Triana Setyawardani
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View article: Quality change of goat milk kefir with the addition of butterfly pea flowerpowder when stored in low temperatures
Quality change of goat milk kefir with the addition of butterfly pea flowerpowder when stored in low temperatures Open
Kefir made from goat milk with the addition of butterfly pea flower powder is one of the innovations in product development. The study aimed to investigate the quality changes of goat milk kefir enriched with different concentrations of bu…
View article: Characteristics of Concentrated Yogurt Manufactured from Goat Milk Added with Different Levels of Black Rice Extract
Characteristics of Concentrated Yogurt Manufactured from Goat Milk Added with Different Levels of Black Rice Extract Open
This study investigated the characteristics of concentrated yogurt made from goat milk with the addition of black rice extract. The inclusion of black rice extract aimed to provide a source of antioxidants and natural coloring, as it is ri…
View article: The Effect of Kecombrang (Etlingera elatior) Extract Addition on Characteristics of Kefir
The Effect of Kecombrang (Etlingera elatior) Extract Addition on Characteristics of Kefir Open
. This study aimed to investigate the characteristics of cow's milk kefir using different types of kecombrang extracts (leaves, flowers, and stems) and varying extract concentrations to identify the optimal combination of extract types and…
View article: Effect of Spice Powder on Physicochemical Characteristics, Functional Properties and Microbiological Quality in Soft Cheese
Effect of Spice Powder on Physicochemical Characteristics, Functional Properties and Microbiological Quality in Soft Cheese Open
Background: The development of soft cheese as a functional food product includes the use of spices rich in antioxidants, such as cinnamon (Cinnamomum burmannii), lemongrass (Cymbopogon citratus) and turmeric (Curcuma longa L.). This study …
View article: Improved Antioxidant Activity of Low-Fat Herb-Fortified Cottage Cheese
Improved Antioxidant Activity of Low-Fat Herb-Fortified Cottage Cheese Open
This study aimed to evaluate the properties of low-fat cottage cheese with the addition of herbs. We conducted an experiment with nine treatments, namely P1: whole-milk cottage cheese; P2: low-fat cottage cheese; P3: low-fat cottage cheese…
View article: Quality of yogurt produced from various types of milk as raw materials
Quality of yogurt produced from various types of milk as raw materials Open
Different types of milk are used to make yogurt, which gives it different qualities. Fresh milk, powdered milk, low-fat milk, non-fat milk, and Ultra High Temperature (UHT) milk all have different qualities. The goal of the study was to lo…
View article: Determination of different spice powder levels for soft cheese based on milk
Determination of different spice powder levels for soft cheese based on milk Open
This study aims to evaluate and determine the most optimal level of addition spice powder to soft cheese based on milk. The spice powders used are cinnamon ( Cinnamomum burmannii ), lemongrass ( Cymbopogon citratus ), and turmeric ( Curcum…
View article: Comparative analysis of physical properties and fatty acid composition of set-yogurt manufactured from different milk types
Comparative analysis of physical properties and fatty acid composition of set-yogurt manufactured from different milk types Open
The increasing consumption of fermented milk products such as yogurt can be attributed to their health benefits as it contains milk-derived essential nutrients and probiotic lactic acid bacteria added as a starter culture. Yogurt is made f…
View article: Enhancing the Sausage Quality of Indonesian Local Lamb Meat with Microbial Transglutaminase Enzyme: Physicochemical, Textural, and Microstructure Properties
Enhancing the Sausage Quality of Indonesian Local Lamb Meat with Microbial Transglutaminase Enzyme: Physicochemical, Textural, and Microstructure Properties Open
Indonesia Batur local lamb meat has emerged as a promising meat source for the production of emulsion-type sausages. However, the manufacturing process of this sausage typically requires high-fat content to achieve the desired quality char…
View article: Development of Cheese as an Antioxidant Functional Food with the Addition of Orthodox Black Tea
Development of Cheese as an Antioxidant Functional Food with the Addition of Orthodox Black Tea Open
