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UMI PURWANDARI

Universitas Trunojoyo S1 - Teknologi Industri Pertanian SINTA ID : 5980128
648
SINTA Score Overall
60
SINTA Score 3Yr
1.096
Affil Score
60
Affil Score 3Yr
Latest number of Publication and Citations
Physical and Chemical Characteristic of Snack Bars from Jewawut Flour and Mocaf as Effect of Temperature and Roasting Time: Karakteristik Fisik dan Kimia Snack Bar dari Tepung …
Authors : N Jamilah, D Hidayati, U Purwandari JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) 9 (1), 20-31, 2024
2024 0 cited
Nutrition, chemical and physical evaluation of flour of local Madura corn and powder of underutilized Holothuria species
Authors : U Purwandari Food Research 8 (4), 266-276, 2024
2024 0 cited
Crude gelatin from jellyfish for storage stability of frozen maize tortilla bread
Authors : K Horisah, U Purwandari Food Research 7 (5), 260-266, 2023
2023 0 cited
Incorporation of defatted coconut flour into purple sweet potato crackers: a study on texture and colour characteristics
Authors : NL Zahroh, M Mojiono, R Faridz, U Purwandari Food Research 7 (6), 290-296, 2023
2023 0 cited
Physical, Chemical, and Microbial Changes during Fermentation of Bungkil: A Traditional Snack Originated from Banyumas, Central Java
Authors : U Purwandari, ZR Pangestika, R Jamilah, MFF Muktamar
2022 0 cited
KARAKTERISTIK FISIK DAN MEKANIK EDIBLE FILM DARI TEPUNG PORANG (Amorphophallus oncophyllus)
Authors : YD Safitri, I Maflahah, U Purwandari Jurnal Rekayasa dan Manajemen Agroindustri 10, 136-143, 2022
2022 2 cited
Analisis faktor-faktor yang mempengaruhi keberlanjutan mata pencaharian petambak garam di madura menggunakan metode MICMAC
Authors : S Rosalinda, R Faridz, U Purwandari, H Fansuri Agrointek: Jurnal Teknologi Industri Pertanian 16 (3), 305-315, 2022
2022 4 cited
“Mie Lethek” as Indonesian Noodle Herritage Made from Fermented Cassava Flour: A Review
Authors : N Nurhayati, A Subagio, U Purwandari International Food Conference 2021, 2021
2021 0 cited
Application of RTU Media for Biosafety of Mie Lethek, Indonesian Bendo-Cassava Noodles, Based on Chromogenic Agar
Authors : N Nurhayati, M BELGIS, E SUSWATI, U PURWANDARI
2021 1 cited
The Effect of Crude Jellyfish Cryoprotectant on The Quality and Storage Stability of Frozen Tortilla Bread Made from Local Corn of Madura
Authors : K Horisah, U Purwandari, B Burhan International Food Conference 2021, 2021
2021 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 20 58 0
Citation 337 729 0
Cited Document 14 34 0
H-Index 6 9
i10-Index 5 9
G-Index 1 1
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