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WAHYUNINGSIH

Universitas Negeri Semarang S1 - Pendidikan Tata Boga SINTA ID : 6665304
331
SINTA Score Overall
40
SINTA Score 3Yr
331
Affil Score
40
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

The difference in antioxidant capacity and tannin level in the production of parijoto fruit extract based dodol (sweet toffeelike sugar palm-based confection) using 4 different types of solvent
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 2 of 5     Creator : Ansori M.
2021 3 cited
The addition of moringa leaf powder into instant porridge as an effort to improve organoleptic quality and nutritional content for the elderly
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 2 of 3     Creator : Hestiyawati A.
2021 1 cited
Education indicator evaluation of UI Green Metric of campus sustainability of Faculty of Engineering Universitas Negeri Semarang
Q3 as Journal International Journal of Innovation and Learning
Author Order : 1 of 7     Creator : Wahyuningsih
2020 2 cited
Functional beverage instant ginger powder (zingiber officinale) with addition of betel extraction (piper bettle)
Q4 as Conference Proceedin IOP Conference Series: Materials Science and Engineering
Author Order : 0 of 5     Creator : Arifan F.
2020 2 cited
Bioadsorption of Modified Empty Fruit Bunch Palm Oil for Reducing its 3-MCPD Compounds using Response Surface Methodology
Q3 as Conference Proceedin E3S Web of Conferences
Author Order : 0 of 5     Creator : Endy Yulianto M.
2020 4 cited
Biojet fuel production based on methyl ester chain of cooking oil wasteutilizing bubble ozonolysis reactor
Q2 as Journal Rasayan Journal of Chemistry
Author Order : 0 of 7     Creator : Wahyuningsih
2019 1 cited
Formulation of Natural Dye Stock Solution Extracted from Rambutan's Peel (Nephelium lappaceum L) and Evaluation of its Colour Fastness Properties on Cotton Fabric
Q4 as Conference Proceedin Journal of Physics: Conference Series
Author Order : 0 of 6     Creator : Amalia R.
2019 0 cited
The influence of chemical methods (acid modification) on elephant foot yam flour to improve physical and chemical quality on processed food
Q4 as Conference Proceedin AIP Conference Proceedings
Author Order : 2 of 3     Creator : Paramita O.
2018 0 cited
Preparation and characterization of oil palm shell activated carbon by alkali chemical activation method
Q4 as Conference Proceedin AIP Conference Proceedings
Author Order : 0 of 5     Creator : Wahyuningsih
2018 3 cited
Chemical purification of Gunungpati elephant foot yam flour to improve physical and chemical quality on processed food
Q4 as Conference Proceedin AIP Conference Proceedings
Author Order : 2 of 3     Creator : Paramita O.
2017 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 0 4 0
Citation 0 1 0
Cited Document 0 1 0
H-Index 3 1
i10-Index 1 0
G-Index 3 1
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