Teknologi Pangan

UNIVERSITAS ATMA JAYA YOGYAKARTA KAB. SLEMAN - DAERAH ISTIMEWA YOGYAKARTA, ID CODE PRODI : 41221 CODE PT : 051005
6
Authors
1.358
SINTA Score Overall
771
SINTA Score 3Yr
226
SINTA Score Overall Productivity
129
SINTA Score 3Yr Productivity
Latest number of publications
The effects of Lactobacillus plantarum addition to robusta coffee (Coffea canephora) during wet fermentation
Q2 Journal Biodiversitas
Creator : Swasti Y.R.
2024 0 cited
Antioxidant activities and mutagenic compounds in coconut and palm sugar from special region of Yogyakarta Indonesia
Q3 Journal Food Research
Creator : Swasti Y.R.
2024 0 cited
Partial incorporation of black jelly mushroom (Auricularia polytricha) as a plant-based ingredient in the production of hybrid patties using meat from different species
Q1 Journal International Journal of Food Science and Technology
Creator : Abdul Wahab N.Q.
2024 0 cited
Low fat and high protein meat analogue of cowpea (Vigna unguiculata) with stabilizer cocoa pod husk extract (Theobroma cacao L.)
Q3 Journal Food Research
Creator : Wibowo K.F.
2023 1 cited
Conventional water bath heating on undried brewer's spent grain: Functionality, fatty acids, volatiles, polyphenolic and antioxidant properties
Q1 Journal Food Bioscience
Creator : Naibaho J.
2023 2 cited
The quality of red guava (Psidium guajava L.) gummy candies with variation additions of pineapple peel extract paste (Ananas comoscus L. Merr) as a gelling agent
Q3 Journal Food Research
Creator : Pratiwi L.J.
2023 2 cited
Chemical compositions, antioxidant activities and techno-functionality of spent grain treated by autoclave treatment: evaluation of water and temperature levels
Q1 Journal International Journal of Food Science and Technology
Creator : Naibaho J.
2023 3 cited
Enhancement of Antioxidant Activities in Black Soy Milk through Isoflavone Aglycone Production during Indigenous Lactic Acid Bacteria Fermentation
Q2 Journal Fermentation
Creator : Leksono B.Y.
2022 11 cited
Antioxidant Activity of Isoflavone Aglycone from Fermented Black Soymilk Supplemented with Sucrose and Skim Milk Using Indonesian Indigenous Lactic Acid Bacteria
Q2 Journal Applied Food Biotechnology
Creator : Leksono B.Y.
2021 4 cited
The construction of vocational education and training in hospitality for poverty alleviation in Sumba
Q4 Journal e-Review of Tourism Research
Creator : Handoko V.S.
2020 0 cited
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Article Quartile
Research Output
  Scopus GScholar WOS
Article 11 306 2
Citation 47 1,277 21
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