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AGUS WIJAYA

Universitas Sriwijaya S2 - Teknologi Industri Pertanian SINTA ID : 6072065
563
SINTA Score Overall
136
SINTA Score 3Yr
109
Affil Score
77
Affil Score 3Yr
Latest number of Publication and Citations
Modifikasi Profil Pasta Pati Ganyong dengan Heat Moisture Treatment dan Gum Xanthan untuk Produk Roti
Authors : P Parwiyanti, F Pratama, A Wijaya, N Malahayati Jurnal Penelitian Sains 19 (1), 42-46, 2019
2019 0 cited
Quality Profile Of Smoked African Sharptooth Catfish (Clarias Gariepinus) Treated With Uncaria Gambier (Uncaria Gambir Roxb)
Authors : SR Sari, S Agustini, A Wijaya, R Pambayun Jurnal Dinamika Penelitian Industri 28 (2), 101-111, 2017
2017 0 cited
Sifat fisik pati ganyong (canna edulis kerr.) termodifikasi dan penambahan gum xanthan untuk rerotian
Authors : P Parwiyanti, F Pratama, A Wijaya, N Malahayati, E Lidiasari Agritech 36 (3), 335-343, 2016
2016 10 cited
Pengaruh jenis dan konsentrasi asam terhadap cuko pempek
Authors : M Muchsiri, B Hamzah, A Wijaya, R Pambayun Agritech 36 (4), 404-409, 2016
2016 5 cited
Pasting properties of modified canna starch by heat moisture treatment and addition of xanthan gum for bakery products.
Authors : P Parwiyanti, F Pratama, A Wijaya, N Malahayati
2016 2 cited
Effect of Sub Supercritical CO2 Processing on Microflora and Shelf Life Tempe
Authors : M Kustyawati, F Pratama, D Saputra, A Wijaya World Academy of Science, Engineering and Technology, International Journal …, 2016
2016 0 cited
APLIKASI TEKNOLOGI PENCUCIAN SEBAGAI NILAI TAMBAH DALAM HIGIEN DAN SANITASI SELADA PADA TINGKAT PEDAGANG PASAR TRADISIONAL DI KOTA PALEMBANG
Authors : AV Yani, H Hasbi, G Priyanto, R Pambayun, A Wijaya Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan 5 (1), 34-43, 2016
2016 0 cited
Physical Characteristics of Modified Canna edulis Kerr. Starch and Gum Xanthan for Bakeries
Authors : P Parwiyanti, F Pratama, A Wijaya, N Malahayati, E Lidiasari AGRITECH-JURNAL TEKNOLOGI PERTANIAN 36 (3), 335-343, 2016
2016 0 cited
Profil pasting pati ganyong termodifikasi dengan heat moisture treatment dan gum xanthan untuk produk roti
Authors : F Pratama, A Wijaya, N Malahayati Jurnal Teknologi dan Industri Pangan 27 (2), 185-192, 2016
2016 5 cited
Effect of Type and Acid Concentration on Cuko pempek
Authors : M Muchsiri, B Hamzah, A Wijaya, R Pambayun AGRITECH-JURNAL TEKNOLOGI PERTANIAN 36 (4), 404-409, 2016
2016 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 15 36 0
Citation 247 464 0
Cited Document 10 23 0
H-Index 7 9
i10-Index 6 9
G-Index 1 0
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