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MIRWAN USHADA

Universitas Gadjah Mada S3 - Doktor Teknologi Industri Pertanian SINTA ID : 5994170
2.469
SINTA Score Overall
448
SINTA Score 3Yr
2.469
Affil Score
448
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Modeling Consumer Overall Acceptance for Traditional Spice-Based Ready-to-Drink Using Artificial Neural Network and Kansei Engineering
Q3 Journal International Journal on Advanced Science, Engineering and Information Technology
Author Order : 2 of 4     Creator : Alfiani R.N.
2024 0 cited
Adaptive Back-Propagation Neural Network and Particle Swarm Optimization-Based Approach for Optimizing the Output Power Biogas Fueled Electric Generator
Q1 Journal IEEE Access
Author Order : 4 of 5     Creator : Abdurrakhman A.
2024 0 cited
Systematic Review of Kansei Engineering Method Developments in the Design Field
Q4 Journal Jurnal Optimasi Sistem Industri
Author Order : 4 of 4     Creator : Hakim A.
2024 0 cited
Framework for coffee bean standard maintenance using Kansei engineering
Q4 Journal AIP Conference Proceedings
Author Order : 5 of 9     Creator : Kristiningrum E.
2024 0 cited
Modeling Trust Decision-Making of Indonesian Food and Beverage SME Groups in the Adoption of Industry 4.0
Q2 Journal Cybernetics and Systems
Author Order : 1 of 4     Creator : Ushada M.
2024 5 cited
Group preference decision-making for the implementation of Industry 4.0 in food and beverage SMEs
Q1 Journal Technology Analysis and Strategic Management
Author Order : 1 of 4     Creator : Ushada M.
2024 7 cited
Mycotoxin contamination profiling in coffee bean by targeted LC-HRMS
Q3 Journal IOP Conference Series: Earth and Environmental Science
Author Order : 6 of 7     Creator : Wanita Y.P.
2024 0 cited
Extracting Consumers’ Perceptions for Indonesian Spice Drinks Using Social Media Data Mining and Kansei Engineering
Q2 Journal Agraris
Author Order : 2 of 4     Creator : Alfiani R.N.
2023 1 cited
Development of Sago-based Analog Rice Using Kansei and Value Engineering
Q3 Journal Pertanika Journal of Science and Technology
Author Order : 2 of 3     Creator : Septiani V.P.R.
2023 1 cited
Application of taguchi method in production factors of traditional spice-based ready-To-drink based on sensory responses
Q4 Journal E3S Web of Conferences
Author Order : 2 of 4     Creator : Nur Alfiani R.
2023 1 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 61 130 27
Citation 303 673 95
Cited Document 46 82 16
H-Index 9 14 5
i10-Index 9 22 3
G-Index 1 4 2
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