Indeks Subjek Volume 36, Tahun 2016 | Volume 36, Tahun 2016 | Agritech 22433 42435 1 SM
AGRITECH, Vol. 36, No. 4, November 2016
INDEKS SUBJEK VOLUME 36 TAHUN 2016
ACEI activity 170
Cocoyam 302
Acetobacter aceti 411
Computational Fluid Dynamics (CFD) 64
Acid 404
Corn lour 160
Activation energy (Ea) 176
Corn stover 80
Adsorbed carrier solid-state fermentation 254
Cropping system 345
Agroindustry 206
Crude extract WSP from seeds fruit of durian 286
Allergy 450
Cuko pempek 404
Amino-acid 56
Culled layer hens 279
Amylograph 302
Curcuma slices 96
Anaerobic digestion 80
Analytical evaluation 308
Deep fat frying 387
Anthocyanin 261
Demand 206
Antibacterial 379
Dimensional analysis 111, 233, 363
Antioxidant 30, 137
Antioxidant activity 261
Discharged prediction 475
DPPH 317
ARIMA model 475
Dried pulp rendement 48
Ascorbic acid 270
Dried-cassava 56
Drying 96
Banana peels and bunches 328
Bekasam 170
Biogas 80
Durian lay 425
Edible ilm 247
Bruise index 219
Edible ilm 379
Canna edulis starch 335
Effectiveness test 286
Canna starch 189
Emergency food 23
Canned gudeg 71
Employment opportunity 345
Eel 379
Canning 71
Emulsiication 128
Capsaicin 404
Energy 96
Carotene 118
Evaporative cooler 64
Cassava 460
Exergy eficiency 96
Cassava lour 111, 233, 363
Extraction 30, 328
Characteristic 370
Extrusion 394
Characterization 460
Farmer’s income 345
Chemical and physical properties 145
Farming 345
Chlorophyll 118
Fast Fourier Transform (FFT) 89
Cholesterol reduction 197
Fatty acid analysis 308
Clamshell 182
Fatty acid derivatization 308
Cocoa beans 411
Fermentation 411
Coconut 154
Fermentation 56, 441
499
AGRITECH, Vol. 36, No. 4, November 2016
Fermentation media 160
Fermentation time 160
Fermented ish 170
Kinetics 176
L. Plantarum 317
Filtration performance 416
Lactic acid 1, 189
Fish refrigerated container 485
Lactic acid bacteria 425
Flavonoid 317
Lactic beverage 425
Flour 460
Lactid acid bacteria (LAB) 197, 441
Food bars 23
Lactobacillus latis 411
Food diversiication394
Lauric acid 154
Formulation optimization 15
Leftlover fruits 219
Fortiication 56
L-lactic acid 254
Free radicals 7
Local food 206
Functional groups 328
Lombok Island 206
Functional properties 160
Fungi 441
Fuzzy 226
“Gedong Gincu” mango 295
Margarine 279
Mathematical modelling Vertical rotating rack 353
Mean Square Error (MSE) 89
MES 38
Gas chromatography-lame ionization detection 308
Microencapsulation 128
Gelatinization 387
Milk candy 226
Genotype 460
Gluten free food 15
Modiication 335
Modiied atmosphere storage (MAS) 370
Glycation 450
Modiied lour 1
Glycerol 247
Moisture content 111
GMO 450
Mrica reservoirs 468
Greenhouse effect solar dryer 353
Mushroom house 64
Gum xanthan 335
NaHSO3 38
Heat transfer coeficient 363
HMT 302
HMT 335
HOMA β 433
HOMA-IR 433
Native sago starch 247
NIR spectroscopy 295
Non destructive 295
Nutrients 48
Nutrition 441
Hydrological model SWAT 468
Oil blends 145
Hypoglycemic 433
Oil Pal FFB 219
Input-output process 468
Insulin 433
Jack bean 1
Jaruk tigarun 317
Oil uptake 387
Oligosaccharides 197
Optimization 182
Optimization 226
Output capacity 233
Oyster 64
Oyster mushrooms 370
500
AGRITECH, Vol. 36, No. 4, November 2016
Palm kernel oil 145
Restructuration 261
Palm oil 308
Rhizopus oryzae AT3 254
Palm oil transportation 219
Rice analogue 394
Partial least square 295
