Citedness in Scopus-indexed Journals

JITIPARI was first published in 2016 and has been cited 30 times from 25 documents by Scopus-indexed journals (update: November, 21, 2024).

 No 

                           Scopus articles

  Tahun

   Source in Jitipari

   1

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

https://doi.org/10.14716/ijtech.v10i8.3451

   2019

Jitipari Vol. 2 No. 2

   2

Characteristics of gluten-free wet noodles substituted with soy flour

https://doi.org/10.1088/1755-1315/515/1/012047

   2020

Jitipari Vol. 3. No. 2

   3

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

https://doi.org/10.1088/1755-1315/672/1/012064

   2021

Jitipari Vol. 2 No. 1

   4

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

https://doi.org/10.1088/1755-1315/1115/1/012102

   2022

   5

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

https://doi.org/10.30486/ijrowa.2023.1981992.1611

   2023

   6

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

https://doi.org/10.1088/1755-1315/1230/1/012085

   2023

   7

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

https://doi.org/10.1088/1755-1315/1168/1/012044

   2023

   8

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

https://doi.org/10.1088/1755-1315/1137/1/012035

   2023

   9

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

https://doi.org/10.20956/canrea.v4i1.418

   2021

Jitipari Vol. 1 No. 2

  10

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

https://doi.org/10.22146/jtbb.60113

   2021

Jitipari Vol. 3 No. 1

  11

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

https://doi.org/10.1088/1755-1315/1012/1/012069

   2021

Jitipari Vol. 3 No. 1

  12

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

https://doi.org/10.1063/5.0144541

   2021

Jitipari Vol. 3 No. 1

  13

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

https://doi.org/10.1063/5.0106288

   2021

Jitipari Vol. 4 No. 2

  14

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

https://doi.org/10.1088/1755-1315/934/1/012023

   2021

Jitipari Vol. 6 No. 1

  15

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

https://doi.org/10.11113/jurnalteknologi.v84.16642

   2022

Jitipari Vol. 2 No. 1

  16

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

https://doi.org/10.31926/but.fwiafe.2022.15.64.1.10

   2022

Jitpari Vol. 2 No. 2

  17

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

https://doi.org/10.47750/pnr.2022.13.04.146

   2022

Jitipari Vol. 3 No. 1

  18

Coconut inflorescence sap collection for future food and bioresource technological advancements

https://doi.org/10.1109/HNICEM57413.2022.10109443

   2022

Jitipari Vol. 7 No. 1

  19

Organoleptic and Chemistry Characteristics of Pastries with the Addition of Mangrove Snail Meat and Powder (Telescopium telescopium)

https://doi.org/10.17844/jphpi.v26i3.45994

   2023

Jitipari vol.4 No.2

  20

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

https://doi.org/10.1080/15538362.2023.2223314

   2023

Jitipari Vol. 5 No. 2

  21

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

https://doi.org/10.25186/.v18i.2149

   2023

Jitipari Vol. 5 No. 2

  22

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

https://doi.org/10.5398/tasj.2023.46.3.367

   2023

Jitipari Vol. 8 No. 1

  23

The effect of gembili flour (Dioscorea esculenta L.) substitution on dietary fiber contents, sensory, and chemical characteristics of cookies

https://doi.org/10.20956/canrea.v7i1.1048

   2024

Jitipari Vol. 6 No. 1

  24

Potential use of food waste in food processing to add nutritional value

https://doi.org/10.1051/e3sconf/202448302006

   2024

Jitipari Vol. 1 No. 2

  25

Vitamin A Content and Hedonic Test of Modified Modisco Slurp Pudding with Various Carrot Extract Additions

https://doi.org/10.20473/amnt.v8i1.2024.26-32

   2024

Jitipari Vol. 1 No. 1

  26

Effect of Moringa (Moringa oleifera) Flour on Physical and Chemistry Qualities of Duck Meat Traditional Crackers

https://doi.org/10.1051/bioconf/20248800027

   2024

jitipari Vol. 7 No.1

 

  27

Determining key factors affecting coconut sap quality after harvesting

https://doi.org/10.1016/j.heliyon.2024.e29002

   2024

Jitipari Vol. 7 No. 1

  28

Effect of butterfly pea (Clitoria ternatea) flower extract on qualities, sensory properties, and antioxidant activity of wet noodles with various composite flour proportions

https://doi.org/10.48130/bpr-0024-0011

   2024

Jitipari Vol. 7 No 1

  29

Characterization of a novel date energy bar fortified with Moringa oleifera leaves powder

https://doi.org/10.1016/j.jfutfo.2024.07.006

   2024

Jitipari Vol. 7 No. 1

  30

Utilization of Rosella as a Natural Color and Source of Antioxidants for Soybean Hull Nata

https://doi.org/10.22437/ifstj.v7i2.31949

   2024

Jitipari Vol. 8 No. 1