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SRI LAKSMI SURYAATMADJA

Institut Pertanian Bogor Unknown SINTA ID : 6042568
636
SINTA Score Overall
126
SINTA Score 3Yr
0
Affil Score
0
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Survivability and Release Process of Lactobacillus plantarum SU-LS36 Encapsulated with Native and Modified Taro Starch under Simulated Digestive Conditions
Q2 as Journal Sains Malaysiana
Author Order : 3 of 6     Creator : Setiarto R.H.B.
2022 0 cited
Changes of digestible starch composition and improvements of prebiotic properties in modified taro starch by heat treatment
Q3 as Journal Songklanakarin Journal of Science and Technology
Author Order : 3 of 6     Creator : Setiarto R.H.B.
2021 1 cited
Characterization of plantaricin IIA-1A5 biosynthesized by Lactobacillus plantarum IIA-1A5 in corn steep liquor based medium
Q4 as Journal Malaysian Journal of Microbiology
Author Order : 2 of 4     Creator : Maulani T.R.
2021 0 cited
Modified taro starch as alternative encapsulant for microencapsulation of Lactobacillus plantarum SU-LS 36
Q3 as Journal Czech Journal of Food Sciences
Author Order : 3 of 5     Creator : Setiarto R.H.B.
2020 5 cited
Microstructure and physicochemical characteristics of modified taro starch after annealing, autoclaving-cooling and heat moisture treatment
Q4 as Journal Food Research
Author Order : 3 of 6     Creator : Setiarto R.H.B.
2020 8 cited
Optimization of temperature and drying time of indigenous cocktail yeast mold culture using response surface methodology (RSM)
Q4 as Journal Food Research
Author Order : 6 of 6     Creator : Rahmawati R.
2020 7 cited
Lactobacillus rhamnosus Reduces Blood Glucose Level through Downregulation of Gluconeogenesis Gene Expression in Streptozotocin-Induced Diabetic Rats
Q3 as Journal International Journal of Food Science
Author Order : 4 of 4     Creator : Farida E.
2020 27 cited
The characteristics of "indigenous yeast mold" dried culture using tray dryer
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 6 of 6     Creator : Rahmawati R.
2019 2 cited
Characterisation of crude bacteriocin produced by Pediococcus pentosaceus 2A2 in enriched molasses medium
Q3 as Journal International Food Research Journal
Author Order : 2 of 4     Creator : Mulyani S.
2019 3 cited
Effect of lactic acid bacteria fermentation and autoclaving-cooling for resistant starch and prebiotic properties of modified taro flour
Q3 as Journal International Food Research Journal
Author Order : 2 of 5     Creator : Setiarto R.
2018 14 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 17 163 0
Citation 189 1570 0
Cited Document 14 94 0
H-Index 7 21
i10-Index 6 36
G-Index 1 6
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