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META MAHENDRADATTA

Universitas Hasanuddin S2 - Ilmu Dan Teknologi Pangan SINTA ID : 5980684
2.585
SINTA Score Overall
573
SINTA Score 3Yr
899
Affil Score
327
Affil Score 3Yr
Latest number of Publication and Citations
Study utilisation of purple sweet potato in food products: research trends bibliometric.
Authors : M Mahendradatta, M Asfar, M Iqbal, A Adam Acta Scientiarum Polonorum Technologia Alimentaria 23 (2), 187-201, 2024
2024 0 cited
PROFIL PROKSIMAT, ASAM AMINO, DAN ASAM LEMAK MPASI DENGAN BAHAN BAKU TEPUNG IKAN.
Authors : M Mahendradatta, A Fahrizal Indonesian Fisheries Processing Journal/Jurnal Pengolahan Hasil Perikanan …, 2024
2024 0 cited
Fish Protein Hydrolysate Research Trends over the Last 5 Years and Future Research Predictions; a Bibliometric Analysis
Authors : I Jafar, M Asfar, M Mahendradatta, AZ Paradiman, M Iqbal International Journal of Peptide Research and Therapeutics 30 (3), 1-14, 2024
2024 2 cited
PRODUK SURABI IKAN: INOVASI JAJANAN SEHAT DENGAN NILAI GIZI TINGGI UNTUK ANAK-ANAK DI PULAU SAMATELLU LOMPO, PANGKAJENE KEPULAUAN
Authors : AB Tawali, M Mahendradatta, MY Karim, M Muhpidah, L Angriani, ... Jurnal Dinamika Pengabdian 10 (1), 163-175, 2024
2024 0 cited
Development of Analog Rice Made from Cassava and Banana with the Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating …
Authors : M Mahendradatta, E Assa, J Langkong, AB Tawali, DG Nadhifa Foods 13 (10), 1438, 2024
2024 3 cited
Sustainability of traditional sago products and the opportunities of modern sago-based products: A review
Authors : W Dewayani, M Mahendradatta, A Laga, N Nurfaidah AIP Conference Proceedings 3098 (1), 2024
2024 0 cited
Profil proksimat, asam amino, dan asam lemak MPASI dengan bahan baku tepung ikan
Authors : N Nurfaidah, M Metusalach, M Mahendradatta, S Sukarno, S Sufardin, ... Jurnal Pengolahan Hasil Perikanan Indonesia 27 (5), 431-445, 2024
2024 2 cited
Trends in Natural Flavor Enhancer: A Review on Umami Compounds
Authors : N Amaliah, M Mahendradatta, Z Zainal, S Salengke BIO Web of Conferences 96, 01013, 2024
2024 0 cited
Physicochemical Properties of Dangke-cheese by Different Temperature Processing and Papaya-latex as Coagulant
Authors : R Malaka, KI Prahesti, M Mahendradatta, M Astawan, WS Putranto, ... Indian Journal of Agricultural Research 58 (5), 911-916, 2024
2024 0 cited
STUDY UTILISATION OF PURPLE SWEET POTATO IN FOOD PRODUCTS: RESEARCH TRENDS BIBLIOMETRIC
Authors : A Adam Acta Sci. Pol. Technol. Aliment 23 (2), 183-197, 2024
2024 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 55 133 0
Citation 153 1130 0
Cited Document 34 84 0
H-Index 8 14 0
i10-Index 6 26 0
G-Index 1 2 0
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