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BAYU KANETRO

Universitas Mercu Buana Yogyakarta S2 - Ilmu Pangan SINTA ID : 257555
1.226
SINTA Score Overall
216
SINTA Score 3Yr
1.226
Affil Score
216
Affil Score 3Yr
Latest number of Publication and Citations
Characteristics of Mocaf cookies with the Addition of Mucuna pruriens and Cucurbita moschata as a Healthy cookies Alternative
Authors : RN Rohmatningsih, A Slamet, B Kanetro IOP Conference Series: Earth and Environmental Science 1476 (1), 012016, 2025
2025 0 cited
Properties of Turmeric (Curcuma longa L.) from Indonesia and Philippines
Authors : D Pujimulyani, WA Yulianto, B Kanetro, A Setiyoko, E Windrayani, ... IOP Conference Series: Earth and Environmental Science 1460 (1), 012043, 2025
2025 1 cited
SIFAT FISIK, KIMIA, DAN TINGKAT KESUKAAN ROTI SOBEK DENGAN VARIASI PENAMBAHAN LABU KUNING (Curcubita moschata) DAN LAMA PEMANGGNGAN
Authors : D Farhan, A Slamet, B Kanetro Seminar Nasional Agribisnis 2 (1), 176-187, 2025
2025 0 cited
Analog Rice Production Training at the Sakinah Family Farmer Group (KWT) in Kulon Progo: Pelatihan Produksi Beras Analog Pada KWT Keluarga Sakinah Kulon Progo
Authors : IA Fitri, CL Suryani, B Kanetro, D Mulyana, AP Nurhidayati JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) 9 (3), 367-372, 2025
2025 0 cited
Pengaruh Penambahan Labu Kuning (Curcubita Moschata) dan Sodium Tripolyphosphate Terhadap Sifat Fisik dan Tingkat Kesukaan Bakso Ayam
Authors : E Sakinah, A Slamet, B Kanetro Journal of Food and Agricultural Technology 2 (2), 74-86, 2025
2025 0 cited
Tingkat kesukaan cookies mocaf dengan penambahan koro benguk (Mucuna pruriens) dan labu kuning (Cucurbita moschata) pada variasi suhu pengeringan
Authors : RN Rohmatningsih, A Slamet, B Kanetro Agrointek: Jurnal Teknologi Industri Pertanian 19 (3), 734-743, 2025
2025 0 cited
Exploring the profile of amino acids and ethnography study in the biodiversity of tempeh as fermented foods of Indonesia
Authors : U Purwandari, D Hidayati, A Rahman, ES Nurhidayah, I Purwantini, ... Journal of Ethnic Foods 12 (1), 25, 2025
2025 0 cited
Pengaruh Substitusi Puree Labu Kuning (Cucurbita moschata), Tepung Jagung, Tepung Kacang Merah Terhadap Sifat Fisik, Kimia dan Tingkat Kesukaan Snack Bar
Authors : RE Amalia, A Slamet, B Kanetro Proceedings Series on Physical & Formal Sciences 8, 167-173, 2025
2025 0 cited
Pengaruh penambahan bubuk temulawak (Curcuma xanthorrhiza Roxb.) dan variasi waktu pemanggangan terhadap sifat fisik, kimia dan kesukaan snack bar
Authors : F Prasetyo, D Pujimulyani, B Kanetro Agrointek: Jurnal Teknologi Industri Pertanian 19 (3), 706-714, 2025
2025 0 cited
Physicochemical and sensory evaluation of pumpkin-based instant porridge with mocaf and cowpea flour
Authors : A Slamet, B Kanetro, H Purwaningsih Scifood 19, 96-109, 2025
2025 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 12 86 13
Citation 36 422 37
Cited Document 5 50 9
H-Index 3 10 4
i10-Index 2 11 0
G-Index 1 1 1
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