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EDHI NURHARTADI

Universitas Sebelas Maret D3 - Teknologi Hasil Pertanian SINTA ID : 5977229
594
SINTA Score Overall
58
SINTA Score 3Yr
594
Affil Score
58
Affil Score 3Yr
Latest number of Publication and Citations
Formulation of snack bars made from black rice bran (Oryza sativa L.) and sweet potato flour (Ipomoea batatas L.)
Authors : RBK Anandito, E Nurhartadi, RB Agustiani IOP Conference Series: Earth and Environmental Science 828 (1), 012028, 2021
2021 4 cited
Physical and sensory characteristic of cheese whey frozen yogurt with the addition of arrowroot starch (Marantha arundinaceae L.) as stabilizer
Authors : B Mubarokah, E Nurhartadi, A Nursiwi, R Utami, AP Sanjaya, E Widowati, ... IOP Conference Series: Earth and Environmental Science 828 (1), 012005, 2021
2021 1 cited
Formulation of snack bars made from black rice bran (Oryza sativa L.) and sweet potato flour (Ipomoea batatas L.).
Authors : Siswanti, RBK Anandito, E Nurhartadi, RB Agustian
2021 0 cited
サマータイヤ 205/45R17 88W XL コンチネンタル エクストリームコンタクト DWS06 シュタ|
Authors : Т НАСОСОВ Новости
2020 0 cited
Karakterisasi bakteri pektinolitik dari limbah kulit jeruk dan karakterisasi pektinase yang dihasilkan serta studi aplikasinya untuk penjernihan sari buah Jeruk Pontianak
Authors : E Widowati, R Utami, E Nurhartadi, F Fenny Journal of Tropical AgriFood 2 (1), 34-44, 2020
2020 0 cited
Formulation of Emergency Food in Flakes Form Made from Proso Millet Flour (Panicum milliaceum) and Snakehead Fish (Channa striata)-Tempeh Flour Koya
Authors : RBK Anandito, M Oktaliana, E Nurhartadi IOP conference series: earth and environmental science 246 (1), 012028, 2019
2019 3 cited
Characteristics stability of cheese whey-tomato juice fermented beverages with pectin and CMC addition
Authors : N Saidah, E Nurhartadi, A Nursiwi, AM Sari, R Utami IOP Conference Series: Materials Science and Engineering 633 (1), 012008, 2019
2019 2 cited
Characteristic and self-life test of food bar with combination of white millet, snakehead fish and soy flour
Authors : L Purnamayati, RBK Anandito, S Siswanti, E Nurhartadi Caraka Tani: Journal of Sustainable Agriculture 34 (1), 101-114, 2019
2019 8 cited
Effect of various heat treatment on physical and chemical characteristics of red rice bran (Oryza nivara L.) Rojolele
Authors : RBK Anandito, E Nurhartadi, BD Iskandar IOP Conference Series: Materials Science and Engineering 633 (1), 012046, 2019
2019 6 cited
Chemical and sensory characteristics of frozen wheygurt with the addition of taro and lesser yam flours as thickening agent
Authors : E Nurhartadi, R Utami, E Widowati, BM Karunawati IOP Conference Series: Earth and Environmental Science 102 (1), 012061, 2018
2018 3 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 14 68 0
Citation 58 795 0
Cited Document 13 62 0
H-Index 4 16
i10-Index 1 23
G-Index 2 2
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