Indeks Subjek Volume 35, Tahun 2015 | Volume 35, Tahun 2015 | Agritech 22011 41211 1 SM
AGRITECH, Vol. 35, No. 4, November 2015
,1'(.668%-(.92/80(7$+81
spore orming bacteria 301
ceh 88
cid 33
cid hydrolysate 396
cti e compound 316
cti e edible coating 61
ato in B 10
gitated ermentation 3
P 3
k ay 1 0
mylograph 3
nimal 16
nthoecyanin 130
nti ato in 10
ntibacterial 1 0
ntimicrobial
1
ntio idant 368
rabic gum 1
sam drien 88
$VSHUJLOOXVÀDYXV10
Aspergillus oryzae 316
utism 1
utonomous tractor 106
utoregressi e Integrated o ing
erage RI
1
rti cial Neural Net ork NN
1
Bacillus cereus 301
Bacterial cellulose 3
Banana our 1
Banana puree 1
Bekasam 309
Biodiesel 0 3
Bioethanol 396
Biophytum petersianum 10
Black soybean tempe 9
Cacao 316
Calcium ortication 1
Calophyllum inophyllum
Canna edulis Kerr 3
Canned gudeg 353
96
0
Carbon dio ide 185
Carbonyl 33
Carotene retention 3 0
Casein ree gluten ree diet 1
Cassa a 3
Cassa a our 396 81
Characteristics 138
Chelation 33
Chemical characteristics
Cholesterol 309
Cinnamon lea 1
Clari cation
Climate change 98
Coating material 1
Cockle shell 0
Coconut presscake 1
Cocunut palm sugar 3 0
Color 130
Consumer s acceptability 53
Cooking loss 38
Co pea 61
Cross linking 3
Dairy agroindustry 88
Degradation kinetics 130
Di ructose anhydride III 138
Dimensional analysis 81
Dioscorea hispida Dennst 3
Dough 3
DPP 35
Dried yogurt 138
Drougt tolerance 115
Edible coating 53
Egg 1
Elongasi 38
Elongation 3
Enrichment 138
En yme
Escherichia coli 301
Essential oil
E tract 1 0
E traction 1 8
AGRITECH, Vol. 35, No. 4, November 2015
Fast Forier Trans ormation FFT
1
Fat po der 06
Fermented durian 88
Fineness modulus 81
Flakes 130
Fla onoid and antio idant 80
Flo ability 06
Foeniculum vulgare ill 66
Food model medium 10
Food te ture 1
Formulation
3 8
Functional properties 1
Fungi 16
Furmonisin B1 156
Fusarium verticillioides bio 957 156
Fu y 88
Gedi s lea e 80
Germination 61
Ginger 368
Gloconacetobacter xylinus 3
acrophage and I 1 9
ai e starch noodle 193
altode trin 1
Mandai 174
F E
3
IC test and paper disk di usion 66
icrobial gro th kinetics 61
icroemulsion
icro a e
i ethek 05
ole drainage
ung bean our 38
ycoto in 16
Noodle 359
Numerical method 8
eat resistance 301
eating 1 0
eterogeneous catalyst 0
igh pressure 185
GR inhibitor 309
umadity 156
ydrophilic e tract 35
il
0
il palm rond silage 16
leoresin 1 8 1
ptimi ation 1 8 359
ptimi ation o ermentation medium 316
yek 61
Import restriction 3
Instant drink 368
ob satis action 8
Ka r lime 1 8
Kansei engineering 78
Kansei value 78
Kebar grass 10
Keliling reser oir 1 1
Keprok garut citrus
Kinetics o quality deterioration 56
L. Acidophilus 309
L. Delbrucki 309
actic acid bacteria 16
Lactobacillus plantarum 1
atic acid bacteria 1
ean manu acturing 05
iquid smoke 33
o calorie s eet bio yoghurt 6
61
9
Packaging 3 0
Paddy soil
Palm oil 3 8
P
3
Pb 33
Pectin
Pectinesterase
Pembek lenjer 18
Per ormance 88
p and salt content 1 0
Phenol 35 33
Phenolic 80
Phosphate 3
