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SUSANA RISTIARINI

Universitas Katolik Widya Mandala Surabaya S1 - Teknologi Pangan SINTA ID : 6008203
902
SINTA Score Overall
212
SINTA Score 3Yr
902
Affil Score
212
Affil Score 3Yr
Latest number of Publication and Citations
Effect of printing temperature on the viability of Lactiplantibacillus plantarum Dad-13 in protein-based 3D food printing product
Authors : ARA Pertiwi, S Ristiarini, CY Trisnawati, I Nugerahani, I Srianta Food Research 9 (6), 179-186, 2025
2025 0 cited
Edukasi Budidaya dan Pengolahan Jahe Kelompok Proklim Jati Asri Kota Madiun
Authors : PS Widyawati, I Epriliati, S Ristiarini, A Purwanto, LE Ganjari, CA Nugroho Jurnal Abdimas: Sosial, Bisnis, dan Lingkungan 2 (2), 67-79, 2025
2025 0 cited
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SAMBAL TEMPE: PENGARUH KONSENTRASI ANGKAK DAN LAMA PENYIMPANAN
Authors : RM Yoshari, M Pakpahan, S Ristiarini, I Kuswardani Jurnal Teknologi Pangan dan Gizi, 2025
2025 0 cited
TAILORED 3D FOOD PRINTING INK RECIPE WITH ISOLATED SOY PROTEIN, TEMPEH FLOUR AND PROBIOTIC: COMPARISON OF DURIAN SEED FLOUR, SODIUM ALGINAT AND XANTHAN GUM AS A HYDROCOLLOID.
Authors : I Srianta, I Nugerahani, CY Trisnawati, S Ristiarini, I Tewfik Carpathian Journal of Food Science & Technology 17 (4), 2025
2025 0 cited
Drying kinetics of Papua black fruit leaves (Haplolobus Monticola Blumea) using parallel countered-rotary-wind drying
Authors : PS Widyawati, I Epriliati, S Ristiarini, A Ungirwalu, ME Simanjuntak Heat and Mass Transfer 61 (11), 1-16, 2025
2025 0 cited
Physicochemical and Organoleptic Attributes of Sambal Tempe: Red Yeast Rice Concentration and Storage Duration Effects
Authors : R Yoshari, M Pakpahan, S Ristiatini, I Nugeharani, I Kuswardani Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition …, 2025
2025 0 cited
Antibacterial and antioxidant properties of red mold rice fermented by different Monascus purpureus strains with varying citrinin production in glycine-supplemented rice media
Authors : S Ristiarini, I Nugerahani, I Kuswardani, I Srianta Advances in Food Science, Sustainable Agriculture and Agroindustrial …, 2025
2025 0 cited
Yellow pigment fraction from Monascus-fermented durian seed: thermal stability and bioactivities
Authors : I Nugerahani, S Ristiarini, L Gogelive, I Srianta Food Research 8 (2), 407-412, 2024
2024 1 cited
PROTEIN AND HYDROGEN CYANIDE CHANGES DURING JACK BEAN (Canavalia ensiformis (L) DC) TEMPE PROCESSING
Authors : AM Sutedja, S Ristiarini, I Kuswardani, I Epriliati, VV Aracelly, ... Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition …, 2024
2024 0 cited
THE EVALUATION OF MICROBIOLOGICAL, PHYSICOCHEMICAL, AND SENSORY PROPERTIES OF RICE BRAN YOGURT WITH CAVENDISH BANANA (MUSA ACUMINATA) PUREE ADDITION AT VARIOUS CONCENTRATIONS
Authors : I Nugerahani, FI Cahyadi, PC Hartono, I Kuswardani, S Ristiarini, I Srianta, ... Journal of Food, Culinary, and Nutrition 1 (1), 33-42, 2024
2024 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 21 61 6
Citation 191 545 14
Cited Document 13 29 5
H-Index 6 9 3
i10-Index 4 8 0
G-Index 1 1 4
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