Published: February 13, 2018

Articles

EVALUATE THE QUALITY CHANGES OF FRYING OIL DURING CONTINOUS FRYING OF LEMURU FISH (Sardinella lemuru)

10.31186/j.agroindustri.6.1.1-7
Reni Indria Putri (1), Budiyanto Budiyanto (2), Syafnil Syafnil (3)
(1) Dept. of Agric. Technology, Fac. of Agriculture, Univ. of Bengkulu ,
(2) Dept. of Agric. Technology, Fac. of Agriculture, Univ. of Bengkulu ,
(3) Dept. of Agric. Technology, Fac. of Agriculture, Univ. of Bengkulu
1-7
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222

THE POTENTIAL OF PROCESSING BYPRODUCT OF SYRUP KALAMANSI TOWARD “ZERO WASTE”

10.31186/j.agroindustri.6.1.8-17
Kurnia Herlina Dewi (1), Sigit Mujiharjo (2), Acep Pebrian Utama (3)
(1) Dept. of Agric. Technology, Fac. of Agriculture, Univ. of Bengkulu ,
(2) Dept. of Agric. Technology, Fac. of Agriculture, Univ. of Bengkulu ,
(3) Dept. of Agric. Technology, Fac. of Agriculture, Univ. of Bengkulu
8-17
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191

MORPHOMETRIC CHARACTERISTICS, PROPORTITION, TOTAL FENOL CONTENT AND PROFIL PHENOLICS OF AVOCADO (Persea americana, Mill) PULP, SEED AND PEEL VARIETY OF IJO PANJANG AND IJO BUNDAR

10.31186/j.agroindustri.6.1.18-27
Wuri Marsigit (1)
(1) Dept. of Agric. Technology, Fac. of Agriculture, Univ. of Bengkulu
18-27
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284

TOTAL PLATE COUNT ON SMOKED CATFISH IN PANORAMA MARKET BENGKULU CITY DURING STORAGE ROOM TEMPERATURE

10.31186/j.agroindustri.6.1.28-33
Tuti Tutuarima (1)
(1) Dept. of Agric. Technology, Fac. of Agriculture, Univ. of Bengkulu
28-33
PDF
759

CHARACTERIZE THE QUALITY OF COLOR, AROMA, TEXTURE AND TASTE OF COWPEA (Vigna unguiculata (L.) Walp.) TEMPEH FERMENTED BY DIFFERENT TYPES OF YEAST

10.31186/j.agroindustri.6.1.34-41
Wardiah Wardiah (1), Samingan Samingan (2), Amelia Putri (3)
(1) Program Studi Pendidikan Biologi Fakultas Keguruan dan Ilmu Pendidikan Universitas Syiah Kuala Darussalam, Banda Aceh ,
(2) Program Studi Pendidikan Biologi Fakultas Keguruan dan Ilmu Pendidikan Universitas Syiah Kuala Darussalam, Banda Aceh ,
(3) Alumni Program Studi Pendidikan Biologi Fakultas Keguruan dan Ilmu Pendidikan Universitas Syiah Kuala, Banda Aceh
34-41
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373

EFFECT OF GREENLEAF QUALITY AND MOISTURE CONTENT ON PHYSICAL AND ORGANOLEPTIC OF THE CTC (Crushing Tearing Curling) TEA

10.31186/j.agroindustri.6.1.42-50
Hafiz Thanoza (1), Devi Silsia (2), Zulman Efendi (3)
(1) Dept. of Agric. Technology, Fac. of Agriculture, Univ. of Bengkulu ,
(2) Dept. of Agric. Technology, Fac. of Agriculture, Univ. of Bengkulu ,
(3) Dept. of Agric. Technology, Fac. of Agriculture, Univ. of Bengkulu
42-50
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213