Agrointek最新文献_第3页

Formulasi nugget ikan curah berdasarkan karakteristik organoleptik dan fisik 一种以有机和物理特征为基础的水鱼片配方

Agrointek Pub Date : 2023-07-27 DOI: 10.21107/agrointek.v17i3.15817

Choirul Anam, Ana Amiroh, Mariyatul Qibtiyah, Astrid Gita Karina, Ardiyan Dwi Masahid, Yuli Witono

{"title":"Formulasi nugget ikan curah berdasarkan karakteristik organoleptik dan fisik","authors":"Choirul Anam, Ana Amiroh, Mariyatul Qibtiyah, Astrid Gita Karina, Ardiyan Dwi Masahid, Yuli Witono","doi":"10.21107/agrointek.v17i3.15817","DOIUrl":"https://doi.org/10.21107/agrointek.v17i3.15817","url":null,"abstract":"The utilization of trash fish is not optimal for animal feed, and the price falls during the main harvest. To increase the selling value, the fish processing technology is needed. This research aimed to determine the organoleptic and physical characteristics of bycatch fish nuggets with variations in fish species and flour concentration so the best formulations were obtained and chemical characteristics were known. This experiment research with two factors, the type of fish (A) and the ratio between fish and flour (B). Factor A, namely A1 (Peperek fish); A2 (Juwi fish); A3 (Tembang fish). Factor B, namely B1 (40: 60); B2 (50: 50); B3 (60: 40). Data processing uses SPSS version 20. If the results of the analysis of variance show significant differences, the Tukey test will be continued . Based on organoleptic results, bycatch fish nuggets still had a fairly good product reception by the panelist. The bigger addition of flour affected the brighter color and harder texture. Based on the effectiveness test of this research, the best formulation nugget was the A2B1 formulation (Juwi fish nuggets with 40:60 fish and flour formulations as fillers) with an effective value of 5,78. The best formulation bycatch fish nugget had a water content of 58.99%; ash content of 1.50%; fat content of 1.11%; protein content of 8.55%; and carbohydrate content of 29.85%. These values were following the standards set by SNI 7758-2013 about fish nuggets","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":"639 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135756324","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pengaruh metode pelelehan (thawing) terhadap mutu udang vaname (Litopenaeus vannamei) 蛋黄(thawing)对虾质量的影响(Litopenaeus vannamei)

Agrointek Pub Date : 2023-07-27 DOI: 10.21107/agrointek.v17i3.15904

Hafiludin Hafiludin, Fitri Hidayatun Najah

{"title":"Pengaruh metode pelelehan (thawing) terhadap mutu udang vaname (Litopenaeus vannamei)","authors":"Hafiludin Hafiludin, Fitri Hidayatun Najah","doi":"10.21107/agrointek.v17i3.15904","DOIUrl":"https://doi.org/10.21107/agrointek.v17i3.15904","url":null,"abstract":"One of the shrimp cultivated in Indonesia is the vannamei shrimp. Shrimp is a food product that is easily damaged. Therefore, good and proper handling ensures the product is of high quality and not easily damaged. The freezing process is one of the handling techniques for vannamei shrimp products. Shrimp frozen before being processed needs to be refreshed by thawing. This study aims to determine the effect of the thawing method on the quality of vannamei shrimp (Litopenaeus vannamei) physically, chemically, and biologically. The analysis used in this study included proximate, total plate count (TPC), and organoleptic analysis. The treatment of differences in the thawing method on the quality of vannamei shrimp chemically, biologically, and physically was done by soaking frozen white vannamei shrimp and draining it with running water. Analysis of the data used is the paired sample T-test (paired T-test) and the Mann-Whitney test. The results of the proximate analysis of vannamei shrimp samples with thawing rinse treatment obtained water content of 73.425% ± 0.04; ash content of 1.246% ± 0.02; fat content of 0.73% ± 0.12; and protein content of 19.515% ± 0.24. The results of the proximate analysis of vannamei shrimp samples with soaked thawing treatment obtained water content of 72.635% ± 0.43; ash content of 1.246% ± 0.05; fat content of 0.745% ± 0.12; and protein content of 19.625% ± 0.64. The results of the TPC analysis of the vannamei shrimp with rinse thawing treatment were 3.2 x 103 colonies/g, and the results of the TPC analysis of the vannamei shrimp with soaked thawing treatment were 3.0 x 103 colonies/g. The organoleptic values obtained in vannamei shrimp samples with rinse and soak thawing treatments were 8.27 and 8.03. Frozen vannamei shrimp are still fresh and safe for consumption.","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135756150","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Karakteristik kimia, susut masak, dan tingkat kesukaan daging analog berbasis jamur shitake dengan tepung tempe 化学特性、烹饪缩水和首选的类似蘑菇基肉与tempe面粉的含量

