Difference between revisions of "Ika Yohanna Pratiwi"
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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. | <p>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.</p> | ||
== Author Pages == | == Author Pages == | ||
{| class="wikitable" | {| class="wikitable" | ||
| Line 15: | Line 15: | ||
|Scopus | |Scopus | ||
|https://www.scopus.com/authid/detail.uri?authorId=57163737100 | |https://www.scopus.com/authid/detail.uri?authorId=57163737100 | ||
|- | |||
|SINTA | |||
|https://sinta.kemdikbud.go.id/authors/profile/6005461 | |||
|} | |||
== Expertise == | |||
* Food technology | |||
* Biotechnology | |||
* Crops technology | |||
== National Journal indexed by Sinta == | |||
*[https://ojs.uho.ac.id/index.php/jstp/article/view/48551/20299 Pengaruh Proses Milling 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.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.ugm.ac.id/agritech/article/view/32335/25459 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 == | |||
*[https://e-hakcipta.dgip.go.id/index.php/c?code=YzBiNzYxZGQxZDBhMTZjODk5YjBjNzQ5OGFhZDU5YWEK BMC Untuk Bisnis Makanan dan Minuman (UC-KIR22070035) (2022)] | |||
*[https://e-hakcipta.dgip.go.id/index.php/c?code=ZTY2YzU3ODk3Y2RlZTA1YTY2ODk0YzcyNWI2NjY3ZDgK Design E-Learning for Users with Disabilities (UC-KIR22070037) (2022)] | |||
*[https://e-hakcipta.dgip.go.id/index.php/c?code=M2Q5NjMzYzFhN2M4MDYzNWJmODY4NGRkZWZiMzI1NGMK Pengolahan Pakan Ternak Fermentasi di Peniwen (UC-KIR22080033) (2022)] | |||
== Formal Educations == | |||
{| class="wikitable" | |||
!Year | |||
!Level | |||
!School/Institution/University | |||
|- | |||
|2007 | |||
|S1 | |||
|Universitas Atma Jaya Yogyakarta | |||
|- | |||
|2013 | |||
|S2 | |||
|Universitas Gadjah Mada | |||
|} | |} | ||
Latest revision as of 16:11, 12 July 2024
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
- Food technology
- Biotechnology
- Crops technology
National Journal indexed by Sinta
- Pengaruh Proses Milling 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 |