katuk Leaf Extract (Sauropus androgynus L)

Characteristics of Cookies Substituted with Sweet Corn (Zea mays L) Flour with The Variation of Baking Time

Characteristics of Sweet Bread with Substitution of Mocaf Flour and Variation of Cilembu Sweet Potato and Yellow Pumpkin Puree

Characteristics of Biscuit Substituted with of Mocaf (Modified Cassava) and Soya Flour (Glycine max) With The Addition of Cinnamon (Cinnamomum burmanii)an Kayu Manis (Cinnamomum burmanii)

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