Agrointek Pub Date : 2023-07-27 DOI: 10.21107/agrointek.v17i3.15255

Valentinus Priyo Bintoro, Ashghar Yusuf Randika Islamay Putra, Siti Susanti

{"title":"Karakteristik kimia, susut masak, dan tingkat kesukaan daging analog berbasis jamur shitake dengan tepung tempe","authors":"Valentinus Priyo Bintoro, Ashghar Yusuf Randika Islamay Putra, Siti Susanti","doi":"10.21107/agrointek.v17i3.15255","DOIUrl":"https://doi.org/10.21107/agrointek.v17i3.15255","url":null,"abstract":"Tempeh is a local potential to make meat analog as an alternative to common materials such as isolated soy protein and gluten. This study aims to determine the effect of adding tempeh flour on chemical characteristics, cooking loss, and preference level of shitake mushrooms-based meat analog and to determine the optimal formulation. The experiment was conducted using a Completely Randomized Design with the addition of tempe flour 0%, 10%, 20%, and 30% with 5 replications. Analytical procedures include protein content, fat content, cooking loss, preference level, and statistical analysis. The results showed that the addition of tempeh flour significantly affected the chemical characteristics, cooking loss, and preference level of taste, texture, color, and overall shitake mushrooms-based meat analog. The highest protein content was 22,79%, obtained by 30%, the highest fat content was 3,08%, obtained by 30%, and the lowest cooking loss was 2,54%, obtained by 30%. The highest preference for taste attributes was \"like,\" obtained by 10%. The highest texture attribute was \"like,\" obtained by 10%. The highest color attribute was \"like,\" obtained by 30%, and the highest overall was \"like,\" obtained by 10%. The increasing addition of tempeh flour caused an increase in chemical characteristics and preference level of the color attribute and caused a decrease in cooking loss and preference level of taste, texture, and overall. The optimal formulation is the addition of 30% tempeh flour which has produced analog meat with the quality closest to the standard, namely 23% protein, 3% fat, lowest cooking loss, and quite acceptable hedonic aspects.","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135756320","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Peningkatan overall equipment effectiveness (OEE) mesin grinding pada produksi cokelat bubuk di PT ABC 提高 PT ABC 公司巧克力粉生产过程中研磨机的整体设备效率（OEE）

