Vol. 13 No. 2 (2022): Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Artikel

• Utilization of Nutmeg’s Flesh (Myristica fragrans) as Raw Material for Jelly Candy Production with Varying Sucrose Concentration.

  Andro Lampah, Thelma D. J. Tuju, Lana E. Lalujan

  60-66

  • PDF (Bahasa Indonesia)

• The Effect of Mixing Gum Arabic on the Sensory and Chemical Characteristics of the Fruit Leather of Mango Kweni (Mangifera odorata Griff.).

  Getsri Winokan, Teltje Koapaha, Jolanda Lamaega

  67-79

  • PDF (Bahasa Indonesia)

• Sensory Characteristics of Snack Bars from Composite Flour of Goroho Plantain (Musa acuminate, L), Soybean (Glycine max) and Canary (Canarium indicum L.)

  Cinka W. Siahaan, Erny J. N. Nurali, Jenny E. A. Kandou

  80-86

  • PDF (Bahasa Indonesia)

• Determination of Cocoa Beans Characteristics In Clone Varieties 45 and Sulawesi 01 At The Regency of North Bolaang Mongondow

  Febrianti Timumu, Ireine A. Longdong, Lady Ch. C. E. Lengkey

  87-94

  • PDF (Bahasa Indonesia)

• Effect of Mixing Purple Sweet Potato Flour (Ipomoea batatas) and Coconut Dregs Flour on Physicochemical and Organoleptic Characteristics of Biskuit

  Husnul Khatimah Muchtar, Teltje Koapaha, Yoakhim Oessoe

  95-104

  • PDF (Bahasa Indonesia)

• Effect of Temperature and Drying Time on Chemical and Sensory Characteristics of Jelly Papaya Candy (Carica papaya L.)

  Novita Pandesolang, Lana E. Lalujan, Yoakhim Oessoe

  105-111

  • PDF (Bahasa Indonesia)

• Consumption of Arabica and Robusta Coffee in Patients with Gout

  Marisa, Rinda Lestari

  112-116

  • PDF (Bahasa Indonesia)