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PUTRI WIDYANTI HARLINA

Universitas Padjadjaran S2 - Teknologi Industri Pertanian SINTA ID : 6737548
1.549
SINTA Score Overall
591
SINTA Score 3Yr
0
Affil Score
0
Affil Score 3Yr
Latest number of publications
Empowering the residents of Aptrans Batujajar in training in dairy and meat product to support business independence
Universitas Muhammadiyah Magelang Community Empowerment Vol 9 No 2 (2024)370-374
2024 DOI: 10.31603/ce.10603 S4 Journal
Training on making healthy and safe meat processed food in Cileunyi Wetan, Bandung Regency
Universitas Muhammadiyah Magelang Community Empowerment Vol 8 No 6 (2023)889-893
2023 DOI: 10.31603/ce.8635 S4 Journal
Training on making processed beef for residents of the Batujajar Transit Apartment, West Bandung Regency
Universitas Muhammadiyah Magelang Community Empowerment Vol 8 No 12 (2023)1969-1973
2023 DOI: 10.31603/ce.10224 S4 Journal
Training of producing functional fermented food ‘kimchi’
Universitas Muhammadiyah Magelang Community Empowerment Vol 7 No 11 (2022)1918-1922
2022 DOI: 10.31603/ce.7571 S4 Journal
Education on the quality and halal system of meat products in Sayang Village, Jatinangor, Sumedang
Universitas Muhammadiyah Magelang Community Empowerment Vol 7 No 11 (2022)1868-1872
2022 DOI: 10.31603/ce.7703 S4 Journal
Pelatihan Dan Keterampilan Pembuatan Pangan Olahan Telur : Telur Asin (Natural & Flavoured Salted Egg): Training and Competencies for the Production of Processed Food Eggs: The Natural & Flavored Salted Egg
Politeknik Negeri Jember J-Dinamika : Jurnal Pengabdian Masyarakat Vol 7 No 3 (2022): Desember451 - 455
2022 DOI: 10.25047/j-dinamika.v7i3.3408 S4 Journal
THE EFFECT OF SUPPLEMENTATION GARLIC OIL AS AN ANTIBACTERIAL ACTIVITY AND SALTING TIME ON THE CHARACTERISTICS OF SALTED EGG
Indonesian Food Technologists Jurnal Aplikasi Teknologi Pangan Vol 1, No 4 (2012): November 2012
2012 DOI: - no-S Journal
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 53 70 32
Citation 313 452 153
Cited Document 34 40 18
H-Index 11 14 7
i10-Index 14 18 5
G-Index 1 1 1
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