Teknologi Agroindustri

UNIVERSITAS PADJADJARAN KAB. SUMEDANG - JAWA BARAT, ID CODE PRODI : 41012 CODE PT : 001007
5
Authors
11.024
SINTA Score Overall
3.406
SINTA Score 3Yr
2.205
SINTA Score Overall Productivity
681
SINTA Score 3Yr Productivity
Latest number of publications
Exploring the Frontier: A Global Bibliometric Review of Rice Bran as Functional Food
no-Q Journal Journal of Advanced Research Design
Creator : Ismail N.A.
2025 0 cited
Sorghum starch review: Structural properties, interactions with proteins and polyphenols, and modification of physicochemical properties
Q1 Journal Food Chemistry
Creator : Haziman M.L.
2025 2 cited
Upcycling pineapple biomass waste to produce maltodextrin through enzymatic hydrolysis
Q2 Journal International Journal of Food Properties
Creator : Nurhadi B.
2025 0 cited
Enhancing Manufacturing Efficiency at Telkom University: Advanced Automation of Bucket Conveyor and Hammer Mill Machine with PLC and HMI Trough the Waterfall Method
Q2 Journal Journal of Advanced Research in Applied Sciences and Engineering Technology
Creator : Kusnayat A.
2025 0 cited
Physical and functional characteristics of sorghum protein hydrolysate and in-vitro digestibility
Q1 Journal Journal of Food Measurement and Characterization
Creator : Wulandari E.
2025 0 cited
An Evaluation on Physical Characteristics of Konjac Polysaccharides-Based Film Coating and Its Application for Strawberries Preservation
Q2 Journal Journal of Renewable Materials
Creator : Nurliasari D.
2025 0 cited
Maltodextrin concentration on the encapsulation efficiency of tempeh protein concentrate from Jack Bean (Canavalia ensiformis): physical, chemical, and structural properties
Q2 Journal International Journal of Food Properties
Creator : Yarlina V.P.
2024 1 cited
PPost-earthquake food security analysis in Cugenang Subdistrict, Cianjur District, Indonesia
Q4 Journal E3S Web of Conferences
Creator : Qotrunada T.E.
2024 0 cited
Metagenomic insights into enhancing protein content and digestibility in Jack Bean (Canavalia ensiformis) tempeh: Unraveling microbial dynamics during fermentation
Q2 Journal Applied Food Research
Creator : Yarlina V.P.
2024 0 cited
Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability
Q2 Journal International Journal of Food Properties
Creator : Subroto E.
2024 0 cited
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Article Quartile
Research Output
  Scopus GScholar WOS
Article 118 578 0
Citation 1,605 12,851 0
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