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DIWYACITTA ANTYA PUTRI

Universitas Negeri Surabaya S1 - Teknologi Pangan dan Hasil Pertanian SINTA ID : 6909159
193
SINTA Score Overall
115
SINTA Score 3Yr
75.000.200
Affil Score
75.000.100
Affil Score 3Yr
Latest number of Publication and Citations
Development Of Flashcard Learning Media With Augmented Reality (AR) On Plant-Based Ingredients At Culinary Vocational School
Authors : AN Azizah, F Lukitasari, L Nurlaela, DA Putri Jurnal Pendidikan Tata Boga dan Teknologi 7 (1), 83-89, 2026
2026 0 cited
Nutritional comparison of palm sugar as rapid energy source and mineral profiles relevant to muscle function
Authors : FK Sari, RA Ifadah, DA Putri, AF Ramadhani, R Lebdoyono, IA Bimo IOP Conference Series: Earth and Environmental Science 1617 (1), 012010, 2026
2026 0 cited
Development Of Hots-Based Test Questions Wayground On Basic Food Processing Techniques In Culinary Vocational School
Authors : E Fajriah, LT Pangesthi, L Nurlaela, DA Putri Jurnal Pendidikan Tata Boga dan Teknologi 7 (1), 96-109, 2026
2026 0 cited
Developing a Framework for Green Curriculum in Higher Culinary Education at Universitas Negeri Surabaya & UPSI Malaysia
Authors : L Nurlaela, S Handajani, MG Miranti, A Nur'aini, HN Ahmi, RP Nurfatimah, ... Jurnal Cakrawala Pendidikan 45 (1), 2026
2026 0 cited
Developing a Framework for Green Curriculum in Higher Culinary Education at Universitas Negeri Surabaya & UPSI Malaysia
Authors : L Nurlaela, S Handajani, MG Miranti, A Nur'aini, HN Ahmi, RP Nurfatimah, ... Jurnal Cakrawala Pendidikan 45 (1), 2026
2026 0 cited
Development Of Hots-Based Test Questions Wayground On Basic Food Processing Techniques In Culinary Vocational School
Authors : E Fajriah, LT Pangesthi, L Nurlaela, DA Putri Jurnal Pendidikan Tata Boga dan Teknologi 7 (1), 96-109, 2026
2026 0 cited
Sensory Characteristics and Hedonic Preferences of Sprinkle Chili Sauce with Variations in Kecombrang Proportion
Authors : UP Nabilah, MG Miranti, H Musyasyaroh, DA Putri Jurnal Pendidikan Tata Boga dan Teknologi 7 (2), 306-312, 2026
2026 0 cited
Development Of Flashcard Learning Media With Augmented Reality (AR) On Plant-Based Ingredients At Culinary Vocational School
Authors : AN Azizah, F Lukitasari, L Nurlaela, DA Putri Jurnal Pendidikan Tata Boga dan Teknologi 7 (1), 83-89, 2026
2026 0 cited
Sensory Characteristics and Hedonic Preferences of Sprinkle Chili Sauce with Variations in Kecombrang Proportion
Authors : UP Nabilah, MG Miranti, H Musyasyaroh, DA Putri Jurnal Pendidikan Tata Boga dan Teknologi 7 (2), 306-312, 2026
2026 0 cited
Sensory Characteristics and Consumer Preference Trends of Rose Tea: A Systematic Review
Authors : I Bimo, R Lebdoyono, F Sari, A Ramadhani, H Ahmi, D Putri, R Ifadah, ... BIO Web of Conferences 225, 06004, 2026
2026 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 5 16 0
Citation 45 68 0
Cited Document 3 7 0
H-Index 2 2
i10-Index 1 2
G-Index 2 1
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