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R. HARYO BIMO SETIARTO

Badan Riset dan Inovasi Nasional Unknown SINTA ID : 6156599
2.836
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1.019
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Affil Score 3Yr
Latest number of publications
Karakteristik proksimat, asam amino, asam lemak, dan sensori ikan asap tuna sirip kuning (Thunnus albacares): Karakteristik proksimat, asam amino, asam lemak, dan sensori ikan asap tuna sirip kuning (Thunnus albacares)
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI) Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 10 (2025)903-916
Author Order : 5 of 5
Sayuti, Mohammad; Asriani; Salampessy, Randi Bokhy Syuliana; Siregar, Arpan Nasri; Setiarto, Raden Haryo Bimo
2025 DOI: 10.17844/w57xms69 Accred : Sinta 1
The Effect of Drying Method on The Quality of MOCAF (Modified Cassava Flour) from Raw Material Beta-Carotene-Rich Bokor Genotype Cassava
Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia agriTECH Vol 44, No 2 (2024)117-127
Author Order : 4 of 5
Aprilia, Aqsha Putri; Fathoni, Rois; Fathoni, Ahmad; Setiarto, Raden Haryo Bimo; Damayanti, Ema
2024 DOI: 10.22146/agritech.84155 Accred : Sinta 2
Formulasi Pasta Buah Merah (Pandanus conoideus Lamk) dan Tepung Ubi Jalar Mikmak (Ipomea batatas L.) untuk Produksi Saus Buah Merah Pedas
Institut Pertanian Bogor Jurnal Ilmu Pertanian Indonesia Vol. 25 No. 1 (2020): Jurnal Ilmu Pertanian Indonesia87-99
Author Order : 1 of 5
Raden Haryo Bimo Setiarto; Nety Agustin; Rahmawati Rahmawati; Nunuk Widhyastuti; Albert Husein Wawo
2020 DOI: 10.18343/jipi.25.1.87 Accred : Sinta 2
Peningkatan Pati Resisten Tepung Sorgum Termodifikasi Melalui Fermentasi dan Siklus Pemanasan Bertekanan-Pendinginan
Institut Pertanian Bogor Jurnal Ilmu Pertanian Indonesia Vol. 23 No. 1 (2018): Jurnal Ilmu Pertanian Indonesia10-20
Author Order : 1 of 5

2018 DOI: 10.18343/jipi.23.1.10 Accred : Sinta 2
Pendugaan Umur Simpan Saus Buah Merah Pedas (Pandanus conoideus Lamk) dengan Metode Accelerated Shelf Life Test
PERTETA Jurnal Keteknikan Pertanian Vol. 6 No. 3 (2018): JURNAL KETEKNIKAN PERTANIAN279-286
Author Order : 1 of 5

2018 DOI: 10.19028/jtep.06.3.279-286 Accred : Sinta 2
Pengembangan Teknologi Mikroenkapsulasi Bakteri Probiotik dan Manfaatnya untuk Kesehatan (TECHNOLOGY DEVELOPMENT OF PROBIOTIC BACTERIA MICROENCAPSULATION AND IT BENEFIT FOR HEALTHY)
Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association Jurnal Veteriner Vol 19 No 4 (2018)574-589
Author Order : 1 of 4
Raden Haryo Bimo Setiarto; Harsi Dewantari Kusumaningrum; Betty Sri Laksmi Jenie; Tatik Khusniati
2018 DOI: 10.19087/jveteriner.2018.19.4.574 Accred : Sinta 2
Optimasi Konsentrasi Fruktooligosakarida untuk Meningkatkan Pertumbuhan Bakteri Asam Laktat Starter Yoghurt (CONCENTRATION OPTIMIZATION OF FRUCTOOLIGOSACCHARIDES TO INCREASE GROWTH OF LACTIC ACID BACTERIA YOGHURT STARTER)
Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association Jurnal Veteriner Vol 18 No 3 (2017)428-440
Author Order : 1 of 3

2017 DOI: 10.19087/jveteriner.2017.18.3.428 Accred : Unknown
Pengaruh Variasi Konsentrasi Inulin pada Proses Fermentasi oleh L. acidophilus, L. bulgaricus dan S. thermophillus - (The Inulin Variation Concentration Effect in Fermentation Using L. acidophilus, L. bulgaricus and S. thermophilus)
Balai Riset dan Standardisasi Industri Pontianak Biopropal Industri Vol 8, No 1 (2017) 1-17
Author Order : 0 of 0
Setiarto, Raden Haryo Bimo; Widhyastuti, Nunuk; Saskiawan, Iwan; Safitri, Rina Marita
2017 DOI: - Accred : Unknown
Pengaruh Fermentasi Bakteri Asam Laktat dan Siklus Pemanasan Bertekanan-Pendinginan Terhadap Kadar Pati Resisten Tepung Ubi Jalar Ungu (Ipomea Batatas Var Ayamurasaki) Termodifikasi
Balai Besar Industri Agro Warta Industri Hasil Pertanian Vol 34, No 1 (2017) 26-35
Author Order : 0 of 0

2017 DOI: 10.32765/warta ihp.v34i1.4069 Accred : Sinta 2
PENURUNAN KADAR TANIN DAN ASAM FITAT PADA TEPUNG SORGUM MELALUI FERMENTASI Rhizopus oligosporus, Lactobacillus plantarum dan Saccharomyces cerevisiae [Reduction of Tannin and Phytic Acid on Sorghum Flour by using Fermentation of Rhizopus oligosporus, Lactobacillus plantarum and Saccharomyces cerevisiae]
Research Center for Biology-Indonesian Institute of Sciences BERITA BIOLOGI Vol 15, No 2 (2016)
Author Order : 0 of 0
Setiarto, Raden Haryo Bimo; Widhyastuti, Nunuk
2016 DOI: 10.14203/beritabiologi.v15i2.2295 Accred : Unknown
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 111 218 12
Citation 427 1430 19
Cited Document 66 125 6
H-Index 12 22 3
i10-Index 16 47 1
G-Index 1 1 1
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