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Karakteristik Kimia dan Mikrobiologi Sediaan Opaque Soap dengan Penambahan Ekstrak Etanol Tembakau
(Chemical and Microbiological Characteristics of Opaque Soap Preparations with the Addition of Tobacco Ethanol Extracts)

Andi Eko Wiyono, Herlina Herlina, Andrew Setiawan Rusdianto, Mega Desy Safitri

DOI: https://doi.org/10.19184/j-agt.v15i01.17068 

Desain Kemasan Sekunder pada Produk Prol Tape dengan Metode Quality Function Deployment (QFD) (Studi Kasus di UD. Purnama Jati, Kabupaten Jember)
(Secondary Packaging Design of  Prol Tape Product Using Quality Function Deployment (QFD) Method (Case Study at UD. Purnama Jati, Jember Regency))

Ida Bagus Suryaningrat, Nidya Shara Mahardika, Mela Eriana Firlanarosa

DOI: https://doi.org/10.19184/j-agt.v15i01.20624 

Karakteristik Fisik dan Organoleptik Fried Frozen Cassava dengan Variasi Lama Waktu Perebusan dan Perendaman Natrium Bikarbonat
(Physical and Organoleptic Characteristics of Fried Frozen Cassava with Various Boiling Duration and Soaking in Sodium Bicarbonate)

Ni Ketut Leseni, Nugraha Yuwana

DOI: https://doi.org/10.19184/j-agt.v15i01.21547 

Karakteristik Kimiawi dan Aktivitas Antioksidan Daun Kersen (Muntingia calabura) pada Ketinggian Wilayah Yang Berbeda
(Chemical Characteristic and Antioxidant Activities of  Kersen Leaves (Muntingia calabura) at Different Height of the Region)

Ade Galuh Rakhmadevi, Maria ‘Azizah, Anna Mardiana Handayani

DOI: https://doi.org/10.19184/j-agt.v15i01.23688 

Model Sistem Antrian pada Pelayanan Restoran Cepat Saji (Studi Kasus di KFC Gajah Mada Kabupaten Jember)
(Model of Queuing System at Fast Food Restaurant Service (Case Study in KFC Gajah Mada Jember Regency))

Bambang Herry Purnomo, Bertung Suryadharma, Nurma Yunita Ekasari

DOI: https://doi.org/10.19184/j-agt.v15i01.19929 

Karakteristik Fisikokimia Selai Kulit Buah Naga (Hylocereus polyrhizus) dengan Penambahan Variasi Konsentrasi Buah Nanas (Ananas comosus L.)
(Physicochemical Characteristic of Dragon Fruit Peels (Hylocereus polyrhizus) Jam with the Addition of Variation Concentration of Pineapple Fruit (Ananas comosus L.))

Pratiwi Jati Palupi, Retno Prasetia, Muh. Doddy Pratama, Indah Sriwahyuni

DOI: https://doi.org/10.19184/j-agt.v15i01.20644 

Aplikasi Variasi Sukrosa dan Perbandingan Gelatin-Karagenan pada Permen Jeli Kopi Robusta (Coffea canephora P.)
(Application of Sucrose Variation and Ratio of Carrageenan-Gelatin in Robusta Coffee (Coffea canephora P.) Jelly Candy)

Septy Handayani, Triana Lindriati, Fuji Kurniawati, Puspita Sari

DOI: https://doi.org/10.19184/j-agt.v15i01.24023

Peningkatan Nilai Gizi Produk Pangan dengan Penambahan Bubuk Daun Kelor (Moringa oleifera): Review
(Increased Nutritional Value of Food Products with the Addition of Moringa Leaf Powder: A Review)

Clarita Angelina, Yuliana Reni Swasti, Franciscus Sinung Pranata

DOI: https://doi.org/10.19184/j-agt.v15i01.22089