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CHUSNUL HIDAYAT

Universitas Gadjah Mada S2 - Magister Teknologi Hasil Perkebunan SINTA ID : 6004994
2.753
SINTA Score Overall
398
SINTA Score 3Yr
2.753
Affil Score
398
Affil Score 3Yr
Latest number of Publication and Citations
Formation and Performance of Red Palm Oil Emulsion Gel Stabilized by Soy Protein Concentrate–Carrageenan for Animal Fat Substitute in Beef Sausage
Authors : VV Amalia, AD Setiowati, INA Pratistha, MP Yudhananda, NN Safitri, ... ACS Food Science & Technology, 2025
2025 0 cited
Sodium Metasilicate-MgO Blend Catalyst for Producing Mono and Diacylglycerol from Palm Kernel Oil Using High Shear Compartment Reactor
Authors : AR Affandi, R Millati, C Hidayat Polish Journal of Chemical Technology 26 (4), 2024
2024 0 cited
High shear reactor for glycerolysis—Interesterification palm stearin‐olein blend: Reaction kinetics and physical properties
Authors : IP Wangi, Supriyanto, H Sulistyo, C Hidayat Journal of the American Oil Chemists' Society 101 (6), 589-600, 2024
2024 1 cited
Teknologi Kakao dan Cokelat: Kakao serta Bahan Baku Lain Pembuatan Cokelat
Authors : P Susanto, ABT Sari, B Nurhadi, C Hidayat, H Julian, H Satya, R Indiarto, ... UGM PRESS, 2024
2024 0 cited
Development of high free fatty acid crude palm oil as a biodegradable electrical liquid insulator as an alternative to mineral oil-based insulators
Authors : M Mustangin, B Purwantana, C Hidayat Cleaner Engineering and Technology 18, 100712, 2024
2024 3 cited
Modification techno-functional properties of spirulina protein concentrates (Arthrospira Platensis) as O/W emulsifier by conjugation and electrostatic complexations
Authors : MR Kusumastuti, S Yuliani, C Hidayat, AD Setiowati Innovative Food Science & Emerging Technologies, 103727, 2024
2024 0 cited
Microwave-assisted unfermented cocoa bean: improving flavor precursor after acetic acid submersion
Authors : AD Maghfiroh, R Yanti, C Hidayat Journal of Food Science and Technology 61 (2), 279-289, 2024
2024 1 cited
Flavor precursor and volatile compounds formation of unfermented cocoa beans hydrolyzed by papain
Authors : NS IBRAHIM, C HIDAYAT, T UTAMI, R YANTI, L WITASARI Food Science and Technology 44, 2024
2024 0 cited
Development of Coconut Protein Concentrate-Xanthan Gum Conjugate by Wet-Dry Heating Method for Red Palm Oil Emulsification
Authors : AD Ramadhani, AD Setiowati, C Hidayat agriTECH 44 (1), 50-58, 2024
2024 0 cited
Eco-friendly extraction carrageenan from seaweed using a ball mill: celite effect during filtration and ion addition on carrageenan physicochemical properties
Authors : C Hidayat, R Yanti
2024 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 55 149 70
Citation 405 938 346
Cited Document 43 93 50
H-Index 13 16 11
i10-Index 19 30 16
G-Index 1 1 1
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