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ERNI SOFIA MURTINI

Universitas Brawijaya S1 - Ilmu dan Teknologi Pangan SINTA ID : 6031339
1.304
SINTA Score Overall
468
SINTA Score 3Yr
1.304
Affil Score
468
Affil Score 3Yr
Latest number of Publication and Citations
The effect of corn starch and transglutaminase on quality improvement of soybean-based analog rice
Authors : A Sutrisno, ANF Suloi, ES Murtini, NA Bahmid Future Foods, 100407, 2024
2024 0 cited
PENGARUH FORMULASI JAHE, SECANG DAN KAYU MANIS TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MINUMAN TRADISIONAL INSTAN CHING JAE
Authors : RAH ANR, ES Murtini, SS Yuwono Jurnal Teknologi Pertanian 25 (1), 53-66, 2024
2024 0 cited
Physical, chemical, and organoleptic characteristics of chiffon cake with pregelatinized candi banana flour substitution (Musa paradisiaca L.)
Authors : LP Aulia, J Muchlisiyah, R Andini, ES Murtini Food Research 8 (4), 327-335, 2024
2024 0 cited
INOVASI PEMBUATAN ROTI TAWAR HYBRID SOURDOUGH: STUDI PENGGUNAAN PUREE BUAH NANAS (Ananas comosus (L) Merr.) PADA STARTER SOURDOUGH
Authors : RA Dewanti, ES Murtini Jurnal Pangan dan Agroindustri 12 (2), 88-100, 2024
2024 0 cited
Rawon: the black soup delicacy from East Java
Authors : ES Murtini, BS Murdianti Journal of Ethnic Foods 11 (1), 25, 2024
2024 0 cited
The Effect of Microwave-Assisted Extraction Temperature and Material to Solvent Ratio on the Characteristics of Pandan (Pandanus amaryllifolius Roxb.) Leaf Extract.
Authors : SZ Salsabilla, ES Murtini, Y Witono International Journal on Advanced Science, Engineering & Information …, 2024
2024 0 cited
The Application of Pandan Leaves Powder (Pandanus amaryllifolius Roxb.) as a Natural Coloring on the Pandan Steamed Bun Production
Authors : A Adhamatika, ES Murtini, WB Sunarharum, P Chompoorat, DA Putri Food Science and Technology 11 (1), 44-53, 2023
2023 2 cited
Physicochemical characteristics of starch noodles based on sorghum flour (Sorghum bicolor L. Moench) and sago flour (Metroxylon Sp)
Authors : MD Patty, ES Murtini, WDR Putri Jurnal Pangan dan Agroindustri 11 (3), 147-157, 2023
2023 6 cited
Textural optimization of Ledre: Indonesian crepes-like snack
Authors : K Fibrianto, S Hastuti, H Harijono, ES Murtini, A Akbar Advances in Food Science, Sustainable Agriculture and Agroindustrial …, 2023
2023 0 cited
(STUDY ON) THE EFFECT OF VARIETIES AND TYPE SOAKING SOLUTIONS ON THE QUALITY OF POWDERED SHALLOTS
Authors : EN Alami, ES Murtini, SS Yuwono Jurnal Teknologi Pertanian, 17-28, 2023
2023 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 22 97 12
Citation 40 549 11
Cited Document 13 63 6
H-Index 4 13 2
i10-Index 0 16 0
G-Index 1 1 1
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