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HERLY EVANUARINI

Universitas Brawijaya S1 - Peternakan SINTA ID : 6006633
1.206
SINTA Score Overall
635
SINTA Score 3Yr
1.206
Affil Score
635
Affil Score 3Yr
Latest number of publications
Kualitas Fisikokimia pada Bubuk Putih Telur Ayam Menggunakan Karagenan
Universitas Andalas Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 26, No 1 (2024): Jurnal Peternakan Indonesia38-44
Author Order : 1 of 2
Herly Evanuarini; Hemas Azizila Nidhal
2024 DOI: 10.25077/jpi.26.1.38-44.2024 Accred : Unknown
Improving the Physicochemical and Microstructural Qualities of Chicken Patties with the Addition of Red Beet Peel Flour (Beta vulgaris L) as a Filler
Faculty of Animal Science, Universitas Brawijaya Jurnal Ilmu-Ilmu Peternakan Vol. 33 No. 1 (2023): April 2023
Author Order : 1 of 3
Herly Evanuarini; Agus Susilo; Dedes Amertaningtyas
2023 DOI: 10.21776/ub.jiip.2023.033.01.07 Accred : Sinta 2
The Effect of The Addition of Skim Milk Powder to Broiler Liver Nuggets on Physicochemical and Organoleptic Quality
Faculty of Animal Science Universitas Brawijaya Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 18 No. 1 (2023)
Author Order : 2 of 4
Dedes Amertaningtyas; Herly Evanuarini; Sabitha Hikmah Mutia; Lulu Luthfiah Zahra
2023 DOI: 10.21776/ub.jitek.2023.018.01.6 Accred : Sinta 3
Tujuan dari penelitian ini adalah sebagai upaya aplikasi starter probiotik dari yogurt dan L. plantarum yang ada di pasaran dalam pembuatan sosis fermentasi yang sehat agar dapat diaplikasikan secara praktis dan mudah sehingga perlu mengetahui kualitas so
Postgraduate, University of Mataram Jurnal Penelitian Pendidikan IPA Vol 9 No 5 (2023): May2319-2324
Author Order : 3 of 4
Agus Susilo; Eny Sri Widyastuti; Herly Evanuarini; Mulia Winirsya Apriliyani
2023 DOI: 10.29303/jppipa.v9i5.2463 Accred : Sinta 2
The Effect of The Use of Different Types and Levels of Tapioca Flour on The Physical Quality of Rabbit Meatballs
Faculty of Animal Science Universitas Brawijaya Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 1 (2022)27-33
Author Order : 4 of 6
Aris Sri Widati; Mustakim Mustakim; Eny Sri Widyastuti; Herly Evanuarini; Dedes Amertaningtyas; Mulia Winirsya Apriliyani
2022 DOI: 10.21776/ub.jitek.2022.017.01.4 Accred : Sinta 2
Development of Low Fat Mayonnaise Using Whey Protein as a Natural Emulsifier
Faculty of Animal Science Universitas Brawijaya Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 1 (2022)34-40
Author Order : 2 of 3
Tri Umar Satriawan; Herly Evanuarini; Imam Thohari
2022 DOI: 10.21776/ub.jitek.2022.017.01.5 Accred : Sinta 2
Potential of Pumpkin Flour as a Stabilizer in Reduced-Fat Mayonnaise
Faculty of Animal Science Universitas Brawijaya Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 1 (2022)19-26
Author Order : 2 of 3
Hemas Azizila Nidhal; Herly Evanuarini; Imam Thohari
2022 DOI: 10.21776/ub.jitek.2022.017.01.3 Accred : Sinta 2
PENINGKATAN POTENSI KELOMPOK MASYARAKAT MELALUI PENERAPAN TEKNOLOGI MICROBUBBLE DAN INTERNET OF THINGS DI POKDAKAN RUKUN ABADI MAKMUR
Universitas Negeri Malang Jurnal Pengabdian Pendidikan dan Teknologi (JP2T) Vol 3, No 1 (2022)27-32
Author Order : 3 of 7
Uun Yanuhar; Muhammad Musa; Herly Evanuarini; Dyah Wuragil; Fajar Shodiq; Nur Junirahma; Nico Rahman Caesar
2022 DOI: 10.17977/um080v3i12022p27-32 Accred : Sinta 6
Development of salted egg powder by the addition of garlic extract
Universitas Sebelas Maret Livestock and Animal Research Vol 20, No 1 (2022): Livestock and Animal Research69-75
Author Order : 1 of 2
Herly Evanuarini; Agus Susilo
2022 DOI: 10.20961/lar.v20i1.58705 Accred : Sinta 2
The Use Nanoparticles Tomatoes Flour As Source of Fiber on Chicken Nuggets
Faculty of Animal Science Universitas Brawijaya Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 3 (2022)
Author Order : 1 of 4
Herly Evanuarini; Agus Susilo; Uun Yanuhar; Adelya Desi Kurniawati
2022 DOI: 10.21776/ub.jitek.2022.017.03.4 Accred : Sinta 2
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 23 101 7
Citation 82 582 27
Cited Document 16 58 5
H-Index 5 13 4
i10-Index 2 18 1
G-Index 1 1 1
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