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Developmental biology
This book captivates student interest, opening minds to the wonder of developmental biology, whilst covering required material with scientific rigour. The tenth edition reflects the exciting new age of genomics, genetic regulatory networks and digital visualization techniques while keeping focus on the major questions of animal development.
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- 10th
- ISBN/ISSN
- 9780878939787
- Collation
- xx, 719 p. : ill. ; 28 cm.
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- -
- Call Number
- 612.64 Gil d
Comparison of Current Kombucha Production Flow with Pirt Guidelines, research…
This internship program at PT Ramuraga Tirta Lestari aimed to optimize and improve various aspects of kombucha production, including food safety, data organization, and production efficiency. The intern worked on several projects to achieve this goal, such as calibrating pH meters to ensure accurate measurement of acidity levels in kombucha, sterilizing bottles to prevent contamination and main…
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- EP FS012
Effect Of Temperature On Aluminum Foil Packaging Of Cheese Product
Packaging preserves the quality of the finished product for consumption, storage, and transportation, making it one of the most crucial steps in producing food goods. In cheese products, molds can contribute to odor, distinctive flavor, consistency, and appearance and increase shelf life. However, some species might cause product spoilage. Thus, high-quality packaging is required to prevent mol…
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- EP FT-009
Gender Differences Towards The Preference Of Cocktails At Baza Bazi Among You…
The actual disparities of alcohol consumption and preference between men and women varies among countries, cultures, and individuals. The late years of adolescence to early adulthood can be a challenging yet explorative period for many young adults. Generally, this period becomes associated with an increased interest and consumption towards alcoholic beverages, which allows people to develop th…
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- EP FT-022
Integration Of Supply Chain Management And Research & Development In Fiber Su…
Businesses need to continuously evolve, adapt, and sustain themselves to sustain their competitive edge, and a vital part of this flexibility is the ongoing hunt for new suppliers. In order to identify acceptable raw materials for replacement, the R&D department's involvement in alternative sourcing becomes crucial. This study uses a previous project that has already been done which is the subs…
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- EP FT-015
Development And Sensory Analysis Of Different Gelling Agents On No-sucrose Ba…
The internship report highlights the work as a Research and Development intern for five months carried out by the authors in PT Nutrifood Indonesia. It is a limited liability company that operates in the food industry and specializes in producing healthy foods and beverages. The intern was responsible for new product development and enhancing existing orange powder drinks and RTD products (oat …
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- EP FT-030
Product Development Of Collagen Fruit Juice Using Thong Pha Phum Gi Rambutan …
In recent years, the food industry develops functional food which produces health benefits to the customer and the beverage industry is a suitable sector to explore. Therefore, this project aims to develop a collagen drink using the Thong Pha Phum GI (Geographical Index) rambutan as a locally grown fruit in Thailand. The main objective is to observe the effects of different concentrations of ra…
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- EP FT-002
Effect Of Soluble Dietary Fiber On Micelle Stability During In-vitro Digestio…
Cardiovascular diseases (CVDs) are mainly caused by postprandial lipemia (PPL), an increase of triglycerides-rich lipoprotein level in blood between time after a meal. Food consumption containing dietary fiber has been reported to lower blood triglycerides accumulation. Hence, this study aims to understand the effect of soluble non-viscous dietary fiber towards the lipid absorption in the food …
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- EP FT-023
Comparative Analysis Of Cheesecake Characteristics: Effect Of Different Greek…
Obesity has become one of the major health problems that increase the level of consumer awareness to seek healthy food choices. Greek Yogurt (GY) is a dairy product that is suitable for alternative substitution of cream cheese (CC) in the production of cheesecake. This study aims to determine the effect of using different types of GY on cheesecake application as a substitution for (CC). The ana…
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- EP FT-004
Beef Kimchi Instant Noodle Seasoning Formulation And Sensory Evaluation
K-Wave has been popular for Indonesians in various forms of entertainment and culture including Korean Food from early 2000s. Kimchi has become one of their favourite dishes. Kimchi products can be easily found in the Indonesian market in numerous forms such as instant noodle seasoning. However, the innovation of kimchi flavor in the instant noodle seasoning is lacking, therefore, the idea of â…
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- EP FT-013
Development Of Lychee-orange Carbonated Soft Drinks Using Different Concentra…
The consumption of low or zero−calorie carbonated soft drinks (CSD) which utilize artificial sweeteners are growing in popularity as it can provide sweetness without adding calories. A blend of acesulfame−K and sucralose is known to exhibit good taste results in comparison to sugar−containing products. In this study, different concentrations of sweetening agents (100% sucrose, 60% sucrose…
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- EP FT-019
Reformulation Of Carbonated Peach-apple Drink: Sugar Reduction Using Sweetnes…
The prevailing ubiquity of carbonated beverages in the consumer market is coupled with concerns regarding their high sugar content, which is implicated in health risks such as obesity, cardiovascular diseases, type II diabetes mellitus, and certain cancers. Acknowledging these health implications, PT Sinar Sosro is actively reformulating its products to reduce sugar content. This project focuse…
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- EP FT-017
Fruit Flavored Energy Bar Production Process And New Product Development At P…
