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
* Crops technology
* Biotechnology
== National Journal indexed by Sinta ==
*[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 14:15, 25 September 2023

Ika Yohanna Pratiwi, S.Si., M.Sc.

Profile Picture Ika Yohanna Pratiwi.jpg

Joined:
2017
Major:
Food Technology
Academic rank:
Assistant Professor

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

Google Scholar https://scholar.google.co.id/citations?user=lOurT3cAAAAJ
Scopus https://www.scopus.com/authid/detail.uri?authorId=57163737100
SINTA https://sinta.kemdikbud.go.id/authors/profile/6005461

Expertise

  • Food technology
  • Crops technology
  • Biotechnology

National Journal indexed by Sinta

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

Formal Educations

Year Level School/Institution/University
2007 S1 Universitas Atma Jaya Yogyakarta
2013 S2 Universitas Gadjah Mada
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