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The Effect of Different Hydrocolloids as Stabilizer on Physicochemical and Se…
stability, primarily due to their colloidal dispersion structure, which tends to separate due to gravitational force. In this study, different types of hydrocolloids include xanthan gum, guar gum, gellan gum, and carrageenan were added to oat milk at 0.05% concentration to minimize separation tendency as well as improving its physicochemical and sensorial properties. The measurement of visc…
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- FSN 24-004
The Effect of Packaging Material and Oil Types on Moisture Content of Extrude…
The author was doing an internship at PT. Alamii Natura Sejahtera as a research and development intern for 6 months starting from July 2023 – January 2024. The author has several responsibilities including doing research for both optimizing existing product production processes as well as new product development. Additionally, the author also helps the team with the document-making for BPOM-r…
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- EP FS-013
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