Teknologi Pangan

UNIVERSITAS SULTAN AGENG TIRTAYASA KOTA SERANG - BANTEN, ID CODE PRODI : 41221 CODE PT : 001042
14
Authors
5.220
SINTA Score Overall
1.982
SINTA Score 3Yr
402
SINTA Score Overall Productivity
152
SINTA Score 3Yr Productivity
Latest number of publications
Utilization of Extrusion Techniques in Pasta Processing from Beneng Taro Flour and Durian Rind Flour
Q3 Journal Iop Conference Series Earth and Environmental Science
Creator : Kusumasari S.
2025 0 cited
Population Test and Chemical Characteristics of The Rhizosphere Microbial Consortium Enriched with Palm Oil Olein Biosurfactant
Q3 Journal Malaysian Journal of Soil Science
Creator : Eris F.R.
2025 0 cited
Microbial Intervention in the Soaking Step during Tempeh Preparation to Modulate B Vitamin Contents: A Metabolomics Approach
Q2 Journal Preventive Nutrition and Food Science
Creator : Riyanto R.A.
2025 0 cited
Progress and roles of lignosulfonates in food active packaging design: A review
Q1 Journal International Journal of Biological Macromolecules
Creator : Sartika D.
2025 0 cited
The Effect of Blanching Time on the Physicochemical Characteristics and Bioactive Compounds of Moringa Leaves Flour
Q3 Journal Iop Conference Series Earth and Environmental Science
Creator : Nurtiana W.
2025 0 cited
FACILE SYNTHESIS OF CARBOXYMETHYL CELLULOSE (CMC) FROM AGRICULTURAL RESIDUES
Q3 Journal Cellulose Chemistry and Technology
Creator : Hastuti N.
2024 0 cited
The characteristics of corn gluten-free cookies with modified cellulose as food additives
Q3 Journal Iop Conference Series Earth and Environmental Science
Creator : Herawati H.
2024 3 cited
Potential use of food waste in food processing to add nutritional value
Q4 Journal E3s Web of Conferences
Creator : Kusumasari S.
2024 5 cited
Extraction of Morphometric Features the Shape of Mangrove Leaves Based on Digital Images and Classification Using the Support Vector Machine
Q2 Journal Karbala International Journal of Modern Science
Creator : Ariawan I.
2024 0 cited
Characterization of Reduced Fat Mayonnaise with Variations of Oil and Porang Flour (Amorphophallus muelleri Bl.) Concentration
no-Q Journal Journal of Applied Science Engineering Technology and Education
Creator : Fakhira N.
2024 0 cited
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Article Quartile
Research Output
  Scopus GScholar WOS
Article 65 338 0
Citation 406 1,393 0
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