Teknologi Pangan

UNIVERSITAS PASUNDAN KOTA BANDUNG - JAWA BARAT, ID CODE PRODI : 41121 CODE PT : 041008
6
Authors
2.905
SINTA Score Overall
910
SINTA Score 3Yr
581
SINTA Score Overall Productivity
182
SINTA Score 3Yr Productivity
Latest number of publications
The Effect of Micronutrient Fortification on Texture and Nutrition Enhancement of Gluten-Free Pasta Enriched by Tempeh
Q4 Journal AIP Conference Proceedings
Creator : Sholichah E.
2024 0 cited
Optimization of Soft Cake Formula Based On Plantain var Kapas Flour (Musa corniculata) by Using D-Optimal Method Design
Q4 Journal AIP Conference Proceedings
Creator : Surahman D.N.
2024 0 cited
THE EFFECT OF DRUM DRYER TEMPERATURE AND ROTATIONAL SPEED ON THE CHARACTERISTICS OF FINGER MILLET (ELEUSINE CORACANA) BASED WEANING FOOD ENRICHED WITH COMPOSITE FLOUR
Q3 Journal Acta Technologica Agriculturae
Creator : Hidayat D.D.
2024 0 cited
Chemical properties of moringa milk powder used rotary vacuum drying
Q2 Journal Food Science and Technology (Brazil)
Creator : Widiantara T.
2023 0 cited
Optimization of Formula Cookies Based on Purple Sweet Potato Flour (Ipomoea Batatas L.) Using I-Optimal Mixture Design Method
no-Q Journal BIO Web of Conferences
Creator : Herminiati A.
2023 0 cited
Development, physiochemical and sensory evaluation of a new effervescent tablet formulation based on Moringa oleifera leaves extract
Q2 Journal International Journal of Food Engineering
Creator : Iwansyah A.C.
2023 1 cited
Effect of trehalose and butterfly pea (Clitoris ternatea L.) on physicochemical characteristics of drum dried milk powder
Q2 Journal Food Science and Technology (Brazil)
Creator : Ikrawan Y.
2023 0 cited
Herbal therapy for hemorrhoids: An Overview of Medicinal Plants Affecting Hemorrhoids
Q3 Journal Advancements in Life Sciences
Creator : Amiri M.M.
2023 0 cited
Organoleptic Characteristics of Banana Flakes Based on Maturity Level of Banana ( Musa Paradisiaca) CV. Ambon
Q4 Journal IOP Conference Series: Earth and Environmental Science
Creator : Surahman D.N.
2022 0 cited
Investigation of parameters in restaurant food waste for use as poultry rations
Q2 Journal Food Science and Technology (Brazil)
Creator : Garnida Y.
2022 6 cited
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Article Quartile
Research Output
  Scopus GScholar WOS
Article 28 954 9
Citation 121 4,021 37
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