| Karakteristik (total flavonoid, total fenol, aktivitas antioksidan) ekstrak serbuk daun sirih merah (Piper crocatum Ruiz & Pav.) SA Prayitno, ES Murtini Food Science and Technology Journal (Foodscitech) 1 (2), 26-34, 2018 | 21 | 2018 |
| Analisis aktivitas antioksidan pada beras hitam dan tepung beras hitam (Oryza sativa L. indica) RD Muktisari, FK Hartati Food Science and Technology Journal (Foodscitech) 1 (1), 2018 | 18 | 2018 |
| The physical and chemical properties of virgin coconut oil (VCO) product obtained through fermentation and enzymatic SA Prayitno Food Science and Technology Journal (Foodscitech) 2 (1), 1-6, 2019 | 11 | 2019 |
| The sensory evaluation on pumpkin ice cream that formulated by red dragon fruit SA Prayitno, A Rahma Food Science and Technology Journal (Foodscitech) 2 (2), 1-7, 2020 | 8 | 2020 |
| Pemanfaatan kulit pisang (Musa paradisiaca) menjadi donat tinggi kalsium FK Hartati Food Science and Technology Journal (Foodscitech) 1 (1), 2018 | 8 | 2018 |
| The combination ratio of jackfruit (Artocarpus heterophyllus) rind and breadfruit (Artocarpus altilis) and different boiling time to increase chemicals and organoleptic quality … BSSRR Ningsih, FK Hartati, BS Sucahyo Food Sci. Technol. J 3 (2), 27-37, 2020 | 5 | 2020 |
| Sifat Fisika Kimia dan Organoleptik Cookies Beras Hitam (Oryza sativa L. indica) EKS Pratiwi Food Science and Technology Journal (Foodscitech) 1 (1), 2018 | 5 | 2018 |
| Analysis of beta-carotene content differences in cempedak (Artocarpus champaden Lour.) jam using traditional and carbides fruit ripening methods DNA Dahlan Food Science and Technology Journal 2 (2), 35-40, 2019 | 4 | 2019 |
| Anti hipertensi minuman serbuk instan campuran ekstrak buah delima merah (punica granatum linn.) dan ekstrak daun sirih merah (piper crocatum) pada tikus hipertensi TD Widyaningsih, NW Wijayanti, RM Syafrilia Food Science and Technology Journal (Foodscitech) 1 (2), 11-25, 2018 | 4 | 2018 |
| Kandungan Boraks dan Formalin Pada Sempol Ayam Yang Beredar Di Sekolah Dasar Kecamatan Sukolilo Surabaya T Hardinata, AB Djauhari Food Science and Technology Journal (Foodscitech) 1 (1), 2018 | 4 | 2018 |
| The Effect of Angkung (Basella alba L.) Fruit Addition on Physicochemical Properties of Noodles DG Patria, SA Prayitno, NA Mardiana Food Science and Technology Journal (Foodscitech), 22-30, 2022 | 3 | 2022 |
| Fortification of moringa oleifera flour on quality of wet noodle SA Prayitno, DG Patria, NA Mardiana, DR Utami, R Kusumawati, ... Food Science and Technology Journal (Foodscitech), 63-70, 2022 | 3 | 2022 |
| The characteristics of crackers made from formulation of wheat and modified water yam flour RU Rosida, EKBU Susiloningsih Food Science and Technology 3 (1), 2020 | 3 | 2020 |
| Description of eat pattern and relationship between nutrition status with basic consumption levels in children of school M Widiayunita Food Science and Technology Journal (Foodscitech) 2 (1), 22-37, 2019 | 3 | 2019 |
| Shelf life determination of pineapple juice using extended storage studies (ESS) method AP Wardhani Food Sci Tech Journal 2, 7-13, 2019 | 3 | 2019 |
| Pengaruh Umur Simpan Brownies Kukus Ampas Tahu Pada Suhu Ruang dan Suhu Dingin S Sofnitati Food Science and Technology Journal (Foodscitech) 1 (1), 2018 | 3 | 2018 |
| Analysis of Drying Air Temperature on Moisture Content in Coffee Beans Using a Fluidized Bed Dryer with Perforated Plates N Ruhyat, HI Fiqih, H Nurfuad Food Science and Technology Journal (Foodscitech), 10-21, 2022 | 2 | 2022 |
| Relative Mobility (Rf) Analysis of Albumin Isolates from Snakehead Fish (Ophiocephalus striatus) Extracted at Different Temperatures and Times M Nugroho, S Sugiono, FK Hartati Food Science and Technology Journal (Foodscitech), 37-45, 2021 | 2 | 2021 |
| Physicochemical and Sensory Characteristics of Rose-Spices Drink with Red Ginger, Lemongrass, and Cinnamon Extract as Functional Beverage VAW Elfi Anis Saati, Edwin Eka Haprinata, Sri Winarsih,Mochammad Wachid FOODSCITECH Food Science and Technology Journal 4 (1), 16-26, 2021 | 2* | 2021 |
| Optimization of Time, Temperature, and pH for the Extraction of Anthocyanin from Buni (Antidesma bunius) Fruit AMM William Juhadi FOODSCITECH Food Science and Technology Journa 4 (1), 8-15, 2021 | 2* | 2021 |
Sutrisno Adi PrayitnoUniversitas Muhammadiyah GresikVerified email at umg.ac.id
