PEPITA HARYANTI

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NamaPEPITA HARYANTI
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SCORE Overall 305
SCORE Overall 3 Years 186
Affil Score 305
Affil Score 3 Years
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Showing 1-13 of 13 items.
Artikel SCOPUS
JudulJenis JurnalPenulis KeDariKategoriTahunJumlah Citasi
Characterisation of Polishing Frequency for Three Varieties of Sorghum Grain in Java, IndonesiaQ2 Journal00International Journal of Food Science20220
The effects of adding lysine to sap on chemical characteristics and antioxidant activity of granulated coconut sugarQ3 Journal00Food Research20220
The effect of arginine addition on chemical and antioxidant properties of coconut sap during heatingQ4 Journal14IOP Conference Series: Earth and Environmental Science20210
The changes of chemical composition and antioxidant activity of coconut sap during heating processQ2 Journal14Rasayan Journal of Chemistry20202
Regression analysis for determination of antioxidant activity of coconut sap under various heating temperature and concentration of lysine additionQ4 Journal22Food Research20204
Color and antibacterial activity of annatto extracts at various pH of distilled water solvent and extraction temperatureQ3 Journal23Food Research20210
Effect of edible coating application by spraying method on the quality of red chili during storageQ4 Journal23IOP Conference Series: Earth and Environmental Science20210
The properties of edible film made of Tapioca, canna and arrowroot as affected by application of various concentration of plasticizerQ4 Journal24AIP Conference Proceedings20190
Effect of Blanching Method and Soaking Solution on the Properties of Potato Flour Produced from Variety GranolaQ4 Journal24IOP Conference Series: Earth and Environmental Science20191
Effect of sorbitol in application of edible coating on the quality of potato chipsQ4 Journal33IOP Conference Series: Earth and Environmental Science20191
Addition of selected ginger extract on total phenolic, antioxidant and sensory properties of the syrup coconut sap (Ginger – SCS)Q3 Journal34Food Research20210
Effect of starch-based edible coating application on potato chips characteristic from tubers and flour of potato variety GranolaQ4 Journal44Food Research20204
Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activityQ4 Journal55Food Research201829