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RACHMA WIKANDARI

Universitas Gadjah Mada S2 - Magister Teknologi Hasil Perkebunan SINTA ID : 6003115
1.682
SINTA Score Overall
576
SINTA Score 3Yr
1.682
Affil Score
576
Affil Score 3Yr
Latest number of Publication and Citations
Effect of Fiber Drink Consumption Containing Glucomannan and Isomaltooligosaccharide on Digesta Profile and Gut Microbiota
Authors : LA Lestari, RP Sari, ED Safirra, SD Setyowati, HS Paramastru, NNP Rini, ... Trends in Sciences 22 (2), 8642-8642, 2025
2025 0 cited
Enhanced Bioaccumulation of Essential Minerals in Filamentous Fungal Biomass During Cultivation to Produce High Quality Vegan Food
Authors : R Wikandari, H Nisrina, AD Setiowati, R Millati Polish Journal of Food and Nutrition Sciences 75 (3), 274-282, 2025
2025 0 cited
Texture Improvement of Filamentous Fungi Burger Derived from Biomass of Rhizopus oligosporus: Impact of Binding Agent on Physical, Sensory, and Microstructure
Authors : DF Wimbasara, R Wikandari, AD Setiowati, T Sar, MJ Taherzadeh Trends in Sciences 22 (3), 8731-8731, 2025
2025 1 cited
Antifungal Peptides from Casein Milk of Etawa Crossbreed (Capra hircus) as Biopreservation Agent for Bread and Molecular Docking Studies
Authors : DR Ningsih, W Haryadi, R Wikandari, TJ Raharjo Karbala International Journal of Modern Science 11 (3), 18, 2025
2025 0 cited
The effect of light and temperature in the traditional “Wedang Uwuh” ready-to-drink (RTD) beverages on color stability and brazilin content during storage
Authors : R Septiyani, U Santoso, S Raharjo, R Wikandari BIO Web of Conferences 148, 02008, 2024
2024 0 cited
Antibacterial Peptides derived from Capra hircus Goat Milk Casein
Authors : DR Ningsih, A Habibie, W Haryadi, R Wikandari, TJ Raharjo ChemistrySelect 9 (7), e202304191, 2024
2024 3 cited
Brazilin content, color stability, and antioxidant activity of sappan wood (Caesalpinia sappan L.) traditional drink by different blanching and drying methods
Authors : R Septiyani, R Wikandari, U Santoso, S Raharjo Trends in Sciences 21 (12), 8535-8535, 2024
2024 4 cited
Tri Marwati Indigenous lactic acid bacteria as a biological control agent to prevent fungi contamination in the fermentation of cocoa beans
Authors : T MARWATI, FI KURNIAWAN, VLK KARISMA, RU HATMI, A FAJARIYAH, ... Food Science and Technology 44, 2024
2024 0 cited
Alternative fermentation method of cocoa beans: The use of Lactiplantibacillus plantarum subsp. plantarum HL-15 as starter culture and valorization of cocoa pulp by-product
Authors : T Marwati, TF Djaafar, RU Hatmi, M Kobarsih, SD Indrasari, U Fitrotin, ... Journal of Agriculture and Food Research 18, 101398, 2024
2024 4 cited
Indonesian Journal of Biotechnology
Authors : A Wattimury, DA Suroto, T Utami, R Wikandari, ES Rahayu
2023 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 51 69 0
Citation 1107 1772 0
Cited Document 44 54 0
H-Index 21 25 0
i10-Index 28 36 0
G-Index 1 1 0
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