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All Journal Jurnal AGROTEKNOLOGI Jurnal Teknologi Pangan dan Gizi Journal of Food and Culinary Jurnal Abdimas Mandiri Food ScienTech Journal GUYUB: Journal of Community Engagement

Trisnawati, Chatarina Yayuk

Widya Mandala Catholic University Surabaya

Author-ID : 836084

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Other

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PENGARUH PROPORSI MARGARIN DAN PUREE PISANG AMBON SEBAGAI FAT MIMETIC TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK REDUCED FAT STEAMED BROWNIES Ong, Florence; Widjajaseputra, Anna Ingani; Trisnawati, Chatarina Yayuk
Jurnal Teknologi Pangan dan Gizi Vol 14, No 1 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Fat reduction on brownies can alter sensory properties of the product, so a fat mimetic like green banana puree was needed to replace some fat. This research aims to determine the effect of the proportion of margarine which is replaced with green banana puree on physicochemical and sensory quality of steamed brownies. Randomized Block Design with one factor (margarine:banana puree) was used in this research which consist of six level (margarine:banana puree = 100:0, 60:40, 55:45, 50:50, 55:45 and 40:60) with four replications. The product was evaluated for water content, reducing sugar content, fat content, specific volume, cohesiveness, and sensory properties. All of the data were analyzed by Analysis of Variance (Î± 5%). Duncan Multiple Range Test (Î± = 5%) was used to determine the significant difference among the treatments. The proportion of margarine and green banana puree treatment gives a significant difference (Î± = 5%) on water content, reducing sugar content, fat content, specific volume and organoleptic properties of steamed brownies: but no real influence on cohesiveness steamed brownies. The most preferred steamed brownies with proportion of margarine: banana puree 45:55 which has 33.51% moisture content; 4.69% reducing sugar content; 12.31% fat content; specific volume 2.3401 cm3/g, cohesiveness 0.7173 cm/g/s, softness preference 5.38 (somewhat liked ïƒ¨ liked), 5.41 flavor preference (somewhat liked ïƒ¨ liked), 5.30 tenderness preference (somewhat liked ïƒ¨ liked) and moistness preference 5.01 (somewhat liked).

PENGARUH PERBEDAAN KONSENTRASI KARAGENAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK JELLY DRINK PEPAYA Vania, Jovica; Utomo, Adrianus Rulianto; Trisnawati, Chatarina Yayuk
Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Characteristics of jelly drink are have soft gel so that when consumed using a straw, gel will break easily, but the gel form is still felt in the mouth. Those characteristics can be achieved by adding gelling agent, which is carrageenan. The concentration of carrageenan will affects on the stability and gel characteristics of jelly drink. This research is aimed to determine the effect of difference carrageenan concentration on the physicochemical and sensory properties of papaya jelly drink and determine the right carrageenan concentration that obtain the most preferred papaya jelly drink by panelists. This research used Randomized Block Design with one factor, which was concentration of carrageenan (P), which consisted of six levels, 0.1% (P1); 0.125% (P2); 0.15% (P3); 0.175% (P4); 0.2% (P5); 0.225% (P6) with four replications. Analysis for physicochemical properties were syneresis, easiness to sucked, and pH and sensory properties were preference of easiness consumed using straw, mouthfeel, and taste. The result of papaya jelly drinkâ€™s analysis showed that higher carrageenan concentration caused declined on syneresis, while on easiness to sucked and pH parameter are increased. Best concentration of carrageenan determined by the result of organoleptic using spiderweb method is adding jelly drink with 0,150% of carrageenan which had results during storage for 1,4, and 7 days respectively on syneresis (14,96%; 9,56%; 5,62%), easiness to sucked (12,44; 11,04; 10,17), pH (4,65; 4,56; 4,51) with average of organoleptic on easiness consumed using straw 5,02; mouthfeel 4,96; and taste 4,68 with score of 1-7.

