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ARIMA DIAH SETIOWATI

Universitas Gadjah Mada S2 - Magister Teknologi Hasil Perkebunan SINTA ID : 6674718
717
SINTA Score Overall
289
SINTA Score 3Yr
717
Affil Score
289
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

The appearance and textural characteristic of couverture praline chocolate filled with carrageenan-based hydrogel
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 5 of 6     Creator : Nisa N.H.
2023 0 cited
Ultrasound-assisted extraction of Spirulina platensis protein: physicochemical characteristic and techno-functional properties
Q1 as Journal Journal of Food Measurement and Characterization
Author Order : 2 of 3     Creator : Purdi T.S.
2023 1 cited
Application of Steam Jet Agglomerator to Improve the Properties of Instanised Cocoa Drink Powder Mixed with Maltodextrin, Coconut Sugar and Sucrose
Q2 as Journal Sugar Tech
Author Order : 5 of 9     Creator : Saputro A.D.
2023 0 cited
Electrostatic-Maillard formation of coconut protein Concentrate-Pectin conjugate for Oil-in-Water Emulsion: Effects of Ratio, Temperature, and pH
Q1 as Journal Journal of the Saudi Society of Agricultural Sciences
Author Order : 2 of 3     Creator : Candraningrum R.G.S.
2023 7 cited
The impact of shell formation duration during manual tempering process on the hardness and melting point of couverture praline chocolate
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 6 of 6     Creator : Siregar S.Z.
2023 0 cited
A Preliminary study: The addition of konjac glucomannan-based hydrogel into chocolate increases the melting point of chocolate
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 6 of 6     Creator : Bangun S.K.
2022 2 cited
Physical characteristics of compound chocolate made with various flavouring agents produced using melanger as a small scale chocolate processing device
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 6 of 8     Creator : Kusumadevi Z.
2021 3 cited
Impact of Cocoa Butter Replacer (CBR) proportion on the physical characteristics of compound dark chocolate
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 5 of 7     Creator : Syafira N.S.
2021 2 cited
Physical properties of red velvet compound chocolates sweetened with stevia and inulin as alternative sweeteners
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 6 of 8     Creator : Dewi A.K.
2021 0 cited
Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin
Q1 as Journal Food Hydrocolloids
Author Order : 1 of 4     Creator : Setiowati A.D.
2021 16 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 20 37 17
Citation 504 625 0
Cited Document 16 22 0
H-Index 10 11 0
i10-Index 11 11 0
G-Index 2 4 1
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