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MUCHAMAD BACHTIAR

Institut Pertanian Bogor S1 - Bisnis SINTA ID : 6750691
397
SINTA Score Overall
235
SINTA Score 3Yr
27
Affil Score
18
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Characteristics of GABA (Gamma Amino Butyric Acid), antioxidant and sensory quality of modified Tempeh
Q1 Journal International Journal of Food Properties
Author Order : 5 of 7     Creator : Herawati H.
2023 0 cited
APPLICATION OF HYDROCOLLOIDS FOR GLUTEN-FREE BREADS AND IMPACT ON THEIR RHEOLOGICAL PROPERTIES: A BIBLIOMETRIC STUDY
Q2 Journal Xinan Jiaotong Daxue Xuebao/Journal of Southwest Jiaotong University
Author Order : 10 of 13     Creator : Herawati H.
2023 0 cited
Extraction Quality of Porang Flour Due to Chip Flour Treatment and Ethanol Concentration
Q3 Journal E3S Web of Conferences
Author Order : 8 of 13     Creator : Herawati H.
2023 0 cited
Formulation Techniques and Variations of CMC (Carboxymethyl Cellulose) Concentrations to Improve on Making Gluten-Free Corn Macaron
Q3 Journal E3S Web of Conferences
Author Order : 5 of 5     Creator : Herawati H.
2023 0 cited
The Effect of Dry Extraction Process Technology on Characteristics of Porang Flour
Q3 Journal E3S Web of Conferences
Author Order : 10 of 13     Creator : Herawati H.
2023 0 cited
Physicochemical characteristics of yoghurt from various beans and cereals
Q4 Journal AIP Conference Proceedings
Author Order : 8 of 8     Creator : Herawati H.
2022 1 cited
Android-based feasibility study transformation analysis case study of the RASI development in Cirendeu-Kampung Cimahi
Q4 Journal IOP Conference Series: Earth and Environmental Science
Author Order : 4 of 4     Creator : Herawati H.
2022 0 cited
Characterization of GABA (gamma-aminobutyric acid) levels some fermented food in Indonesia
Q4 Journal IOP Conference Series: Earth and Environmental Science
Author Order : 8 of 8     Creator : Herawati H.
2021 4 cited
Canvas business and feasibility model of cassava gluten-free noodle processing in Cirendeu Village
Q4 Journal IOP Conference Series: Earth and Environmental Science
Author Order : 3 of 3     Creator : Herawati H.
2020 2 cited
Modification of Process and Formulations Technology to the Characteristics of Hanjeli Gluten Free Noodles
Q4 Journal IOP Conference Series: Earth and Environmental Science
Author Order : 3 of 3     Creator : Herawati H.
2020 2 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 11 24 0
Citation 11 40 0
Cited Document 5 10 0
H-Index 2 3 0
i10-Index 0 1 0
G-Index 1 1 0
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