PENGARUH KONSENTRASI PUTIH TELUR TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SARI BUAH PALA (Myristicafragrans Houtt) F., Shanly Vivia; Trsinawati, Chatarina Yayuk; Budianta, Dwi Wibawa
Jurnal Teknologi Pangan dan Gizi Vol 13, No 1 (2014)
Publisher : Widya Mandala Surabaya Catholic University

The aim of research was to determine the effect of egg white concentration on physicochemical and sensory properties of nutmeg fruit juice. Randomized Block Design was used in this research with factor namely egg white concentration that consisted of six levels (0%, 1%, 2%, 3%, 4%, 5%). Each level was replicated four times. Parameter tested were pH, titratable acidity, precipitate percentage and sensory (preference of appearance, colour, and taste). Data were be analyzed with Analysis of Variance (ANAVA) (Î±= 5%). If ANAVA showed a significant effect, it was followed by Duncanâ€™s Multiple Range Test (Î±= 5%). The results showed that egg white concentration significantly affected on pH, titratable acidity and precipitate percentage. The higher egg white concentration, pH value and the percentage of precipitation increased, but titratable acidity decreased. pH value ranged from 3.20- 3.32, titratable acidity value ranged from 71 mL NaOH 0.1N/ 100 mL â€“ 80.92 mL NaOH 0,1N/ 100 mL, the percentage of precipitation ranged from 2.09% - 14.73%. Egg white concentration also significantly affected on the appearance that ranged from 4.71-5.87 (rather do not like â€“ rather like) and taste preferences ranged from 5.09-5.79 (neutral â€“ rather like), but did not significantly affect colour preferences thar ranged from 5.02- 5.33 (neutral â€“ rather like).

PENGARUH KONSENTRASI GELATIN DAN GULA TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PANNA COTTA Handani, Yohana; Sutedja, Anita Maya; Trisnawati, Chatarina Yayuk
Jurnal Teknologi Pangan dan Gizi Vol 15, No 2 (2016)
Publisher : Widya Mandala Surabaya Catholic University

Panna cotta is an Italian dessert made from heavy whipping cream, milk, gelatin and sugar. The formula of panna cotta in Italia is less suitable to be applied in Indonesia because heavy whipping cream is unavailable in Indonesia and people donâ€™t like thick cream. Replacement of heavy whipping cream with light whipping cream and change in light whipping cream-milk ratio into 1:9 were done to adjust panna cotta with the preference of panelist. This affected to the concentration of gelatin and sugar should be added. The purpose of this study was to determine the effect of gelatin and sugar concentration and their interaction on the characteristic of panna cotta. The research design used was a factorial randomized block design that consists of two factors: the concentration of gelatin (1%; 1,25%; and 1,5%) and the concentration of sugar (2,5%; 5%; and 7,5%) to obtain nine combination treatment and replicated three times. Analysis of panna cotta included physical properties (color, syneresis, and texture: hardness), chemical properties (moisture content and total dissolved solids), and the sensory properties based on hedonic test (gel firmness, ease to melt, taste, ease to swallow and color). Data were analyzed using ANOVA test at Î± = 5%, if the results showed a significant effect, data were analyzed by followed by Duncanâ€™s Multiple Range Test at Î± = 5% to determine the combination treatment that gave a significant difference. The results indicated interactions between gelatin and sugar concentration provided significant effect on texture (hardness) of panna cotta. Increasing concentration of gelatin caused a decreased in moisture content, syneresis, lightness and ohue, but redness and yellowness increased. Increasing concentration of sugar caused a decreased in moisture content, syneresis, lightness and redness, but total dissolved solids and ohue increased. The treatment recommended was 1% gelatin and 7,5% sugar.

PENGGUNAAN NA-CMC DAN GUM XANTHAN UNTUK MEMPERBAIKI KUALITAS CAKE BERAS RENDAH LEMAK Widija, Stephanie Livia Joana; Trsinawati, Chatarina Yayuk; Widjajaseputra, Anna Ingani
Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Surabaya Catholic University

The use of Na-CMC need to be combined with xanthan gum hydrocolloid to improve the physical, chemical, and sensory properties of reduced fat rice cake. The research aimed to determine the effect of hydrocolloid concentration (Na-CMC and xanthan gum = 4:1) onphysical, chemical, and sensory properties of reduced fat rice cake. The experimental design was Randomized Block Design with one factor, namely hydrocolloid concentration, which consisted of five levels: 1%, 2%, 3%, 4%, and 5% based on flour weight with five replications. Data were analyzed by Analysis of Variance at Î± = 5 % to determine the effect of treatment on the physical, chemical, and sensory properties of reduced fat rice cake, and followed by Duncan's Multiple Range Test at Î± = 5 % to determine differences between treatment levels. The results showed that hydrocolloid concentration gave significant effects on moisture content, specific volume, hardness, cohesiveness, gumminess, chewiness and sensory properties (preference to pore uniformity, ease of chewing, tenderness, taste, and moistness), but didnâ€™t give a significant effect on springiness of reduced fat rice cake. Reduced fat rice cake with hydrocolloid concentration of 4% is the most preferred cake by consumers.

