Teknologi Industri Pertanian

UNIVERSITAS LAMPUNG KOTA BANDAR LAMPUNG - LAMPUNG, ID CODE PRODI : 41111 CODE PT : 001026
6
Authors
6.060
SINTA Score Overall
2.592
SINTA Score 3Yr
1.010
SINTA Score Overall Productivity
432
SINTA Score 3Yr Productivity
Latest number of publication
Total microbe, physicochemical property, and antioxidative activity during fermentation of cocoa honey into kombucha functional drink
No-Q Journal WOS.ESCI Edition   Core Collection APPLIED FOOD RESEARCH
Authors : Yuliana, N; Nurainy, F; Sari, GW; Sumardi; Widiastuti, EL;
JUN 2023 0 cited Scopus Indexed DOI : 10.1016/j.afres.2023.100297
Physical properties and glycaemic response of tapioca noodles fortified with herb mixture
Q4 Journal WOS.SCI Edition   Core Collection INTERNATIONAL FOOD RESEARCH JOURNAL
Authors : Nurdin, SU; Arief, RW; Rustiaty, B; Asnawi, R; Mar'atun, AM; Arfiathi, A; Koesoemawardani,...
AUG 2023 0 cited Scopus Indexed DOI : 10.47836/ifrj.30.4.18
Application of partial gelatinization autoclaving-cooling process to increase the resistant starch content of fermented cassava pulp flour-based composite flour
Q4 Journal WOS.ESCI Edition   Core Collection ASIAN JOURNAL OF AGRICULTURE AND BIOLOGY
Authors : Hidayat, B; Hasanudin, U; Nurdjanah, S; Yuliana, N; Akmal, S; Muslihudin, M;
JUL-SEP 2021 0 cited Scopus Indexed DOI : 10.35495/ajab.2020.09.483
Growth kinetics of Saccharomyces cerevisiae and tape yeast on the cassava pulp fermentation
No-Q Journal WOS.ISTP Edition 3RD FORUM IN RESEARCH, SCIENCE, AND TECHNOLOGY (FIRST 2019) INTERNATIONAL CONFERENCE
Authors : Hidayat, B; Hasanudin, U; Muslihudin, M; Akmal, S; Nurdjanah, S; Yuliana, N;
2020 0 cited Scopus Indexed DOI : 10.1088/1742-6596/1500/1/012058
Physicochemical properties of fermented sweet potato flour in wheat composite flour and its use in white bread
Q4 Journal WOS.SCI Edition   Core Collection INTERNATIONAL FOOD RESEARCH JOURNAL
Authors : Yuliana, N; Nurdjanah, S; Dewi, YR;
JUN 2018 1 cited Scopus Indexed DOI :
IMPROVING PROPERTIES OF SWEET POTATO COMPOSITE FLOUR: INFLUENCE OF LACTIC FERMENTATION
No-Q Journal WOS.ISTP Edition PROCEEDING OF INTERNATIONAL BIOLOGY CONFERENCE 2016: BIODIVERSITY AND BIOTECHNOLOGY FOR HUMAN WELFARE
Authors : Yuliana, N; Nurdjanah, S; Setyani, S; Novianti, D;
2017 4 cited Scopus Indexed DOI : 10.1063/1.4985431
Characteristic of Durian Lay (Durio kutejensis) Lactic Beverage Supplemented with Lactobacillus Culture during Cold Storage
No-Q Journal WOS.ESCI Edition   Core Collection AGRITECH
Authors : Yuliana, N; Noviyeziana, T; Sutikno, S;
NOV 2016 0 cited DOI : 10.22146/agritech.16766
Addition of Acetic and Fumaric Acid to Maintain Quality of Fermented Yellow Sweet Potatoes Pickle
No-Q Journal WOS.ESCI Edition   Core Collection AGRITECH
Authors : Yuliana, N; Nurdjanah, S; Sari, M;
AUG 2014 0 cited DOI : 10.22146/agritech.9458
Influence of Pediococcus acidilactici as a starter on the flavour of tempoyak (fermented durian)
No-Q Journal WOS.SCI Edition   Core Collection INDIAN JOURNAL OF BIOTECHNOLOGY
Authors : Yuliana, N; Garcia, VV;
JUL 2009 8 cited Scopus Indexed DOI :
Biochemical Characteristic Change of Tempoyak Fermentation with Pediococcus acidilactici on Three Levels of Sugar Concentrations
No-Q Journal WOS.ESCI Edition   Core Collection AGRITECH
Authors :
JUN 2007 0 cited DOI : 10.22146/agritech.9497
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Article 78 968 11
Citation 508 3,545 14
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