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SUPARMI

Universitas Riau S1 - Teknologi Hasil Perikanan SINTA ID : 6002580
1.372
SINTA Score Overall
454
SINTA Score 3Yr
1.375
Affil Score
456
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Diversification, Organoleptic and Chemical Quality Characteristics of Processed Products Based on Thorn Fish (Hexanematichthys sagor) Smoke
Q3 as Journal Pharmacognosy Journal
Author Order : 1 of 7     Creator : Suparmi
2024 1 cited
Utilization of Biang Fish ( Ilisha elongata) as Raw Material for Flavoring Powder
Q4 as Conference Proceedin Iop Conference Series Earth and Environmental Science
Author Order : 2 of 3     Creator : Sumarto
2022 2 cited
Characteristics of Fresh Water Lobster Carapaces Flour ( Cherax quadricarinatus)
Q4 as Conference Proceedin Iop Conference Series Earth and Environmental Science
Author Order : 2 of 3     Creator : Desmelati
2022 1 cited
Utilization of Biang Fish Flour (Ilisha elongata) as an Enrichment Material for Sago Noodles Nutrient Value
Q2 as Journal International Journal of Biomaterials
Author Order : 1 of 4     Creator : Suparmi S.
2022 6 cited
Fortification of Rebon Shrimp Protein Hydrolysate (Acetes erythraeus) in Sago Flour as a Nutritious Food
Q4 as Conference Proceedin Iop Conference Series Earth and Environmental Science
Author Order : 1 of 4     Creator : Suparmi S.
2021 1 cited
Characteristics of Composite Flour (Biang fish Ilisha elongata and Sago) for the Development of Good Nutritional Food Products
Q4 as Conference Proceedin Iop Conference Series Earth and Environmental Science
Author Order : 5 of 6     Creator : Sumarto S.
2021 3 cited
Processing of Gelatin from the Skin of Pangasius hypopthalmus Using Papain Enzyme
Q4 as Conference Proceedin Iop Conference Series Earth and Environmental Science
Author Order : 1 of 3     Creator : Suparmi S.
2021 1 cited
Study of the making of hydrolizate protein powder of rebon shrimp as a food nutrition enhancement ingredient
Q3 as Journal Pharmacognosy Journal
Author Order : 1 of 4     Creator : Suparmi
2021 11 cited
Characteristics of makaroni based on sago flour, combined with rebon shrimp flour (Acetes erythraeus)
no-Q as Journal Jurnal Pengolahan Hasil Perikanan Indonesia
Author Order : 1 of 4     Creator : Suparmi
2021 5 cited
Study on the Quality of Natural Flavor Powder made from Shrimp Waste
Q4 as Conference Proceedin Iop Conference Series Earth and Environmental Science
Author Order : 1 of 5     Creator : Suparmi
2020 7 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 12 0 0
Citation 44 0 0
Cited Document 12 0 0
H-Index 4 0 0
i10-Index 1 0 0
G-Index 4 7 0
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