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SRI MULYANI

Universitas Diponegoro S1 - Teknologi Pangan SINTA ID : 6080696
1.710
SINTA Score Overall
501
SINTA Score 3Yr
2.536
Affil Score
1.240
Affil Score 3Yr
Latest number of publications
Pengaruh Gelatin Tulang Ikan Bandeng (Chanos chanos) terhadap Mutu Frozen Yogurt
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. 10 No. 1 (2023): Jurnal Mutu Pangan8-14
2023 DOI: 10.29244/jmpi.2023.10.1.8 S3 Journal
Perbedaan Karakteristik Fisik dan Hedonik Daging Sapi dengan Metode Perebusan yang Berbeda
Universitas Halu Oleo Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 1 (2022): JITRO, Januari 2022300-305
2022 DOI: 10.33772/jitro.v9i1.18428 S2 Journal
Characteristics of Yogurt Ice Cream Fortified with Red Dragon Fruit Puree as Anti-Obesity Functional Food
Food and Nutrition Society of Indonesia Jurnal Gizi dan Pangan Vol. 17 No. 2 (2022)115-122
2022 DOI: 10.25182/jgp.2022.17.2.115-122 S2 Journal
Nilai pH, Viskositas dan Hedonik Sari Buah Jeruk Manis dengan Penambahan Gelatin Tulang Ikan Bandeng
Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 2, No 2 (2021): October107-113
2021 DOI: 10.20961/agrihealth.v2i2.59482 S3 Journal
Ekstraksi kolagen dari kulit kerbau menggunakan asam asetat
Center for Leather, Rubber, and Plastic Ministry of Industry, Indonesia Majalah Kulit, Karet, dan Plastik Vol 37, No 2 (2021): Majalah Kulit, Karet, dan Plastik51-58
2021 DOI: 10.20543/mkkp.v37i2.7025 no-S Journal
Pengaruh Lama Fermentasi terhadap Total Asam, Total Bakteri Asam Laktat dan Warna Kefir Belimbing Manis (Averrhoa carambola)
Sam Ratulangi University JURNAL ILMIAH SAINS Volume 21 Nomor 2, Oktober 2021113-118
2021 DOI: 10.35799/jis.21.2.2021.31416 S3 Journal
Effects of Various Hydrocolloids on Physical, Sensory and Total Quality of Lactic Acid Bacteria on Frozen Yogurt with Corn Oil as Fat Sources
Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University Journal of Applied Food Technology Vol 8, No 1 (2021)18-22
2021 DOI: 10.17728/jaft.9319 no-S Journal
KARAKTERISTIK SPONGE CAKE DENGAN PERLAKUAN PENAMBAHAN PASTA BIT (Beta vulgaris L.)
Universitas Muhammadiyah Mataram Jurnal Agrotek Ummat Vol 7, No 1 (2020): February 202043-49
2020 DOI: 10.31764/agrotek.v7i1.2103 S5 Journal
PENGARUH KONSENTRASI MESOKARP SEMANGKA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN MIKROBIOLOGI WATER KEFIR SEMANGKA KUNING (Citrullus lanatus (Thunb.)): Effect of Watermelon Mesocarp Concentration on Physicochemical and Microbiology Characteristic of Yellow Watermelon (Citrullus lanatus (Thunb.)) Water Kefir
Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram Pro Food Vol. 6 No. 2 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)719-728
2020 DOI: 10.29303/profood.v6i2.154 S4 Journal
PENDAMPINGAN PERSIAPAN PENERAPAN GOOD MANUFACTURING PRACTICES (GMP) SEBAGAI SYARAT PENGAJUAN IJIN EDAR PRODUK OLAHAN SUSU DI KTT REJEKI LUMINTU KECAMATAN GUNUNGPATI KOTA SEMARANG
Universitas Muhammadiyah Mataram Jurnal Agro Dedikasi Masyarakat (JADM) Vol 1, No 2 (2020): November61-67
2020 DOI: 10.31764/jadm.v1i2.3081 no-S Journal
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 28 193 6
Citation 78 2227 0
Cited Document 13 120 0
H-Index 5 22 0
i10-Index 2 40 0
G-Index 1 1 1
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