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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
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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KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SOSIS AYAM DENGAN PROPORSI KACANG MERAH KUKUS DAN MINYAK KELAPA SAWIT Prijambodo, Octavia Miraclania; Trsinawati, Chatarina Yayuk; Sutedja, Anita Maya
Jurnal Teknologi Pangan dan Gizi Vol 13, No 1 (2014)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (93.18 KB) | DOI: 10.33508/jtpg.v13i1.1494

Abstract

Chicken sausage processing did by reducing fat (palm oil) and substituted with fat replacer, fat mimetics type such as steamed red bean. The research aimed to determine the effect of the proportion of steamed red beans and palm oil to physicochemical and sensory characteristics of chicken sausages. The research design used a randomized block design, single factor. The factor is proportion of steamed red bean and palm oil which consists of six levels 0%:100%, 20%:80%, 40%:60%, 60%:40%, 80%:20% and 100%:0% with four times repetition. Increased proportion of steamed red bean and palm oil will increased the moisture content, hardness, gumminess and chewiness, but decreased juiciness, springiness and sensory properties of chicken sausage. The research resulted that proportion of steamed red bean and palm oil do not affect the cohesiveness and adhesiveness of chicken sausages. The proportion of steamed red bean and palm oil which acceptabled was 40%:60.
PERAN JENIS DAN KONSENTRASI KOAGULAN PADA KARAKTERISTIK TAHU DAN TINGKAT PENERIMAAN KONSUMEN Widjajaseputra, Anna Ingani; Widyastuti, Theresia Endang Widoeri; Suprijono, Maria Matoetina; Trisnawati, Chatarina Yayuk
Jurnal Teknologi Pangan dan Gizi Vol 19, No 2 (2020)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v19i2.2871

Abstract

The supply of soybean varieties with certain specification is still a problem for the tofu industry, so it needs to be resolved, one of which is the selection of capable coagulant. This research aimed to study the effect of different of coagulants (CaSO4 , CaCl2 , and MgCl2) and the concentration [0.4 % ( w / v ) and 0.5 % ( w / v )] to the characteristics of fresh tofu and its consumer acceptance.The tofu characteristics especially water holding capacity and gel strength could determine the tofu yield and texture parameters. Based on the research result, it showed that different types of coagulant have specific characteristics such as rate of coagulation and water entrapment capacity. Coagulant concentration of 0.5 % on all types of salt coagulant was used in this study showed the effect of decreasing the water holding capacity of the curd. Salt concentration of 0.5 % provided more formed cross-link so that the structure to be too compact. Higher protein content was obtained at concentration of 0.5 % for the same type of coagulant, but it was not followed by significant difference of texture. Based on sensory evaluation data, it can be concluded that CaSO4 0.4 % produced the most preferred product. The usage of MgCl2 0.4% can be recommended beside of CaSO4 0.4 %.
PENGURANGAN KUNING TELUR PADA BEBERAPA KONSENTRASI GUM XANTHAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK CAKE BERAS RENDAH LEMAK Ang Arnold Timotius Jonathan; Chatarina Yayuk Trisnawati; Anita Maya Sutedja
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (262.499 KB) | DOI: 10.19184/j-agt.v10i01.4471

Abstract

Reducing levels of fat content in reduced fat rice cake can be done by reducing the use of egg yolk. Egg yolk reduction causes the changes of characteristics of reduced fat rice cake so that need the addition of an other compounds that can improve the characteristics of reduced fat rice cake. Gum xanthan can be used to improve the characteristics of reduced fat rice cake is. This research objective to determine the effect of egg yolk reduction and gum xanthan concentration and interaction on physicochemical and sensory properties of reduced fat rice cake. Research design was Randomized Block Design with factorial design that consisted of two factors, namely egg yolk reduction and gum xanthan concentration. Reduced egg yolk consisted of two levels, 60% and 80% from the based formula of egg yolk meanwhile gum xanthan concentration consisted of three levels, 0,1%; 0,2% and 0,3% from the weight of rice flour. The research was conducted in four replications. Data were analyzed using Analysis of Variance at α = 5%. If the ANOVA test showed a significant effect, data were analyzed by Duncan’s Multiple Range Test at α = 5% to determine the level of treatments that gave a significant difference. The results showed the interaction between egg yolk reduction and gum xanthan concentration provided significant effect on moisture content, specific volume, hardness, gumminess and color reduced fat rice cake. Egg yolk reduction provided significant effect on texture characteristics, such as springiness, cohesiveness and chewiness while gum xanthan concentration provided significant effect on texture characteristics, such as chewiness reduced fat rice cake. Egg yolk reduction at gum xanthan concentration variation provided significant effect on preference of color, pore uniformity, softness, taste and swallowability (moistness) reduced fat rice cake. Reduced fat rice cake with 60% egg yolk reduction and 0,1% gum xanthan concentration was the most preferred treatment.Keywords: reduced fat rice cake, egg yolk reduction, gum xanthan
PKM Pemanfaatan Potensi Pangan Lokal Ubi Jalar Cilembu melalui Penepungan dan Pengolahan Mie Kering di Kabupaten Mojokerto Trisnawati, Chatarina Yayuk; Kirtishanti, Aguslina; Irawati, Sylvi; Dewi, Ardhia Deasy rosita
GUYUB: Journal of Community Engagement Vol 4, No 3 (2023)
Publisher : Universitas Nurul Jadid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33650/guyub.v4i3.7200

