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ISTI HANDAYANI

Universitas Jenderal Soedirman S1 - Teknologi Pangan SINTA ID : 5991016
458
SINTA Score Overall
225
SINTA Score 3Yr
418
Affil Score
205
Affil Score 3Yr
Latest number of Publication and Citations
The chemical composition of coconut sap at different tapping condition
Authors : P Haryanti, K Karseno, I Handayani, SB Sulistyo AIP Conference Proceedings 2586 (1), 2023
2023 0 cited
The Physicochemical Properties of Annatto Extract Obtained from Distillate Water as Solvent Extraction in the Variation of pH and Extraction Time
Authors : I Handayani, AT Septiana, B Sustriawan 3rd International Conference on Sustainable Agriculture for Rural …, 2023
2023 0 cited
TRANSFER TEKNOLOGI DIGITAL MARKETING PADA “87 ADV” UNTUK PENINGKATAN KAPASITAS PRODUKSI UMKM DI PURBALINGGA
Authors : B Sustriawan, N Aini, P Haryanti, SB Sulistyo, I Handayani Prosiding Seminar Nasional LPPM Unsoed 12, 211-218, 2023
2023 0 cited
Evaluation of colour and physicochemical properties of annatto seed aquadest extract in the variation pH of solvent
Authors : I Handayani, AT Septiana, P Haryanti, B Sustriawan, SB Sulistyo AIP Conference Proceedings 2586 (1), 2023
2023 0 cited
EFEKTIFITAS EKSTRAK AQUADES ANNATTO PADA BERBAGAI VARIASI PH PELARUT SEBAGAI ANTIMIKROBIA DALAM MENGHAMBAT STAPHILLOCOCCUS AUREUS DAN ESCHERICHIA COLI
Authors : I Handayani Prosiding Seminar Nasional LPPM Unsoed 12, 340-346, 2023
2023 0 cited
Effect of concentration of ambon banana flour and addition of Lactobacillus casei on chemical characteristics of synbiotic yogurt
Authors : I Handayani, N Nuraini Jurnal Agrotek Ummat 9 (3), 198-208, 2022
2022 0 cited
Pengaruh konsentrasi tepung pisang ambon dan penambahan Lactobacillus casei terhadap karakteristik kimia yogurt sinbiotik
Authors : I Handayani, N Aini Jurnal Agrotek UMMAT 9 (3), 198-208, 2022
2022 0 cited
Pelatihan Dalam Upaya Peningkatan Pengetahuan Dan Ketrampilan Digital Marketing Bagi Umkm Di Purbalingga
Authors : I Handayani, P Haryanti, AT Septiana, SB Sulistyo, YC Etnanta, ... JMM (Jurnal Masyarakat Mandiri) 6 (1), 152-164, 2022
2022 3 cited
Siam orange (Citrus nobilis L.) nectar characteristics with variations in stabilizer and sucrose level
Authors : N Aini, H Dwiyanti, R Setyawati, I Handayani, AT Septiana, B Sustriawan, ... Food Res 6 (3), 315-323, 2022
2022 6 cited
Color of Karag Crackers with The Addition of Annatto Pigments and Variation of Types of Coatings
Authors : I Handayani, N Effendi Indonesian Journal of Food Technology 1 (2), 87-99, 2022
2022 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 9 54 3
Citation 27 68 9
Cited Document 5 12 2
H-Index 3 5 1
i10-Index 1 1 0
G-Index 1 1 1
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