KARAKTERISTIK SIFAT FUNGSIONAL KACANG HIJAU KUKUS DENGAN VARIASI WAKTU PENGUKUSAN Trianto, Yoel; Sutedja, Anita Maya; Trisnawati, Chatarina Yayuk
Jurnal Teknologi Pangan dan Gizi Vol 12, No 2 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Functional properties application of legumes species that including mungbean is basely affected by natural protein and starch complex structure. Steaming become one of several treatments which capable to break complex structure of starch-protein in addition to gelatinize starch and denaturate protein. This become a base of research about the effect of steaming duration on functional properties of mungbean. The factor which will be researched is steaming of mungbean that consists of six levels those are 0 minute, 1 minute, 2 minutes, 3 minutes, 4 minutes, and 5 minutes. Applied parameters include protein solubility, water binding capacity, oil binding capacity, foam forming capacity and stability, emulsion forming capacity and stability. The result reported that best treatment in several parameters consist of protein solubility, emulsion capacity and emulsion stability unsteamed mungbean (0 minute of steaming), whereas best treatment for foaming capacity is 1 minute duration of steaming and best treatment for foaming stability is 5 minutes. The best treatment for water binding capacity and oil binding capacity parameters is 3 minutes duration of steaming.

PENGARUH LAMA PENYIMPANAN ADONAN BEKU TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PUFF PASTRY YANG DISUBSTITUSI MODIFIED CASSAVA FLOUR Mardiah, Afa Dian; Trsinawati, Chatarina Yayuk; Surjoseputro, Sutarjo
Jurnal Teknologi Pangan dan Gizi Vol 13, No 1 (2014)
Publisher : Widya Mandala Surabaya Catholic University

The use of frozen dough allow to maintain consistency of the product simultaneously. The formula used mocaf flour 15% as wheat substitution. The objective of this research was to study the effect of storage time of frozen dough on the physicochemical properties and sensory as well as how long the maximum storage of frozen dough that can produce puff pastry that can be accepted by consumers. The experimental design of the study was a randomized block design with single factor, which the storage time of frozen dough consist of five levels (0, 5, 10, 15, and 20 days) with five replication. The parameters tested were moisture content, spesific volume, firmness, and sensory properties in firmness, flakiness, moutfeel (greasy texture), and sugar content. The data were analyzed using ANOVA at Î± = 5% and followed by DMRT (Duncanâ€™s Multiple Range Test) at Î± = 5% if there was a significant effect of treatment. The frozen storage time significantly reduced water content and specific volume, increased firmness, and panelist acceptance in flakiness. The storage time has no significantly different in sugar content, panelist acceptance in firmness, and mouthfeel (greasy texture).

PENGARUH SUBSTITUSI TERIGU DENGAN TEPUNG KACANG MERAH PREGELATINISASI TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK COOKIES Dewi, Sandra; Trsinawati, Chatarina Yayuk; Sutedja, Anita Maya
Jurnal Teknologi Pangan dan Gizi Vol 14, No 2 (2015)
Publisher : Widya Mandala Surabaya Catholic University

ABSTRACT Substitution of wheat flour with kidney bean flour can be done because both are starch-based materials. The use of kidney bean flour can reduce the use of wheat flour and increase the utilization of local food. The use of pregelatinized kidney bean flour aimed to improve the digestibility values and eliminate the starchy taste in cookies. The aim of this study was to findout the level of substitution wheat flour with pregelatinized kidney bean flour to produce cookies that can still be accepted by the panelists. The level substitution of wheat flour with pregelatinized kidney bean flour used at 0%, 10%, 20%, 30%, 40%, 50%, 60%. The results showed that the difference of substitution of wheat flour with pregelatinized kidney bean flour gave significant effect on the physicochemical properties (moisture content, specific volume, broken power, and color) and sensory properties (preference of favoring of color, broken power, mouthfeel, taste). The higher level substitution of wheat flour with pregelatinized kidney bean flour caused increasing in moisture content and decreasing in specific volume and broken power of cookies. The level substitution of wheat flour with pregelatinized kidney bean flour chosen was 30%, with the moisture content of 2,26%; specific volume 1,54 cm3/g; broken power 2652,98 g/cm; lightness 72,65; redness 8,53; yellowness 29,13; chroma 30,16; hue 73,59; and sensoric score for color, broken power, mouthfeel, taste with each score 4,31; 5,13; 4,87; and 4,79, out of score level 1 to 7 respectively.