Agrointek Pub Date : 2023-07-27 DOI: 10.21107/agrointek.v17i3.15521

Bambang Herry Purnomo, Noer Novijanto, Fikria Silfa Maeline

{"title":"Peningkatan overall equipment effectiveness (OEE) mesin grinding pada produksi cokelat bubuk di PT ABC","authors":"Bambang Herry Purnomo, Noer Novijanto, Fikria Silfa Maeline","doi":"10.21107/agrointek.v17i3.15521","DOIUrl":"https://doi.org/10.21107/agrointek.v17i3.15521","url":null,"abstract":"Maintenance of production machines is the key to success for increasing the efficiency of production machines. The value of OEE (overall Equipment Effectiveness) is an important indicator of the level of effectiveness of production machines. The grinding machine at the cocoa powder company PT ABC Sidoarjo is a production machine that is considered to have the greatest contribution to achieving OEE values. However, up to now, the machine maintenance is only corrective so it has the potential to harm the company. The purpose of this study is to determine the effectiveness of the grinding machine and formulate recommendations for improvement. The method used is the six big losses analysis technique to identify the dominant type of loss, and the FTA (Fault Tree Analysis) technique to determine the root cause. The results of the analysis show that the OEE value of the grinding machine is only 45% (low). The types of losses that contributed greatly to these conditions were reduced speed losses by 41% and were categorized as bad. This is due to the absence of regular replacement of the grinding machine blades so that their performance is less stable. In addition, the values of idling and minor stoppages and set up and adjustment losses are also categorized as bad because of the frequent occurrence of wasted processing time. Only rework losses are categorized as good. A low OEE value indicates that the machine is still not working effectively. Recommendations for improvements that can be done are performing independent maintenance, forming a competent small group, arranging planned maintenance for replacing machine blades and installing vibrators on peripheral pipes","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135756321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Karakteristik edible coating gel Aloe vera dengan fortifikasi bawang putih sebagai antimikroba 食用可食用的芦荟凝胶，大蒜片作为抗菌素

Agrointek Pub Date : 2023-07-27 DOI: 10.21107/agrointek.v17i3.14607

Jefri Pandu Hidayat, Hammada Alfafa Romadhona, Ni’matus Sholihah, Siti Munfarida

{"title":"Karakteristik edible coating gel Aloe vera dengan fortifikasi bawang putih sebagai antimikroba","authors":"Jefri Pandu Hidayat, Hammada Alfafa Romadhona, Ni’matus Sholihah, Siti Munfarida","doi":"10.21107/agrointek.v17i3.14607","DOIUrl":"https://doi.org/10.21107/agrointek.v17i3.14607","url":null,"abstract":"Aloe vera-based edible coating consists of hydrocolloids that have potential research to optimate the biodegradable bushing. Meanwhile, the process of edible coating Aloe vera characterization is still the mind concept. The investigation Aloe vera edible coating Aloe vera- is concluded lifetime storage which `still in development. Optimization of storage tight to surrounding microbial contamination. Adding antimicrobial matter that can sustain food precursors is one concept of packaging bio-transformation. Onion powder has antioxidant goods to be fathomed to increase the characteristic of edible coating.The aim research was determined the optimum formulation to get foremost option of biodegredable packaging technology by fortification method. The derivation viscosity model was added by first-order differential. Mixing with 2% w/v onion powder and Aloe vera suspension with five ratio variables (A-E) revisited the viscosity effect against storage time and microbial growth. Hereafter, the solution's impact over in simple modulation inhibits Aspergillus niger and common bacterial at ambient growth. One-way analysis of variance (ANOVA) was performed. In five days, the suspension shows decreasing viscosity. Stable at 40 cp on control variable without any addition after days. Onion powder fortified in the suspension depicts bacterial growth at 12 hours. Afterward, the zone of accretion bacterial is uncontrol. The best option for edible coating by water and Aloe vera is an equal ratio of either A. Niger and common bacteria up to 16 hours saving time. All storage at the ambient temperature of 28ºC. Further research on suspension Aloe vera edible coating needs to compare the other microbial substance addiction. Furthermore, the application to foodstuffs is a potential discussion of edible coating research.","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135756325","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

KARAKTERISTIK JAMBAL ROTI IKAN MANYUNG (Arius thalassinus) DENGAN SUPLEMENTASI BAKTERI ASAM LAKTAT INDIGENOUS 风月鱼面包的特征(艾利乌叶酸)与无抑制乳酸细菌补充

