Teknologi Pangan

UNIVERSITAS ATMA JAYA YOGYAKARTA KAB. SLEMAN - DAERAH ISTIMEWA YOGYAKARTA, ID CODE PRODI : 41221 CODE PT : 051005
7
Authors
1.697
SINTA Score Overall
761
SINTA Score 3Yr
283
SINTA Score Overall Productivity
127
SINTA Score 3Yr Productivity
Latest number of publications
Comparison of physicochemical characteristics of cassava starch modified by ultrasonication and oxidation with ozone
Q3 Journal Food Research
Creator : Satmalawati E.M.
2025 0 cited
The quality of robusta coffee (Coffea canephora) with the addition of Leuconostoc mesenteroides during wet fermentation
Q2 Journal Biodiversitas
Creator : Rosaliana F.
2025 0 cited
Antioxidant activities and mutagenic compounds in coconut and palm sugar from special region of Yogyakarta Indonesia
Q3 Journal Food Research
Creator : Swasti Y.R.
2024 1 cited
Partial incorporation of black jelly mushroom (Auricularia polytricha) as a plant-based ingredient in the production of hybrid patties using meat from different species
Q1 Journal International Journal of Food Science and Technology
Creator : Abdul Wahab N.Q.
2024 1 cited
The effects of Lactobacillus plantarum addition to robusta coffee (Coffea canephora) during wet fermentation
Q2 Journal Biodiversitas
Creator : Swasti Y.R.
2024 1 cited
The Quality of Ice Cream with Cowpea Tempeh Extract and Porang Tuber Extract Paste as Stabilizer
Q4 Journal Amerta Nutrition
Creator : Siedharta A.R.
2024 0 cited
Conventional water bath heating on undried brewer's spent grain: Functionality, fatty acids, volatiles, polyphenolic and antioxidant properties
Q1 Journal Food Bioscience
Creator : Naibaho J.
2023 10 cited
The quality of red guava (Psidium guajava L.) gummy candies with variation additions of pineapple peel extract paste (Ananas comoscus L. Merr) as a gelling agent
Q3 Journal Food Research
Creator : Pratiwi L.J.
2023 6 cited
Chemical compositions, antioxidant activities and techno-functionality of spent grain treated by autoclave treatment: evaluation of water and temperature levels
Q1 Journal International Journal of Food Science and Technology
Creator : Naibaho J.
2023 9 cited
Low fat and high protein meat analogue of cowpea (Vigna unguiculata) with stabilizer cocoa pod husk extract (Theobroma cacao L.)
Q3 Journal Food Research
Creator : Wibowo K.F.
2023 3 cited
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Research Output
  Scopus GScholar WOS
Article 15 331 3
Citation 101 1,522 21
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