Vol 11, No 2 (2024)

Jurnal Agrotek Ummat

Table of Contents

Articles

Ratio of straw and cow manure for biogas production in a floating biodigester
Haikal Attamimy, Guyup Mahardhian Dwi Putra, Sukmawaty Sukmawaty
Views of Abstract: 463 | PDF (Bahasa Indonesia): 15
PDF (Bahasa Indonesia)
104-118
Antibacterial activity of herbal tea extract from lotus leaves (Nelumbo nucifera) using different solvents
Muhammad Syifa, Rita Khairina, Findya Puspitasari
Views of Abstract: 600 | PDF (Bahasa Indonesia): 33
PDF (Bahasa Indonesia)
119-130
Analysis of grain and rice prices in the rice milling supply chain in pengadang village central lombok regency
Ahmad Fathoni, Suhairin Suhairin, Ida Wahyuni, Merita Ayu Indrianti
Views of Abstract: 489 | PDF (Bahasa Indonesia): 14
PDF (Bahasa Indonesia)
131-141
Sensory evaluation of palm sugar candy from Arenga sap water and agarwood leaves infusion using a 9-point hedonic scale
I Gde Adi Suryawan Wangiyana, Nova Kurnia, I Gusti Agung Ayu Hari Triandini, Fatihatum Fatihatum
Views of Abstract: 425 | PDF: 21
PDF
142-155
Isolation and Identification of Turmeric Rhizome Endophytic Bacteria (Curcuma longa L.) Using the 16s rRNA Method
Vina Juliana Anggraeni, Fenti Fatmawati, Ikma Nidaul Khofiyah
Views of Abstract: 392 | PDF: 85
PDF
156-167
The effect of the type and composition of husk charcoal on the growth of shallots
Ahmad Suriadi, Rodi Pranata, Ida Wahyuni
Views of Abstract: 302 | PDF (Bahasa Indonesia): 18
PDF (Bahasa Indonesia)
168-174
Study of fortification of red dragon (Hylocereus polyrhizus) meat and skin on microbiological and organoleptic quality white sticky rice tapai
Desy Ambar Sari, Asmawati Asmawati, Adi Saputrayadi, Marianah Marianah
Views of Abstract: 459 | PDF (Bahasa Indonesia): 35
PDF (Bahasa Indonesia)
175-186
Jelly candy made from margove pedada fruit (Sonneratia caseolaris) with different ingredients and soaking times
Wirahayu Illy, Ramadhani Chaniago, Dwi Wijayanti, Fitriani Basrin
Views of Abstract: 260 | PDF (Bahasa Indonesia): 97
PDF (Bahasa Indonesia)
187-197
Study on chemical and organoleptic properties of white bread with the addition of tempe flour
Asmawati Asmawati
Views of Abstract: 605 | PDF (Bahasa Indonesia): 40
PDF (Bahasa Indonesia)
198-208