Teknologi Pangan

UNIVERSITAS TERBUKA KOTA TANGERANG SELATAN - BANTEN, ID CODE PRODI : 41221 CODE PT : 001031
12
Authors
1.900
SINTA Score Overall
807
SINTA Score 3Yr
146
SINTA Score Overall Productivity
62
SINTA Score 3Yr Productivity
Latest number of publications
Utilization of pectin from orange peel for edible packaging in fruit commodities: Literature review
Q4 Journal AIP Conference Proceedings
Creator : Rahma A.S.
2024 0 cited
A Review of Beef Jerky and Its Microbiological Characteristics
Q4 Journal E3S Web of Conferences
Creator : Susilo A.
2024 0 cited
Preliminary characterization of medinilla speciosa blume extract for edible coating antioxidant candidate
Q4 Journal AIP Conference Proceedings
Creator : Maulida I.D.
2024 0 cited
The effect of different sweetener on physical and sensory characteristic of Wedang Uwuh, an Indonesian traditional drink
Q4 Journal AIP Conference Proceedings
Creator : Fauziyyah A.
2024 0 cited
Physicochemical and Functional Properties of Vermicelli Made of Modified White Rice, Brown Rice, and Black Rice
Q3 Journal International Journal on Advanced Science, Engineering and Information Technology
Creator : Sulistyawati E.Y.E.
2024 1 cited
Physical and Organoleptic Quality Characteristics of Ice Cream Made from Arabica Coffee (Coffea Arabica) Grounds
Q4 Journal E3S Web of Conferences
Creator : Nugraha S.S.
2024 0 cited
The effect of marinating using natural preservatives on shelf life of beef meat
Q4 Journal AIP Conference Proceedings
Creator : Nadia L.
2024 0 cited
The effect of gembili flour (Dioscorea esculenta L.) substitution on dietary fiber contents, sensory, and chemical characteristics of cookies
Q3 Journal Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Creator : Sulistyawati E.Y.E.
2024 0 cited
Consumer Perception on Tuna Fish Meat Marinated with Natural Preservatives
Q4 Journal E3S Web of Conferences
Creator : Nadia L.
2024 0 cited
The effect of concentration of Suji leaf flour on the sensory and chemical characteristics of cookies
Q4 Journal AIP Conference Proceedings
Creator : Febrianti H.
2024 0 cited
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Research Output
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Article 22 245 0
Citation 37 766 0
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