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ARIMA DIAH SETIOWATI

Universitas Gadjah Mada S2 - Magister Teknologi Hasil Perkebunan SINTA ID : 6674718
880
SINTA Score Overall
313
SINTA Score 3Yr
880
Affil Score
313
Affil Score 3Yr
Latest number of Publication and Citations
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
Red Palm Oil Gelled Emulsion Stabilized by Spirulina (Arthrospira platensis) Protein and Carrageenan as Fat Replacer in Beef Patty
Authors : N Afdhaliah, A Ningrum, AD Setiowati Food and Bioprocess Technology, 1-15, 2024
2024 0 cited
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
Improving the Quality of Dried Seaweed (Gracilaria sp.) Through the Implementation of Good Aquaculture Practices (GAP) in Brebes, Central Java
Authors : AD Setiowati, F Isharyadi, E Sinurat, NTE Damayanti, DA Susanto, ... Journal homepage: http://iieta. org/journals/ijdne 19 (3), 1019-1031, 2024
2024 0 cited
The impact of shell formation duration during manual tempering process on the hardness and melting point of couverture praline chocolate
Authors : SZ Siregar, AD Saputro, MAN Fadilah, DY Susanti, AD Setiowati IOP Conference Series: Earth and Environmental Science 1200 (1), 012017, 2023
2023 0 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
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
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
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 24 46 20
Citation 602 747 527
Cited Document 17 22 14
H-Index 11 12 10
i10-Index 13 14 11
G-Index 1 1 1
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