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TERIP KARO KARO

Universitas Sumatera Utara S1 - Teknologi Pangan SINTA ID : 5993832
697
SINTA Score Overall
94
SINTA Score 3Yr
697
Affil Score
94
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Process of making muffin from modified sweet potato flour made from sustainable raw material based Indonesian local resources
Q3 Journal IOP Conference Series: Earth and Environmental Science
Author Order : 3 of 3     Creator : Nurminah M.
2024 0 cited
Functional and Rheological Characteristics of Flour from 3 Varieties of Orange Sweet Potato
Q3 Journal IOP Conference Series: Earth and Environmental Science
Author Order : 2 of 3     Creator : Julianti E.
2024 0 cited
Effect of various packaging on the quality of Gayo arabica coffee processed using full-washed method
Q3 Journal IOP Conference Series: Earth and Environmental Science
Author Order : 2 of 5     Creator : Sinaga H.
2023 0 cited
Hydrolysis of alkaline treatment and characterization of cellulose fibrils from processing waste of bengkoang water-soluble polysaccharide
Q4 Journal IOP Conference Series: Earth and Environmental Science
Author Order : 2 of 6     Creator : Hilman A.
2022 0 cited
Characteristic infused water of butterfly pea (Clitoria ternatea Linn) with the addition of traditional spice andaliman (Zanthoxylum acanthopodium DC) based on sustainable local resources
Q4 Journal IOP Conference Series: Earth and Environmental Science
Author Order : 3 of 3     Creator : Sakdiah H.
2022 2 cited
Physicochemical characteristics of donuts from composite flour (modified sukun, sweet poultry, mocaf, saga seeds)
Q4 Journal IOP Conference Series: Earth and Environmental Science
Author Order : 3 of 3     Creator : Sanjaya N.
2021 2 cited
Application of heat transfer equations during unsteady-state condition to Indonesian cooked fermented soybean (Tempeh) in boiling and during cooling period
Q4 Journal IOP Conference Series: Earth and Environmental Science
Author Order : 2 of 2     Creator : Yusraini E.
2021 0 cited
Effect of ratio of oyster mushroom with straw mushroom and the type of filling flour on the quality of natural seasoning
Q4 Journal IOP Conference Series: Earth and Environmental Science
Author Order : 2 of 3     Creator : Simanungkalit R.
2021 1 cited
Physicochemical characteristics of food bar from composite flour (modified breadfruit, purple sweet potato, mocaf, and saga seeds)
Q4 Journal IOP Conference Series: Earth and Environmental Science
Author Order : 3 of 3     Creator : Fadhlan A.
2021 2 cited
The use of konjac flour as gelatine substitution in making panna cotta
Q4 Journal IOP Conference Series: Earth and Environmental Science
Author Order : 3 of 3     Creator : Karo F.Y.E.B.
2021 5 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 17 78 0
Citation 27 434 0
Cited Document 11 55 0
H-Index 3 11 0
i10-Index 0 12 0
G-Index 1 1 0
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