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AMRAN

Universitas Hasanuddin S2 - Teknik Agroindustri SINTA ID : 6042439
3.323
SINTA Score Overall
807
SINTA Score 3Yr
1.286
Affil Score
500
Affil Score 3Yr
Latest number of Publication and Citations
A review on coffee bean fermentation innovations: controlled processes, quality enhancement, and food security perspectives
Authors : AF Amalia, Mursalim, A Laga, A Waris IOP Conference Series: Earth and Environmental Science 1614 (1), 012010, 2026
2026 0 cited
A review on coffee bean fermentation innovations: controlled processes, quality enhancement, and food security perspectives
Authors : AF Amalia, Mursalim, A Laga, A Waris IOP Conference Series: Earth and Environmental Science 1614 (1), 012010, 2026
2026 0 cited
Encapsulation of Purple Sweet Potato Anthocyanins Using Alginate and Pectin as Natural Food Colorants
Authors : H Hatimah, A Laga, R Aristyarini, AM Putra G-Tech: Jurnal Teknologi Terapan 10 (1), 206-211, 2026
2026 0 cited
Karakteristik Sensori Dan Fisikokimia Minuman Fermentasi Berbasis Buah Naga Merah (Hylocereus Polyrhizus): Sensory and Physicochemical Characteristics of a Fermented Drink Made …
Authors : AS Arifin, E Karurukan, A Laga, J Langkong, M Muhpidah Jurnal Agritechno 19 (1), 79-88, 2026
2026 0 cited
Profile of chemical compounds, aroma, and cup quality of arabica coffee from ohmic-heated carbonic maceration
Authors : A Mustafa, S Salengke, A Laga, F Bastian, A Hasizah, M Mursalim, ... AIMS Agriculture and Food, 11 (1): 153–176., 2026
2026 0 cited
Encapsulation of Purple Sweet Potato Anthocyanins Using Alginate and Pectin as Natural Food Colorants
Authors : H Hatimah, A Laga, R Aristyarini, AM Putra G-Tech: Jurnal Teknologi Terapan 10 (1), 206-211, 2026
2026 0 cited
Karakteristik Sensori Dan Fisikokimia Minuman Fermentasi Berbasis Buah Naga Merah (Hylocereus Polyrhizus): Sensory and Physicochemical Characteristics of a Fermented Drink Made …
Authors : AS Arifin, E Karurukan, A Laga, J Langkong, M Muhpidah Jurnal Agritechno 19 (1), 79-88, 2026
2026 0 cited
Arabica-Robusta Coffee-Blend Fermentation Enhanced by Microbial Starters
Authors : N Nur, AB Tawali, A Laga Coffee Science-ISSN 1984-3909 21, e212393-e212393, 2026
2026 0 cited
Profile of chemical compounds, aroma, and cup quality of arabica coffee from ohmic-heated carbonic maceration
Authors : A Mustafa, S Salengke, A Laga, F Bastian, A Hasizah, M Mursalim, ... AIMS Agriculture and Food, 11 (1): 153–176., 2026
2026 0 cited
Arabica-Robusta Coffee-Blend Fermentation Enhanced by Microbial Starters
Authors : N Nur, AB Tawali, A Laga Coffee Science-ISSN 1984-3909 21, e212393-e212393, 2026
2026 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 79 142 15
Citation 271 964 55
Cited Document 56 95 11
H-Index 9 15 4
i10-Index 5 23 2
G-Index 1 1 1
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