Ilmu Pangan

UNIVERSITAS MERCU BUANA YOGYAKARTA KAB. BANTUL - DAERAH ISTIMEWA YOGYAKARTA, ID CODE PRODI : 41103 CODE PT : 051019
5
Authors
4.364
SINTA Score Overall
1.368
SINTA Score 3Yr
1.091
SINTA Score Overall Productivity
342
SINTA Score 3Yr Productivity
Latest number of publications
Characteristics of Mocaf cookies with the Addition of Mucuna pruriens and Cucurbita moschata as a Healthy cookies Alternative
Q3 Journal Iop Conference Series Earth and Environmental Science
Creator : Rohmatningsih R.N.
2025 0 cited
Properties of Turmeric ( Curcuma longa L.) from Indonesia and Philippines
Q3 Journal Iop Conference Series Earth and Environmental Science
Creator : Pujimulyani D.
2025 1 cited
Exploring the profile of amino acids and ethnography study in the biodiversity of tempeh as fermented foods of Indonesia
Q1 Journal Journal of Ethnic Foods
Creator : Purwandari U.
2025 0 cited
Formulation and characterization of nanoemulsion containing anthocyanin extract from purple yam (Dioscorea alata L.)
Q2 Journal Food Science and Biotechnology
Creator : Tamaroh S.
2025 3 cited
Physicochemical and sensory evaluation of pumpkin-based instant porridge with mocaf and cowpea flour
no-Q Journal Scifood
Creator : Slamet A.
2025 0 cited
Identification of Red Dragon Fruit Peel Flour Adulterated with Purple Sweet Potato Flour Using FTIR Spectroscopy Combined with Chemometrics
Q3 Journal Iop Conference Series Earth and Environmental Science
Creator : Maryana T.N.T.
2025 1 cited
Antioxidant Activity and Preferences Level of Kenikir Leaves ( Cosmos caudatus) Cendol
Q3 Journal Iop Conference Series Earth and Environmental Science
Creator : Jakiyah Y.
2025 0 cited
Potential of Leucaena leucocephala (white leadtree) seed flour as a functional food with umami taste
Q3 Journal Food Research
Creator : Mahmudah N.A.
2024 0 cited
Physical, Chemical, and Preference Levels of Macaroni, formulated with wheat flour, mocaf flour, and purple yam flour
Q3 Journal Iop Conference Series Earth and Environmental Science
Creator : Tamaroh S.
2024 1 cited
Chemical changes of aloe vera gel during the preparation of instant powder and its antioxidant activity
Q3 Journal Food Research
Creator : Wariyah C.
2024 0 cited
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Article Quartile
Research Output
  Scopus GScholar WOS
Article 52 560 19
Citation 190 1,495 47
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