Teknologi Pangan

UNIVERSITAS KATOLIK INDONESIA ATMA JAYA KOTA ADM. JAKARTA SELATAN - DKI JAKARTA, ID CODE PRODI : 41221 CODE PT : 031007
8
Authors
5.494
SINTA Score Overall
1.597
SINTA Score 3Yr
687
SINTA Score Overall Productivity
200
SINTA Score 3Yr Productivity
Latest number of publications
Dextran and levan exopolysaccharides from tempeh-associated lactic acid bacteria with bioactivity against enterotoxigenic Escherichia coli (ETEC)
Q1 Journal Carbohydrate Polymers
Creator : Pramudito T.E.
2024 0 cited
Formula optimization, physicochemical characterization, and sensory evaluation of beetroot-based blended frozen dessert
Q4 Journal Food Chemistry Advances
Creator : Putradamni A.M.
2024 0 cited
Development of patty meat analogue using anchovy protein isolate (Stolephorus insularis) as a binding agent
Q1 Journal Heliyon
Creator : Canti M.
2024 1 cited
Development of alginate-based film incorporated with anthocyanins of red cabbage and zinc oxide nanoparticles as freshness indicator for prawns
Q1 Journal International Journal of Biological Macromolecules
Creator : Anugrah D.S.B.
2023 5 cited
Application of antioxidant peptides derived from goat milk in ginger coffee formulation
Q3 Journal Food Research
Creator : Lestari D.
2023 0 cited
Utilising N-glutaryl chitosan-based film with butterfly pea flower anthocyanin as a freshness indicator of chicken breast
Q2 Journal Packaging Technology and Science
Creator : Anugrah D.S.B.
2023 4 cited
A comparison of physicochemical, functional, and sensory properties of catfish protein isolate (Clarias gariepinus) produced using different defatting solvent
Q3 Journal Food Research
Creator : Canti M.
2023 1 cited
Anti-adhesion bioactivity of tempeh against enterotoxigenic escherichia coli can be improved through the addition of lactobacillus plantarum culture during fermentation
Q3 Journal Food Research
Creator : Valencia C.
2023 0 cited
Extraction, foam-mat drying, and physicochemical analysis of Indonesian black glutinous rice (Oryza sativa L. var glutinosa) anthocyanins
Q3 Journal Food Research
Creator : Pramitasari R.
2023 1 cited
Nutritional, physical, and sensory properties of fish crackers produced from the head of catfish (Clarias gariepinus)
Q3 Journal Food Research
Creator : Canti M.
2023 0 cited
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Article Quartile
Research Output
  Scopus GScholar WOS
Article 52 230 21
Citation 577 1,346 190
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