Vol 3 No 1 (2018)
Editor in Chief Gede Arda, STP.,M.Sc; - Faculty of Agricultural Technology, Udayana University, Bali,
Indonesia
Editor Board
N. L. Ari Yusasrini, STP., MS; - Faculty of Agricultural Technology, Udayana
University, Bali, Indonesia
Dr. Ir. Lutfi Suhendra,MS. F - Faculty of Agricultural Technology, Udayana University,
Bali, Indonesia
Dr. Ir. Sri Winarti, MP - Food Science Department, UPN Veteren Jawa Timur, East Java,
Indonesia
Reviewer Prof. Dr. rer. nat. Meta Mahendradatta, Universitas Hasanudin, Makasar, Indonesia
Prof. Dr. Ir. I Ketut Satriawan, MT. - Faculty of Agricultural Technology, Udayana
University, Bali, Indonesia
Dr. Ir. Sri Winarti, MP - Food Science Department, UPN Veteren Jawa Timur, East Java,
Indonesia
Dr. Ir. I Wayan Astika, M.Si. Mechanical Engineering and Biosystem Department, Bogor
Agricultural University, West Java, Indonesia
Prof. Dr. Ir. I Ketut Suter, MS. - Faculty of Agricultural Technology, Udayana
University, Bali, Indonesia
Prof. Dr. Ir. Made Sugitha, M.Sc. - Faculty of Agricultural Technology, Udayana
University, Bali, Indonesia
Prof. Dr. Ing. Ir. Made Merta, DAA. - Faculty of Agricultural Technology, Udayana
University, Bali, Indonesia
Prof. Dr. Ir. I Nyoman Sucipta, MP. - Faculty of Agricultural Technology, Udayana
University, Bali, Indonesia
Prof. Ir. I Made Supartha Utama, MS.,PhD. - Faculty of Agricultural Technology,
Udayana University, Bali, Indonesia
Prof. Ir. Nyoman Semadi Antara, MP.,PhD. - Faculty of Agricultural Technology,
Udayana University, Bali, Indonesia
Prof. Dr. Ir. G.P. Ganda Putra, MP. - Faculty of Agricultural Technology, Udayana
University, Bali, Indonesia
Prof. Dr. Ir. Bambang Atmadi H., MP. - Faculty of Agricultural Technology, Udayana
University, Bali, Indonesia
Prof. Ir. I Made Anom S. Wijaya, M.App.Sc. PhD. Faculty of Agricultural Technology,
Udayana University, Bali, Indonesia
Dr. Ir. Sri Winarti, MP - Food Science Department, UPN Veteren Jawa Timur, East Java,
Indonesia
Dr. Ir. I Wayan Astika, M.Si. Mechanical Engineering and Biosystem Department, Bogor
Agricultural University, West Java, Indonesia
Daftar Isi
Pengaruh Lama Pengeringant terhadap Kandungan Vitamin C pada Varietas Cabai Rawit Merah,
Keriting, Dorset Naga dan Carolina Reaper
Rachmmad Setyawibawa, Atmiral Ernes, Eko Sutrisno 263-268
Pengaruh Waktu Penambahan Lactobacillus rhamnosus SKG 34 terhadap Karakteristik Tape
Ketan Probiotik Selama Penyimpanan
Emilya Grasiana Dede, Komang Ayu Nocianitri, Luh Putu Trisna Darmayanti 269-276
Kajian Proses Fermentasi Bioslurry Kotoran Sapi dengan Penambahan Molase
I Made Mudiarta, Yohanes Setiyo, I Wayan Widia 277-283
Kandungan Antosianin dan Karakteristik Sensori Kue Pia Ubi Ungu
Agus Selamet Duniaji, I A.A. Anom Jambe, Ni Nyoman Puspawati 284-287
Pengaruh Konsentrasi Starter dan Gula terhadap Karakteristik Wine Salak
Ida Bagus Wayan Gunam 288-295
Pengaruh Penambahan Stabilizer Alami Berbasis Umbi Lokal untuk Peningkatan Sifat Fisik dan
Kimia Es Krim Buah Naga Merah (Hylocereus polyrhizus Sp.)
Rini Nofrida, Yeni Sulastri, Rucitra Widyasari, M. Abbas Zaini, Arif Nasrullah 296-303
Studi Kombinasi Lama Fermentasi, Jenis Wadah dan Suhu Pengeringan Terhadap Karakteristik
Kakao Kering
Ni Luh Yulianti, Gede Arda 304-308
Uji Kadar Vitamin A Crackers Perlakuan Terbaik dari Proporsi Tepung Terigu: Ubi Jalar Kukus
dan Penambahan Tepung Daun Kelor
Puji Rahayu, Atmiral Ernes, Poppy Diana Sari 309-312
Makalah Mudiartaby Mudiarta Yohanes
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