Abstract

Duyung Village, located in Trawas District, Mojokerto Regency, has local food potential for Cilembu sweet potatoes. The problem that arises is that the use of local food is not yet optimal. Processing into Cilembu sweet potato flour and dry noodles is a step to optimize its utilization. This community service activity aims to develop the local food potential of Cilembu sweet potatoes in order to achieve food security in Duyung Village. Partners for this community service activity are farmer group partners and PKK groups. Training activities on making Cilembu sweet potato flour and dry noodles made from Cilembu sweet potato flour have been able to increase partners' knowledge and skills regarding the processing of Cilembu sweet potato flour and its application in dry noodle products. Mitra is also enthusiastic about making Cilembu sweet potato flour and dry noodles which will later become a business unit. The establishment of the Cilembu sweet potato flour and dry noodle business unit is expected to increase food security in Duyung Village through utilizing local food potential
Pengembangan Produk Sambal Bawang dengan Penambahan Tepung Tulang Ikan Lele Trisnawati, Chatarina Yayuk; Kaharso, Victor Christian; Virly
Journal of Food and Culinary Vol. 7 No. 1 [Juni 2024]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Catfish bones contain high levels of calcium and have the potential to serve as an alternative calcium source. To maximize its benefit, catfish bone meal can be added to onion chili sauce, enhancing the end product’s calcium content. The concentration of added catfish bone meal must be observed to produce onion chili sauce with good characteristics. One common stage in chili sauce processing is frying with oil, which can potentially lead to oxidation in oil and affect the quality of the onion chili sauce. This research aimed to study the effect of concentration of catfish bone meal on the free fatty acid content, peroxide value, and calcium content in onion chili sauce. A randomized block design was employed with the concentration of catfish bone meal as the treatment factor at three levels: 15%, 20%, and 25% of the weight of cayenne pepper. The result showed that the concentration of catfish bone meal significantly influenced the free fatty acid levels of onion chili sauce stored for 28 days, the peroxide value in onion chili sauce stored for one day, and the calcium content of onion chili sauce. There was a notable increase in peroxide value and free fatty acid content over the 28 days storage period in the refrigerator.
Peningkatan Pemberdayaan Kelompok Kumis Lele dengan Penggunaan Listrik Tenaga Surya dan Teknologi Pengemasan Vakum Trisnawati, Chatarina Yayuk; Lestariningsih, Diana; Gunadhi, Albert
Jurnal Abdimas Mandiri Vol. 8 No. 3
Publisher : UNIVERSITAS INDO GLOBAL MANDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36982/jam.v8i3.4715

Abstract

Kelompok Kumis Lele memiliki usaha budidaya ikan lele dengan tiga kolam pemijahan/pembibitan, lima kolam pendederan dan dua kolam pembesaran yang memerlukan sirkulasi air dengan pompa air. Kelompok Kumis Lele berusaha menghasilkan listrik secara mandiri dengan membangun sistem panel surya sebagai penghasil energi listrik, akan tetapi daya yang dihasilkan terbatas dan belum memenuhi kebutuhan untuk seluruh kolam lele. Untuk itu perlu dilakukan penambahan peralatan sistem panel surya dan pemeliharaan yang baik agar daya listrik yang dihasilkan lebih besar dan mampu memenuhi daya seluruh pompa air di semua kolam. Selain budidaya ikan lele, Kelompok Kumis Lele juga memproduksi beberapa produk olahan ikan lele seperti lele siap goreng, nugget dan siomay.  Produk olahan tersebut disimpan beku akan tetapi umur simpannya hanya tiga bulan.  Untuk itu perlu cara pengolahan yang baik dan penggunaan teknologi pengemasan vakum untuk memperbaiki kualitas produk olahan ikan lele.  Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan produktivitas mitra dalam budidaya ikan lele maupun produksi produk olahan ikan lele melalui pelatihan dan penerapan teknologi dan inovasi.  Pelaksanaan kegiatan terdiri dari empat tahapan, yaitu sosialisasi, pelatihan, penerapan teknologi, serta pendampingan dan evaluasi. Hasil kegiatan menunjukkan lebih dari 90% anggota mitra Kelompok Kumis Lele memahami cara kerja pengelolaan dan pemeliharaan sistem panel surya, peningkatan daya listrik yang dihasilkan sebesar 89%, 96% anggota mitra memahami cara produksi pangan olahan baik dan pengemasan vakum produk olahan ikan lele. Melalui kegiatan ini pemberdayaan Kelompok Kumis Lele diharapkan meningkat.
Effect of Wheat Flour Concentration on Physicochemical and Sensory Properties of Cilembu Yam Chicken Nugget Elizabeth, Jennifer; Trisnawati, Chatarina Yayuk; Sutedja, Anita Maya
Food ScienTech Journal Vol 7, No 1 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i1.30982

Abstract

Cilembu yam is a yellow or orange yam that is abundantly available that is still minimally utilized in Indonesia. One alternative to diversify the utilization of cilembu yam is processing it into cilembu yam chicken nuggets. The 50% substitution of chicken meat with cilembu yam produces nuggets with a more attractive color and the taste of chicken is still felt and the sweetness is not prominent but the texture of the nuggets becomes too soft so it requires the addition of wheat flour as a filler and binder. The objective of this study was to determine the effect of wheat flour concentration on the physicochemical and sensory characteristics of cilembu yam-chicken nuggets. The research design used a single-factor randomized group design with four replications. The concentration of wheat flour added was 5%, 10%, 15%, 20%, 25%, and 30%. Data were analyzed with Analysis of Variance with α=5% then followed by the Duncan’s Multiple Range Test with α=5%. The results showed that as the concentration of wheat flour increased, the water holding capacity of the nugget batter as well as the hardness and toughness of the fried cilembu yam chicken nugget increased while the moisture content and juiceness decreased. Preference of bite ability increased up to 15% wheat flour concentration and was not significantly different from 20%. The use of wheat flour concentration up to 20% increased the preference of springiness but decreased the preference of juiceness to an acceptable level.
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