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AAN SOFYAN

Universitas Muhammadiyah Surakarta S1 - Ilmu Gizi SINTA ID : 6103375
1.857
SINTA Score Overall
997
SINTA Score 3Yr
2.194
Affil Score
1.201
Affil Score 3Yr
Latest number of Publication and Citations
Physicochemical and Organoleptic Characteristics of Functional Cookies Based On Brown Rice Flour and Moringa Leaf for Diabetes Mellitus
Authors : NL Muhlishoh, A Sofyan Journal of Food and Agricultural Product 6 (1), 1-15, 2026
2026 0 cited
Enhancing Antioxidant Activity in Papaya Seed Coffee (Carica papaya L.) through the Addition of Ginger Powder (Zingiber officinale Roscoe Var. officinale)
Authors : IA Septiani, P Kurnia, A Sofyan Healthy Tadulako Journal (Jurnal Kesehatan Tadulako) 12 (1), 151-158, 2026
2026 0 cited
Effect of Modified Kepok Banana Starch Substitution on Resistant Starch Content, Amylose Content, And Moisture Content of Caramel Cake
Authors : I Pramitajati, A Sofyan
2026 0 cited
Physicochemical and Organoleptic Characteristics of Functional Cookies Based On Brown Rice Flour and Moringa Leaf for Diabetes Mellitus
Authors : NL Muhlishoh, A Sofyan Journal of Food and Agricultural Product 6 (1), 1-15, 2026
2026 0 cited
Pengaruh Substitusi Tepung Tempe Edamame (Glycine max (L.) Merrill) Terhadap Kadar Abu dan Gula Reduksi Crackers: The Effect of Edamame (Glycine max (L.) Merrill) Tempeh Flour …
Authors : S Rahmawati, A Sofyan Journal of Food Engineering 5 (2), 50-61, 2026
2026 0 cited
Pengaruh substitusi tepung buah pepaya pada produk crackers dari tepung mocaf dan susu sapi segar
Authors : AK Salsabella, E Purwani, A Sofyan Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian …, 2026
2026 0 cited
Effect of Modified Kepok Banana Starch Substitution on Resistant Starch Content, Amylose Content, And Moisture Content of Caramel Cake
Authors : I Pramitajati, A Sofyan
2026 0 cited
Pengaruh Substitusi Tepung Tempe Edamame (Glycine max (L.) Merrill) Terhadap Kadar Abu dan Gula Reduksi Crackers: The Effect of Edamame (Glycine max (L.) Merrill) Tempeh Flour …
Authors : S Rahmawati, A Sofyan Journal of Food Engineering 5 (2), 50-61, 2026
2026 0 cited
Pengaruh subtitusi tepung buah pepaya pada produk crackers dari tepung mocaf dan susu sapi segar
Authors : AK Salsabella, E Purwani, A Sofyan Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian …, 2026
2026 0 cited
Pengaruh substitusi tepung buah pepaya pada produk crackers dari tepung mocaf dan susu sapi segar
Authors : AK Salsabella, E Purwani, A Sofyan Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian …, 2026
2026 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 14 88 0
Citation 22 237 0
Cited Document 6 48 0
H-Index 3 8
i10-Index 0 4
G-Index 1 1
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