Items where Author is "Trisnawati, Chatarina Yayuk"

Article

Kaharso, Victor Christian, Sutedja, Anita Maya, Trisnawati, Chatarina Yayuk and Virly, Virly (2022) Ekstraksi Kalsium Kulit Kacang Koro Pedang yang Dipengaruhi Faktor Pemanasan dan Berbagai Konsentrasi Asam Klorida. Ekstraksi Kalsium Kulit Kacang Koro Pedang yang Dipengaruhi Faktor Pemanasan dan Berbagai Konsentrasi Asam Klorida, 21 (2). pp. 109-117. ISSN 1411-7096

Widjajaseputra, Anna Ingani, Widyastuti, Theresia Endang W., Suprijono, Maria Matoetina and Trisnawati, Chatarina Yayuk (2020) Peran Jenis Dan Konsentrasi Koagulan Pada Karakteristik Tahu Dan Tingkat Penerimaan Konsumen. Jurnal Teknologi Pangan dan Gizi, 19 (2). pp. 114-122. ISSN 1411-7096

Widjajaseputra, Anna Ingani, Widyastuti, Theresia Endang W. and Trisnawati, Chatarina Yayuk (2019) Mung bean as food source for breastfeeding women with diabetes mellitus in Indonesia: carbohydrate profiles at different soaking times. Food Research, 3 (6). pp. 828-832. ISSN 2550-2166, Jurnal Internasional Berputasi Q3, SJR(2019): 0,18

Widjajaseputra, Anna Ingani, Widyastuti, Theresia Endang W. and Trisnawati, Chatarina Yayuk (2019) Potency of mung bean with different soaking times as protein source for breastfeeding women in Indonesia. Food Research, 3 (5). pp. 501-505. ISSN 2550-2166

Prasetijo, Lissa Diana, Trisnawati, Chatarina Yayuk and Srianta, Ignatius (2017) Physicochemical and sensory characteristics of reduced sugar starfruit juice. Food Research, 1 (4). pp. 114-117. ISSN 2550-2166

Sentana, Aileen, Trisnawati, Chatarina Yayuk and Jati, Ignatius Radix A.P (2017) Identifikasi Sifat Fisikokimia dan Organoleptik Susu Nabati yang Diformulasikan dengan Linier Programming. Jurnal Teknologi Pangan dan Gizi, 16 (2). pp. 47-51. ISSN 1411-7096

Widija, Stephanie Livia Joana, Trisnawati, Chatarina Yayuk and Widjajaseputra, Anna Ingani (2017) Penggunaan Na-CMC dan gum Xanthan untuk memperbaiki Kualitas Cake Beras Rendah Lemak. Jurnal Teknologi Pangan dan Gizi, 16 (1). pp. 37-41. ISSN 1411-7096, Jurnal Nasional Tidak Terakreditasi

Jonathan, Ang Arnold Timotius, Trisnawati, Chatarina Yayuk and Sutedja, Anita Maya (2016) Pengurangan Kuning Telur pada Beberapa Konsentrasi Gum Xanthan terhadap Karakteristik Fisikokimia dan Organoleptik Cake Beras Rendah Lemak. Pengurangan Kuning Telur pada Beberapa Konsentrasi Gum Xanthan terhadap Karakteristik Fisikokimia dan Organoleptik Cake Beras Rendah Lemak, 10 (1). pp. 1-11. ISSN ISSN 1978-1555, eISSN 2502-4906

Sutedja, Anita Maya, Trisnawati, Chatarina Yayuk, Candra, Agatha Levina and Giantiva, Margareta Advista (2015) Karakteristik Tepung Kacang Merah Pregelatinisasi dengan Metode Pengeringan Oven dan Sangrai serta Efeknya pada Tekstur Cake Non Gluten. Karakteristik Tepung Kacang Merah Pregelatinisasi dengan Metode Pengeringan Oven dan Sangrai serta Efeknya pada Tekstur Cake Non Gluten, 9 (1). pp. 36-44. ISSN 1978-1555

Ong, Florence, Widjajaseputra, Anna Ingani and Trisnawati, Chatarina Yayuk (2015) Pengaruh Proporsi Margarin dan Puree Pisang Ambon Sebagai Fat Mimetic Terhadap Sifat Fisikokimia dan Organoleptik Reduced Fat Steamed Brownies. Jurnal Teknologi Pangan dan Gizi, 14 (1). pp. 46-54. ISSN 1411-7096, Jurnal Nasional Tidak Terakreditasi

Dewi, Sandra, Trisnawati, Chatarina Yayuk and Sutedja, Anita Maya (2015) Pengaruh Substitusi Terigu dengan Tepung Kacang Merah Pregelatinisasi terhadap Sifat Fisikokimia dan Organoleptik Cookies. Pengaruh Substitusi Terigu dengan Tepung Kacang Merah Pregelatinisasi terhadap Sifat Fisikokimia dan Organoleptik Cookies, 14 (2). pp. 67-71. ISSN 2613-909X

Trisnawati, Chatarina Yayuk, Srianta, Ignatius and Marsono, Yustinus (2013) Effect of corn varieties on the characteristics of soycorn milk. International Food Research Journal, 20 (3). pp. 1187-1190. ISSN 19854668 (Print); ISSN 22317546 (Online)