IDENTIFIKASI SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SUSU NABATI YANG DIFORMULASIKAN DENGAN LINEAR PROGRAMMING Sentana, Aileen; Trisnawati, Chatarina Yayuk; Jati, Ignasius Radix Astadi Praptono
Jurnal Teknologi Pangan dan Gizi Vol 16, No 2 (2017)
Publisher : Widya Mandala Surabaya Catholic University

The milk consumption level in Indonesia is relatively low due to some people who has lactose and casein intolerance, the unpleasant milk aroma and its high price. Vegetable milk can be used to substitute cow milk using nuts as the main ingredients. Canarium nut and almond nut as the fat sources and red bean and also cowpea as the protein sources can be combined together to produce mixed nut milk. Mixed nut milk will be formulated using linear programming. The formulations were formulated based on the protein and fat content optimization and minimizing production cost. Each mixed nut formulations that were going to be tested in the study will be repeated three times. Different mixed nut milk formulation produced different end product characteristics as well. The characteristics of the various mixed nut milk formulations were compared in order to determine the most desirable mixed nut milk formulation. The test showed that there was significant different totals solid content, protein content, fat content, colour, viscosity and overall acceptance such as colour, viscosity and flavour of mixed nut milk due to different formulation. The highest protein content that can be reached from those three formulations was 2.86%, meanwhile the highest fat content was 6.17%. The research result also showed that the formulation based on the highest fat content had the most similar viscosity compared to cow milk (0.0020 Pas) which is 0.0038 Pas. This formulation also had the highest acceptance level especially in flavours with 3.60 point from 1-5 scale. This mixed nut milk is expected to be able to increase the milk consumption level in Indonesia and can be used as an alternative choice to substitute cow milk.

PENGARUH WAKTU PENGUKUSAN JAGUNG KUNING DAN PEMANASAN SUSU KEDELAI JAGUNG TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PRODUK Purwanegara, Grace; Trsinawati, Chatarina Yayuk; Srianta, Ignatius
Jurnal Teknologi Pangan dan Gizi Vol 12, No 2 (2013)
Publisher : Widya Mandala Surabaya Catholic University

The aim of this research is to study the effects of the time of steaming corn and heating treatment on physicochemical and sensory properties of soy-corn milk. Level of the time of steaming corn were 15 minutes, 30 minutes, and 45 minutes while the method of heating soy-corn milk made with pasteurization and sterilization. The results showed that time of steaming corn affects total sugars, protein content, and colloidal stability of soy-corn milk. The longer time of steaming corn, the increased levels of total sugars, protein content, and colloidal stability of soy-corn milk occured. Heating treatment affects total dissolved solids, total sugar content, viscosity and colloidal stability of soy-corn milk. An open heating method of pasteurization produced higher total dissolved solids, total sugar content, viscosity and colloidal stability than those of sterilization method. The time of steaming corn and heating method of soy-corn milk has no effect on appearance and taste preferences.

Co-Authors Aguslina Kirtishanti Ang Arnold Timotius Jonathan Anita Maya Sutedja Anna Ingani Widjajaseputra Ardhia Deasy Rosita Dewi Elizabeth, Jennifer F., Shanly Vivia Gunadhi, Albert Handani, Yohana Heni Pujiastuti Jati, Ignasius Radix A.P. Kaharso, Victor Christian Lestariningsih, Diana Mardiah, Afa Dian Ong, Florence Prijambodo, Octavia Miraclania Purwanegara, Grace Sentana, Aileen Srianta, Ignatius Suprijono, Maria Matoetina Sutarjo Surjoseputro, Sutarjo Sutedja, Anita Maya Sylvi Irawati Tarsisius Dwi Wibawa Budianta Trianto, Yoel Utomo, Adrianus Rulianto Vania, Jovica Virly Widija, Stephanie Livia Joana Widyastuti, Theresia Endang Widoeri

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