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.
Food science78%
Chemistry77%
Chromatography73%
Biology41%
Engineering34%
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.
Mapping geodata...
Research Output
Features output statistics and 38 synchronized journal, conference, and book publications.
38 Works
ArticleSCOPUSOpen Access2025
Improving the properties of coconut milk-based functional drinks with lactic acid bacteria fermentation and addition of herbal leaf
Djalal M.
ArticleSCOPUSOpen AccessSDG 22025
Volatile composition and antimicrobial properties of ground spices: Investigating the correlation using Principal Component Analysis
Suloi A.N.F.
ArticleSCOPUSOpen AccessSDG 22024
Exploring the Utilization of Fungi in Indonesian Traditional Foods: A review
Oktavia A.
ArticleSCOPUSOpen Access2024
Screening Lactic Acid Bacteria from Seaweed for Plant Milk Fermentation: A Preliminary Research
Nenotek S.P.
ArticleSCOPUSOpen AccessSDG 22024
Fabrication of freshness indicators based on methylcellulose-containing color indicator solutions for monitoring the quality of coconut water
Dirpan A.
ArticleSCOPUSSDG 22023
Study of optimal fermentation time of purple sweet potato (Ipomoea batatas L.) based on the pH and lactic acid bacteria count
Nurchalisah R.M.
ArticleSCOPUSSDG 22023
The effect of substrate concentration on bioactive compounds of maltodextrin (based on sweet purple potato starch)
Laga A.
ArticleSCOPUSOpen AccessSDG 142023
Utilization of shrimp shell as a substitute ingredient in mineral and protein enrichment of tempeh steak product
Djalal M.
ArticleSCOPUS2023
Color change and chlorophyll degradation during fluidized bed drying of Moringa oleifera leaves
Hasizah A.
ArticleSCOPUSSDG 22023
Physicochemical properties of fettuccine paste products made from tapioca flour and corn flour based resistant starch type 3
Syahrullah A.U.H.
Showing 1 to 10 of 38 works
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