Widjajaseputra, Anna Ingani, Widyastuti, Theresia Endang W., Suprijono, Maria Matoetina and Trisnawati, Chatarina Yayuk (2013) Role of indigenous wisdom in food selection: study of students’ nutritional status in food nutrition programme: Widya Mandala Surabaya Catholic University. International Journal of Food, Nutrition and Public Health, 6 (3-4). pp. 311-322. ISSN 2042-5988 (Print); 2042-5996 (Online)

Elian, Mardon, Srianta, Ignatius, Trisnawati, Chatarina Yayuk and Arisasmita, Joek Hendrasari (2012) Effects of Calcium Fortification (Calcium Lactate Gluconate) on the Physicochemical and sensory Properties of soy-corn milk. International Journal of Food, Nutrition and Public Health, 5 (1/2/3). pp. 91-104. ISSN 2042-5988 (Print); 2042-4966 (Online)

Srianta, Ignatius, Arisasmita, Joek Hendrasari and Trisnawati, Chatarina Yayuk (2011) Physicochemical and sensory characteristics of calcium-enriched soy-red rice milk. Carpathian Journal of Food Science and Technology, 3 (2). pp. 7-11. ISSN 2066-6845

Srianta, Ignatius and Trisnawati, Chatarina Yayuk (2010) Implementation of business planning project with experiential approach: a case study of Entrepreneurship Teaching to Non-Business students. World Journal of Entrepreneurship, Management and Sustainable Development, 6 (4). pp. 325-333. ISSN 2042-5961

Book Section

Trisnawati, Chatarina Yayuk and Sutedja, Anita Maya (2014) Utilization of mung bean and red kidney bean as fat replacer in rice cake. In: Proceeding international conference foof for a quality life. Departement of Food Science and Technology, IPB, Jakarta, pp. 1-8.

Conference or Workshop Item

Sutedja, Anita Maya, Trisnawati, Chatarina Yayuk, Wang, Richard and Sugianti, Cicih (2022) Boiling time variation through functional characteristics of boiled red kidney beans. In: International Food Conference (IFC 2021), 2022, Malaysia.

Leticia, Celine Gabrielle, Trisnawati, Chatarina Yayuk, Widyastuti, Theresia Endang W., Srianta, Ignatius and Tewfik, Ihab (2021) Optimization of Physicochemical and Organoleptic Properties of Cookies made of Modified Cassava Flour and Mung Bean Flour. In: IFC 2021 E3S Web Conf. Vol.344, 2022 International Food Conference (IFC 2021), 3 November 2021, Surabaya.

Trisnawati, Chatarina Yayuk, Sutedja, Anita Maya, Kaniawati, Siti and Sutanto, Johny (2016) Effect of Egg Reduction and Xanthan Gum Concentration on the Physicochemical Properties of Reduced Fat Rice Cake. In: Proceeding International Food Conference 2016 Innovation of Food Technology to Improve Food Security and Health, 20-21 Oktober 2016, UKWMS.

Handani, Yohana, Sutedja, Anita Maya and Trisnawati, Chatarina Yayuk (2016) Effect of Gelatin and Sugar Concentration on the Characteristic of Panna Cotta. In: Proceeding International Food Conference 2016 Innovation of Food Technology to Improve Food Security and Health, 20-21 Oktober 2016, UKWMS.

Sutedja, Anita Maya and Trisnawati, Chatarina Yayuk (2013) Pemanfaatan tepung beras ketan hitam (Oryza sativa glutinuosa L.) pregelatinisasi pada produk flake. In: Seminar Nasional PATPI 2013 "Peran Teknologi dan Industri Pangan untuk Percepatan Tercapainya Kedaulatan Pangan Indonesia", 26 - 29 Agustus 2013, Hotel Aston, Jember. (Unpublished)

Sutedja, Anita Maya and Trisnawati, Chatarina Yayuk (2011) Rice cake characteristics: effect of corn flour substitution and natrium carboxymethyl cellulose. In: International Food Conference 2011 "LIfe Improvement through Food Technology", 28 - 29 October 2011, Widya Mandala Catholic University, Surabaya. (Unpublished)

Sutedja, Anita Maya and Trisnawati, Chatarina Yayuk (2010) Pemanfaatan beras dan bekatul beras rendah lemak dalam pembuatan cake. In: Seminar Nasional Teknik Kimia Soebardjo Brotohardjono VII "Ketahanan Pangan dan Energi", 24 Juni 2010, Garden Palace Hotel. Surabaya. (Unpublished)

Sutedja, Anita Maya and Trisnawati, Chatarina Yayuk (2008) Children sensories acceptance to rice cake enriched with detatted rice bran. In: International Conference and Food Science and Technology "The Challange of Universal Food Quality and Safety Regime", 31 July and 1 August 2008, Soegijapranata Catholic University Semarang. (Unpublished)

Sutedja, Anita Maya, Widyawati, Paini Sri and Trisnawati, Chatarina Yayuk (2008) Potensi Minyak Atsiri Daun Beluntas (Pluchea indica Less) sebagai antioksidan Alami. In: Seminar Nasional Pangan 2008 "Peningkatan Keamanan Pangan Menuju Pasar Global", 17 Januari 2008, Yogyakarta. (Unpublished)

Book

Srianta, Ignatius and Trisnawati, Chatarina Yayuk (2015) Pengantar Teknologi Pengolahan Minuman. Pustaka Pelajar, Yogyakarta. ISBN 978-602-229-413-9

Patent

UNSPECIFIED Formula Roti Tawar dengan Substitusi Tepung Biji Durian Terfermentasi dan Bekatul Beras-. .