Teknologi Hasil Pertanian

UNIVERSITAS LAMPUNG KOTA BANDAR LAMPUNG - LAMPUNG, ID CODE PRODI : 41231 CODE PT : 001026
17
Authors
3.706
SINTA Score Overall
1.112
SINTA Score 3Yr
195
SINTA Score Overall Productivity
59
SINTA Score 3Yr Productivity
Latest number of publications
Physicochemical Characteristics and Pasting Properties of Modified Cassava Starch and Flour by Integrated Processing Technology
Q4 Journal Food Science and Technology (United States)
Creator : Surfiana
2023 1 cited
Improving Biogas Production in Tapioca Industry by Using Onggok as Co-substrate
Q2 Journal International Journal of Renewable Energy Research
Creator : Hasanudin U.
2023 0 cited
Total microbe, physicochemical property, and antioxidative activity during fermentation of cocoa honey into kombucha functional drink
Q3 Journal Applied Food Research
Creator : Yuliana N.
2023 1 cited
Effect of substrate type and incubation time on the microbial viability of instant starter for premium tempeh
Q2 Journal AIMS Agriculture and Food
Creator : Rizal S.
2023 0 cited
The influence of inoculum types on the chemical characteristics and ?-glucan content of tempe gembus
Q2 Journal Biodiversitas
Creator : Rizal S.
2023 1 cited
Effect of Leuconostoc mesenteroides and Saccharomyces cerevisiae Fermentation on the Pasting Properties of Sweet Potato (Ipomoea batatas) Flour
Q3 Journal Philippine Journal of Science
Creator : Yuliana N.
2023 0 cited
The benefits of fermentation in improving the pasting properties of composite sweet potato flour and its application in composite white salted noodles
Q3 Journal Food Research
Creator : Yuliana N.
2023 0 cited
The effect of inoculum types on microbial growth, ?-glucan formation and antioxidant activity during tempe fermentation
Q2 Journal AIMS Agriculture and Food
Creator : Rizal S.
2022 1 cited
Changes of nutritional composition of tempeh during fermentation with the addition of Saccharomyces cerevisiae
Q2 Journal Biodiversitas
Creator : Rizal S.
2022 6 cited
Chemical Components, Antioxidant Activity, and Glycemic Response Values of Purple Sweet Potato Products
Q2 Journal International Journal of Food Science
Creator : Nurdjanah S.
2022 3 cited
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Article Quartile
Research Output
  Scopus GScholar WOS
Article 43 909 5
Citation 235 3,809 14
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