COVID-19 and the increase in degenerative diseases are the reasons for the high consumption of functional foods. This study investigated the physicochemical, sensory, and functional characteristics of cheese enhanced with orthodox black te…
View article: Yield, Composition, Texture, and Sensory Characteristics of Cottage Cheese Produced with the Incorporation of Different Herb Extracts
Yield, Composition, Texture, and Sensory Characteristics of Cottage Cheese Produced with the Incorporation of Different Herb Extracts Open
Herb cheese is cheese that contains herbs extracted for their antioxidant and bioactive properties. This study aims to determine the impact of adding herb leaf extracts to cottage cheese on its yield, composition, texture, and sensory char…
View article: Physical Characteristics of Emulsion-Type Sausage from Lamb Meat with Varying Fat Levels
Physical Characteristics of Emulsion-Type Sausage from Lamb Meat with Varying Fat Levels Open
The study aims to develop processed lamb products in emulsion-type sausages with variations in fat content. Treatments were arranged in a Completely Randomized Design (CRD), and each treatment had four replicates. The emulsion-type sausage…
View article: Physical and Chemical Properties of Cow's Milk Yogurt Added Whey Protein Concentrate (WPC)
Physical and Chemical Properties of Cow's Milk Yogurt Added Whey Protein Concentrate (WPC) Open
The purpose of this research was to examine the physical and chemical characteristics of cow's milk yogurt with the addition of WPC. The physical characteristics observed included color (L*, a*, b*, whiteness index, hue, chroma), texture (…
View article: Chemical Composition and Organoleptic Properties of Emulsion-Type Lamb Meat Sausage with Different Fat Levels
Chemical Composition and Organoleptic Properties of Emulsion-Type Lamb Meat Sausage with Different Fat Levels Open
Various lamb-based processed products have become popular in many countries, including Indonesia that are well known for lamb satay, lamb curry, grilled lamb, and others. Processing lamb meat into sausages is a potential alternative to div…
View article: Effect of Chicken Thigh Soaking Time at Temperature 5-10°C on Total Microbes and pH
Effect of Chicken Thigh Soaking Time at Temperature 5-10°C on Total Microbes and pH Open
The study aims to examine the effect of immersion time of chicken thighs at cold temperatures of 5-10°C on total microbes and pH, reviewing the time of soaking chicken thighs at cold temperatures of 5-10°C with the best level. The resear…
View article: Microbiological profile of concentrated yoghurt manufactured from low and full fat milk during storage
Microbiological profile of concentrated yoghurt manufactured from low and full fat milk during storage Open
The microbiological profile illustrates the existence and growth of microflora in fermentation products, such as concentrate yogurt. The study aimed to identify and evaluate microflora in yogurt paste observed from the total bacteria, tota…
View article: Preliminary Investigation on the Processability of Low-Fat Herbal Cheese Manufactured with the Addition of Moringa, Bidara, and Bay Leaves Extracts
Preliminary Investigation on the Processability of Low-Fat Herbal Cheese Manufactured with the Addition of Moringa, Bidara, and Bay Leaves Extracts Open
This study was conducted to investigate the processability of herbal cheese made from low-fat milk with herbs extract: moringa, bay, and bidara leaves, and their combination. Herbal cheeses were manufactured from commercial low-fat milk wi…
View article: Physicochemical and functional properties of yoghurt made of cow milk,colostrum, and milk-colostrum combination
Physicochemical and functional properties of yoghurt made of cow milk,colostrum, and milk-colostrum combination Open
Yoghurt made from milk, colostrum and their combination are one of the innovations in product development. Colostrum is rich in nutrients that can be used as a functional food ingredient. This study aimed to analyze the physicochemical pro…
View article: Physical and Chemical Characteristics of Goat Milk Powder With Different Drying Methods After Storage
Physical and Chemical Characteristics of Goat Milk Powder With Different Drying Methods After Storage Open
Processing kefir into powder form is an effort to extend shelf life, prevent contamination from unwanted bacteria, and facilitate storage. For this reason, a proper drying method is needed to produce a good quality kefir powder. There are …
