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R. HARYO BIMO SETIARTO

Badan Riset dan Inovasi Nasional Unknown SINTA ID : 6156599
1.276
SINTA Score Overall
545
SINTA Score 3Yr
0
Affil Score
0
Affil Score 3Yr
Latest number of publications
The Effect of Drying Method on Quality of MOCAF (Modified Cassava Flour) from Raw Material Beta-Carotene-Rich Bokor Genotype Cassava
Q4 Journal WOS.ESCI Edition   Core Collection AGRITECH
Author Order: 0 of 5     Authors : Aprilia, AP; Fatoni, R; Fathoni, A; Seiarto, RHB; Damayanti, E;
2024 0 cited DOI : 10.22146/agritech.84155
Physicochemical, enzymatic and fermentation modifications improve resistant starch levels and prebiotic properties of porang (Amorphophallus oncophyllus) flour
Q2 Journal WOS.SCI Edition   Core Collection INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Author Order: 0 of 6     Authors : Setiarto, RHB; Adyeni, WD; Puspawati, NN; Wardana, AA; Anshory, L; Khusniati, T;
SEP 12 2024 0 cited Scopus Indexed DOI : 10.1111/ijfs.17580
EFFECT OF AUTOCLAVING-COOLING ON RESISTANT STARCH CONTENT AND PREBIOTIC PROPERTIES OF HIGH CARBOHYDRATE FOODS: META-ANALYSIS STUDY
Q3 Journal WOS.ESCI Edition   Core Collection JURNAL TEKNOLOGI-SCIENCES & ENGINEERING
Author Order: 3 of 3     Authors : Isra, M; Andrianto, D; Setiarto, RHB;
JAN 2023 0 cited Scopus Indexed DOI : 10.11113/jurnalteknologi.v85.18515
Improvement of Prebiotic Properties and Resistant Starch Content of Corn Flour (Zea mays L.) Momala Gorontalo Using Physical, Chemical and Enzymatic Modification
Q3 Journal WOS.ESCI Edition   Core Collection TROPICAL LIFE SCIENCES RESEARCH
Author Order: 1 of 5     Authors : Setiarto, RHB; Isra, M; Andrianto, D; Widhyastuti, N; Masrukhin;
2023 0 cited DOI : 10.21315/tlsr2023.34.2.13Highlights
Survivability and Release Process of Lactobacillus plantarum SU-LS36 Encapsulated with Native and Modified Taro Starch Under Simulated Digestive Conditions
Q3 Journal WOS.SCI Edition   Core Collection SAINS MALAYSIANA
Author Order: 1 of 6     Authors : Setiarto, RHB; Kusumaningrum, HD; Jenie, BSL; Khusniati, T; Masrukhin; Sulistiani;
JUL 2022 0 cited Scopus Indexed DOI : 10.17576/jsm-2022-5107-11
OPTIMAL CONCENTRATION OF PREBIOTIC RAFFINOSE TO INCREASE VIABILITY OF Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus
Q4 Journal WOS.ESCI Edition   Core Collection CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Author Order: 1 of 3     Authors : Setiarto, RHB; Widhyastuti, N; Kurnia, DR;
2021 1 cited Scopus Indexed DOI : 10.34302/crpjfst/2021.13.3.12
Modified taro starch as alternative encapsulant for microencapsulation of Lactobacillus plantarum SU-LS 36
Q4 Journal WOS.SCI Edition   Core Collection CZECH JOURNAL OF FOOD SCIENCES
Author Order: 1 of 5     Authors : Setiarto, RHB; Kusumaningrum, HD; Jenie, BSL; Khusniati, T; Sulistiani, S;
2020 5 cited Scopus Indexed DOI : 10.17221/2/2020-CJFS
Effect of lactic acid bacteria fermentation and autoclaving-cooling for resistant starch and prebiotic properties of modified taro flour
Q4 Journal WOS.SCI Edition   Core Collection INTERNATIONAL FOOD RESEARCH JOURNAL
Author Order: 1 of 5     Authors : Setiarto, RHB; Jenie, BSL; Faridah, DN; Saskiawan, I; Sulistiani;
AUG 2018 10 cited Scopus Indexed DOI :
Effect of Lactic Acid Bacteria, Fungi and Yeast Fermentation on Nutritional Quality of Sorghum Flour
No-Q Journal WOS.ESCI Edition   Core Collection AGRITECH
Author Order: 1 of 3     Authors : Setiarto, RHB; Widhyastuti, N; Saskiawan, I;
NOV 2016 3 cited DOI : 10.22146/agritech.16769
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 45 135 11
Citation 64 701 17
Cited Document 24 77 4
H-Index 4 16 3
i10-Index 1 23 1
G-Index 1 1 1
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