Teknologi Pangan

UNIVERSITAS SLAMET RIYADI KOTA SURAKARTA - JAWA TENGAH, ID CODE PRODI : 41221 CODE PT : 061006
9
Authors
5.574
SINTA Score Overall
1.649
SINTA Score 3Yr
619
SINTA Score Overall Productivity
183
SINTA Score 3Yr Productivity
Latest number of publication
The Effect From Addition Of Collaleleaves (Centella asiatica. L) And Differenttechque Draying Metodh To Making Of Red Seaweed Nori (Gracilaria sp): Pengaruh Penambahan Daun …
Authors : N Suhartatik, YA Widanti Agrobiotek 1 (2), 74-82, 2024
2024 0 cited no-Akreditation
Use of Celery (Apium graveolens L.) as a Source of Antioxidant in Potato Vermicelli (Solanum tuberosum): Penggunaan Seledri (Apium graveolens L.) sebagai Sumber Antioksidan …
Authors : M Ulfah, A Mustofa, N Suhartatik Agrobiotek 1 (1), 10-19, 2024
2024 0 cited no-Akreditation
The Importance of Food Security at The Family Level in Preventing Stunting in Indonesia: Pentingnya Ketahanan Pangan di Tingkat Keluarga dalam Pencegahan Stunting di Indonesia
Authors : N Suhartatik, F Husnun, IR Puyanda JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) 2 (1), 28-33, 2024
2024 0 cited no-Akreditation
Physicochemical And Sensory Properties of Sponge Cake Mocaf Enriched in Legume Flour: Sifat Fisikokimia Dan Sensoris Sponge Cake Mocaf Yang Diperkaya Tepung Kacang-Kacangan
Authors : AB Reyhannissa, YA Widanti, A Mustofa Agrobiotek 1 (2), 83-93, 2024
2024 0 cited no-Akreditation
Identifikasi Kerusakan Ikan Nila Merah Strain Janti (Larasati)(Oreochromis Niloticus) Dengan Marinasi Bubur Bawang Putih (Allium Sativum) Selama Penyimpanan Suhu Ruang …
Authors : V Nuraini, LD Rahmawati, M Karyantina Media Teknologi Hasil Perikanan, 65-74, 2024
2024 0 cited no-Akreditation
Stunting Control in Bendo, Sukodono, Sragen, Central Java: Pengendalian Stunting di Desa Bendo, Sukodono, Sragen, Jawa Tengah
Authors : A Mustofa, N Suhartatik JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) 2 (1), 42-47, 2024
2024 0 cited no-Akreditation
Physicochemical and Organoleptic Characteristics of Snack Bars Combination of Red Bean Flour (Phaseolus vulgaris L.) and Rice Bran Flour with Variation of Roasting Time …
Authors : SA Wibowowati, M Karyantina, A Mustofa Agrobiotek 1 (1), 29-41, 2024
2024 0 cited no-Akreditation
The effort to prevent stunting by training in making vegetable nuggets at Gombang, Boyolali
Authors : FD Rahmawati, AR Maulana, CTP Maharani, DSP Rini, KM Richardo, ... Journal of Community Service and Empowerment 5 (2), 429-434, 2024
2024 0 cited no-Akreditation
Physicochemical and Functional Properties of Vermicelli Made of Modified White Rice, Brown Rice, and Black Rice.
Authors : EYE Sulistyawati, A Mustofa, R Rismaya, N Suhartatik International Journal on Advanced Science, Engineering & Information …, 2024
2024 1 cited no-Akreditation
Physicochemical Analysis of Subtitution Sus Cake Wheat Flour with Mocaf in a Variation of Peanut Flour: Analisis Fisikokimia Kue Sus Subtitusi Tepung Terigu Dengan Mocaf Pada …
Authors : I Setiyarini, V Nuraini, M Karyantina Agrobiotek 1 (1), 42-50, 2024
2024 0 cited no-Akreditation
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Article 15 597 1
Citation 55 2,383 4
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