Rice straw 254
Pasta 15
RSM 128
Pectin 328
Pepper oleoresin 128
Peptides 170
Performance test 353
pH Uncaria gambir Roxb 379
Phlorotannin 137
Saccharomyces cerevisiae 411
Sago starch phosphate 247
Sappan wood extract 182
Sargassum polycystum 137
Sausages 279
Photo-oxidation 118
SCFA 189
Physical properties 335
Seed 30
Physicochemical 1
Physico-chemical properties 279
Sensory properties 279
Shallot powder 270
Physochemical properties 460
Soaking 270
Planting pattern 475
Soaking time 1
Pneumatic drying 111, 233, 363
Sodium bisulphite 270
Polyethersufone membrane 416
Solution permeability 416
Polyphenol 137
Sorghum 394
Prebiotics 197
Sorghum lour 441
Pregelatinized rice lour 387
Soy milk 154
Pre-processing 295
Soybean 450
Pretreatment 254
Spaghettini 189
Probiotic bacteria 7
Spices 394
Protein 56
Starch 302
Pulp proportion 48
Sterilization 71
Purple sweet potato extract yogurt 7
Storage 154
Purple sweet potatoes 15
Subang distric 89
Quartz sand 182
Supply 206
Rainfall 89
Red bean lour 23
Sulfonation 38
Synbiotics 197
Syzygium cumini 261
Syzygium cumini Linn 30
Red pal oil 145
Red palm oil 118
Temperature 328
Red rice germ 433
Temperature 485
Reducing of diarrhea 7
The physical cans condition 71
Released fruitlets 219
Thermal pre-treatment 80
Resistant starch 189
Thermoelectric 485
Respone surface methodology 182
Tobacco 345
Response surface methodology 226
Tocopherol 118
501
AGRITECH, Vol. 36, No. 4, November 2016
Tocopherol solution 416
Vacuum evaporator 226
Tomato sauce 286
Validation 468
Total phenolic content 317
Viscosity 286
Voltages 485
White millet lour 23
Total phenolics content 48
Tourism 206
Tuna ish oil (Thunnus sp) 176
Yeast 441
Zero order and irst-order reaction 176
502
INDEKS SUBJEK VOLUME 36 TAHUN 2016
ACEI activity 170
Cocoyam 302
Acetobacter aceti 411
Computational Fluid Dynamics (CFD) 64
Acid 404
Corn lour 160
Activation energy (Ea) 176
Corn stover 80
Adsorbed carrier solid-state fermentation 254
Cropping system 345
Agroindustry 206
Crude extract WSP from seeds fruit of durian 286
Allergy 450
Cuko pempek 404
Amino-acid 56
Culled layer hens 279
Amylograph 302
Curcuma slices 96
Anaerobic digestion 80
Analytical evaluation 308
Deep fat frying 387
Anthocyanin 261
Demand 206
Antibacterial 379
Dimensional analysis 111, 233, 363
Antioxidant 30, 137
Antioxidant activity 261
Discharged prediction 475
DPPH 317
ARIMA model 475
Dried pulp rendement 48
Ascorbic acid 270
Dried-cassava 56
Drying 96
Banana peels and bunches 328
Bekasam 170
Biogas 80
Durian lay 425
Edible ilm 247
Bruise index 219
Edible ilm 379
Canna edulis starch 335
Effectiveness test 286
Canna starch 189
Emergency food 23
Canned gudeg 71
Employment opportunity 345
Eel 379
Canning 71
Emulsiication 128
Capsaicin 404
Energy 96
Carotene 118
Evaporative cooler 64
Cassava 460
Exergy eficiency 96
Cassava lour 111, 233, 363
Extraction 30, 328
Characteristic 370
Extrusion 394
Characterization 460
Farmer’s income 345
Chemical and physical properties 145
Farming 345
Chlorophyll 118
Fast Fourier Transform (FFT) 89
Cholesterol reduction 197
Fatty acid analysis 308
Clamshell 182
Fatty acid derivatization 308
Cocoa beans 411
Fermentation 411
Coconut 154
Fermentation 56, 441
499
AGRITECH, Vol. 36, No. 4, November 2016
Fermentation media 160
Fermentation time 160
Fermented ish 170
