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ARIMA DIAH SETIOWATI

Universitas Gadjah Mada S2 - Magister Teknologi Hasil Perkebunan SINTA ID : 6674718
956
SINTA Score Overall
369
SINTA Score 3Yr
956
Affil Score
369
Affil Score 3Yr
Latest number of publications
Formation and Performance of Red Palm Oil Emulsion Gel Stabilized by Soy Protein Concentrate-Carrageenan for Animal Fat Substitute in Beef Sausage
WOS.ESCI Edition   Core Collection ACS FOOD SCIENCE & TECHNOLOGY
Author Order: 2 of 7     Authors : Amalia, VV; Setiowati, AD; Pratistha, INA; Yudhananda, MBP; Safitri, NN; Dewi, HN; Hidayat, C;
JAN 1 2025 0 cited DOI : 10.1021/acsfoodscitech.4c00793
Optimization and Characterization of a Nanostructured Lipid Carrier Containing α-Tocopherol/Tocotrienol Prepared using Rice Bran Oil and Palm Kernel Stearin
WOS.ESCI Edition   Core Collection CURRENT NUTRITION & FOOD SCIENCE
Author Order: 3 of 3     Authors : Silviandari, PM; Raharjo, S; Setiowati, AD;
JUN 10 2024 0 cited DOI : 10.2174/0115734013296899240429101819
Modification techno-functional properties of spirulina protein concentrates (Arthrospira Platensis) as O/W emulsifier by conjugation and electrostatic complexations
WOS.SCI Edition   Core Collection INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Author Order: 4 of 4     Authors : Kusumastuti, MR; Yuliani, S; Hidayat, C; Setiowati, AD;
JUL 2024 0 cited Scopus Indexed DOI : 10.1016/j.ifset.2024.103727
Characteristics of Red Palm Oil Oleogel Based on Beeswax and Cocoa Butter and Its Application in Red Chocolate Spread
WOS.ESCI Edition   Core Collection AGRITECH
Author Order: 2 of 3     Authors : Kurniaditya, VH; Setiowati, AD; Hidayat, C;
2024 0 cited DOI : 10.22146/agritech.81434
Red Palm Oil Gelled Emulsion Stabilized by Spirulina (Arthrospira platensis) Protein and Carrageenan as Fat Replacer in Beef Patty
WOS.SCI Edition   Core Collection FOOD AND BIOPROCESS TECHNOLOGY
Author Order: 3 of 3     Authors : Afdhaliah, N; Ningrum, A; Setiowati, AD;
NOV 23 2024 1 cited Scopus Indexed DOI : 10.1007/s11947-024-03680-x
Effect of Oleogelation Temperature on Physicochemical Properties and Stability of Peanut Oil Oleogel (Arachis hypogaea L.)
WOS.ESCI Edition   Core Collection AGRITECH
Author Order: 3 of 4     Authors : Wangsa, CP; Fitriani, A; Setiowati, AD; Hidayat, C;
2024 0 cited DOI : 10.22146/agritech.78354
Application of Steam Jet Agglomerator to Improve the Properties of Instanised Cocoa Drink Powder Mixed with Maltodextrin, Coconut Sugar and Sucrose
WOS.SCI Edition   Core Collection SUGAR TECH
Author Order: 5 of 9     Authors : Saputro, AD; Nurkholisa, Z; Setiadi, PA; Dyaningrum, EF; Setiowati, AD; Kusumadevi, Z; Kar...
JUN 2023 0 cited Scopus Indexed DOI : 10.1007/s12355-022-01188-2
Whey Protein-Pectin Conjugate by Wet-Dry Heating: Optimization usingResponse Surface Methodology with Box-Behnken Design
WOS.ESCI Edition   Core Collection AGRITECH
Author Order: 2 of 3     Authors : Yeliani, E; Setiowati, AD; Hidayat, C;
2023 0 cited DOI : 10.22146/agritech.71301
Ultrasound-assisted extraction of Spirulina platensis protein: physicochemical characteristic and techno-functional properties
WOS.SCI Edition   Core Collection JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
Author Order: 2 of 3     Authors : Purdi, TS; Setiowati, AD; Ningrum, A;
OCT 2023 15 cited Scopus Indexed DOI : 10.1007/s11694-023-02051-y
Physical characteristics of compound chocolate made with various flavouring agents produced using melanger as a small scale chocolate processing device
WOS.ISTP; WOS.ISSHP Edition 2ND INTERNATIONAL CONFERENCE ON SUSTAINABLE AGRICULTURE FOR RURAL DEVELOPMENT 2020
Author Order: 6 of 8     Authors : Kusumadevi, Z; Saputro, AD; Dewi, AK; Irmandharu, F; Oetama, T; Setiowati, AD; Rahayoe, S;...
2021 5 cited Scopus Indexed DOI : 10.1088/1755-1315/653/1/012036
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 25 49 23
Citation 623 766 544
Cited Document 17 23 15
H-Index 11 13 10
i10-Index 13 14 11
G-Index 1 1 1
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