Teknologi Pangan

UNIVERSITAS DIPONEGORO KOTA SEMARANG - JAWA TENGAH, ID CODE PRODI : 41221 CODE PT : 001008
14
Authors
17.989
SINTA Score Overall
5.563
SINTA Score 3Yr
1.285
SINTA Score Overall Productivity
397
SINTA Score 3Yr Productivity
Latest number of publications
Characteristics of porang edible film with the addition of citric acid as a cross-linking agent
Q3 Journal IOP Conference Series: Earth and Environmental Science
Creator : Az-Zahrah S.Z.
2024 0 cited
A Summary Review of Biogenic Amines in Southeast Asia Fermented Food, the Factors and the Reduction Methods
Q2 Journal International Journal of Agriculture and Biosciences
Creator : Setiani B.E.
2024 0 cited
Application of Aloe vera addition and different storage time on goat's milk yogurt with Spirulina platensis to total lactic acid, pH value, viscosity, and antioxidant activity
Q3 Journal IOP Conference Series: Earth and Environmental Science
Creator : Pratiwi L.W.
2024 0 cited
Proportion optimization of honey pineapple juice on the custard organoleptic and chemical properties
Q4 Journal International Journal of Advances in Applied Sciences
Creator : Susanti S.
2024 0 cited
The role of inulin extract from mangrove apple (Sonneratia caseolaris) and Lactobacillus plantarum combination as a synbiotic
Q3 Journal Food Research
Creator : Wibawanti J.M.W.
2024 0 cited
Investigation of the Physicochemical Properties and its Correlation during Koji-Moromi Fermentation Stage of Production Soy Sauce Naturally Brewed in Central Java, Indonesia
Q3 Journal International Journal on Advanced Science, Engineering and Information Technology
Creator : Setiani B.E.
2024 0 cited
Chemical, physical, and sensory properties of various fish skin gelatin fortified taro flour-seaweed based analogue rice
Q3 Journal Food Research
Creator : Darmanto S.
2024 0 cited
Optimizing the production process of biscuit industry as an approach to strengthening the local agricultural sector which reduce vulnerability of the global food crisis case study: Analysis of waste in coconut biscuit industry with the DMAIC method
Q3 Journal IOP Conference Series: Earth and Environmental Science
Creator : Pramono Y.B.
2024 0 cited
Sensorial Attributes of Fermented Whey Drinks with Either Natural or Artificial Flavoring Agents
Q3 Journal IOP Conference Series: Earth and Environmental Science
Creator : Abduh S.B.M.
2024 0 cited
Shelf-Life Determination of “Hiwan Tahu” Using Accelerated Shelf-Life Testing (ASLT) with Arrhenius Mode
Q3 Journal International Journal on Advanced Science, Engineering and Information Technology
Creator : Pramono Y.B.
2024 0 cited
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Article Quartile
Research Output
  Scopus GScholar WOS
Article 225 2,532 62
Citation 1,571 18,993 424
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