| Pengaruh perbedaan konsentrasi karagenan terhadap karakteristik fisikokimia dan organoleptik jelly drink pepaya J Vania, AR Utomo, CY Trisnawati Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition …, 2017 | 35 | 2017 |
| Pengantar teknologi pengolahan minuman I Srianta, CY Trisnawati Pustaka Pelajar, 2015 | 33 | 2015 |
| Pengaruh substitusi terigu dengan tepung kacang merah pregelatinisasi terhadap sifat fisikokimia dan organoleptik cookies S Dewi, CY Trisnawati, AM Sutedja Pengaruh Substitusi Terigu dengan Tepung Kacang Merah Pregelatinisasi …, 2015 | 24 | 2015 |
| Potency of mung bean with different soaking times as protein source for breastfeeding women in Indonesia AI Widjajaseputra, TEW Widyastuti, CY Trisnawati Food Research 3 (5), 501-505, 2019 | 20 | 2019 |
| Incorporating Monascus-fermented durian seeds and rice bran into bread: study on the bread physicochemical and sensory properties T CY, S Ignatius, I Nugerahani Food Research 3 (3), 280-284, 2019 | 12 | 2019 |
| Pengaruh konsentrasi gelatin dan gula terhadap sifat fisikokimia dan organoleptik Panna Cotta Y Handani, AM Sutedja, CY Trisnawati Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition …, 2016 | 12 | 2016 |
| Pengurangan kuning telur pada beberapa konsentrasi gum xanthan terhadap karakteristik fisikokimia dan organoleptik cake beras rendah lemak AAT Jonathan, CY Trisnawati, AM Sutedja Pengurangan Kuning Telur pada Beberapa Konsentrasi Gum Xanthan terhadap …, 2016 | 12 | 2016 |
| Faustine. 2008. Kajian Penggunaan Gliserol Monostearat pada Roti Tawar Non Gluten yang Terbuat dari Maizena, Tepung Beras dan Tapioka K Kuswardani, YC Trisnawati Jurnal Teknologi Pangan dan Gizi 7 (1), 55-65, 0 | 12 | |
| Effect of corn varieties on the characteristics of soycorn milk CY Trisnawati, I Srianta, Y Marsono International Food Research Journal 20 (3), 1187-1190, 2013 | 11 | 2013 |
| Identifikasi sifat fisikokimia dan organoleptik susu nabati yang diformulasikan dengan linear programming A Sentana, CY Trisnawati, IRAP Jati Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition …, 2017 | 10 | 2017 |
| Pengaruh proporsi margarin dan puree pisang ambon sebagai fat mimetic terhadap sifat fisikokimia dan organoleptik reduced fat steamed brownies F Ong, AI Widjajaseputra, CY Trisnawati Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition …, 2015 | 8 | 2015 |
| Karakteristik sifat fungsional kacang hijau kukus dengan variasi waktu pengukusan Y Trianto, AM Sutedja, CY Trisnawati Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition …, 2013 | 8 | 2013 |
| Karakteristik Tepung Kacang Merah Pregelatinisasi Dengan Metode Pengeringan Oven Dan Sangrai Serta Efeknya Pada Tekstur Cake Non Gluten AM Sutedja, CY Trisnawati, AL Candra, MA Giantiva Karakteristik Tepung Kacang Merah Pregelatinisasi dengan Metode Pengeringan …, 2015 | 7 | 2015 |
| Pemanfaatan tepung beras ketan hitam (Oryza sativa glutinuosa L.) pregelatinisasi pada produk flake AM Sutedja, CY Trisnawati | 5 | 2013 |
| Utilization of mung bean and red kidney bean as fat replacer in rice cake CY Trisnawati, AM Sutedja Departement of Food Science and Technology, IPB, 2014 | 4 | 2014 |
| Effects of calcium fortification (calcium lactate gluconate) on the physicochemical and sensory properties of soy-corn milk M Elian, I Srianta, CY Trisnawati, JH Arisasmita International Journal of Food, Nutrition and Public Health 5 (1/2/3), 91-104, 2012 | 4 | 2012 |
| Implementation of business planning project with experiential approach: A case study of entrepreneurship teaching to non‐business students I Srianta, C Yayuk Trisnawati World Journal of Entrepreneurship, Management and Sustainable Development 6 …, 2010 | 4 | 2010 |
| Mung bean as food source for breastfeeding women with diabetes mellitus in Indonesia: carbohydrate profiles at different soaking times AI Widjajaseputra, TEW Widyastuti, CY Trisnawati Food Research 3 (6), 828-832, 2019 | 2 | 2019 |
| Implementasi Kerjasama Industri untuk Peningkatan Kemampuan UMKM Produk Bakery di Kota Surabaya IRAP Jati, I Srianta, AM Sutedja, CY Trisnawati, RM Yoshari, S Ristiarini ABDINE: Jurnal Pengabdian Masyarakat 3 (2), 224-232, 2023 | 1 | 2023 |
| Optimization of Physicochemical and Organoleptic Properties of Cookies made of Modified Cassava Flour and Mung Bean Flour CG Leticia, CY Trisnawati, TEW Widyastuti, I Srianta, I Tewfik International Food Conference 2021, 2022 | 1 | 2022 |
