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SETYANINGRUM ARIVIANI

Universitas Sebelas Maret S1 - Ilmu Teknologi Pangan SINTA ID : 5993845
1.065
SINTA Score Overall
345
SINTA Score 3Yr
1.065
Affil Score
345
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Applying Importance Performance Analysis (IPA) to Measure the Customer Satisfaction on Food Safety Practices in Restaurant
Q4 as Book Series Lecture Notes in Mechanical Engineering
Author Order : 5 of 6     Creator : Fauza G.
2023 0 cited
The improvement of nutrition quality, antioxidant capacity, and functional properties of cowpea (Vigna unguiculata) sprout flour through NaCl and Naalginate elicitation
Q3 as Journal Food Research
Author Order : 1 of 2     Creator : Ariviani S.
2023 0 cited
Understanding the sensory profile of a traditional snack of Indonesia: Serabi
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 5 of 7     Creator : Fauza G.
2023 0 cited
Sensory profile analysis of chocolate drinks using quantitative descriptive analysis (QDA)
Q3 as Conference Proceedin E3S Web of Conferences
Author Order : 3 of 5     Creator : Muktiningrum T.A.
2022 0 cited
Na-alginate elicitation as an alternative strategy to improve the antidiabetic potential of pigeon pea (Cajanus cajan) flour
Q3 as Journal Food Research
Author Order : 1 of 5     Creator : Ariviani S.
2022 0 cited
Evaluation of total phenolic content, antioxidant activity, germination power, and yield of pigeon pea (Cajanus cajan) sprouts elicited using various na-alginate levels with different elicitation duration
Q3 as Journal Food Research
Author Order : 1 of 7     Creator : Ariviani S.
2021 2 cited
Analysis of customer needs for food products using kano model, a case study of steamed brownies
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 6 of 6     Creator : Wimarnaya V.W.
2021 2 cited
Sensory profile analysis of steamed brownies using Quantitative Descriptive Analysis (QDA)
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 5 of 5     Creator : Mardiana
2021 4 cited
Investigation on antioxidant activity, protein, and whiteness degree of elicited cowpea sprouts flour prepared with various drying technique
Q4 as Conference Proceedin AIP Conference Proceedings
Author Order : 1 of 4     Creator : Ariviani S.
2020 3 cited
The potential of NaCl elicitation on improving antioxidant capacity and functional properties of sprouted pigeon pea (Cajanus cajan) flour
Q4 as Conference Proceedin AIP Conference Proceedings
Author Order : 1 of 3     Creator : Ariviani S.
2020 3 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 17 71 10
Citation 55 475 26
Cited Document 11 51 7
H-Index 4 11 3
i10-Index 2 12 1
G-Index 1 1 1
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