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Physicochemical Analysis of Lipid-Based Dairy-Free Ready-to-Use Complementary…
This study aimed to develop a lipid-based paste form of Ready-to-Use Complementary Food (RUCF) using locally available ingredients, while investigating the physicochemical changes during 21 days of storage. Three formulations were proposed and assessed using B one touch viscometer for viscosity, CS410 handheld colorimeter for color, pawkit water activity analyzer for water activity, and e…
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- FT 23-004
Physicochemical Analysis of Lipid-Based Dairy-Free Ready-to-Use Complementary…
This study aimed to develop a lipid-based paste form of Ready-to-Use Complementary Food (RUCF) using locally available ingredients, while investigating the physicochemical changes during 21 days of storage. Three formulations were proposed and assessed using B one touch viscometer for viscosity, CS410 handheld colorimeter for color, pawkit water activity analyzer for water activity, and e…
- Edition
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- ISBN/ISSN
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- Collation
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- Series Title
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- Call Number
- FT 23-004
Root Cause Analysis Based on the Margarine Physical Form Evaluation and Consu…
Food safety is a global concern that is gaining increasing attention. PT XYZ, an industry that produces palm cooking oil and margarine, has implemented multiple food safety management systems, such as ISO 22000:2018. However, food safety and quality issues still occur in the margarine plant despite these systems. This project aims to investigate the possible root causes of these issues and …
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- Call Number
- EP FT013
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