Ilmu Dan Teknologi Pangan

UNIVERSITAS HASANUDDIN KOTA MAKASSAR - SULAWESI SELATAN, ID CODE PRODI : 41103 CODE PT : 001005
6
Authors
5.304
SINTA Score Overall
1.673
SINTA Score 3Yr
1.061
SINTA Score Overall Productivity
335
SINTA Score 3Yr Productivity
Latest number of publications
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 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
Diversification in Seaweed Processing Cooperative Businesses: A Study of Products and Services Varieties
no-Q Journal BIO Web of Conferences
Creator : Busthanul N.
2024 0 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
Making Gelatin From Milkfish Bones (Chanos Chanos) and it Application in Soy Milk Pudding (Glycine Max)
no-Q Journal BIO Web of Conferences
Creator : Christin Kurnia M.
2024 0 cited
Screening Lactic Acid Bacteria from Seaweed for Plant Milk Fermentation: A Preliminary Research
no-Q Journal BIO Web of Conferences
Creator : Nenotek S.P.
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
Physicochemical characteristics of carrageenan flour by immersion method using Eucheuma cottonii seaweed from Takalar waters of South Sulawesi
Q4 Journal IOP Conference Series: Earth and Environmental Science
Creator : Nur I.A.
2023 0 cited
The effect of stem to quality of chili pepper (Capsicum frutescens L.) during storage
Q4 Journal AIP Conference Proceedings
Creator : Rahman A.N.F.
2023 0 cited
Evaluation of organoleptic quality, antioxidant activity and anthocyanin levels from the combination of carrageenan flour, kepok banana flour and purple yam flour in pudding
Q4 Journal IOP Conference Series: Earth and Environmental Science
Creator : Aini N.L.A.
2023 0 cited
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Article Quartile
Research Output
  Scopus GScholar WOS
Article 124 323 0
Citation 553 2,305 0
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