Teknik Lingkungan

UNIVERSITAS LAMPUNG KOTA BANDAR LAMPUNG - LAMPUNG, ID CODE PRODI : 25201 CODE PT : 001026
10
Authors
1.232
SINTA Score Overall
452
SINTA Score 3Yr
103
SINTA Score Overall Productivity
38
SINTA Score 3Yr Productivity
Latest number of publications
Recent Advances in Bioethanol Production from Rice Straw: Strategies, New Concepts, and Challenges
Q2 Journal International Journal of Environmental Research
Creator : Sukma A.C.T.
2025 0 cited
Evaluation of steel frame building subjected to machine vibration to prevent unexpected catastrophic
Q4 Journal AIP Conference Proceedings
Creator : Alami F.
2024 0 cited
Effect of steam curing treatment and cement addition on flexural and compressive strength of premixed mortar for ferrocement material
Q4 Journal AIP Conference Proceedings
Creator : Helmi M.
2024 0 cited
The effect of substitution of banana peel flour fermented by Rhizopus oryzae on the physicochemical and sensory characteristics of cookies
Q4 Journal AIP Conference Proceedings
Creator : Sukma A.
2024 0 cited
EFFECT OF SEA WATER, COASTAL SAND, AND CLAM SHELL POWDER ON COMPRESSIVE STRENGTH OF NORMAL CONCRETE
Q3 Journal Jurnal Teknologi
Creator : Helmi M.
2024 0 cited
Utilization of Rice Straw into Bioethanol through Biological Pathways
Q4 Journal E3S Web of Conferences
Creator : Sukma A.C.T.
2023 1 cited
The Effect of Incubation Time and Drainage pH on the Immobilization of Copper in Post Coal Mine Soil Using Sumatera Brown Coal Char
Q3 Journal Applied Environmental Research
Creator : Haviz M.
2023 1 cited
Improving Effluent Water Quality of Rubber Liquid Waste Treatment Using Ceramic Membranes based on Bentonite, Zeolite and Iron Additives
Q4 Journal AIP Conference Proceedings
Creator : Mayasari R.
2022 0 cited
Optimization of Protein Production from Banana Peel Flour by Rhizopus oryzae through Solid-State Fermentation Using Response Surface Methodology
Q4 Journal AIP Conference Proceedings
Creator : Sukma A.C.T.
2022 0 cited
Effect of Rhizopus oryzae fermentation on proximate composition, anti-nutrient contents, and functional properties of banana peel flour
Q3 Journal International Food Research Journal
Creator : Sukma A.
2022 3 cited
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Article Quartile
Research Output
  Scopus GScholar WOS
Article 22 236 1
Citation 65 479 7
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