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#Employee IDNipNamaSinta IDDepartment IDDepartment NameJudulJenis JurnalPenulis KeDariKategoriTahunJumlah Citasi
 
6411040196710081994031001BUDI SUSTRIAWAN615150822FAKULTAS PERTANIANThe quality of corn milk-based cheese analogue made with virgin coconut oil as a fat substitute and with various emulsifiersQ4 Journal35IOP Conference Series: Earth and Environmental Science20204
6421040196710081994031001BUDI SUSTRIAWAN615150822FAKULTAS PERTANIANFormulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulantQ4 Journal26Food Research20203
6431040196710081994031001BUDI SUSTRIAWAN615150822FAKULTAS PERTANIANThe formulation of cheese analogue from sweet corn extractQ2 Journal35International Journal of Food Science20199
6441040196710081994031001BUDI SUSTRIAWAN615150822FAKULTAS PERTANIANContent of dietary fiber and vitamin A in slice jam of Tamarillo (Solanum betaceum Cav.) and watermelon albedo as complementary foods for school-age childrenQ4 Journal23IOP Conference Series: Earth and Environmental Science20190
6451040196710081994031001BUDI SUSTRIAWAN615150822FAKULTAS PERTANIANCharacteristics of cheese analogue from corn extract added by papain and pineapple extractQ4 Journal24IOP Conference Series: Earth and Environmental Science20196
6461040196710081994031001BUDI SUSTRIAWAN615150822FAKULTAS PERTANIANThe effect of packaging type and storage temperature on the characteristics of cheese spread analogues from corn extractQ4 Journal25IOP Conference Series: Earth and Environmental Science20191
6471040196710081994031001BUDI SUSTRIAWAN615150822FAKULTAS PERTANIANFormulation and characterization of emergency food based on instan corn flour supplemented by instan tempeh (or soybean) flourQ3 Journal46International Food Research Journal20184
6481040196710081994031001BUDI SUSTRIAWAN615150822FAKULTAS PERTANIANQuality evaluation of polypropylene packaged corn yogurt during storageQ4 Journal35IOP Conference Series: Earth and Environmental Science20184
6491136197505141999031003CONDRO WIBOWO598337722FAKULTAS PERTANIANEffect of Processing on Bioactive Compounds, Antioxidant Activity, Physicochemical, and Sensory Properties of Orange Sweet Potato, Red Rice, and Their Application for Flake ProductsQ2 Journal00Plants20220
6501136197505141999031003CONDRO WIBOWO598337722FAKULTAS PERTANIANEffect of pre-harvest fruit covers and calcium fertilization on pineapple thermotolerance and flesh translucencyQ2 Journal00Emirates Journal of Food and Agriculture20211
6511136197505141999031003CONDRO WIBOWO598337722FAKULTAS PERTANIANCharacteristic of banana flour produced from the variety of "raja Lawe" and "raja Labu"Q4 Journal13IOP Conference Series: Earth and Environmental Science20210
6521136197505141999031003CONDRO WIBOWO598337722FAKULTAS PERTANIANEffect of organic fertilizer and application of charcoal on quality of potato tuber variety atlanticQ4 Journal13IOP Conference Series: Earth and Environmental Science20211
6531136197505141999031003CONDRO WIBOWO598337722FAKULTAS PERTANIANEffect of edible coating application by spraying method on the quality of red chili during storageQ4 Journal13IOP Conference Series: Earth and Environmental Science20210
6541136197505141999031003CONDRO WIBOWO598337722FAKULTAS PERTANIANPhysicochemical and sensory properties of cookies produced from the flour of banana variety of "raja Lawe" and "raja Labu"Q4 Journal23IOP Conference Series: Earth and Environmental Science20210
6551136197505141999031003CONDRO WIBOWO598337722FAKULTAS PERTANIANFruit collapse and heart rot disease in pineapple: Pathogen characterization, ultrastructure infections of plant and cell mechanism resistanceQ3 Journal44Biodiversitas20212
6561136197505141999031003CONDRO WIBOWO598337722FAKULTAS PERTANIANEffect of starch-based edible coating application on potato chips characteristic from tubers and flour of potato variety GranolaQ4 Journal14Food Research20204
6571136197505141999031003CONDRO WIBOWO598337722FAKULTAS PERTANIANDigestibility in Vitro of Starch and Protein on Analog Rice by Formulation of Nagara Bean Flour Modified L. Plantarum and Sago Starch with Concentration of Glycerol MonostearateQ4 Journal33IOP Conference Series: Earth and Environmental Science20190
6581136197505141999031003CONDRO WIBOWO598337722FAKULTAS PERTANIANA Preliminary Study on the Rehydration Characteristics and Cooking Time of Analog Rice from the Formulation of Modified Nagara Bean Flour Through L. Plantarum Fermentation and Sago StarchQ4 Journal33IOP Conference Series: Earth and Environmental Science20191
6591136197505141999031003CONDRO WIBOWO598337722FAKULTAS PERTANIANIdentification of active compounds and testing the antioxidant properties of neem leaf extractQ4 Journal22AIP Conference Proceedings20194
6601136197505141999031003CONDRO WIBOWO598337722FAKULTAS PERTANIANEffect of Blanching Method and Soaking Solution on the Properties of Potato Flour Produced from Variety GranolaQ4 Journal14IOP Conference Series: Earth and Environmental Science20191