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NAOFAL DHIA ARKAN

Universitas Jenderal Soedirman S1 - Peternakan SINTA ID : 6906987
329
SINTA Score Overall
257
SINTA Score 3Yr
253
Affil Score
181
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Quality change of goat milk kefir with the addition of butterfly pea flower powder when stored in low temperatures
Q3 as Journal Food Research
Author Order : 5 of 5     Creator : Setyawardani T.
2025 0 cited
Determination of different spice powder levels for soft cheese based on milk
Q3 as Conference Proceedin Iop Conference Series Earth and Environmental Science
Author Order : 1 of 6     Creator : Arkan N.D.
2024 0 cited
Quality of yogurt produced from various types of milk as raw materials
Q3 as Conference Proceedin Iop Conference Series Earth and Environmental Science
Author Order : 4 of 5     Creator : Setyawardani T.
2024 2 cited
Improved Antioxidant Activity of Low-Fat Herb-Fortified Cottage Cheese
no-Q as Journal Buletin Peternakan
Author Order : 5 of 6     Creator : Setyawardani T.
2024 0 cited
Effect of Spice Powder on Physicochemical Characteristics, Functional Properties and Microbiological Quality in Soft Cheese
Q3 as Journal Asian Journal of Dairy and Food Research
Author Order : 1 of 6     Creator : Arkan N.D.
2024 2 cited
Physicochemical and functional properties of yoghurt made of cow milk, colostrum, and milk-colostrum combination
Q3 as Journal Food Research
Author Order : 1 of 3     Creator : Arkan N.D.
2022 6 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 6 23 0
Citation 9 93 0
Cited Document 3 11 0
H-Index 2 5
i10-Index 0 3
G-Index 1 1
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