Difference between revisions of "Ika Yohanna Pratiwi"
Jump to navigation
Jump to search
| (One intermediate revision by the same user not shown) | |||
| Line 3: | Line 3: | ||
|picture=[[File:Profile Picture Ika Yohanna Pratiwi.jpg|frameless]] | |picture=[[File:Profile Picture Ika Yohanna Pratiwi.jpg|frameless]] | ||
|joined=2017 | |joined=2017 | ||
|major=[[Food Technology]] | |major=[[Food Technology Program]] | ||
|govposition=[[Assistant Professor]] | |govposition=[[Assistant Professor]] | ||
}} | }} | ||
| Line 21: | Line 21: | ||
|} | |} | ||
== Expertise == | == Expertise == | ||
* Crops technology | |||
* Food technology | * Food technology | ||
* Biotechnology | * Biotechnology | ||
== National Journal indexed by Sinta == | == National Journal indexed by Sinta == | ||
*[https://journal.trunojoyo.ac.id/agrointek/article/view/24576 Examining dried noodle characteristics made from modified Xanthosoma sagittifolium flour and xanthan gum. ''Agrointek'' (2025)] | |||
*[https://journal.uc.ac.id/index.php/consortium/article/view/5435 Pelatihan Kreasi Produk Abon dan Bumbu Penyedap Rasa dari Limbah Ikan Payus bagi Kelompok UMKM. ''Journal Community Service Consortium'' (2025)] | |||
*[https://jstpuho.id/index.php/jstp/issue/view/2 KUALITAS SENSORI DAN MIKROBIOLOGIS PRODUK OLAHAN KERANG BULU (Anadara antiquata). ''Jurnal Sains dan Teknologi Pangan'' (2024)] | |||
*[https://ojs.uho.ac.id/index.php/jstp/article/view/48551/20299 PENGARUH MESIN PENGGILINGAN TERHADAP SIFAT FISIK TEPUNG BERAS. ''Jurnal Sains dan Teknologi Pangan'' (2024)] | |||
*[https://jurnal.ipb.ac.id/index.php/jtip/article/view/40539 PREPARATION OF ACTIVE FOOD PACKAGING AND COATING MATERIAL BASED ON BACTERIAL CELLULOSE TO INCREASE FOOD SAFETY. ''Jurnal Teknologi dan Industri Pangan'' (2023)] | *[https://jurnal.ipb.ac.id/index.php/jtip/article/view/40539 PREPARATION OF ACTIVE FOOD PACKAGING AND COATING MATERIAL BASED ON BACTERIAL CELLULOSE TO INCREASE FOOD SAFETY. ''Jurnal Teknologi dan Industri Pangan'' (2023)] | ||
*[https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/3798/2562 Karakteristik kerang bulu(Anadara antiquata) dan potensinya sebagai abon. ''Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian'' (2023)] | *[https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/3798/2562 Karakteristik kerang bulu(Anadara antiquata) dan potensinya sebagai abon. ''Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian'' (2023)] | ||
Latest revision as of 16:23, 14 October 2025
Ika Yohanna Pratiwi, S.Si., M.Sc.
Joined:
2017
Major:
Academic rank:
Ika Yohanna Pratiwi, S.Si., M.Sc. is a Assistant Professor in Universitas Ciputra. She joined Universitas Ciputra since 2017 and currently part of Food Technology.
Author Pages
Expertise
- Crops technology
- Food technology
- Biotechnology
National Journal indexed by Sinta
- Examining dried noodle characteristics made from modified Xanthosoma sagittifolium flour and xanthan gum. Agrointek (2025)
- Pelatihan Kreasi Produk Abon dan Bumbu Penyedap Rasa dari Limbah Ikan Payus bagi Kelompok UMKM. Journal Community Service Consortium (2025)
- KUALITAS SENSORI DAN MIKROBIOLOGIS PRODUK OLAHAN KERANG BULU (Anadara antiquata). Jurnal Sains dan Teknologi Pangan (2024)
- PENGARUH MESIN PENGGILINGAN TERHADAP SIFAT FISIK TEPUNG BERAS. Jurnal Sains dan Teknologi Pangan (2024)
- PREPARATION OF ACTIVE FOOD PACKAGING AND COATING MATERIAL BASED ON BACTERIAL CELLULOSE TO INCREASE FOOD SAFETY. Jurnal Teknologi dan Industri Pangan (2023)
- Karakteristik kerang bulu(Anadara antiquata) dan potensinya sebagai abon. Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian (2023)
- Kandungan Gizi, Beta Karoten dan Antioksidan pada Tepung Pisang Tongka Langit (Musa troglodytarum L.). Agritech volume 39 (2019)
International Proceeding
- The Effect of Modified Mbote (Xanthosoma sagittifolium) Flour and Xanthan Gum on Physicochemical and Sensory Caracteristic of Dried Noodle. Regional Food Resource Specialities and Entrepreneurial Value towards the Future of Food Sustainability (2023)
Copyright
- BMC Untuk Bisnis Makanan dan Minuman (UC-KIR22070035) (2022)
- Design E-Learning for Users with Disabilities (UC-KIR22070037) (2022)
- Pengolahan Pakan Ternak Fermentasi di Peniwen (UC-KIR22080033) (2022)
Formal Educations
| Year | Level | School/Institution/University |
|---|---|---|
| 2007 | S1 | Universitas Atma Jaya Yogyakarta |
| 2013 | S2 | Universitas Gadjah Mada |