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SYAHRUL

Universitas Hasanuddin S1 - Teknologi Hasil Perikanan SINTA ID : 6653892
909
SINTA Score Overall
388
SINTA Score 3Yr
815
Affil Score
370
Affil Score 3Yr
Latest number of Publication and Citations
Pembuatan Lotion Rumput Laut di Desa Aeng Batu Batu, Kabupaten Takalar, Sulawesi Selatan
Authors : N Amir Panrita Abdi-Jurnal Pengabdian pada Masyarakat 5 (1), 17-25, 2021
2021 4 cited
Kinetics of quality changes and shelf life estimation of frozen coated Tumpi-Tumpi using accelerated shelf-life testing (ASLT) method withArrhenius approach
Authors : BN Syahrul , Rizal Sjarief Sjaiful Nazli, Joko Hermanianto The 3rd International Symposium Marine and Fisheries (ISMF) 2020 5 – 6 June …, 2020
2020 0 cited
Suckermouth Catfish (Pterygoplichthys pardalis) In Wajo Regency, South Sulawesi Province: The Heavy Metal Content of Lead (Pb), Mercury (Hg) and Arsenic (As)
Authors : N Amir, N Djamaluddin Agrikan: Jurnal Agribisnis Perikanan 13 (2), 168-174, 2020
2020 3 cited
Bycatch sea cucumber Holothuria scabra processing and the quality characteristics
Authors : R Aprianto, N Amir, J Tresnati, A Tuwo IOP Conference Series: Earth and Environmental Science 473 (1), 012001, 2020
2020 16 cited
Processing and quality characteristics sea cucumber Bohadschia vitiensis at Kambuno Island in Sembilan Islands, Bone Gulf, South Sulawesi, Indonesia
Authors : N Amir, R Aprianto, A Tuwo, J Tresnati IOP Conference Series: Earth and Environmental Science 564 (1), 012047, 2020
2020 9 cited
Economically important sea cucumber processing techniques in South Sulawesi, Indonesia
Authors : R Aprianto, N Amir, J Tresnati, A Tuwo, M Nakajima IOP Conference Series: Earth and Environmental Science 370 (1), 012082, 2019
2019 21 cited
Mutu dan keamanan pangan produk perikanan tradisional di pantai selatan Sulawesi Selatan
Authors : N Amir Prosiding Seminakel, 40-46, 2019
2019 2 cited
Optimasi Produksi, Pola Retrogradasi, Perubahan Mikrostruktur dan Pendugaan Umur Simpan Tumpi-Tumpi Coated Beku
Authors : R Syarief, J Hermanianto, B Nurtama IPB (Bogor Agricultural University), 2018
2018 0 cited
The Optimization of Frying Process of Tumpi-tumpi from Milkfish used Response Surface Methodology
Authors : S Syahrul, R Syarief, J Hermanianto, B Nurtama Jurnal Pengolahan Hasil Perikanan Indonesia 20 (3), 432-445., 2017
2017 2 cited
Oil Content Response of Tumpi-tumpi to Frying Process Condition
Authors : BN Syahrul, Rizal Sjarief Sjaiful Nazli, Joko Hermanianto International Journal of ChemTech Research 9 (3), 569-574, 2016
2016 2 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 46 9 0
Citation 197 53 0
Cited Document 34 7 0
H-Index 7 4
i10-Index 6 2
G-Index 1 8
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