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MADE ASTAWAN

Institut Pertanian Bogor S3 - Ilmu Pangan SINTA ID : 35660
7.367
SINTA Score Overall
1.348
SINTA Score 3Yr
7.367
Affil Score
1.348
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Ultrasound and enzymatic treatments improve protein content and functional properties of soybean tempe protein isolate
Q1 as Journal Journal of the Saudi Society of Agricultural Sciences
Author Order : 2 of 4     Creator : Prayudani A.P.G.
2026 0 cited
A Critical Review of Antidiabetic Properties of Tempeh From Various Substrates
Q2 as Journal Journal of Food Science
Author Order : 5 of 6     Creator : Ayustaningwarno F.
2026 0 cited
The Protein Quality Evaluation of Tempe from Velvet Bean (Mucuna pruriens L.), Soybean (Glycine max L.), and their Combinations
Q3 as Journal Tropical Journal of Natural Product Research
Author Order : 1 of 5     Creator : Astawan M.
2026 0 cited
Germination induces neobavaisoflavone formation in tempe, an Indonesian fermented food
Q1 as Journal Food Bioscience
Author Order : 5 of 7     Creator : Irdiani R.
2026 0 cited
Tempe as a control for diabetes mellitus: consumer perceptions and feasibility
Q4 as Conference Proceedin Bio Web of Conferences
Author Order : 2 of 3     Creator : Mardhiati I.
2025 0 cited
Shelf-life estimation of tempe drink powder by the ASLT method
Q4 as Conference Proceedin Bio Web of Conferences
Author Order : 3 of 6     Creator : Tryas A.A.
2025 0 cited
Pigeon Pea (Cajanus cajan) Leaf Flavonoid Production at Different Cow Manure Rate Application and Pruning Height
Q3 as Journal Pertanika Journal of Tropical Agricultural Science
Author Order : 4 of 7     Creator : Aziz S.A.
2025 0 cited
Consumer Perceptions of the Tempe Quality in Local, National, and International Markets
Q4 as Journal Amerta Nutrition
Author Order : 3 of 8     Creator : Fitri A.K.
2025 0 cited
Quality changes in air blast frozen tempe during storage and thawing
Q4 as Conference Proceedin Bio Web of Conferences
Author Order : 3 of 5     Creator : Prayudani A.P.G.
2025 1 cited
Fermentation Improves Protein Content and Physicochemical Characteristics of Tempe Protein Concentrate Compared to Soy Protein
Q4 as Journal Indonesian Food Science and Technology Journal
Author Order : 0 of 6     Creator : Astawan M.
2025 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 82 348 38
Citation 828 8892 232
Cited Document 64 255 30
H-Index 18 45 8
i10-Index 30 143 8
G-Index 1 1 1
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