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RITA KHAIRINA

Universitas Lambung Mangkurat S1 - Teknologi Hasil Perikanan SINTA ID : 6041302
449
SINTA Score Overall
53
SINTA Score 3Yr
449
Affil Score
53
Affil Score 3Yr
Latest number of Publication and Citations
Thermal Process Technology Transfer of Masak Habang Snakehead Fish in Poklahsar, Lepasan Village, Barito Kuala: Transfer Teknologi Proses termal Ikan Gabus Masak Habang Di …
Authors : R Khairina, DK Sari, Y Fitrial, IK Khotimah JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) 8 (4), 93-98, 2024
2024 1 cited
Antibacterial activity of herbal tea extract from lotus leaves (Nelumbo nucifera) using different solvents
Authors : M Syifa, R Khairina, F Puspitasari Jurnal Agrotek Ummat 11 (2), 119-130, 2024
2024 0 cited
Gerakan Nasional Revolusi Mental Cinta Rawa
Authors : MF Rita Khairina, Dewi Kartika Sari Jurnal Agro Dedikasi Masyarakat (JADM) 4 (2), 48-54, 2023
2023 0 cited
Hedonic test and chemical organoleptic and chemical characteristics of cork and toman fish emping
Authors : D Kartikasari, R Khairina, MD Wahyono Journal of Agritechnology and Food Processing 3 (2), 77-84, 2023
2023 0 cited
Pemanfaatan By Product Pengolahan Ekstrak Albumin Ikan Gabus Menjadi Abon Ikan Di LPM Kelurahan Sekumpul
Authors : RK Dewi Kartika Sari, K Mursida, DA Mahmudah Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) 6, 101-104, 2022
2022 0 cited
Combination of Salt and Rice Ratio on The Nutritional and Microbiological Qualities of Ronto, a Shrimp Fermented Product from Kalimantan, Indonesia
Authors : R Khairina, N Nooryantini, S Ristiarini, IF Nata International Journal of Advance Tropical Food 3 (1), 23-34, 2021
2021 0 cited
Pelatihan Pengolahan Ekstrak Albumin dan Pemanfaatan Hasil Sampingnya di Desa Pal Batu Kecamatan Paminggir
Authors : DK Sari, R Khairina Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) 5, 93-98, 2021
2021 1 cited
Program Santri Wirausaha Melalui Pelatihan Pengolahan Bakso Ikan Patin (Pangasius sp.)
Authors : R Khairina, S Nooryantini, A Hidayat, SDN Sitorus JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) 5 (1), 1-8, 2021
2021 0 cited
Effects of Addition Chili Ground to The Characteristics of Bekasam from Cork Fish (Channa striata) During Fermentation
Authors : Normayanti, DK Sari, R Khairina International Journal of Advance Tropical Food 2, 33-42, 2020
2020 2 cited
Chemical and organoleptic characteristics of sambal ronto
Authors : R Khairina, IK Khotimah, M Yazid, R Fadliani International Journal of Advance Tropical Food 2 (2), 43-50, 2020
2020 1 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 1 43 0
Citation 9 198 0
Cited Document 1 26 0
H-Index 1 9
i10-Index 0 7
G-Index 0 1
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