Doktor Teknologi Industri Pertanian

UNIVERSITAS GADJAH MADA KAB. SLEMAN - DAERAH ISTIMEWA YOGYAKARTA, ID CODE PRODI : 41011 CODE PT : 001001
5
Authors
7.267
SINTA Score Overall
1.234
SINTA Score 3Yr
1.453
SINTA Score Overall Productivity
247
SINTA Score 3Yr Productivity
Latest number of publications
Modeling Trust Decision-Making of Indonesian Food and Beverage SME Groups in the Adoption of Industry 4.0
Q2 Journal Cybernetics and Systems
Creator : Ushada M.
2024 4 cited
Development of Sago-based Analog Rice Using Kansei and Value Engineering
Q3 Journal Pertanika Journal of Science and Technology
Creator : Septiani V.P.R.
2023 0 cited
Determination of Total Carotene and Vitamin C in Chili Powder (Capsicum annuum L.) Non-destructively Using Near-Infrared Spectroscopy
Q3 Journal International Journal on Advanced Science, Engineering and Information Technology
Creator : Khuriyati N.
2023 0 cited
Development of Artificial Neural Networks Model to Determine Labor Rest Period Based on Environmental Ergonomics
Q2 Journal International Journal of Technology
Creator : Amalia R.
2023 1 cited
Multiple Affective Attributes for the Customization of Post-Pandemic Food Services
Q2 Journal Journal of Quality Assurance in Hospitality and Tourism
Creator : Ushada M.
2023 1 cited
Predicting physicochemical properties of melon (Cucumis melo L.) using ultrasonic technology and artificial neural network
no-Q Journal BIO Web of Conferences
Creator : Yazid Izdihar F.
2023 0 cited
Usability testing of smart inventory software for EOQ, ROP and SS with recommendation decision in the context of SMEs
Q4 Journal AIP Conference Proceedings
Creator : Muna M.F.
2023 0 cited
Extracting Consumers’ Perceptions for Indonesian Spice Drinks Using Social Media Data Mining and Kansei Engineering
Q2 Journal Agraris
Creator : Alfiani R.N.
2023 0 cited
Analysis of the Effect of Brand Equity on Purchasing Decision towards Organic Rice in Special Region of Yogyakarta
no-Q Journal BIO Web of Conferences
Creator : Puspita Mawadati N.
2023 0 cited
Application of taguchi method in production factors of traditional spice-based ready-To-drink based on sensory responses
Q3 Journal E3S Web of Conferences
Creator : Nur Alfiani R.
2023 0 cited
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Article Quartile
Research Output
  Scopus GScholar WOS
Article 99 309 62
Citation 530 1,075 176
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