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ERNI SOFIA MURTINI

Universitas Brawijaya S2 - Teknologi Hasil Pertanian SINTA ID : 6031339
1.320
SINTA Score Overall
479
SINTA Score 3Yr
1.320
Affil Score
479
Affil Score 3Yr
Latest number of Publication and Citations
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 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
The Effect of Microwave-Assisted Extraction Temperature and Material Ratio on the Characteristics of Pandan (Pandanus amaryllifolius Roxb.) Leaf Extract
Authors : SZS Nai, ES Murtini, Y Witono International Journal of Life Science and Agriculture Research 2 (6), 102-111, 2023
2023 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 3 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
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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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