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RIZKY MULIANI DWI UJIANTI

Universitas PGRI Semarang S1 - Teknologi Pangan SINTA ID : 6199795
492
SINTA Score Overall
290
SINTA Score 3Yr
0
Affil Score
0
Affil Score 3Yr
Latest number of publications
CHARACTERISTICS OF NATA FROM CARICA (Carica Pubescens) EXTRACT WITH DIFFERENT CONCENTRATION OF ACETOBACTER XYLINUM AND FERMENTATION TIME
Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya Jurnal Pangan dan Agroindustri Vol. 12 No. 1: January 202450-57
Author Order : 3 of 5
Anik Suryanti; Fafa Nurdyansyah; Rizky Muliani Dwi Ujianti; Iffah Muflihati; Mochamad Nurcholis
2024 DOI: 10.21776/ub.jpa.2024.012.01.6 Accred : Sinta 3
Physical and Chemical Characteristics of Biscuits with Catfish Flour (Clarias batrachus) Addition
Universitas PGRI Semarang Advance Sustainable Science Engineering and Technology Vol 5, No 1 (2023): November-April0230101
Author Order : 5 of 5
Rini Umiyati; Putri Fara Dila; Dani Satrio Wicaksono; M Khoiron Ferdiansyah; Rizky Muliani Dwi Ujianti
2023 DOI: 10.26877/asset.v5i1.15223 Accred : Sinta 3
Implementation internet of things-based catfish aquaculture to measure water quality and minimize pond waste
Universitas Muhammadiyah Magelang Community Empowerment Vol 8 No 9 (2023)1348-1354
Author Order : 1 of 3
Rizky Muliani Dwi Ujianti; Setyoningsih Wibowo; Bambang Hadi Kunaryo
2023 DOI: 10.31603/ce.10192 Accred : Sinta 4
Interaksi Hidrokoloid dan Garam Terhadap Karakteristik Organoleptik Salty Cookie Bebas Gluten Substitusi Tepung Sukun dan Tepung Maizena
Program Studi Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 2 (2021)204-211
Author Order : 3 of 3
Isti Nurul Hidayah; M. Khoiron Ferdiansyah; Rizky Muliani Dwi Ujianti
2022 DOI: 10.26877/jiphp.v5i2.8596 Accred : Sinta 5
Physicochemical Characteristics of Catfish (Clarias sp) Sausage with Addition of Moringa Leaf Flour (Moringa oleifera)
Universitas PGRI Semarang Advance Sustainable Science, Engineering and Technology (ASSET) Vol 4, No 1 (2022)0220107
Author Order : 2 of 3
Septiani Dwi Rahayu; Rizky Muliani Dwi Ujianti; Fafa Nurdyansyah
2022 DOI: 10.26877/asset.v4i1.11878 Accred : Sinta 3
Pemetaan Dimensi Ketahanan Pangan berbasis Web GIS dan Metode TOPSIS
LPPM Universitas Bumigora MATRIK : Jurnal Manajemen, Teknik Informatika dan Rekayasa Komputer Vol 21 No 3 (2022)735-752
Author Order : 1 of 3
Rizky Muliani Dwi Ujianti; Mega Novita; Iffah Muflihati
2022 DOI: 10.30812/matrik.v21i3.1730 Accred : Sinta 2
PENGARUH JENIS PATI DAN KONSENTRASI KARAGENAN ‎TERHADAP KARAKTERISTIK FISIKOKIMIA BAKSO IKAN PATIN ‎‎(Pangasius hypophthalmus)‎
Politeknik Ahli Usaha Perikanan Jurnal Kelautan dan Perikanan Terapan (JKPT) Vol 5, No 1 (2022): JKPT Juni 202211-16
Author Order : 2 of 4
Repka Natalia; Rizky Muliani Dwi Ujianti; Iffah Muflihati; Rini Umiyati
2022 DOI: 10.15578/jkpt.v5i1.10951 Accred : Sinta 3
PERBANDINGAN KARAKTERISTIK DONAT DENGAN PENAMBAHAN TEPUNG TULANG IKAN
Universitas Darussalam Gontor Agroindustrial Technology Journal Vol 6, No 2 (2022): Agroindustrial Technology Journal58-77
Author Order : 6 of 6
Nike Poppy Purwatti; Elly Masliha; Listiana Pratiwi; Iffah Muflihati; Sari Suhendriani; Rizky Muliani Dwi Ujianti
2022 DOI: 10.21111/atj.v6i2.8362 Accred : Sinta 3
STUDI PEMBUATAN TEH CELUP DARI DAUN KOPI ROBUSTA (Coffea canephora) (KAJIAN VARIASI SUHU PENYANGRAIAN DAUN UMUR DAUN)
Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram Pro Food Vol. 8 No. 2 (2022): Pro Food (Jurnal Ilmu dan Teknologi Pangan )50-59
Author Order : 2 of 4
Hanif Dewiansyah; Rizky Muliani Dwi Ujianti; Rini Umiyati; Fafa Nurdyansyah
2022 DOI: 10.29303/profood.v8i2.197 Accred : Sinta 3
Online marketing assistance with e-commerce at UKM Athaya Kitchen Semarang
Universitas Muhammadiyah Magelang Community Empowerment Vol 7 No 9 (2022)1538-1542
Author Order : 1 of 3
Rizky Muliani Dwi Ujianti; Iffah Muflihati; Noora Qotrun Nada
2022 DOI: 10.31603/ce.7750 Accred : Sinta 4
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 10 89 5
Citation 39 239 7
Cited Document 9 41 3
H-Index 4 8 2
i10-Index 1 7 0
G-Index 2 2 2
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