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ARIMA DIAH SETIOWATI

Universitas Gadjah Mada S2 - Magister Teknologi Hasil Perkebunan SINTA ID : 6674718
793
SINTA Score Overall
303
SINTA Score 3Yr
793
Affil Score
303
Affil Score 3Yr
Latest number of Publication and Citations
The impact of moulding and cooling process on the hardness and colour of praline couverture chocolate filled with water-based filling
Authors : RD Pratista, AD Saputro, MM Shodiq, AD Setiowati, N Bintoro, S Rahayoe IOP Conference Series: Earth and Environmental Science 1386 (1), 012014, 2024
2024 0 cited
Development of Coconut Protein Concentrate-Xanthan Gum Conjugate by Wet-Dry Heating Method for Red Palm Oil Emulsification
Authors : AD Ramadhani, AD Setiowati, C Hidayat agriTECH 44 (1), 50-58, 2024
2024 0 cited
Modification techno-functional properties of spirulina protein concentrates (Arthrospira Platensis) as O/W emulsifier by conjugation and electrostatic complexations
Authors : MR Kusumastuti, S Yuliani, C Hidayat, AD Setiowati Innovative Food Science & Emerging Technologies, 103727, 2024
2024 0 cited
Melting and Textural Characteristics of Dark Chocolate Formulated with Carrageenan-based Hydrogel Sweetened with Sucrose
Authors : ANFAD Setiowati, S Rahayoe Proceedings of the International Conference on Sustainable Environment …, 2023
2023 2 cited
Formation of Coconut Oil By–Product Protein Concentrate–Pectin Through Electrostatic Interaction to Improve Emulsifying Properties
Authors : AD Kurniawati, C Hidayat, AD Setiowati AgriHealth: Journal of Agri-food, Nutrition and Public Health 4 (1), 1-13, 2023
2023 2 cited
Application of Steam Jet Agglomerator to Improve the Properties of Instanised Cocoa Drink Powder Mixed with Maltodextrin, Coconut Sugar and Sucrose
Authors : AD Saputro, Z Nurkholisa, PA Setiadi, EF Dyaningrum, AD Setiowati, ... Sugar Tech 25 (3), 508-517, 2023
2023 0 cited
Applying Appropriate Technology on Diversification of Chocolate-Based Food Products in Small and Medium Enterprises of Cacao-Chocolate Processing: The Case of Griya Cokelat …
Authors : RA Kusuma, AD Setiowati, AD Saputro AIJR Proceedings, 307-311, 2023
2023 0 cited
The appearance and textural characteristic of couverture praline chocolate filled with carrageenan-based hydrogel
Authors : NH Nisa, AD Saputro, INS Kusumawardani, MAN Fadilah, AD Setiowati, ... IOP Conference Series: Earth and Environmental Science 1200 (1), 012018, 2023
2023 0 cited
Electrostatic-Maillard formation of coconut protein concentrate-pectin conjugate for oil-in-water emulsion: Effects of ratio, temperature, and pH
Authors : RGS Candraningrum, AD Setiowati, C Hidayat Journal of the Saudi Society of Agricultural Sciences 22 (1), 18-24, 2023
2023 11 cited
Formation of coconut oil by-product protein concentrate-pectin through electrostatic interaction to improve emulsifying properties.
Authors : AD Kurniawati, C Hidayat, AD Setiowati
2023 2 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 23 42 17
Citation 558 695 0
Cited Document 17 22 0
H-Index 10 11 0
i10-Index 11 13 0
G-Index 1 1 1
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