Agrointek Pub Date : 2021-06-25 DOI: 10.21107/agrointek.v15i2.9035

M. Karyantina, Sri Anggrahini, Tyas Utami, E. S. Rahayu

{"title":"KARAKTERISTIK JAMBAL ROTI IKAN MANYUNG (Arius thalassinus) DENGAN SUPLEMENTASI BAKTERI ASAM LAKTAT INDIGENOUS","authors":"M. Karyantina, Sri Anggrahini, Tyas Utami, E. S. Rahayu","doi":"10.21107/agrointek.v15i2.9035","DOIUrl":"https://doi.org/10.21107/agrointek.v15i2.9035","url":null,"abstract":"Jambal roti is a fermented product of sea catfish (Arius thalassinus) with the manufacturing process uses a high salt concentration (30%), and is still done traditionally. High salt in fish processing causes consumers to hesitate in consuming the product. The fish fermentation process involves several bacteria, including lactic acid bacteria, which will break down fish protein into other compounds that affect the chemical and microbiological characteristics of the product. This study aims to analyze the effect of supplementation of the variation of salt content (20%, 25% and 30%) and the indegenous lactic acid bacteria (control, Lactobacillus plantarum, Pediococcus acidilactici and Pediococcus pentosaceus) on the chemical and microbiological characteristics of the jambal roti. The results showed that the 25% salt content with Lactobacillus plantarum supplementation had the best characteristics among the other treatments, namely the number of coliform bacteria (2,11 log cfu / gram) and Salmonella-Shigella (2,18 log cfu / gram) the least among others treatments, total bacteria (7,26 log cfu/gram) and total lactic acid bacteria (4,58 log cfu/gram). Chemical characteristics includes moisture content 32,53%, ash content 23,08% wb, Aw 0,67, fat content 1,74% (w / b), NaCl content 18,10% and total protein 35,11%..","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48133854","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Modifikasi dan Uji Performansi Mesin Pencacah Limbah Organik dan Anorganik 有机和无机废弃物变形机性能的改进和测试

Agrointek Pub Date : 2021-06-20 DOI: 10.21107/agrointek.v15i2.9920

Fakhrul Irfan Khalil, A. F. Hidayat, S. Muttalib, Ida ayu Widhiantari, Wahyudi Zulfikar

引用次数: 0

PENGEMBANGAN PRODUK ROWE LUWA MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD) ROWE LUWA产品开发采用优质功能部署方法(QFD)

Agrointek Pub Date : 2021-06-03 DOI: 10.21107/AGROINTEK.V15I2.9309

Ashri Indriati, Yusuf Andriana, Nur Kartika Indah Mayasti, Ade Chandra Iwansyah, Rohmah Luthfiyanti, Wawan Agustina, L. Gasong

{"title":"PENGEMBANGAN PRODUK ROWE LUWA MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD)","authors":"Ashri Indriati, Yusuf Andriana, Nur Kartika Indah Mayasti, Ade Chandra Iwansyah, Rohmah Luthfiyanti, Wawan Agustina, L. Gasong","doi":"10.21107/AGROINTEK.V15I2.9309","DOIUrl":"https://doi.org/10.21107/AGROINTEK.V15I2.9309","url":null,"abstract":"Financing risk is a condition of uncertainty that affects the success of a business to gain profit. Meanwhile, basic earning power is the ability to generate profits based on the capital owned. This study analyzes the risk and basic earning power of financing in the tapioca agro-industry using an interest-free calculation basis. The data used are primary data from field observations at the center of tapioca agro-industry in Ciluar, Bogor Regency, and secondary data from literature studies. The analysis is carried out by calculating the risk of loss and profitability of financing using the assumption of an acceptance rate of 10% of the total capital and when the level of acceptance falls -10% of the total capital owned. Furthermore, a comparison is made between tapioca agro-industries that use an interest-bearing financing scheme, including variables of risk of loss, income level, and profitability level. The research results prove that the bigger the loan used, the greater the risk to be borne. Another finding is that interest-free financing in the tapioca agro-industry has a higher return and income rate than interest-bearing financing.","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43717460","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

ANALISIS KELAYAKAN INDUSTRI PENGOLAHAN TEH HERBAL (Euphorbia hirta) DENGAN KOMBINASI TEH HITAM (Camellia sinensis) 中草药产业的加入分析

