Riezka Zuhriatika Rasyda, S.T.P., M.Si.

NUPTK: 8736773674230350
Ilmu Atau Sains Pangan (50.136.1001) Linked Authors: 1
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Personal Profile

Expertise related to UN Sustainable Development Goals

This person's work contributes towards the following SDG(s):

Life below water
Research Output
14
Total Citations
1
Linked Authors
1
Top Concepts
Food and Agricultural Sciences
11 papers
score 0.74
Agricultural and Biological Research
3 papers
score 0.96
Food composition and properties
3 papers
score 0.98
Public Health and Nutrition
3 papers
score 0.45
Natural Products and Applications
2 papers
score 0.97
Marine and Coastal Ecosystems
2 papers
score 0.20
Linked Authors
Riezka Zuhriatika Rasyda 14 papers
See Also
Lihat semua dosen Lihat semua paper
Research output (14)
Upaya Pencegahan Stunting Melalui Pelatihan Pengolahan Nugget Ikan bagi Kelompok Nelayan Bintaro Ampenan NTB
https://doi.org/10.20961/prima.v10i1.110719
Source: PRIMA Journal of Community Empowering and Services
Authors: Riezka Zuhriatika Rasyda; Lingga Gita Dwikasari; Siska Cicilia; Ahmad Alamsyah; Setyaning Pawestri et al.
article cite 0 Year 2026 Open Access
Pelatihan Digital Marketing Untuk KWT Rasa Saling Sayang: Studi Kasus Pemanfaatan Facebook Sebagai Media Promosi dan Perluasan Pasar
https://doi.org/10.29303/jsit.v6i1.191
Source: Jurnal SIAR ILMUWAN TANI
Authors: Idiatul Fitri Danasari; Dinda Marita; Zuhdiyah Matienatul Iemaaniah; Riezka Zuhriatika Rasyda; Siska Ita Selvia et al.
article cite 0 Year 2025 Open Access
Pengaruh Proporsi Tepung Komposit dan Konsentrasi Karagenan Terhadap Mutu Kimia, Fisik dan Organoleptik Roti Tawar Rendah Gluten
https://doi.org/10.29303/profood.v11i1.502
Source: Pro Food
Authors: Lalu Unsunnidhal; Sri Widyastuti; Moegiratul Amaro; Riezka Zuhriatika Rasyda; Setyaning Pawestri
article cite 0 Year 2025 Open Access
Prediction of Protein Content and Glycemic Index of Local Food-Based Snack Bars Using Lagrange Polynomial Interpolation
https://doi.org/10.37905/euler.v13i2.31845
Source: Euler Jurnal Ilmiah Matematika Sains dan Teknologi
Authors: Lingga Gita Dwikasari; Riezka Zuhriatika Rasyda; Eko Basuki; Satrijo Saloko; Dody Handito
article cite 0 Year 2025 Open Access
Sosialisasi Manfaat Pelabelan untuk Meningkatkan Nilai Tambah Produk Pangan Lokal kepada Kelompok Wanita Nelayan di Desa Bintaro, Nusa Tenggara Barat
https://doi.org/10.56910/safari.v6i1.3523
Source: SAFARI Jurnal Pengabdian Masyarakat Indonesia
Authors: Nur Afni; Sulaemah Sulaemah; Lingga Gita Dwikasari; Setyaning Pawestri; Riezka Zuhriatika Rasyda et al.
article cite 0 Year 2025 Open Access
Peningkatan Perekonomian Masyarakat melalui Pendampingan Pengolahan Rumput Laut KWT Rasa Saling Sayang
https://doi.org/10.20961/prima.v9i2.108163
Source: PRIMA Journal of Community Empowering and Services
Authors: Zuhdiyah Matienatul Iemaaniah; Rizki Masyhadani Putra; Riezka Zuhriatika Rasyda; YY Wima Riyayanatasya; Abdul Majid Azzuandi et al.
article cite 0 Year 2025 Open Access
Pelatihan dan Pendampingan Pengolahan Keripik Pisang, Keripik Pare dan Peyek dengan Varian Rasa Baru di KWT Rasa Saling Sayang Kuta Mandalika
https://doi.org/10.29303/jsit.v5i2.157
Source: Jurnal SIAR ILMUWAN TANI
Authors: Zuhdiyah Matienatul Iemaaniah; M. Harish Maulidi; Idiatul Fitri Danasari; Riezka Zuhriatika Rasyda; Abdul Majid Azzuandi et al.
article cite 1 Year 2024 Open Access
Pengaruh Rasio Tepung Biji Kecipir, Tepung Daun Kelor dan Mocaf (Modified Cassava Flour) terhadap Sifat Fisikokimia dan Organoleptik Nugget Nabati
https://doi.org/10.29303/profood.v10i1.391
Source: Pro Food
Authors: Ahmad Alamsyah; Satrijo Saloko; Lia Apriliyanti; Riezka Zuhriatika Rasyda
article cite 0 Year 2024 Open Access
Pengaruh Rasio MOCAF dan Tepung Porang Terhadap Mutu Kimia dan Organoleptik Nugget Ikan Tenggiri
https://doi.org/10.29303/profood.v10i1.366
Source: Pro Food
Authors: Riezka Zuhriatika Rasyda; Wiharyani Werdiningsih; Zainuri Zainuri
article cite 0 Year 2024 Open Access
Effect of TESOTA Composite Flour Composition (Wheat, Sorgum, Tapioca) and Carrageenan Concentration on The Quality of Low-Gluten Bread
https://doi.org/10.29303/profood.v10i2.426
Source: Pro Food
Authors: Abid Jalaluddin Aflah; Riezka Zuhriatika Rasyda; Sri Widyastuti; Moegiratul Amaro
article cite 0 Year 2024 Open Access
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