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Home > Archives > Vol 2, No 2 (2021)

Table of Contents

Article (Food)

The Study of Physic Chemical Properties and Preference Level of Instant Porridge Made of Pumpkin and Brown Rice Agus Slamet, Bayu Kanetro, Agus Setiyoko

PDF 20-26

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus Ardiyan Dwi Masahid, Maria Belgis, Helyas Vintan Agesti

PDF 1-6

Article(Agriculture)

The Optimization Of Cellulose Content In Tobacco Stems (Nicotiana tabaccum L.) With Acid Extraction Method And Alkaline Extraction Method Andrew Setiawan Rusdianto, Winda Amilia, Vina Julie Dwi Sinta

PDF 13-19

The Potential of Trichoderma sp. as Biological Agent to Support the Germination of Corn Seeds (Zea Mays) Betty Lahati, Zauzah Abdullatif, Fatmawati Kaddas, Martini Labaradji

PDF 27-30

Article(Natural Resources)

The Extraction and Partial Characterization of Lunatin from Lima Bean (Phaseolus lunatus L.) Ahmad Nafi', Maria Belgis, Aisyah Fridannisa

PDF 7-12