Teknologi Rekayasa Kimia Industri

UNIVERSITAS DIPONEGORO KOTA SEMARANG - JAWA TENGAH, ID CODE PRODI : 24305 CODE PT : 001008
7
Authors
10.501
SINTA Score Overall
4.145
SINTA Score 3Yr
1.167
SINTA Score Overall Productivity
461
SINTA Score 3Yr Productivity
Latest number of publication
Cellulose-Based Coating for Tropical Fruits: Method, Characteristic and Functionality
Q2 Journal WOS.SCI Edition   Core Collection FOOD REVIEWS INTERNATIONAL
Authors : Bahmid, NA; Siddiqui, SA; Arianto, HD; Sasmitaloka, KS; Rathod, NB; Wahono, SK; Jaiswal, S...
MAY 18 2024 3 cited Scopus Indexed DOI : 10.1080/87559129.2023.2209800
Optimization of the Stability of Nano-emulsion Medium Chain Triglycerides (MCT) using α-Cyclodextrin
Q4 Journal WOS.ESCI Edition   Core Collection AGRITECH
Authors : Novia, SF; Paramita, V; Hovivah, H; Ariyanto, HD; Pramudono, B; Masruchin, N; Hidefumi, Y;
2023 0 cited DOI : 10.22146/agritech.69990
The combined effect of three raw materials composition on the production of analog rice: Characteristics properties
No-Q Journal WOS.ISTP Edition MATERIALS TODAY-PROCEEDINGS
Authors : Kusumayanti, H; Sumardiono, S; Jos, B;
2022 0 cited Scopus Indexed DOI : 10.1016/j.matpr.2022.04.087
The influence of α-cyclodextrin on the stability and fatty acids of medium-chain triglycerides high oil load nanoemulsion
No-Q Journal WOS.ISTP Edition MATERIALS TODAY-PROCEEDINGS
Authors : Paramita, V; Novia, SF; Ariyanto, HD; Pramudono, B; Yoshii, H; Kusumayanti, H; Amalia, R;
2022 3 cited Scopus Indexed DOI : 10.1016/j.matpr.2022.03.156
Effect of α-cyclodextrin and surfactants on stability nanoemulsion system of medium chan triglyceride (MCT)
No-Q Journal WOS.ISTP Edition MATERIALS TODAY-PROCEEDINGS
Authors : Paramita, V; Hovivah; Ariyanto, HD; Pramudono, B; Yoshii, H; Kusumayanti, H; Amalia, R;
2022 0 cited Scopus Indexed DOI : 10.1016/j.matpr.2022.03.160
Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology
Q1 Journal WOS.SCI Edition   Core Collection FOODS
Authors : Sumardiono, S; Budiyono, B; Kusumayanti, H; Silvia, N; Luthfiani, VF; Cahyono, H;
DEC 2021 2 cited Scopus Indexed DOI : 10.3390/foods10123023
Estimation of apparent glass transition temperature from the release of 1-methylcyclopropene included in α-cyclodextrin
Q4 Journal WOS.SCI Edition   Core Collection FOOD SCIENCE AND TECHNOLOGY RESEARCH
Authors : Ariyanto, HD; Takashige, S; Adachi, S; Yoshii, H;
2021 0 cited Scopus Indexed DOI : 10.3136/fstr.27.881
Effect of stepwise humidity change on the release rate constant of 1-methylcyclopropene (1-MCP) in a cyclodextrin inclusion complex powder (vol 21, 100322, 2019)
Q1 Journal WOS.SCI Edition   Core Collection FOOD PACKAGING AND SHELF LIFE
Authors :
SEP 2021 0 cited Scopus Indexed DOI :
Water Sorption Kinetics of Starch Noodles with Different Cross-Sectional Shapes
Q3 Journal WOS.SCI Edition   Core Collection STARCH-STARKE
Authors : Adachi, S; Miyagawa, Y; Ariyanto, HD; Kobayashi, T; Yoshii, H;
MAY 2021 3 cited Scopus Indexed DOI : 10.1002/star.202000235
Influence of composite flour constituents and extrusion temperature in the production of analog rice
Q2 Journal WOS.SCI Edition   Core Collection FOOD SCIENCE & NUTRITION
Authors : Sumardiono, S; Budiyono; Kusumayanti, H; Prakoso, NIA; Paundrianagari, FP; Cahyono, H;
AUG 2021 6 cited Scopus Indexed DOI : 10.1002/fsn3.2411
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Article 172 651 24
Citation 873 2,381 154
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