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OCTAVIANTI PARAMITA

Universitas Negeri Semarang S1 - Pendidikan Tata Boga SINTA ID : 6019288
569
SINTA Score Overall
216
SINTA Score 3Yr
569
Affil Score
216
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Identification of Saponin Compounds and Antioxidant from Batu Variety of Longan Leaf Extract
Q3 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 1 of 7     Creator : Paramita O.
2024 0 cited
Nutritional characteristics of sagon cake with breadnut seed (Artocarpus communis G.Forst) flour by variations of flouring process
Q4 as Conference Proceedin AIP Conference Proceedings
Author Order : 1 of 2     Creator : Paramita O.
2023 0 cited
Quality of motif, colors and fastness of Sekar Ayu ecoprint products in terms of mordant type, natural dyes, and types of leaves on silk fabrics
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 4 of 6     Creator : Wahyuningsih S.E.
2022 3 cited
Textile natural dye powder of Terminalia catappa leaves
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 3 of 4     Creator : Krisnawati M.
2022 1 cited
Natural food colourant of beetroot skin ( Beta vulgaris L): Characterisation study
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 1 of 4     Creator : Paramita O.
2022 2 cited
The effect of different processes of flour making on the proximate composition of taro (Colocasia esculenta (l.) flour and taro flour cookies
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 1 of 5     Creator : Paramita O.
2021 1 cited
Performance of management information system of engineering faculty internship office UNNES 2018 evaluation with HOT fit models
Q4 as Conference Proceedin Journal of Physics: Conference Series
Author Order : 4 of 7     Creator : Damayanti A.
2020 0 cited
Improving the capacity of tuber flour manufacturer by enhancing the production process and utilizing proper technology
Q4 as Conference Proceedin AIP Conference Proceedings
Author Order : 3 of 3     Creator : Soesilowati E.
2019 1 cited
The influence of chemical methods (acid modification) on elephant foot yam flour to improve physical and chemical quality on processed food
Q4 as Conference Proceedin AIP Conference Proceedings
Author Order : 1 of 3     Creator : Paramita O.
2018 0 cited
Chemical purification of Gunungpati elephant foot yam flour to improve physical and chemical quality on processed food
Q4 as Conference Proceedin AIP Conference Proceedings
Author Order : 1 of 3     Creator : Paramita O.
2017 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 11 51 0
Citation 11 230 0
Cited Document 6 33 0
H-Index 2 9
i10-Index 0 8
G-Index 1 1
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