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BHAKTI ETZA SETIANI

Universitas Diponegoro S1 - Teknologi Pangan SINTA ID : 6643960
1.175
SINTA Score Overall
220
SINTA Score 3Yr
30.664.500
Affil Score
390
Affil Score 3Yr
Latest number of Publication and Citations
Effect of Beauregard sweet potato paste supplementation on physicochemical and sensory characteristics of soymilk gelato
Authors : S Susanti, VA Damayanti, AM Legowo, BE Setiani, VP Bintoro, ... Progress in Nutrition 27 (3), 1-7, 2025
2025 0 cited
Lactococcus lactis spp. lactis a Promising Tool in the Control of Biogenic Amines during Soy Sauce Fermentation
Authors : BE Setiani, E Zubaidah, AK Wardani, L Purwitasari International Journal of Agriculture and Biosciences 14 (1), 40-49, 2025
2025 0 cited
Profiling the physicochemical characteristics of Indonesian freeze-dried strawberries with various pre-treatment
Authors : N Suhartatik, M Karyantina, A Mustofa, DSP Rini, TF Djaafar, T Marwati, ... Journal of Agriculture and Food Research, 102230, 2025
2025 0 cited
Encapsulation of Lactobacillus plantarum with Kepok Banana Flour through Microbiology and Physics Parameters
Authors : YB Pramono, AM Legowo, A Hintono, BE Setiani, AZ Nabila, ... IOP Conference Series: Earth and Environmental Science 1460 (1), 012062, 2025
2025 1 cited
Microbiological and physics testing encapsulation of Lactobacillus plantarum with kepok banana flour
Authors : AM Legowo, YB Pramono, A Hintono, BE Setiani, AZ Nabila, ... International Journal of Advances in Applied Sciences 14 (1), 19-27, 2025
2025 0 cited
Studi Apoptosis pada Daging Itik dan Ayam melalui Perubahan pH
Authors : JE Lumbantoruan, BE Setiani, AN Al-Baarri, S Sutopo, E Kurnianto Jurnal Teknologi Pangan 8 (2), 1-2, 2024
2024 0 cited
Investigation of the Physicochemical Properties and its Correlation during Koji-Moromi Fermentation Stage of Production Soy Sauce Naturally Brewed in Central Java, Indonesia.
Authors : BE Setiani, E Zubaidah, AK Wardani International Journal on Advanced Science, Engineering & Information …, 2024
2024 1 cited
A Summary Review of Biogenic Amines in Southeast Asia Fermented Food, the Factors and the Reduction Methods
Authors : BE Setiani, E Zubaidah, AK Wardani International Journal of Agriculture and Biosciences 13 (3), 259-268, 2024
2024 1 cited
Pengaruh Berbagai Metode Thawing Terhadap Nilai pH dan Daya Ikat Air Daging Ayam Petelur Afkir
Authors : SY Nurussyifa, BE Setiani, YB Pramono Jurnal Teknologi Pangan 8 (2), 7-11, 2024
2024 2 cited
Protein fraction profile and physicochemical quality of Blacksoyghurt drink
Authors : AN Al-Baarri, B Dwiloka, S Mulyani, YB Pramono, BE Setiani, ... Food Research 8 (2), 435-442, 2024
2024 1 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 26 122 8
Citation 71 1256 22
Cited Document 17 85 7
H-Index 5 20 2
i10-Index 1 34 1
G-Index 1 1 2
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