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NURI ARUM ANUGRAHATI

Universitas Pelita Harapan S1 - Teknologi Pangan SINTA ID : 6000778
437
SINTA Score Overall
145
SINTA Score 3Yr
437
Affil Score
145
Affil Score 3Yr
Latest number of Publication and Citations
Peningkatan Ketahanan Pangan Melalui Diseminasi Dan Pengembangan Sup Jagung Pulut Instan Pada Beberapa Kelompok Wanita Tani Tangerang Selatan
Authors : AJN Parhusip, NA Anugrahati, I Matita, R Handayani, NE Todia, ... Jurnal Pengabdian kepada Masyarakat Nusantara 5 (1), 281-290, 2024
2024 0 cited
Reformulation of gambang bread with additional pectin and coconut dregs powder as wheat flour and breadcrumb substitute
Authors : YD Supandi, NA Anugrahati Food Research 8 (5), 208-218, 2024
2024 0 cited
Utilization of Rosella as a Natural Color and Source of Antioxidants for Soybean Hull Nata
Authors : M Nolita, E Suharso, CJ Kurniawan, NA Anugrahati, AJN Parhusip, ... Indonesian Food Science and Technology Journal 7 (2), 121-126, 2024
2024 0 cited
WORKSHOP ON THE MAKING OF TEA-BASED BURSTING BOBA AT SMA KRISTEN KARUNIA JAKARTA
Authors : LC Soedirga, NA Anugrahati, N Natania, M Nolita, CJ Kurniawan Jurnal Sinergitas PKM & CSR 7 (2), 1-7, 2024
2024 0 cited
Kadar Serat dan Tekstur Kue Kembang Goyang dengan Substitusi Beras Merah Organik
Authors : NA Anugrahati, CDP Sari Amerta Nutrition 7 (4), 512-519, 2023
2023 0 cited
Determination of Kembang Goyang Snack Formulation Substituted with Organic Red Rice Flour Based on Dietary Fiber Content and Texture.
Authors : NA Anugrahati, CDP Sari Amerta Nutrition 7 (4), 2023
2023 1 cited
Utilization of Partially Purified Papain Enzyme in Mallika Black Soybean Tempeh Hydrolysate as Umami Seasoning
Authors : LA Wihan, NA Anugrahati Caraka Tani: Journal of Sustainable Agriculture 38 (2), 215-228, 2023
2023 0 cited
Effect of Substitution Sago Flour with Tempeh Flour and Emulsifier Types on Characteristic of Bangkit Cookies
Authors : NA Anugrahati, LF Wijaya AGRITEKNO: Jurnal Teknologi Pertanian 12 (1), 11-22, 2023
2023 0 cited
Utilization of Mushroom as the Main Ingredient of Vegan Petis with Different Types of Flour
Authors : J Muliadi, NA Anugrahati GCISTEM Proceeding 1, 132-142, 2022
2022 3 cited
Pengaruh rasio tepung Garut hasil HMT dan xanthan gum terhadap daya serap air dan cooking loss mi laksa
Authors : NA Anugrahati, CM Yudianto Agrointek 16 (3), 389-395, 2022
2022 1 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 4 59 4
Citation 15 181 9
Cited Document 1 28 2
H-Index 1 7 1
i10-Index 1 7 0
G-Index 1 1 1
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