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DEVI DWI SISKAWARDANI

Universitas Muhammadiyah Malang S1 - Teknologi Pangan SINTA ID : 6144260
691
SINTA Score Overall
188
SINTA Score 3Yr
691
Affil Score
188
Affil Score 3Yr
Latest number of Publication and Citations
Analisis Sifat Fisikokimia Minuman Fungsional Daun Beluntas (Pluchea indica (L). Less) Dengan Penambahan Bunga Telang dan Lemon
Authors : SAN Azizah, R Anggriani, DD Siskawardani Food Technology and Halal Science Journal 8 (1), 90-103, 2025
2025 0 cited
The Antioxidants Improvement of Yogurt with Three Sources of Non-Alcohol Anthocyanin Extract and Metroxylon sagu as a Natural-Based Thickener
Authors : R Asiyah, EA Saati, S Winarsih, MFM Atoum, R Ariany, DD Siskawardani, ... BIO Web of Conferences 104, 00035, 2024
2024 0 cited
Physicochemical and Organoleptic Characteristics of Non-Gluten Noodles from Composite Flour and Rucah Fish Meal
Authors : D Damat, S Winarsih, RT Hapsari, A Husna, D Dwi BIO Web of Conferences 143, 03004, 2024
2024 0 cited
Characteristics of Edible Film Elephant Foot Yam Starch with Calcium Carbonate as Cross–Linking Agent
Authors : W Warkoyo, W Ruskamila, M Wachid, I Zekker, DD Siskawardani BIO Web of Conferences 104, 00049, 2024
2024 0 cited
Pengaruh Durasi Penyimpanan Terhadap Karakteristik Frozen Pulp Kakao
Authors : RJ Hajizah, W Warkoyo, DD Siskawardani Pro Food 10 (2), 176-187, 2024
2024 0 cited
A Short Review: Changes in the Physical-Chemical Properties of Cacao Beans During the Fermentation Process
Authors : PMS Dewi, D Damat, I Ekawati, DD Siskawardani, A Raba, B Wiryono, ... BIO Web of Conferences 104, 00032, 2024
2024 0 cited
Karakteristik Fisikokimia Snack Bar Berbasis Tepung Ubi Jalar Ungu dan Tepung Kacang Merah
Authors : AP Arifanti, D Damat, DD Siskawardani Food Technology and Halal Science Journal 7 (2), 213-226, 2024
2024 0 cited
Characteristics of Edible Film Based on Okra Slime with the Addition of Amylum Maydis and Glycerol
Authors : W Warkoyo, DD Siskawardani, S Sukardi, D Damat, I Zekker, RJ Safitri BIO Web of Conferences 104, 00048, 2024
2024 0 cited
Pengaruh Perbedaan Durasi Pembekuan Menggunakan Metode ABF (Air Blast Freezer) Terhadap Karakteristik Fisikokimia Takoyaki Frozen
Authors : SAP Yanuari, DD Siskawardani, S Sukardi Food Technology and Halal Science Journal 7 (1), 79-92, 2024
2024 0 cited
Coffee pulp characterization and utilization in coffee cherry flour for circular economy improvement
Authors : D Damat, RH Setyobudi, S Anwar, MA Wedyan, Z Vincevica-Gaile, ... Sarhad Journal of Agriculture 39, 71-83, 2024
2024 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 22 59 2
Citation 106 230 11
Cited Document 15 35 2
H-Index 7 10 1
i10-Index 6 11 1
G-Index 1 1 0
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