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SAIFULLAH

Universitas Syiah Kuala Unknown SINTA ID : 6019513
318
SINTA Score Overall
1
SINTA Score 3Yr
318
Affil Score
1
Affil Score 3Yr
Latest number of Publication and Citations
engaruh Massa Pati Terhadap Tensil Strength, Elongasi dan Daya Serap Terhadap Air pada Pembuatan Bioplastik dari Pati Sagu dan Gliserol
Authors : R Rozzana, N Nurhaliza, S Ramli, S Syahiddin, A Muslim Jurnal Inovasi Ramah Lingkungan 3 (1), 5, 2022
2022 1 cited
Pemanfaatan Bittern Dan Cuka Sebagai Koagulan Pada Pembuatan Tahu
Authors : SR Dewi, R Handayani, A Bakar, S Ramli Jurnal Inovasi Ramah Lingkungan 2 (2), 6, 2021
2021 8 cited
Pemanfaatan rambut jagung sebagai alternatif bahan pengolahan makanan sehat
Authors : S Ramli, M Mariana, R Khumairah, N Zuhra Jurnal Inovasi Ramah Lingkungan 2 (3), 5, 2021
2021 3 cited
Psychosocial support for healthcare frontliners during COVID-19 pandemic in Malaysia
Authors : AYA Bakar, S Ramli Asian journal of psychiatry 54, 102272, 2020
2020 28 cited
Transesterifikasi minyak kemiri sunan menjadi biodiesel menggunakan katalis padat K2O/C
Authors : M Zaki, TM Asnawi, H Husin, S Ramli, S Sofyana, F Hasfita, K Karo, ... Indonesian Journal of Industrial Research 10 (2), 83-88, 2020
2020 3 cited
Total phenolics, flavonoids and antioxidant activity of banana pulp and peel flours: influence of variety and stage of ripeness
Authors : SR Fatemeh, R Saifullah, FMA Abbas, ME Azhar International Food Research Journal 19 (3), 1041
2012 142 cited
Total phenolics, flavonoids and antioxidant activity of banana pulp and peel flours: influence of variety and stage of ripeness.
Authors : SR Fatemeh, R Saifullah, FMA Abbas, ME Azhar International food research journal 19 (3), 2012
2012 266 cited
Utilization of green and ripe banana peel as a functional ingredient in yellow noodle.
Authors : S Ramli, AFM Alkarkhi, YYS Yong YeohShin, AME Azhar Mat Easa
2012 2 cited
Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits
Authors : AFM Alkarkhi, S bin Ramli, YS Yong, AM Easa Food Chemistry 129 (2), 312-318, 2011
2011 233 cited
Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with …
Authors : SY Yeoh, AFM Alkarkhi, SB Ramli, AM Easa International Journal of Food Sciences and Nutrition 62 (4), 410-417, 2011
2011 40 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 6 22 0
Citation 247 1005 0
Cited Document 6 21 0
H-Index 5 13
i10-Index 4 14
G-Index 0 4
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