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EDHI NURHARTADI

Universitas Sebelas Maret D3 - Teknologi Hasil Pertanian SINTA ID : 5977229
586
SINTA Score Overall
58
SINTA Score 3Yr
586
Affil Score
58
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Formulation of snack bars made from black rice bran (Oryza sativa L.) and sweet potato flour (Ipomoea batatas L.)
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 3 of 4     Creator : Siswanti
2021 2 cited
Physical and sensory characteristic of cheese whey frozen yogurt with the addition of arrowroot starch (Marantha arundinaceae L.) as stabilizer
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 2 of 7     Creator : Mubarokah B.
2021 0 cited
Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour
no-Q as Journal Caraka Tani: Journal of Sustainable Agriculture
Author Order : 4 of 4     Creator : Purnamayati L.
2019 1 cited
Characteristics stability of cheese whey-tomato juice fermented beverages with pectin and CMC addition
Q3 as Conference Proceedin IOP Conference Series: Materials Science and Engineering
Author Order : 2 of 5     Creator : Saidah N.
2019 1 cited
Effect of various heat treatment on physical and chemical characteristics of red rice bran (Oryza nivara L.) Rojolele
Q3 as Conference Proceedin IOP Conference Series: Materials Science and Engineering
Author Order : 3 of 4     Creator : Siswanti
2019 4 cited
Formulation of Emergency Food in Flakes Form Made from Proso Millet Flour (Panicum milliaceum) and Snakehead Fish (Channa striata)-Tempeh Flour Koya
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 4 of 4     Creator : Anandito R.B.K.
2019 1 cited
Chemical and sensory characteristics of frozen wheygurt with the addition of taro and lesser yam flours as thickening agent
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 1 of 4     Creator : Nurhartadi E.
2018 1 cited
Formulation of Emergency Food in Biscuit-Form Made from Proso Millet Flour (Panicum miliaceum) and Snakehead Fish (Channa striata)-Tempeh Flour Koya
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 3 of 4     Creator : Anandito R.
2018 1 cited
The effect of Taro (Colocasia esculenta L.) and Lesser Yam flour (Dioscorea esculenta L.) as thickener agent on physical characteristics of frozen wheygurt
Q4 as Conference Proceedin Journal of Physics: Conference Series
Author Order : 1 of 4     Creator : Nurhartadi E.
2017 1 cited
Characteristic of Fermented Whey Beverage with Addition of Tomato Juice (Lycopersicum esculentum)
Q4 as Conference Proceedin IOP Conference Series: Materials Science and Engineering
Author Order : 2 of 6     Creator : Nursiwi A.
2017 4 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 14 69 0
Citation 49 749 0
Cited Document 13 62 0
H-Index 3 15
i10-Index 1 22
G-Index 2 2
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