Klaim Artikel Anda
Verifikasi kepemilikan artikel akademik
Apakah artikel-artikel ini milik Anda?
Daftarkan diri Anda sebagai author untuk mengklaim artikel dan dapatkan profil akademik terverifikasi dengan fitur lengkap.
Badge Verifikasi
Profil terverifikasi resmi
Statistik Lengkap
H-index, sitasi, dan metrik
Visibilitas Tinggi
Tampil di direktori author
Kelola Publikasi
Dashboard artikel terpadu
Langkah-langkah Klaim Artikel:
- 1. Daftar akun author dengan email akademik Anda
- 2. Verifikasi email dan lengkapi profil
- 3. Login dan buka menu "Klaim Artikel"
- 4. Cari dan klaim artikel Anda
- 5. Tunggu verifikasi dari admin (1-3 hari kerja)
Menampilkan 1–2 dari 2 artikel
Karakteristik Snack Bar Kombinasi Tepung Jawawut (Setaria italica L. P. Beauv.) dan Tepung Garut (Maranta Arundinacae L.)
Qonitah Setiajulihana
; Diah Kartikawati
; Bambang Hermanu
Jurnal Agrifoodtech
Vol 3
, No 1
(2024)
Snack bar is a stick-shaped snack made from flour, seeds and nuts. This research aims to determine snack bar products made from a mixture of millet flour ad arrowroot flour with the addition of walnuts, including physical properties (L*a*b* color values), chemical properties (water, ash, fat, protein and crude fiber contents), and sensory properties based on hedonic test. This study was experimental using Complete Randomized Design (CRD) with the percentage ratio treatments of millet flour and a...
Sumber Asli
Google Scholar
DOI
Pengaruh Ketinggian Lokasi Penanaman Terhadap Sifat Kimia dan Sensori Citarasa Kopi Robusta (Coffea canephora L)
Justisia Iriani Dewanti
; Enny Purwati Nurlaili
; Diah Kartikawati
Jurnal Agrifoodtech
Vol 2
, No 2
(2024)
The chemical characteristics and sensory attributes of Robusta coffee are influenced by the environment of the coffee plant grows, one of the influencing factors is the altitude plantation locations. The aim of the research was to determine the effect of the land altitude of plantation location on the physicalchemical properties and sensory taste of Robusta coffee. This research used a Completely Randomized Design (CRD) with four (4) treatments based on altitude of the Robusta coffee plant...
Sumber Asli
Google Scholar
DOI
1 Sitasi