Author

Agus Supriyanto

Institution: National Research and Innovation Agency

Observed institution: National Research and Innovation Agency

ORCID: 0009-0004-0135-4529

Observed ORCID: 0009-0004-0135-4529

OpenAlex ID: A5018168382

Sustainable hybrid snack product: impact of dual fortification with Gracillaria seaweed and pressure-cooked milkfish broth by-products on nutritive, physical, texture, and sensory properties

2024 · Endang Mindarwati, Bakti Berlyanto Sedayu, et al. · International Journal of Food Science & Technology · 13

Pelatihan Cara Produksi Pangan Olahan yang Baik dan Pengemasan Produk Pangan Olahan Rumput Laut

2026 · Muh. Yasir, Agus Supriyanto, et al. · PengabdianMu Jurnal Ilmiah Pengabdian kepada Masyarakat

Effect of Sodium Tripolyphosphate on The Characteristics of Mackerel Fish-Based Crispy Pempek

2026 · Diah Ikasari, Putri Wullandari, et al. · BIO Web of Conferences

Isolation and Characterization of Cellulose Microfibril (MFC) from Gracilaria sp. with Different Quality Grades

2025 · Nurhayati, Hari Eko Irianto, et al. · Science & Technology Indonesia

Optimisation of nutritious biscuits formulation through fortification with catfish (Clarias gariepinus) and Ulva sp. flours using response surface methodology

2025 · Theresia Dwi Suryaningrum, Fateha Fateha, et al. · Emirates Journal of Food and Agriculture

Author response for "Sustainable hybrid snack product: impact of dual fortification with Gracillaria seaweed and pressure‐cooked milkfish broth by‐products on nutritive, physical, texture, and sensory properties"

2024 · Endang Mindarwati, Bakti Berlyanto Sedayu, et al.

PENGARUH PEMBERIAN DEDAK YANG DIFERMENTASI DENGAN BAKTERI Enterobacter cloacae KODE WPL 111 TERHADAP KONVERSI PAKAN AYAM PEDAGING

2014 · Agus Supriyanto · Universitas Airlangga Repository (Universitas Airlangga)

Works count: 7

Citation count: 13

H-index: 1

I10-index: 1