Kinetics 176
L. Plantarum 317
Filtration performance 416
Lactic acid 1, 189
Fish refrigerated container 485
Lactic acid bacteria 425
Flavonoid 317
Lactic beverage 425
Flour 460
Lactid acid bacteria (LAB) 197, 441
Food bars 23
Lactobacillus latis 411
Food diversiication394
Lauric acid 154
Formulation optimization 15
Leftlover fruits 219
Fortiication 56
L-lactic acid 254
Free radicals 7
Local food 206
Functional groups 328
Lombok Island 206
Functional properties 160
Fungi 441
Fuzzy 226
“Gedong Gincu” mango 295
Margarine 279
Mathematical modelling Vertical rotating rack 353
Mean Square Error (MSE) 89
MES 38
Gas chromatography-lame ionization detection 308
Microencapsulation 128
Gelatinization 387
Milk candy 226
Genotype 460
Gluten free food 15
Modiication 335
Modiied atmosphere storage (MAS) 370
Glycation 450
Modiied lour 1
Glycerol 247
Moisture content 111
GMO 450
Mrica reservoirs 468
Greenhouse effect solar dryer 353
Mushroom house 64
Gum xanthan 335
NaHSO3 38
Heat transfer coeficient 363
HMT 302
HMT 335
HOMA β 433
HOMA-IR 433
Native sago starch 247
NIR spectroscopy 295
Non destructive 295
Nutrients 48
Nutrition 441
Hydrological model SWAT 468
Oil blends 145
Hypoglycemic 433
Oil Pal FFB 219
Input-output process 468
Insulin 433
Jack bean 1
Jaruk tigarun 317
Oil uptake 387
Oligosaccharides 197
Optimization 182
Optimization 226
Output capacity 233
Oyster 64
Oyster mushrooms 370
500
AGRITECH, Vol. 36, No. 4, November 2016
Palm kernel oil 145
Restructuration 261
Palm oil 308
Rhizopus oryzae AT3 254
Palm oil transportation 219
Rice analogue 394
Partial least square 295
Rice straw 254
Pasta 15
RSM 128
Pectin 328
Pepper oleoresin 128
Peptides 170
Performance test 353
pH Uncaria gambir Roxb 379
Phlorotannin 137
Saccharomyces cerevisiae 411
Sago starch phosphate 247
Sappan wood extract 182
Sargassum polycystum 137
Sausages 279
Photo-oxidation 118
SCFA 189
Physical properties 335
Seed 30
Physicochemical 1
Physico-chemical properties 279
Sensory properties 279
Shallot powder 270
Physochemical properties 460
Soaking 270
Planting pattern 475
Soaking time 1
Pneumatic drying 111, 233, 363
Sodium bisulphite 270
Polyethersufone membrane 416
Solution permeability 416
Polyphenol 137
Sorghum 394
Prebiotics 197
Sorghum lour 441
Pregelatinized rice lour 387
Soy milk 154
Pre-processing 295
Soybean 450
Pretreatment 254
Spaghettini 189
Probiotic bacteria 7
Spices 394
Protein 56
Starch 302
Pulp proportion 48
Sterilization 71
Purple sweet potato extract yogurt 7
Storage 154
Purple sweet potatoes 15
Subang distric 89
Quartz sand 182
Supply 206
Rainfall 89
Red bean lour 23
Sulfonation 38
Synbiotics 197
Syzygium cumini 261
Syzygium cumini Linn 30
Red pal oil 145
Red palm oil 118
Temperature 328
Red rice germ 433
Temperature 485
Reducing of diarrhea 7
The physical cans condition 71
Released fruitlets 219
Thermal pre-treatment 80
Resistant starch 189
Thermoelectric 485
Respone surface methodology 182
Tobacco 345
Response surface methodology 226
Tocopherol 118
501
AGRITECH, Vol. 36, No. 4, November 2016
Tocopherol solution 416
Vacuum evaporator 226
Tomato sauce 286
Validation 468
Total phenolic content 317
Viscosity 286
Voltages 485
White millet lour 23
Total phenolics content 48
Tourism 206
Tuna ish oil (Thunnus sp) 176
Yeast 441
Zero order and irst-order reaction 176
502