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MUHAMMAD ALFID KURNIANTO

Universitas Pembangunan Nasional Veteran Jawa Timur S1 - Teknologi Pangan SINTA ID : 6775535
1.043
SINTA Score Overall
652
SINTA Score 3Yr
1.205
Affil Score
712
Affil Score 3Yr
Latest number of Publication and Citations
The Effect of Temperature and Extraction Time on The Physicochemical Properties of Pectin Extracted from Rambutan Peel Waste (Nephelium lappaceum L.): Pengaruh Suhu dan Waktu …
Authors : H Istrada, LA Wicaksono, MA Kurnianto, AD Priyanto, H Munarko, ... Jurnal Pangan dan Agroindustri 14 (1), 23-35, 2026
2026 0 cited
The Potential of Proteomic Approaches in Analyzing Protein Changes in Fermented Fishery Products
Authors : NAY Ramadhani, MA Kurnianto, AD Priyanto AJARCDE (Asian Journal of Applied Research for Community Development and …, 2026
2026 0 cited
Potential and application of tandem mass spectrometry (MS/MS) in the analysis and identification of novel bacteriocins: a review (vol 59 , pg 8943 , 2024 )
Authors : MA Kurnianto, A Adesina, DM Rini INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 61 (1), 2026
2026 0 cited
Rusip, a traditional Indonesian fermented anchovy fish: Microbial changes, biochemical transformation, and functional prediction during the fermentation
Authors : MA Kurnianto, TDA Christabela, S Septiana, H Munarko, E Chasanah, ... Applied Food Research, 101693, 2026
2026 1 cited
Nutritional Content, Antioxidant Activity, and Amino Acid Properties of Mungbean (Vigna radiata) Enteral Formulation for Dementia
Authors : SS Aulia, WA Gusrianto, CY Dini, LA Sholihah, SA Pratama, F Utami, ... National Nutrition Journal/Media Gizi Indonesia 21 (2), 173, 2026
2026 0 cited
Valorization of rambutan peel (Nephelium lappaceum L.) byproducts through pulsed electric field-assisted green extraction of pectin optimized by response surface methodology
Authors : LA Wicaksono, GA Santoso, MA Kurnianto, AD Priyanto, ... Sustainable Food Technology 4 (3), 2760-2776, 2026
2026 1 cited
Valorization of rambutan peel (Nephelium lappaceum L.) byproducts through pulsed electric field-assisted green extraction of pectin optimized by response surface …
Authors : LA Wicaksono, GA Santoso, MA Kurnianto, AD Priyanto, ... Sustainable Food Technology 4 (3), 2760-2776, 2026
2026 1 cited
BIOINFORMATIC ANALYSIS OF SUBTILISIN-K2 FROM INDONESIAN MOROMI: EVALUATION OF ITS ANTITHROMBOTIC POTENTIAL FOR FUNCTIONAL FOOD APPLICATION
Authors : F Syahbanu, R Kurniasari, LR Sefrina, MA Kurnianto Jurnal Bioteknologi & Biosains Indonesia (JBBI) 12 (2), 361-374, 2025
2025 0 cited
Traditional fermented anchovy rusip demonstrates antidiabetic effects through enzyme inhibition and metabolic improvement in diabetic rats
Authors : MA KURNIANTO, AAYU PUSPITA, SRI WINARTI, H MUNARKO, ... Biodiversitas 26 (5), 2278-2288, 2025
2025 0 cited
Bioactive Peptides from Indonesian High-Protein Fermented Foods: A Promising Source of Functional Compounds
Authors : MA Kurnianto, SS Aulia, S Septiana, F Syahbanu, H Munarko, NTT Tinh, ... Jurnal Ilmiah Perikanan dan Kelautan 17 (3), 821, 2025
2025 3 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 20 69 0
Citation 133 289 0
Cited Document 16 37 0
H-Index 7 9 0
i10-Index 4 9 0
G-Index 2 1 0
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