Agrointek Pub Date : 2021-06-03 DOI: 10.21107/AGROINTEK.V15I2.9315

Agung Nugroho, Hesty Heryani, Wiwin Tyas Istikowati

{"title":"ANALISIS KELAYAKAN INDUSTRI PENGOLAHAN TEH HERBAL (Euphorbia hirta) DENGAN KOMBINASI TEH HITAM (Camellia sinensis)","authors":"Agung Nugroho, Hesty Heryani, Wiwin Tyas Istikowati","doi":"10.21107/AGROINTEK.V15I2.9315","DOIUrl":"https://doi.org/10.21107/AGROINTEK.V15I2.9315","url":null,"abstract":"Degenerative diseases have been reported as the main causes of mortality number in Indonesia. An unhealthy lifestyle, including lack of exercise combined with low of fiber and antioxidants diet, is believed as the main triggering factor. Functional foods which offer several benefits, including its built-in nutrition, the pharmacological effects, as well as the practical uses, is considered as one of the effective solutions to supply the antioxidant deficiency. Euphorbia hirta is an herbaceous plant that has been reported to have several important pharmacological activities, including in the prevention of some degenerative diseases through its antioxidative capacity. A type of functional food enriched with antioxidant has been formulated from the leaves of E. hirta and black tea (Camellia sinensis); however, the feasibility analysis of its processing industry has not been carried out. This study was aimed to analyze the marketing, technical, management, and financial feasibility of establishment of functional food industry of E. hirta herb combined with black tea. The feasibility was analyzed by considering the marketing aspects, technical aspects (process technology and plant layout), management aspects, and financial aspects as measured by the NPV, Net B/C, IRR, PBP, and BEP values. The financial analysis showed that the NPV was Rp81,520,549.00 with 1.30 of Net B/C, 27.64% of IRR, and 2.6 years of PBP. Based on the results, the planned industry is declared to be feasible especially in the aspects of marketing, technic, management, and financial.","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42038103","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

AKTIVITAS ANTIOKSIDAN DAN MUTU FISIK MASKER WAJAH BERBAHAN DAUN KELOR (Moringa Oleifera) DAN KOPI ROBUSTA(Coffea canephora var robusta) 抗氧化剂活性及面部素质:叶绿素(Moringa Oleifera)和罗布塔咖啡(咖啡canephora var ROBUSTA)

Agrointek Pub Date : 2021-06-03 DOI: 10.21107/AGROINTEK.V15I2.9592

Shiza Maunik Wijaya, Sri Wening

{"title":"AKTIVITAS ANTIOKSIDAN DAN MUTU FISIK MASKER WAJAH BERBAHAN DAUN KELOR (Moringa Oleifera) DAN KOPI ROBUSTA(Coffea canephora var robusta)","authors":"Shiza Maunik Wijaya, Sri Wening","doi":"10.21107/AGROINTEK.V15I2.9592","DOIUrl":"https://doi.org/10.21107/AGROINTEK.V15I2.9592","url":null,"abstract":"The increase of air pollution in today’s environment is directly proportional to the increased in free radical compounds in the body, which can cause damage to the demis tissue and skin collagen, especially face. One of the effort that can be done to avoid this damage is by using natural face masks such as moringa leaves and robusta coffee. This study aims to analyze the content of antioxidant activity and the physical quality of face masks made from moringa leaves and robusta coffee. This research is an experimental research which is presented descriptively. This research consists of the process of making moringa leaf powder and robusta coffee, testing the antioxidant activity and physical quality of facial masks. Based on the results from the test of the content of antioxidant activity, it shows that the A3 formula has the highest value based on the test for the content of antioxidant activity, pH, drying time and organopeltic test as a whole with values of 75.28%, 6.0, 22.15 minutes and 3.6. In conclusion, moringa leaves and robustas coffee are recommended and can be used as a face mask formula with antioxidant activity and good physical quality for skin health.","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43443453","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1