Ilmu Dan Teknologi Pangan

UNIVERSITAS HASANUDDIN KOTA MAKASSAR - SULAWESI SELATAN, ID CODE PRODI : 41103 CODE PT : 001005
5
Authors
5.685
SINTA Score Overall
1.811
SINTA Score 3Yr
1.137
SINTA Score Overall Productivity
362
SINTA Score 3Yr Productivity
Latest number of publications
Glucomannan Production and Calcium Oxalate Reduction in Porang Flour Fermentation by Yeast and Lactic Acid Bacteria in Minas, a Local Drink in Sinjai, South Sulawesi, Indonesia
Q3 Journal Philippine Journal of Science
Creator : Masniawati A.
2024 0 cited
Study of Inulin Content and Extractions Methods in Several Types of Tubers: Review Paper
no-Q Journal BIO Web of Conferences
Creator : Mangguali M.
2024 0 cited
Analysis of Factors Influencing Community Behavior in Household Waste Management on Lakkang Island, Indonesia
Q3 Journal Environment and Ecology Research
Creator : Natsir M.F.
2024 0 cited
Profile of Proximate, Amino Acid, and Fatty Acids of Complementary Food with Fish Meal Raw Ingredients
Q4 Journal Jurnal Pengolahan Hasil Perikanan Indonesia
Creator : Nurfaidah
2024 0 cited
STUDY UTILISATION OF PURPLE SWEET POTATO IN FOOD PRODUCTS: RESEARCH TRENDS BIBLIOMETRIC
Q3 Journal Acta Scientiarum Polonorum, Technologia Alimentaria
Creator : Faramitha
2024 0 cited
Exploring the Utilization of Fungi in Indonesian Traditional Foods: A review
no-Q Journal BIO Web of Conferences
Creator : Oktavia A.
2024 0 cited
Development of Analog Rice Made from Cassava and Banana with the Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women
Q1 Journal Foods
Creator : Mahendradatta M.
2024 0 cited
Fish Protein Hydrolysate Research Trends over the Last 5 Years and Future Research Predictions; a Bibliometric Analysis
Q2 Journal International Journal of Peptide Research and Therapeutics
Creator : Jafar I.
2024 1 cited
Enhancing Tuna Fish Meatball Quality Through The Incorporation Of Tannin Extract From Tomi-Tomi fruit (Flacourtia inermis)
Q3 Journal Advances in Animal and Veterinary Sciences
Creator : Nendissa S.J.
2024 0 cited
Review: Utilization of Mushrooms, Fish and Chicken as a Source of Natural Flavoring in Foods
no-Q Journal BIO Web of Conferences
Creator : Jannah I.
2024 0 cited
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Article Quartile
Research Output
  Scopus GScholar WOS
Article 128 300 0
Citation 549 2,256 0
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