Researcher Info

Research Area

Tourism Marketing Management   Knowledge Management   Entrepreneurship   Organizational Behavior


UNRI RANK
784
NATIONAL RANK
121942
SCOPUS H-Index
0
UNRI RANK
0
SCHOLAR H-Index
1
SCHOLAR G-Index

Contact Information

Telp:

Email: irdahlia@gmail.com

Statistik Penelitian

Documents 0 10
Citations 0 4

DAHLIA

Pembina

FAPERIKA, Universitas Riau

Kampus Bina Widya Km 12,5 Simpang Baru Pekanbaru 28293 – Indonesia

Biography

Dr. Yanti Mayasari Ginting has expertise in the field of business management research, has conducted many studies in knowledge management, cultural tourism marketing management, organizational behavior, and entrepreneurship. Completed a bachelor's degree in business administration, completed a master's degree in management science, and completed a doctoral program in economics with a dissertation that specifically examines the role of knowledge management in innovation, creativity, intellectual capital, social capital towards a sustainable competitive creative industry.

JENIS JUDUL PUBLISHER SITASI
Tahun 2018

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EFFECT OF DIFFERENT PACKAGING TYPES TOWARD THE QUALITY OF GOLD FISH (Cyprinus carpio) BABY CHIPS DURING ROOM TEMPERATURE STORAGE Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan 5 (2), 1-11 0

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EFFECT OFADDITION DIFFERENT CONCENTRATION OFPAPAIN ENZYME TOWARDS CHARACTERISTIC OF REBON SHRIMP (Acetes erythraeus) PROTEIN HYDROLYSATE Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan 5 (1), 1-11 0

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FORTIFICATION OF CATFISH (Pangasiushypopthalmus) BONE MEAL ON BAKED BROWNIES FOR CONSUMER ACCEPTANCE Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan 5 (2), 1-14 0

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INFLUENCE OF FORMULATION WITH DIFFERENT BINDER MATERIAL TO QUALITY MAKARONI CATFISH (Pangasiushypopthalmus) Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan 5 (1), 1-13 0

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INFLUENCE OF THE ADDITION OF SOYBEAN FLOUR (Glycine max) ON CARP FISH MEATBALLS (Osprhonemus gouramy) TOWARD CONSUMER ACCEPTANCE Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan 5 (2), 1-16 0

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STUDY OF THE FORMULATION OF SWEET SOY SAUCE FROM SMALL SHRIMP (Acetes erythraeus) TOWARD CONSUMER ACCEPTANCE Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan 5 (2), 1-11 0

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THE STUDY OF CONSUMER ACCEPTANCE ON EEL (Monopterus albus) NUGGET WITH THE ADDITION OF YELLOW SWEET POTATO (Ipomea batatas l) FLOUR Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan 5 (1), 1-12 0
Tahun 2011

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Penentuan senyawa bioaktif ekstrak daging siput bakau (Terebralia sulcata) dengan kromatografi lapis tipis (KLT) Berkala Perikanan Terubuk 39 (2) 4
Unknown

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Suparmi, dan Dahlia, 2014 Pengaruh Suhu Pengukusan terhadap Sifat Fisik Kimia Tepung Ikan Rucah … 3

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The Effect of Different Packaging Materials on Quality Seaweed Sweets (Eucheuma Cottonii) During Storage at Room Temperature Jurnal Online Mahasiswa Fakultas Perikanan dan Ilmu Kelautan Universitas … 0
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