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IMA WIJAYANTI

Universitas Diponegoro S1 - Teknologi Hasil Perikanan SINTA ID : 6658578
1.675
SINTA Score Overall
467
SINTA Score 3Yr
94.310.100
Affil Score
18.752.000
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Optimization of Catfish (Pangasius sp) Bone Bio-calcium Production w ith Different Concentrations of Citric Acid and Stirring Time Using the Response Surface Method (RSM) Approach
Q3 as Journal Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
Author Order : 1 of 5     Creator : Wijayanti I.
2024 0 cited
Soluble bio-calcium from Asian sea bass bone prepared with organic acids: solubility and physiochemical characteristics
Q2 as Journal Biomass Conversion and Biorefinery
Author Order : 1 of 5     Creator : Wijayanti I.
2024 0 cited
Physical and Chemical Characteristics of Green Algae Halimeda opuntia Calcium Powder Extracted Using Hydrochloric Acid
Q3 as Journal Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
Author Order : 2 of 3     Creator : Nirwasita R.S.
2024 0 cited
Colour characteristics, phenolic content and antioxidant activity of Spirulina platensis soaked in basil (Ocimum basilicum) leaves extract
Q1 as Journal International Journal of Food Science and Technology
Author Order : 1 of 3     Creator : Wijayanti I.
2024 0 cited
The Addition of Anchovy (Stolephorus insularis) Powder to Chemical and Texture Characteristics of Pizza Base
Q4 as Journal Jurnal Pengolahan Hasil Perikanan Indonesia
Author Order : 3 of 3     Creator : Istifada D.S.
2023 1 cited
Mapping the Scientific Literature on Mangrove Conservation in Indonesia: A Bibliometric Analysis to Environmental Research
Q4 as Conference Proceedin E3S Web of Conferences
Author Order : 2 of 9     Creator : Husna J.
2023 1 cited
Optimization of Threadfin Bream (Nemipterus sp.) Protein Hydrolysate Using Response Surface Methodology Analysis
Q3 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 3 of 6     Creator : Riyadi P.H.
2023 1 cited
Textural, rheological and sensorial properties of mayonnaise fortified with Asian sea bass bio-calcium
Q2 as Journal JAOCS, Journal of the American Oil Chemists' Society
Author Order : 1 of 7     Creator : Wijayanti I.
2023 5 cited
Soluble Asian sea bass bone bio-calcium: characteristics, bioavailability across Caco-2 cells and fortification into apple juice
Q1 as Journal International Journal of Food Science and Technology
Author Order : 1 of 5     Creator : Wijayanti I.
2022 4 cited
Effect of Asian sea bass bio-calcium on textural, rheological, sensorial properties and nutritive value of Indian mackerel fish spread at different levels of potato starch
Q1 as Journal International Journal of Food Science and Technology
Author Order : 1 of 5     Creator : Wijayanti I.
2022 8 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 30 134 19
Citation 145 1280 88
Cited Document 22 103 12
H-Index 7 19 6
i10-Index 4 37 4
G-Index 1 1 1
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