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| # | Kodeprogramstudi | Namaprogramstudi | Namajenjang | Jenis Jurnal | Tahun | Judul | Nama Jurnal |
|---|---|---|---|---|---|---|---|
| 1 | 41121 | Ilmu Pangan | S2 | Q4 Journal | 2020 | Acidity level control formulation of roselle tea functional drinks based on variations in the addition of flower petals and sugar type | Food Research |
| 2 | 41121 | Ilmu Pangan | S2 | Q3 Journal | 2021 | Addition of selected ginger extract on total phenolic, antioxidant and sensory properties of the syrup coconut sap (Ginger – SCS) | Food Research |
| 3 | 41121 | Ilmu Pangan | S2 | Q4 Journal | 2019 | Analysis of bioactive components and phytochemical of powders stem and leaves of kecombrang (etlingera elatior) | IOP Conference Series: Earth and Environmental Science |
| 4 | 41121 | Ilmu Pangan | S2 | Q4 Journal | 2018 | Antibacterial activity of kecombrang flower extract (Nicolaia speciosa) microencapsulation with food additive materials formulation | IOP Conference Series: Earth and Environmental Science |
| 5 | 41121 | Ilmu Pangan | S2 | Q3 Journal | 2017 | Antibacterial activity of Nicolaia speciosa fruit extract | International Food Research Journal |
| 6 | 41121 | Ilmu Pangan | S2 | Q4 Journal | 2018 | Antimicrobial coating on quality attributes of sausage during refrigerated storage | E3S Web of Conferences |
| 7 | 41121 | Ilmu Pangan | S2 | Q4 Journal | 2019 | Antimicrobial edible coating application of Kecombrang flower concentrate to reduce microbial growth on gourami fish sausage | IOP Conference Series: Earth and Environmental Science |
| 8 | 41121 | Ilmu Pangan | S2 | Q4 Journal | 2021 | Antioxidant activities, physicochemical properties and sensory characteristics of kecombrang tea (Etlingera elatior) as functional drink | IOP Conference Series: Earth and Environmental Science |
| 9 | 41121 | Ilmu Pangan | S2 | Q4 Journal | 2021 | Antioxidant activity and total phenol of extract of kecombrang flower, stem and leaves with different types of solutions | Molekul |
| 10 | 41121 | Ilmu Pangan | S2 | Q4 Journal | 2021 | Antioxidant activity of kecombrang preserving powder using foam mat drying method | IOP Conference Series: Earth and Environmental Science |
| 11 | 41121 | Ilmu Pangan | S2 | Q4 Journal | 2019 | Antioxidant activity of microencapsulated lemongrass (Cymbopugon citratus) extract | IOP Conference Series: Earth and Environmental Science |
| 12 | 41121 | Ilmu Pangan | S2 | Q4 Journal | 2021 | Antioxidant potential ingredient of kecombrang plants (Etlingera elatior) | IOP Conference Series: Earth and Environmental Science |
| 13 | 41121 | Ilmu Pangan | S2 | Q4 Journal | 2019 | Application of Concentrates Flower Kecombrang on Edible Coating as Antioxidant to Suppress Damage on Gourami Sausage | IOP Conference Series: Earth and Environmental Science |
| 14 | 41121 | Ilmu Pangan | S2 | Q4 Journal | 2019 | Breakfast development based on jack bean and analysis of physical, chemical and sensory product | IOP Conference Series: Earth and Environmental Science |
| 15 | 41121 | Ilmu Pangan | S2 | Q4 Journal | 2021 | Characteristic of banana flour produced from the variety of "raja Lawe" and "raja Labu" | IOP Conference Series: Earth and Environmental Science |
| 16 | 41121 | Ilmu Pangan | S2 | Q4 Journal | 2021 | Comparative study between cow and goat milk yogurt based on composition and sensory evaluation | IOP Conference Series: Earth and Environmental Science |
| 17 | 41121 | Ilmu Pangan | S2 | Q4 Journal | 2019 | Designing a supporting device for badminton footwork practices based on a microcontroller technology | Annals of Tropical Medicine and Public Health |
| 18 | 41121 | Ilmu Pangan | S2 | Q4 Journal | 2019 | Edible coating application of Kecombrang leaves to reduce gourami sausage damage | IOP Conference Series: Earth and Environmental Science |
| 19 | 41121 | Ilmu Pangan | S2 | Q4 Journal | 2019 | Edible coating application with addition of kecombrang flower concentrates to maintain quality fillets of gurami fish during storage | AIP Conference Proceedings |
| 20 | 41121 | Ilmu Pangan | S2 | Q4 Journal | 2019 | Effect of Blanching Method and Soaking Solution on the Properties of Potato Flour Produced from Variety Granola | IOP Conference Series: Earth and Environmental Science |