Research Fingerprints
Automated semantic analysis of research output.
Core Expertise
Semantic Radar
Complete Taxonomic Profile
Artificial intelligence analyzes all abstracts and manuscript metadata to precisely map the consistency and weight of research fields.
Chemistry85%
Food science84%
Physics80%
Biology61%
Business52%
No Co-Authored Relations Detected
Once publications with internal authors are synced, building the mapped network takes place automatically.
Global Collaborations & Top Areas
Interactive map showing the intensity of the author's research collaborations across the globe over the last five years.
Memuat peta kolaborasi…
Research Output
Features output statistics and 10 synchronized journal, conference, and book publications.
10 Works
ArticleSCOPUSOpen AccessSDG 32026
Probiotic Potential of Lactic Acid Bacteria Isolated from Dangke: In Vitro Antimicrobial Activity, Hemolytic Activity, and Antibiotic Susceptibility Profile
Syah S.P.
ArticleSCOPUSOpen Access2025
Assessment of fungal contamination in dangke, a traditional cheese product from small-scale producers in Enrekang, South Sulawesi
Syah S.P.
ArticleSCOPUSOpen AccessSDG 22024
Physicochemical and microbiological properties of fermented milk using lactic acid bacteria isolated from dangke
Syah S.P.
ArticleSCOPUSSDG 22023
Consistency and Growth of Bacteria in Pasteurized Milk by Addition of Sappan Wood (Caesalpinia sappan L.) during Storage
Muhlis F.
ArticleSCOPUSOpen AccessSDG 22021
Estrous responses synchronized by a combination of PGF2a and GnRH hormones in Sapera goat
Hafid A
ArticleSCOPUSOpen AccessSDG 22021
Quality test weight and pH of duck eggs using level treatment of melinjo leaves extract (Gnetum Gnemon Linn) and storage time
Mukhlisah A.N.
ArticleSCOPUSOpen AccessSDG 22021
The organoleptic of pasteurized milk by addition of kasumba turate (Cartamus tinctorius l) at different storage times
Faridah R.
ArticleSCOPUSOpen AccessSDG 22020
The effect from different level of Melinjo (Gnetum gnemon Linn) leaf extract and storage duration on the quality of duck eggs
Mukhlisah A.N.
ArticleSCOPUSOpen AccessSDG 22017
Physical, microbial, and chemical qualities of dangke produced by different temperatures and papain concentrations
Mukhlisah A.N.