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ELOK ZUBAIDAH

Universitas Brawijaya S2 - Teknologi Hasil Pertanian SINTA ID : 6005435
3.413
SINTA Score Overall
710
SINTA Score 3Yr
3.413
Affil Score
710
Affil Score 3Yr
Latest number of Publication and Citations
Antioxidant and antibacterial activity of sappan wood (Caesalpinia sappan L.) kombucha
Authors : E Zubaidah, RA Salafy, DW Ningtyas, ACD Wiryawan Advances in Food Science, Sustainable Agriculture and Agroindustrial …, 2024
2024 1 cited
CHANGE DETECTION IN ALUMINUM ELECTRODE IMAGE DURING OHMIC HEATING USING PRINCIPAL COMPONENT ANALYSIS
Authors : ED Hartono, B Hardiansyah, A Lastriyanto, E Zubaidah, Y Hendrawan Jurnal Mnemonic 7 (2), 123-128, 2024
2024 0 cited
FINANCIAL FEASIBILITY: DEVELOPING AND COMMERCIALIZING TURMERIC KOMBUCHA WITH THE BUSINESS MODEL CANVAS.
Authors : SA Mustaniroh, E Zubaidah, MP Koentjoro, WG Rohmah, N Prabaningtias, ... Eastern-European Journal of Enterprise Technologies 131 (13), 2024
2024 1 cited
Physicochemical characteristics of kombucha based on various concentration of white turmeric (Curcuma zedoaria (Berg.) Roscoe)
Authors : E Zubaidah, ZM Putri, H Sujuti, AP Rahayu, T Ardyati Biocatalysis and Agricultural Biotechnology 56, 102998, 2024
2024 1 cited
Microbiology, antioxidant, and antibacterial activity of sinom kombucha
Authors : E Zubaidah, CN Dewi, ES Yua, NV Putri Advances in Food Science, Sustainable Agriculture and Agroindustrial …, 2024
2024 0 cited
Characteristics and identification of bioactive compounds before and after fermentation process in turmeric kombucha (Curcuma longa.)
Authors : I Susanti, E Zubaidah, E Martanti, H Sujuti AIP Conference Proceedings 3132 (1), 2024
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.
Authors : BE Setiani, E Zubaidah, AK Wardani International Journal on Advanced Science, Engineering & Information …, 2024
2024 0 cited
Biochemical Characteristics of the Formulation and Preparation of Telang Flower Kombucha Jelly as an Antioxidant, Food and Pharmaceutical Biotechnology Products
Authors : AS Hussein, F Rezaldi, E Zubaidah, W Wijayanti, MF Fadillah, ... Journal of Health and Nutrition Research 3 (3), 192-200, 2024
2024 3 cited
Characterisation of honey using high-frequency ohmic heating based on image segmentation
Authors : ED Hartono, A Lastriyanto, E Zubaidah, Y Hendrawan Advances in Food Science, Sustainable Agriculture and Agroindustrial …, 2024
2024 0 cited
Production and profiling bioflavor compound from fermentation OPEFB hydrolysate and CPO by Lactobacillus sp.
Authors : F Dimawarnita, ASS Kusuma, U Perwitasari, E Zubaidah, Y Faramitha, ... Menara Perkebunan 92 (1), 2024
2024 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 57 225 29
Citation 547 3820 338
Cited Document 43 166 25
H-Index 12 32 10
i10-Index 18 86 11
G-Index 1 2 1
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