Phytoptora palmivora 316
Plastic at 3 8
9
AGRITECH, Vol. 35, No. 4, November 2015
Pneumatic drying 81
Policy impact 3
Potassium sorbate 61
Prebiotic acti ity 193
Precipitation 98
Precipitation prediction
Probolinggo 3
Probotic 1
Product property 193
Protein 51 61
Protein isolate 1
Proteolytic acti ity 9
Purple s eet potato 130
te ia lea 6
torage 3 0
torage period 353
ubang District 98
ugar substitute 6
upplier selection 3
upply chain risk management 88
upply chain risk management 3
ur actant
W T1 1
eet corn 00
1
uality 1 8
Rate o lo ering soil moisture
Red bell pepper 53
Red galangal
Red ginger
Red palm oil 3 0 3 8
Response ur ace ethod R
Retrograduation 193
Rice bran 35
Rice ariety 35
Risk 88
Saccharomyces cerevisiae 396
ago 359 38
Sargassum polycystum 368
equencial e traction 80
hallot 3
hel li e 00
horgum ermentation 9
kim milk 1
nack bar 1
oil tillage 106
oybean culti ars 115
pray chilling 06
tability
Staphylococcue aureus 301
tarch 3 359
tarch noodles 38
tatic ermentation 3
98
316
Tapioca 51
Tempe 185
Temperature 156
Te turisation 3 8
The quality changes 353
Thermal di usi ity 18
Thickness o acti e edible coating 56
Time series analysis 98
To plant crops
To u 301
Tortilla 1
Total soluble solid 00
Tracking control system 106
Transesteri cation 0 3
Trichoderma virdie 396
Value engineering 1
Value stream 05
VC
1
Vibrio alginolyticus 66
Vibrio harveyi 266
Vitamin C 53
Waste 05
Waste coking oil 3
Water 3
Water use 115
Water use e ciency 115
Watershed 1 1
Wet noodle 51
White jack bean 51
Worker per ormance 8
carotene 06
,1'(.668%-(.92/80(7$+81
spore orming bacteria 301
ceh 88
cid 33
cid hydrolysate 396
cti e compound 316
cti e edible coating 61
ato in B 10
gitated ermentation 3
P 3
k ay 1 0
mylograph 3
nimal 16
nthoecyanin 130
nti ato in 10
ntibacterial 1 0
ntimicrobial
1
ntio idant 368
rabic gum 1
sam drien 88
$VSHUJLOOXVÀDYXV10
Aspergillus oryzae 316
utism 1
utonomous tractor 106
utoregressi e Integrated o ing
erage RI
1
rti cial Neural Net ork NN
1
Bacillus cereus 301
Bacterial cellulose 3
Banana our 1
Banana puree 1
Bekasam 309
Biodiesel 0 3
Bioethanol 396
Biophytum petersianum 10
Black soybean tempe 9
Cacao 316
Calcium ortication 1
Calophyllum inophyllum
Canna edulis Kerr 3
Canned gudeg 353
96
0
Carbon dio ide 185
Carbonyl 33
Carotene retention 3 0
Casein ree gluten ree diet 1
Cassa a 3
Cassa a our 396 81
Characteristics 138
Chelation 33
Chemical characteristics
Cholesterol 309
Cinnamon lea 1
Clari cation
Climate change 98
Coating material 1
Cockle shell 0
Coconut presscake 1
Cocunut palm sugar 3 0
Color 130
Consumer s acceptability 53
Cooking loss 38
Co pea 61
Cross linking 3
Dairy agroindustry 88
Degradation kinetics 130
Di ructose anhydride III 138
Dimensional analysis 81
Dioscorea hispida Dennst 3
Dough 3
DPP 35
Dried yogurt 138
Drougt tolerance 115
Edible coating 53
Egg 1
Elongasi 38
Elongation 3
Enrichment 138
En yme
Escherichia coli 301
Essential oil
E tract 1 0
E traction 1 8
AGRITECH, Vol. 35, No. 4, November 2015