View article: Improving composition and microbiological characteristics of milk kefir using colostrum
Improving composition and microbiological characteristics of milk kefir using colostrum Open
Kefir characteristics are influenced by raw materials. Fresh milk and colostrum have different characteristics. In this research, colostrum was used as additional material in kefir production which could affect the chemical, microbiologica…
View article: The physical characteristics of cheese made of milk, colostrum and both during the ripening
The physical characteristics of cheese made of milk, colostrum and both during the ripening Open
This study aimed to understand the physical characteristics of cheese made of cow milk, colostrum, and milk+colostrum ripened for 20 days. Two factors in this study were cheese made of three materials: A (100% cow milk), B (50% cow milk + …
View article: Improving composition and microbiological characteristics of milk kefir using colostrum
Improving composition and microbiological characteristics of milk kefir using colostrum Open
Kefir characteristics are influenced by raw materials. Fresh milk and colostrum have different characteristics. In this research, colostrum was used as additional material in kefir production which could affect the chemical, microbiologica…
View article: Study on kefir grain concentration and the different length of storage on the physicochemical of goat milk kefir
Study on kefir grain concentration and the different length of storage on the physicochemical of goat milk kefir Open
This study was about the effect of kefir grain concentration level and the different length of storage, as well as the interaction between kefir grain concentration level and the different length of storage on the fat content, pH and the v…
View article: Antimicrobial Activity of Goat Colostrum Against Bacterial Strains Causing Food Poisoning Diseases
Antimicrobial Activity of Goat Colostrum Against Bacterial Strains Causing Food Poisoning Diseases Open
The study was aimed to investigate the antimicrobial activity of bacterial isolates L.plantarum 3CT7 and 20CT8 from goat colostrum. The antimicrobial activity of cell-free supernatant was tested using a well-diffusion method on several ind…
View article: Physical and Microstructural Characteristics of Kefir Made of Milk and Colostrum
Physical and Microstructural Characteristics of Kefir Made of Milk and Colostrum Open
This research set out to compare the physical and microstructural characteristics of kefir made of milk, colostrum, and milk-colostrum mixes at various proportions. Kefir was made by adding kefir grains to 100% milk (P0), 80% milk + 20% co…
View article: Effect of Storage Conditions on The Characteristics and Composition of Fresh Goat Cheese Containing Probiotics
Effect of Storage Conditions on The Characteristics and Composition of Fresh Goat Cheese Containing Probiotics Open
The objective of this study was to determine the characteristics and composition of soft cheese manufactured from goat milk, which contained probiotic bacteria, and stored at different temperatures for up to 90 days. Soft cheese was manufa…
View article: Texture Profile and Sensory Characteristics of Kefir with Colostrum Addition
Texture Profile and Sensory Characteristics of Kefir with Colostrum Addition Open
This study aims at knowing the effect of using raw material combination (cow milk and colostrum) in making kefir on texture profile and sensory characteristics. This study used 6 combinations of treatment; P1 = 100 % cow milk; P2 = 80 % co…
View article: Yield and Processing Properties of Concentrated Yogurt Manufactured from Cow’s Milk: Effects of Enzyme and Thickening Agents
Yield and Processing Properties of Concentrated Yogurt Manufactured from Cow’s Milk: Effects of Enzyme and Thickening Agents Open
The objective of the experiment was to investigate the yield and processing properties of concentrated yogurt manufactured from local cow’s milk with the addition of microbial transglutaminase enzim (mTGase) and several thickening agents. …
View article: Isolation and Antimicrobial Activities of Lactic Acid Bacteria Originated From Indonesian Local Goat’s Colostrum
Isolation and Antimicrobial Activities of Lactic Acid Bacteria Originated From Indonesian Local Goat’s Colostrum Open
The objectives of this study were to isolate lactic acid bacteria (LAB) from Indonesian local goat colostrum and to characterize their suitable properties for bacteriocin production. LAB was isolated from goat colostrum. The characterizati…