Difference between revisions of "Ika Yohanna Pratiwi"
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== Expertise == | == Expertise == | ||
* Crops technology | * Crops technology | ||
* Food technology | |||
* Biotechnology | * Biotechnology | ||
== National Journal indexed by Sinta == | == National Journal indexed by Sinta == | ||
*[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)] | *[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 == | == Formal Educations == |
Revision as of 15:26, 21 June 2023
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
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 |