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HERPANDI

Universitas Sriwijaya S1 - Teknologi Hasil Perikanan SINTA ID : 5975291
1.353
SINTA Score Overall
387
SINTA Score 3Yr
412
Affil Score
115
Affil Score 3Yr
Latest number of Publication and Citations
Physicochemical Characteristics of Biscuits With the Fortification of Asian Swamp Eel Flour
Authors : W Wulandari, H Herpandi, SD Lestari, RM Putri Jurnal Pengolahan Hasil Perikanan Indonesia 22 (2), 246-254, 2019
2019 0 cited
Effects of Liquid Smoke Concentrations on The Characteristics of Smoked Cuttelfish
Authors : I Widiastuti, H Herpandi, M Ridho, N Ya’la Arrahmi Jurnal Pengolahan Hasil Perikanan Indonesia 22 (1), 24-32, 2019
2019 2 cited
KARAKTERISTIK FISIK, KIMIA DAN SENSORI OTAK-OTAK IKAN ASAP DENGAN KONSENTRASI ASAP CAIR YANG BERBEDA CHARACTERISTICS OF PHYSICAL, CHEMICAL, AND SENSORY GRILLED FISH CAKE WITH …
Authors : A SONYA, H Herpandi, S Dwita Lestari Sriwijaya University
2019 0 cited
PENGARUH PERBEDAAN METODE PEMASAKAN TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORY KERUPUK ASAP IKAN GABUS (CHANNA STRIATA)
Authors : M EFENDI, H Herpandi, S Lestari Sriwijaya University, 2019
2019 0 cited
KARAKTERISTIK FISIKOKIMIA DAN SENSORIS PEMPEK DARI IKAN TERI (STOLEPHORUS COMMERSONI) ASIN KERING
Authors : I ILMANSYAH, W Indah, H Herpandi Sriwijaya University, 2019
2019 0 cited
Effectiveness of Sodium Bicarbonate (NaHCO3) on Physicochemical and Sensory Characteristic of Notopterus notopterus Bone Chips
Authors : H Herpandi, I Widiastuti, W Wulandari, CA Sari Jurnal Pengolahan Hasil Perikanan Indonesia 22 (2), 263-272, 2019
2019 0 cited
PEMANFAATAN LIMBAH KEPALA BELUT (Monopterus albus) SEBAGAI BAHAN CAMPURAN KOPI (Coffea arabica) UTILIZATION OF EEL (Monopterus albus) HEAD WASTE AS A MIXTURE OF COFFEE (Coffea …
Authors : Z ZAHROTUL KHOIRIAH, H Herpandi, S Dwita Lestari Sriwijaya University, 2019
2019 0 cited
Karakteristik Sensoris Kamaboko dengan Penambahan Ekstrak Purun Tikus (Eleocharis dulcis)
Authors : A Baehaki, H Herpandi, R Rinto, R Rosalina Seminar Nasional Lahan Suboptimal, 172-175, 2019
2019 0 cited
QUALITY ANALYSIS OF CATFISH (CLARIAS SP) LIQUIT SMOKE WITH THE ADDITION OF FLAVORING INGREDIENTS DURING ROOM TEMPERATUR STORAGE
Authors : D BR HUTAPEA, H Herpandi, I Widiastuti Sriwijaya University, 2019
2019 0 cited
Pengaruh Perbedaan Metode Pemasakan Terhadap Karakteristik Fisik, Kimia dan Sensori Kerupuk Asap Ikan Gabus (Channa striata)
Authors : M EFENDI, H Herpandi, S Lestari Sriwijaya University, 2019
2019 1 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 36 47 0
Citation 334 843 0
Cited Document 30 34 0
H-Index 8 14
i10-Index 6 22
G-Index 2 1
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