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ANSHARULLAH

Universitas Halu Oleo S1 - Teknologi Pangan SINTA ID : 5972950
2.051
SINTA Score Overall
493
SINTA Score 3Yr
9.065.570
Affil Score
612.299
Affil Score 3Yr
Latest number of Publication and Citations
Revitalizing Indonesia’s Sugar Industry: Unveiling the Potential of Sago as a Catalyst for National Sugar Self Sufficiency in the Future
Authors : Z Abidin, Bahari, Ansharullah, SAA Taridala Journal of Global Innovations in Agricultural Sciences 12 (3), 585-593, 2024
2024 0 cited
Characterization of Bioactive Peptides Derived from the Pokea Clam (Batissa violacea celebensis) Protein Hydrolysate.
Authors : KT Isamu, F Fajriah, A Ansharullah Egyptian Journal of Aquatic Biology & Fisheries 28 (5), 2024
2024 0 cited
Highly Ecofriendly Inorganic Pesticide Based on TiO2 Incorporated with Nano-Carbon Composites for Phytophthora palmivora Fungus Disinfection
Authors : M Nurdin, IDW Sari, M Mardhatillah, N Herdianto, D Wibowo, ... Indian Journal of Microbiology 63 (2), 216-221, 2023
2023 4 cited
Production of chitosan made from shell of thenus orientalis: The effect of various NaOH concentration in de-acetylation process on its physico-chemical characteristics
Authors : A Ansharullah, F Fatmawati, A Asnani AIP Conference Proceedings 2824 (1), 2023
2023 0 cited
ANALISIS PENGARUH UMUR PERKECAMBAHAN DAN LAMA FERMENTASI TERHADAP NILAI ORGANOLEPTIK DAN MUTU TEMPE KECAMBAH KEDELAI
Authors : RHFF Elfira Hamidsu, Ansharullah J. Sains dan Teknologi Pangan 8 (4), 6470-6483, 2023
2023 0 cited
Pengeringan Biji Kakao Menggunakan Plastik Ultraviolet Dan Penentuan Mutu Sesuai Standar SNI
Authors : A Ansharullah, T Tamrin, SI Wahyuni, LR La Rianda, A Madiki, A Bahrun, ... Jurnal Abdi Insani 10 (4), 2335-2343, 2023
2023 3 cited
KARAKTERISTIK NILAI GIZI DAN ORGANOLEPTIK CUP CAKE DARI BERBAGAI FORMULASI TEPUNG KOMPOSIT: STUDI KEPUSTAKAAN
Authors : A Ridho Dwi Aminah Tata, Sri Wahyuni J. Sains dan Teknologi Pangan 8 (4), 6559-6565, 2023
2023 0 cited
Effect of Heating Treatment of VCO By-product on Protein, Fat, Free Fatty Acid, Emulsification Capacity, and Fatty Acid Characteristics
Authors : A Ansharullah, SAA Taridala, M Natsir, E Nopitasari, S Damayanty, ... 6th International Conference of Food, Agriculture, and Natural Resource (IC …, 2022
2022 1 cited
PENGARUH PERBEDAAN PENAMBAHAN TEPUNG UBI JALAR KUNING (Ipomoea batatas L) DAN DAGING IKAN CAKALANG (Katsuwonus pelamis) TERHADAP NILAI GIZI DAN SENSORIK BISKUIT
Authors : KTI Yuyun Dwi Lestari, Ansharullah Ansharullah Jurnal Sains dan Teknologi Pangan 6 (3), 2022
2022 0 cited
Pengaruh Substitusi Puree Ubi Jalar Ungu (Ipomoea batatas L.) Terhadap Penilaian Organoleptik, Proksimat dan Aktivitas Antioksidan Produk Bownies Kukus
Authors : SR Usman Alim, Ansharullah Ansharullah, Muhammad Syukri Sadimantara, Sri Wahyuni Jurnal Sains dan Teknologi Pangan 7 (3), 2022
2022 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 17 192 9
Citation 186 665 93
Cited Document 14 83 8
H-Index 7 12 4
i10-Index 5 16 3
G-Index 1 1 0
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