Citedness in Scopus-indexed Journals
JITIPARI was first published in 2016 and has been cited 10 times from 9 secondary documents by Scopus-indexed journals (update: 08 April 2023).
| No | JITIPARI's articles | Cited by |
|---|---|---|
| 1 |
Retnaningtyas, S.M., Khasanah, L.U., & Sari, A.M. (2021). Aplikasi Edible Coating Berbasis Natrium Alginat Minyak Atsiri Serai Dapur (Cymbopogon Citratus) pada Fillet Ikan Nila (Oreochromis Niloticus) Guna Menghambat Kerusakan Mikrobiologis Dan Oksidatif pada Penyimpanan Dingin. JITIPARI, 6(1), 1-16. https://doi.org/10.33061/jitipari.v6i1.3971 |
Irianto et. al. (2021). Anti-Bacterial Activity Of Alginate Based Edible Coating Solution Added With Lemongrass Essential Oil Against Some Pathogenic Bacteria, IOP 934(1), 012023 |
| 2 |
Herawati, B.R.A., Suhartatik, N., & Widanti, Y.A. (2018). Cookies Tepung Beras Merah (Oryza Nivara) – Mocaf (Modified Cassava Flour) Dengan Penambahan Bubuk Kayu Manis (Cinnamomun Burmanni). JITIPARI, 3(1), 33-40. https://doi.org/10.33061/jitipari.v3i1.1986 |
Supu et. al. (2022). Index Glycemic and Haemoglobin In Patients With Diabetes Mellitus Type 2 Through A Combination Of Rice Red And Red Spinach. Journal of Pharmaceutical Negative Results, 13(4), 1061-1066 |
| 3 |
Winarti, S., Murtiningsih & Listyawati, F.D. (2018). Karakteristik Mie merah Gluten Free dari Tepung Gadung (Dioscorea Hispida Dennst) dan Tepung Mocaf Dengan Penambahan Gliserol, JITIPARI, 3(2), 135-143. https://doi.org/10.33061/jitipari.v3i2.2696 |
Violalita et. al. (2020). Characteristics of Gluten-Free Wet Noodles Substituted with Soy Flour, IOP 515(1),012047 |
| 4 |
Pramusinto, Suhartatik, N., & Kurniawati, L. (2018). Formulasi Sirup Herbal Beras Kencur Sebagai Sumber Antioksidan dengan Substitusi Beras Merah, Jahe, dan Sereh. JITIPARI, 3(1), 26-32. https://doi.org/10.33061/jitipari.v3i1.1985
|
Irwani et. al. (2021). Feed Intake and Feed Conversion Ratio of Broiler Supplemented with Herb Extract. IOP 1012(1),012069 |
| 5 | Asih, W.R., Kuswanto, K.R., & Widanti, Y.A. (2018). Penambahan Puree Daun Kelor (Moringa oleifera) dan Puree Pisang Ambon untuk Formula MPASI (Makanan Pendamping Asi). JITIPARI, 3(1), 10-17. https://doi.org/10.33061/jitipari.v3i1.1983 | Putra et. al. (2021). Nutrigenomic and biomolecular aspect of moringa oleifera leaf powder as supplementation for stunting children. Journal of Tropical Biodiversity and Biotechnology, 6(1),60113 |
| 6 |
Septiaji, R., Karyantina, M., & Suhartatik, N. (2017). Karakteristik Kimia dan Sensori Cookies Jahe (Zingiber offcinale Roscoe) dengan Variasi Penambahan Tepung Biji Alpukat (Persea americana Mill). JITIPARI, 2(2), 134-142. https://doi.org/10.33061/jitipari.v2i2.1900
|
Anwar et. al. (2022). The Potency of Avocado Seeds (Persea americana Mill.) as a Source of Antioxidant Tea. Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 15-64(1), 131-144 |
| 7 |
Febriani, R., Kuswanto, K.R., & Kurniawati, L. (2017). Karakteristik Selai Fungsional yang Dibuat dari Rasio Buah Naga Merah (Hylocereus polyhizus) – Jambu Biji Merah (Psidium guajava) – Nanas Madu (Ananas comosus) dengan Variasi Penambahan Gula. JITIPARI, 2(1), 46-52. https://doi.org/10.33061/jitipari.v2i1.1535
|
Fachriah, K. & Rahmawati, R. (2022). Physicochemical and Sensory Characteristic of Starfruit-Red Guava Fruit Leather as Affected by The Addition of Arabic Gum. Jurnal Teknologi, 84(1), 11-19 |
| 8 | Nugraha, E.P., Karyantina, M., & Kurniawati, L. (2016). Sodium Tripolyphosphate (STPP) Sebagai bahan Pengganti Bleng Padat pada Pembuatan Karak dengan Variasi Jenis Beras. JITIPARI, 1(2), 97-106. https://doi.org/10.33061/jitipari.v1i2.1522 |
1. Hermanianto et. al. (2021). The Use of Soy Protein Isolate in Meatballs and Its Effect on The Quality and Shelf Life of The Product. Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 4(1), 48-58 2. Afifah et. al. (2019). The characteristics of Kerupuk Gembus. IOP 292(1),012055 |
| 9 | Sari, N., Widanti, Y.A., & Mustofa, A. (2017). Karakteristik Es Krim Labu Kuning (Curcubita Moschata) dengan Variasi Jenis Susu. JITIPARI, 2(2), 95-102. https://doi.org/10.33061/jitipari.v2i2.1895 | Cornelial, M. & Sanny. (2019). Utilization of Date Palm (Phoenix dactylifera L.) in The Making of Low-Fat Pumpkin (Cucurbita moschata Duchesne) Ice Cream. International Journal of Technology, 10(8), 1479-1478 |
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