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Vol 44, No 2 (2024) Optimization of Sorghum Starch (Sorghum bicolor L.) Partial Hydrolysis using Microwave-Assisted Acetic Acid Catalyst Abstract  PDF
Septi Enjelina Sitio, Fitri Dwi Nurlaili, Muhammad Zaki Riadhus Shalihin, Rizka Amalia, Vita Paramita
 
Vol 44, No 3 (2024) Application of Eco-Enzyme Solution as A Multipurpose Liquid Fertilizer to Enhance Performance of Sorghum Varieties Abstract  PDF
T. Irmansyah, Alwan Alawi Simangunsong, Amelia Sebayang, Setia Sari Girsang, Dini Sahfitri Lubis
 
Vol 43, No 2 (2023) Optimization of Cookies Formulation Based on Composite Flour of Sorghum (Sorghum bicolor L), Breadfruit (Artocarpus communis), and Peanut (Arachis hypogaea L.) Abstract  PDF
Hasnelly Hasnelly, Wisnu Cahyadi, Peggie Haly Al-Fatihah
 
Vol 44, No 4 (2024) Sorghum (Sorghum bicolor L. Moench var. bioguma) Cookies (SoKis): Source of Antioxidant and Prebiotic Abstract  PDF
Dwiki Maycellino Wiryawan, Catarina Aprilia Ariestanti, Aniek Prasetyaningsih
 
Vol 39, No 3 (2019) Kinetika Perubahan Sifat Fisik dan Kadar Tanin Biji Sorgum (Sorghum Bicolor L.) Selama Perendaman Abstract  PDF
Asropi Asropi, Nursigit Bintoro, Joko Nugroho Wahyu Karyadi, Sri Rahayoe, Arifin Dwi Saputro
 
Vol 44, No 1 (2024) Development of Sorghum Flour not Passing Sieve as Fried Chicken Flour with Pregelatinization Technique Abstract  PDF
Reza Fikri Alfatah, Hadi Yusuf Faturochman, Ina Nur’alina, Tsania Nashiroh Salsabila
 
Vol 40, No 2 (2020) Pengaruh Penambahan Kacang Tunggak (Vigna Unguiculata) terhadap Komposisi Proksimat Nasi Kecambah Sorgum (Sorghum Bicolor (L) Moench) Abstract  PDF (Bahasa Indonesia)
Endah Wulandari, Hanaa Rachmawati Sari, Een Sukarminah, Dian Kurniati, Elazmanawati Lembong, Fitry Filianty
 
Vol 38, No 1 (2018) Karakterisasi Potensi dan Komponen Pembatas pada Biji Sorghum Lokal Varietas Coklat sebagai Tanaman Pangan Abstract  PDF (Bahasa Indonesia)
Erni Sofia Murtini, Ahmad Subagio, Sudarminto Setyo Yuwono, Irawan Setya Wardhana, Sulthon Fathoni
 
Vol 33, No 3 (2013) Karakteristik Fisikokimia Tepung Biji Sorghum (Sorghum bicolor L.) Terfermentasi Bakteri Asam Laktat Lactobacilllus acidophilus Abstract  PDF
Muhamad Kurniadi, Martina Andriani, Faris Faturohman, Ema Damayanti
 
Vol 35, No 4 (2015) The Effect of Addition of Lactobacillus plantarum S4512 on The Microbiological and Chemical Characteristics during Sorghum (Sorghum bicolor L. Moench) Fermentation Abstract  PDF
Tyas Utami, Rifa Nurhayati, Endang Sutriswati Rahayu
 
Vol 36, No 4 (2016) Pengaruh Fermentasi Fungi, Bakteri Asam Laktat dan Khamir terhadap Kualitas Nutrisi Tepung Sorgum Abstract  PDF
Raden Haryo Bimo Setiarto, Nunuk Widhyastuti, Iwan Saskiawan
 
Vol 36, No 4 (2016) Karakteristik Sensori dan Fisiko-Kimia Beras Analog Sorghum dengan Penambahan Rempah Campuran Abstract  PDF
Maya Indra Rasyid, Nancy Dewi Yuliana, Slamet Budijanto
 
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