Citedness in Scopus-indexed Journals

JITIPARI was first published in 2016 and has been cited 21 times from 16 documents by Scopus-indexed journals (update: December, 28, 2023).

                      Scopus articles

  Year

  Source in Jitipari

The use of soy protein isolate in meatballs and its effect on the quality and shelf life of the product

2021

Jitipari Vol. 1 No. 2

Physicochemical and sensory characteristic of starfruit-red guava fruit leather as affected by the addition of arabic gum

2022

Jitipari Vol. 2 No. 1

Utilization of black soldier flies to reduce grease waste and support zero waste

2023

Jitipari Vol. 2 No. 1

Detection of pathogen foodborne disease bacteria Staphylococcus aureus from German Cockroach (Blattella germanica) in the hospital area

2023

Detection of borax on snacks for school children (cilok and siomay) in subang district

2023

Identification of bacterial communities related to handling in commercial white-leg shrimp (Litopenaeus vannamei) using metagenomic analysis

2023

Antioxidant activity and microbial contamination of jeruju leaf tea with ginger and lemongrass variant packaging in storage period

2022

Quality characterization of "wingko" traditional food by applying vacuum packaging in a tropical environment

2021

The potency of avocado seeds (Persea americana Mill.) as a source of antioxidant tea

2022

Jitpari Vol. 2 No. 2

Utilization of date palm (Phoenix dactylifera L.) in the making of low-fat pumpkin (Cucurbita moschata Duchesne) ice cream

2019

Jitipari Vol. 2 No. 2

Nutrigenomic and biomolecular aspect of moringa oleifera leaf powder as supplementation for stunting children

2021

Jitipari Vol. 3 No. 1

Feed intake and feed conversion ratio of broiler supplemented with herb extract

2021

Jitipari Vol. 3 No. 1

Antioxidant activity and sensory quality of cow milk - purple sweet potato (Ipomea batatas L.) juice with carboxy methyl cellulose (cmc) stabilizer

2023

Jitipari Vol. 3 No. 1

Index glycemic and haemoglobin in patients with diabetes mellitus type 2 through a combination of rice red and red spinach

2022

Jitipari Vol. 3 No. 1

Characteristics of gluten-free wet noodles substituted with soy flour

2020

Jitipari Vol. 3. No. 2

Quality control with scoring methods in the production process of peas in the bean industry

2023

Jitipari Vol. 4 No. 2

Influence of type and concentration of plasticizers on the properties of harumanis mango dregs fruit leather

2023

Jitipari Vol. 5 No. 2

Liberica coffee enriched with Cinnamon (Cinnamomum verum): synergetic study of sensory, antioxidant activity, and chemical components

2023

Jitipari Vol. 5 No. 2

Anti-bacterial activity of alginate based edible coating solution added with lemongrass essential oil against some pathogenic bacteria

2021

Jitipari Vol. 6 No. 1

Coconut inflorescence sap collection for future food and bioresource technological advancements

2022

Jitipari Vol. 7 No. 1

Development of cheese as an antioxidant functional food with the addition of orthodox black tea

2023

Jitipari Vol. 8 No. 1