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R. HARYO BIMO SETIARTO

Badan Riset dan Inovasi Nasional Unknown SINTA ID : 6156599
2.639
SINTA Score Overall
984
SINTA Score 3Yr
0
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0
Affil Score 3Yr
Latest number of publications
Physicochemical, enzymatic and fermentation modifications improve resistant starch levels and prebiotic properties of porang (Amorphophallus oncophyllus) flour
WOS.SCI Edition   Core Collection INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Author Order: 0 of 6     Authors : Setiarto, RHB; Adyeni, WD; Puspawati, NN; Wardana, AA; Anshory, L; Khusniati, T;
SEP 12 2024 1 cited Scopus Indexed DOI : 10.1111/ijfs.17580
The Effect of Drying Method on Quality of MOCAF (Modified Cassava Flour) from Raw Material Beta-Carotene-Rich Bokor Genotype Cassava
WOS.ESCI Edition   Core Collection AGRITECH
Author Order: 0 of 5     Authors : Aprilia, AP; Fatoni, R; Fathoni, A; Seiarto, RHB; Damayanti, E;
2024 0 cited DOI : 10.22146/agritech.84155
Effects of extraction solvent and isoelectric point on the quality of jack bean (Canavalia ensiformis) protein
WOS.SCI Edition   Core Collection FOOD SCIENCE AND BIOTECHNOLOGY
Author Order: 0 of 4     Authors : Purwanti, N; Roni, RAZ; Hakeki, AZ; Setiarto, RHB;
DEC 19 2024 0 cited Scopus Indexed DOI : 10.1007/s10068-024-01795-7
EFFECT OF AUTOCLAVING-COOLING ON RESISTANT STARCH CONTENT AND PREBIOTIC PROPERTIES OF HIGH CARBOHYDRATE FOODS: META-ANALYSIS STUDY
WOS.ESCI Edition   Core Collection JURNAL TEKNOLOGI-SCIENCES & ENGINEERING
Author Order: 3 of 3     Authors : Isra, M; Andrianto, D; Setiarto, RHB;
JAN 2023 0 cited Scopus Indexed DOI : 10.11113/jurnalteknologi.v85.18515
Improvement of Prebiotic Properties and Resistant Starch Content of Corn Flour (Zea mays L.) Momala Gorontalo Using Physical, Chemical and Enzymatic Modification
WOS.ESCI Edition   Core Collection TROPICAL LIFE SCIENCES RESEARCH
Author Order: 1 of 5     Authors : Setiarto, RHB; Isra, M; Andrianto, D; Widhyastuti, N; Masrukhin;
2023 0 cited DOI : 10.21315/tlsr2023.34.2.13Highlights
Survivability and Release Process of Lactobacillus plantarum SU-LS36 Encapsulated with Native and Modified Taro Starch Under Simulated Digestive Conditions
WOS.SCI Edition   Core Collection SAINS MALAYSIANA
Author Order: 1 of 6     Authors : Setiarto, RHB; Kusumaningrum, HD; Jenie, BSL; Khusniati, T; Masrukhin; Sulistiani;
JUL 2022 0 cited Scopus Indexed DOI : 10.17576/jsm-2022-5107-11
OPTIMAL CONCENTRATION OF PREBIOTIC RAFFINOSE TO INCREASE VIABILITY OF Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus
WOS.ESCI Edition   Core Collection CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Author Order: 1 of 3     Authors : Setiarto, RHB; Widhyastuti, N; Kurnia, DR;
2021 1 cited Scopus Indexed DOI : 10.34302/crpjfst/2021.13.3.12
Modified taro starch as alternative encapsulant for microencapsulation of Lactobacillus plantarum SU-LS 36
WOS.SCI Edition   Core Collection CZECH JOURNAL OF FOOD SCIENCES
Author Order: 1 of 5     Authors : Setiarto, RHB; Kusumaningrum, HD; Jenie, BSL; Khusniati, T; Sulistiani, S;
2020 5 cited Scopus Indexed DOI : 10.17221/2/2020-CJFS
Effect of lactic acid bacteria fermentation and autoclaving-cooling for resistant starch and prebiotic properties of modified taro flour
WOS.SCI Edition   Core Collection INTERNATIONAL FOOD RESEARCH JOURNAL
Author Order: 1 of 5     Authors : Setiarto, RHB; Jenie, BSL; Faridah, DN; Saskiawan, I; Sulistiani;
AUG 2018 10 cited Scopus Indexed DOI :
Effect of Lactic Acid Bacteria, Fungi and Yeast Fermentation on Nutritional Quality of Sorghum Flour
WOS.ESCI Edition   Core Collection AGRITECH
Author Order: 1 of 3     Authors : Setiarto, RHB; Widhyastuti, N; Saskiawan, I;
NOV 2016 3 cited DOI : 10.22146/agritech.16769
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 105 210 12
Citation 366 1407 19
Cited Document 59 123 6
H-Index 12 22 3
i10-Index 14 47 1
G-Index 1 2 1
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