Teknologi Pangan

UNIVERSITAS ATMA JAYA YOGYAKARTA KAB. SLEMAN - DAERAH ISTIMEWA YOGYAKARTA, ID CODE PRODI : 41221 CODE PT : 051005
5
Authors
725
SINTA Score Overall
364
SINTA Score 3Yr
145
SINTA Score Overall Productivity
73
SINTA Score 3Yr Productivity
Latest number of publications
The quality of red guava (Psidium guajava L.) gummy candies with variation additions of pineapple peel extract paste (Ananas comoscus L. Merr) as a gelling agent
Q3 Journal Food Research
Creator : Pratiwi L.J.
2023 1 cited
Conventional water bath heating on undried brewer's spent grain: Functionality, fatty acids, volatiles, polyphenolic and antioxidant properties
Q1 Journal Food Bioscience
Creator : Naibaho J.
2023 1 cited
Chemical compositions, antioxidant activities and techno-functionality of spent grain treated by autoclave treatment: evaluation of water and temperature levels
Q1 Journal International Journal of Food Science and Technology
Creator : Naibaho J.
2023 2 cited
Low fat and high protein meat analogue of cowpea (Vigna unguiculata) with stabilizer cocoa pod husk extract (Theobroma cacao L.)
Q3 Journal Food Research
Creator : Wibowo K.F.
2023 1 cited
Enhancement of Antioxidant Activities in Black Soy Milk through Isoflavone Aglycone Production during Indigenous Lactic Acid Bacteria Fermentation
Q2 Journal Fermentation
Creator : Leksono B.Y.
2022 8 cited
Antioxidant Activity of Isoflavone Aglycone from Fermented Black Soymilk Supplemented with Sucrose and Skim Milk Using Indonesian Indigenous Lactic Acid Bacteria
Q2 Journal Applied Food Biotechnology
Creator : Leksono B.Y.
2021 3 cited
The construction of vocational education and training in hospitality for poverty alleviation in Sumba
Q4 Journal e-Review of Tourism Research
Creator : Handoko V.S.
2020 0 cited
Characterization of the polymerization of furfuryl alcohol during roasting of coffee
Q2 Journal Food and Function
Creator : Swasti Y.
2012 19 cited
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Article Quartile
Research Output
  Scopus GScholar WOS
Article 8 284 2
Citation 35 1,010 19
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