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C HANNY WIJAYA

Institut Pertanian Bogor S2 - Ilmu Pangan SINTA ID : 6006457
4.491
SINTA Score Overall
557
SINTA Score 3Yr
30
Affil Score
9
Affil Score 3Yr
Latest number of publications
Analisis Senyawa Aktif Trigeminal Andaliman dengan Variasi Metode Pengeringan dengan Pendekatan GC-MS
Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI Jurnal Teknologi dan Industri Pangan Vol. 33 No. 1 (2022): Jurnal Teknologi dan Industri Pangan77-86
2022 DOI: 10.6066/jtip.2022.33.1.77 S2 Journal
Preferensi Konsumen terhadap Minuman Fungsional Berbasis Ekstrak Kumis Kucing (Orthosiphon aristatus) sebagai Jamu
Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 9 No. 1 (2022): Jurnal Mutu Pangan1-9
2022 DOI: 10.29244/jmpi.2022.9.1.1 S3 Journal
Produksi Hidrolisat Protein Kacang Koro Benguk dengan Aktivitas Penghambat Kerja Enzim Pengkonversi Angiotensin melalui Kombinasi Fermentasi dan Hidrolisis Enzimatik
Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI Jurnal Teknologi dan Industri Pangan Vol. 33 No. 2 (2022): Jurnal Teknologi dan Industri Pangan157-168
2022 DOI: 10.6066/jtip.2022.33.2.157 S2 Journal
Antihyperglycemic Activity of Java Tea-Based Functional Drink-Loaded Chitosan Nanoparticle in Streptozotocin-Induced Diabetic Rats
Bogor Agricultural University, Indonesia HAYATI Journal of Biosciences Vol. 28 No. 3 (2021): July 2021212
2021 DOI: 10.4308/hjb.28.3.212 S1 Journal
PREFERENSI KONSUMEN TERHADAP EMPAT VARIETAS UNGGUL MANGGA INDONESIA BERDASARKAN RESPON EMOSI
Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI Jurnal Teknologi dan Industri Pangan Vol. 32 No. 2 (2021): Jurnal Teknologi dan Industri Pangan116-125
2021 DOI: 10.6066/jtip.2021.32.2.116 S2 Journal
THE POTENCY OF CAJUPUTS CANDY IN MAINTAINING THE COMPETITIVE CAPACITY OF STREPTOCOCCUS SANGUINIS UPON STREPTOCOCCUS MUTANS
Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI) Journal Akademik Universitas Swiss German Vol 1 No 2 (2020)25-37
2020 DOI: 10.33555/jffn.v1i2.29 S3 Journal
OPTIMIZATION OF TOTAL CAROTENOIDS, PHENOLIC CONTENT, AND SENSORY ACCEPTABILITY OF JAVA TEA-BASED FUNCTIONAL DRINK ENRICHED WITH RED FRUITS’ OIL EMULSION
Ma Chung Research Center for Photosynthetic Pigments Indonesian Journal of Natural Pigments Vol 2 No 1 (2020): February 20201
2020 DOI: 10.33479/ijnp.2020.02.1.1 S4 Journal
PEMETAAN KARAKTERISTIK KIMIA BIJI KOPI ARABIKA GAYO DAN ROBUSTA GAYO
Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI Jurnal Teknologi dan Industri Pangan Vol. 31 No. 1 (2020): Jurnal Teknologi dan Industri Pangan76-85
2020 DOI: 10.6066/jtip.2020.31.1.76 S2 Journal
COMPARISON OF SEVERAL PROCESSING METHODS IN PRESERVING THE FLAVOR PROPERTIES OF ANDALIMAN (ZANTHOXYLUM ACANTHOPODIUM DC.) FRUIT
Institute for Research and Community Services, Institut Teknologi Bandung Journal of Engineering and Technological Sciences Vol 52, No 3 (2020)399-412
2020 DOI: 10.5614/j.eng.technol.sci.2020.52.3.7 no-S Journal
Effect of Supplemented Sucrose and Injected Insulin Under Different Recovery Time on Glucose, Fructose and Ribose Meat Lamb
Universitas Djuanda Indonesian Journal of Applied Research (IJAR) Vol. 1 No. 1 (2020): Indonesian Journal of Applied Research (IJAR)60-64
2020 DOI: 10.30997/ijar.v1i1.36 S2 Journal
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 0 290 42
Citation 0 3839 725
Cited Document 0 176 37
H-Index 18 33 16
i10-Index 31 79 20
G-Index 2 1 1
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