Fast Forier Trans ormation FFT
1
Fat po der 06
Fermented durian 88
Fineness modulus 81
Flakes 130
Fla onoid and antio idant 80
Flo ability 06
Foeniculum vulgare ill 66
Food model medium 10
Food te ture 1
Formulation
3 8
Functional properties 1
Fungi 16
Furmonisin B1 156
Fusarium verticillioides bio 957 156
Fu y 88
Gedi s lea e 80
Germination 61
Ginger 368
Gloconacetobacter xylinus 3
acrophage and I 1 9
ai e starch noodle 193
altode trin 1
Mandai 174
F E
3
IC test and paper disk di usion 66
icrobial gro th kinetics 61
icroemulsion
icro a e
i ethek 05
ole drainage
ung bean our 38
ycoto in 16
Noodle 359
Numerical method 8
eat resistance 301
eating 1 0
eterogeneous catalyst 0
igh pressure 185
GR inhibitor 309
umadity 156
ydrophilic e tract 35
il
0
il palm rond silage 16
leoresin 1 8 1
ptimi ation 1 8 359
ptimi ation o ermentation medium 316
yek 61
Import restriction 3
Instant drink 368
ob satis action 8
Ka r lime 1 8
Kansei engineering 78
Kansei value 78
Kebar grass 10
Keliling reser oir 1 1
Keprok garut citrus
Kinetics o quality deterioration 56
L. Acidophilus 309
L. Delbrucki 309
actic acid bacteria 16
Lactobacillus plantarum 1
atic acid bacteria 1
ean manu acturing 05
iquid smoke 33
o calorie s eet bio yoghurt 6
61
9
Packaging 3 0
Paddy soil
Palm oil 3 8
P
3
Pb 33
Pectin
Pectinesterase
Pembek lenjer 18
Per ormance 88
p and salt content 1 0
Phenol 35 33
Phenolic 80
Phosphate 3
Phytoptora palmivora 316
Plastic at 3 8
9
AGRITECH, Vol. 35, No. 4, November 2015
Pneumatic drying 81
Policy impact 3
Potassium sorbate 61
Prebiotic acti ity 193
Precipitation 98
Precipitation prediction
Probolinggo 3
Probotic 1
Product property 193
Protein 51 61
Protein isolate 1
Proteolytic acti ity 9
Purple s eet potato 130
te ia lea 6
torage 3 0
torage period 353
ubang District 98
ugar substitute 6
upplier selection 3
upply chain risk management 88
upply chain risk management 3
ur actant
W T1 1
eet corn 00
1
uality 1 8
Rate o lo ering soil moisture
Red bell pepper 53
Red galangal
Red ginger
Red palm oil 3 0 3 8
Response ur ace ethod R
Retrograduation 193
Rice bran 35
Rice ariety 35
Risk 88
Saccharomyces cerevisiae 396
ago 359 38
Sargassum polycystum 368
equencial e traction 80
hallot 3
hel li e 00
horgum ermentation 9
kim milk 1
nack bar 1
oil tillage 106
oybean culti ars 115
pray chilling 06
tability
Staphylococcue aureus 301
tarch 3 359
tarch noodles 38
tatic ermentation 3
98
316
Tapioca 51
Tempe 185
Temperature 156
Te turisation 3 8
The quality changes 353
Thermal di usi ity 18
Thickness o acti e edible coating 56
Time series analysis 98
To plant crops
To u 301
Tortilla 1
Total soluble solid 00
Tracking control system 106
Transesteri cation 0 3
Trichoderma virdie 396
Value engineering 1
Value stream 05
VC
1
Vibrio alginolyticus 66
Vibrio harveyi 266
Vitamin C 53
Waste 05
Waste coking oil 3
Water 3
Water use 115
Water use e ciency 115
Watershed 1 1
Wet noodle 51
White jack bean 51
Worker per ormance 8
carotene 06