Teknologi Pangan

UNIVERSITAS PELITA HARAPAN KAB. TANGERANG - BANTEN, ID CODE PRODI : 41221 CODE PT : 031034
13
Authors
5.176
SINTA Score Overall
1.739
SINTA Score 3Yr
431
SINTA Score Overall Productivity
145
SINTA Score 3Yr Productivity
Latest number of publications
Addition of eucalyptus oil and lemon juice to improve the physicochemical properties of Indonesian bay leaf (Syzygium polyanthum) herbal tea
Q3 Journal Brazilian Journal of Food Technology
Creator : Halim C.F.
2025 0 cited
Characteristics of lemon-infused water added by turmeric and red ginger with different immersion storage temperature
Q3 Journal Iop Conference Series Earth and Environmental Science
Creator : Mastuti T.S.
2025 0 cited
Wheat flour partially substituted with heat-moisture-treated gembili (Dioscorea esculenta L.) flour affected physicochemical and organoleptic properties of pan bread prepared using straight-dough method
Q3 Journal Iop Conference Series Earth and Environmental Science
Creator : Eugenia L.
2025 0 cited
Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour
Q1 Journal Food Science and Technology International
Creator : Halim Y.
2025 1 cited
Utilization of Chia Seeds Powder in Wet Noodle Substituted with Modified Cassava Flour
Q2 Journal Caraka Tani Journal of Sustainable Agriculture
Creator : Matita I.C.
2024 1 cited
Production of protein hydrolysate from overripe tempeh catalyzed by bromelain
Q3 Journal Food Research
Creator : Parhusip A.J.N.
2024 0 cited
Antioxidant and antibacterial activity of Curcuma spp. rhizome essential oil
Q4 Journal International Journal of Agricultural Technology
Creator : Siregar T.M.
2024 0 cited
Health Beneficial and Quality Optimization of Coconut Milk Yogurt with Pineapple Puree Fortification by Differentiating the Fermentation Time and the Composition Percentage of Pineapple Puree
Q1 Journal Food and Bioprocess Technology
Creator : Parhusip A.J.N.
2024 1 cited
Partial Substitution of Wheat Flour with Heat-Moisture Treated Porang Flour Affected Physicochemical and Organoleptic Characteristics of Pan Bread Prepared with Sponge-Dough Method
no-Q Journal Bio Web of Conferences
Creator : Pokatong W.D.R.
2024 1 cited
Analysis of Artabotrys hexapetalus Stem Bark and Leaf Ethanol Extracts as α-Glucosidase Inhibitors: In Vitro Analysis, LC-MS/MS, Machine Learning, and Molecular Docking
Q2 Journal Revista Brasileira De Farmacognosia
Creator : Rosa D.
2024 1 cited
View more ...
Get More with SINTA Insight
Go to Insight
Article Quartile
Research Output
  Scopus GScholar WOS
Article 66 728 10
Citation 368 2,817 33
Get More with SINTA Insight

Go to Insight