Food industries continuously evolve to comply with consumer demands and preferences, requiring creativity and innovation to provide various products favorable in the market. The internship in PT. Nutrisi Harapan Bangsa has increased the author’s knowledge and skills about new product development in food companies. During the internship, the whole process of new product development, starting f…
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- EP FS-009
Utilization Of Yeast Extract In Processed Cheese Towarda Consumer's Preference
This internship experience provides an overview of complete understanding of tasks carried out as a part of Product Innovation and Application team within a flavor company. Starting with basics of flavor chemistry, the internship covered key areas in learning different flavor notes and how to perceive them. Additionally, the internship project delved into processed cheese development with the p…
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- EP FS-018
Influence Of Different Powder Emulsifiers In Cake Premix On Batter And Cake Q…
Cakes are sweet baked goods that are characterized by sweet flavor, soft, and dense crumb. Development of cake premix as a diversification product is necessary since it offers longer shelf life and simpler handling especially due to the hectic modern lifestyle, which lacks time for food preparation. Cake premix prepared with addition of emulsifier to create better aeration, high volume, and inc…
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- EP FS-011
PRODUCTION PROCESS OF SOHUN AT PANDUS FOOD INDUSTRY
Pandus Food Industry is an individual company located in Purbalingga, Central Java. The company was founded in 1977. The products provided by Pandus Food Industry are two types of noodle, (1) Sohun and (2) Egg noodles. My position during the internship was to work in the production part as a productive team, learning the production process of Sohun in detail. The objective of internship is to k…
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- EP FS-008
Flavor Base Development and Its Application for Plant-Based Ready-to-Drink Be…
The internship period at IFF was started from July 2023 to January 2024. The author was assigned to Innovation, Creative and Design (C&D), specifically in sweet application for beverage products. During the internship, the author's obligations were to assist the designer in formulating and producing beverage products for customers. In addition, the author conducted an individual project with an…
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- EP FS-014
Process And Product Development At Pt Global Vita Nutritech
Increasing awareness of health is a positive trend that is spreading throughout the world. One effort that can be made to increase consumption of nutritious food is by adding vitamins, minerals and functional products to food. PT Global Vita Nutritech, is the first local company in Indonesia to provide premixes containing vitamins, minerals and other functional ingredients. Because the products…
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- EP FS-012
Production Of Macaroni Pasta Based On Sago Starch With The Addition Of Oyster…
Macaroni is one type of pasta that could be made from local ingredients. In this study, sago is used as the fundamental component in macaroni since it is gluten-free and has a high carbohydrate content. However, sago has a weakness since it contains low protein. To overcome that, plant-protein is chosen as the addition of protein content since it is affordable. One example of plant-protein is o…
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- EP FS-003
Digital Marketing Strategies In Kalbe International To Improve The Brand Awar…
As a digital marketing intern at Kalbe International, the author was tasked with maintaining and growing the digital presence of Extra Joss in Cambodia. This included analyzing the social media accounts for content engagement rates and follower growth; while also formulating, designing and posting contents for the social media platforms including Facebook, Instagram and TikTok. Extra Joss is an…
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- EP FS-007
The Development Of Yogurt Bites Using A Freeze-dried Method
In the freeze-dried snack and food market, PT Sadjian Bumi Indonesia is a small business that specializes in compact and quick food items and offers products with extended lifespans. Under the brand name Sadjian, PT Sadjian Bumi Indonesia offered the products. The concept of PT Sadjian Bumi Indonesia's product is to offer a distinctive, easy-to-consume food item that is also more nutritional. S…
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- EP FS-015
Industrial Internship At Pt. Symrise Indonesia As A Food Applicator For Sweet…
The internship at PT. Symrise, a global manufacturer of flavors and fragrances, offered valuable practical experience in the food industry, specifically in flavor application for the sweets and beverages department. Tasks included compounding prototypes, analyzing physicochemical properties, and contributing to sensory evaluations. The focus on developing flavors for diverse products, such as r…
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- EP FS-010
The Effect Of Natural Antioxidant Utilization On Palm Oil During Frying And I…
One of the problems faced by palm oil industry and consumers is its susceptibility to lipid oxidation, leading to food deterioration. Therefore, there is a rise interest in antioxidant utilization, especially natural antioxidants to maintain the quality of oil and to prevent the oxidation. The objective of this study was to observe the effect of antioxidant utilization towards the oxidation lev…
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- EP FS-017
comparative Analysis of Stabilizers in Recombined Chocolate Milk Products: Ef…
This study explores the impact of stabilizers (guar gum, gellan gum, locust bean gum, carrageenan) on the appearance,viscosity, and sensory evaluation of recombinant chocolate milk. Through viscosity measurements and sensory evaluations, it aims to understand how stabilizers influence sensory and physical characteristics for product development. In the quest for superior dairy products, man…
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- EP FT-029
Effects of Static and Interactive Contents in Digital Marketing Towards Extra…
Digital marketing has been one of the most trending marketing strategies as marketing are shifting towards marketing 4.0. PT Kalbe Farma Tbk is a pharmaceutical company which is commonly known as Kalbe Farma. One of the products sold is an energy drink called Extra Joss. Extra Joss has been sold since 1994 in Indonesia. Nevertheless, Extra Joss is a new product in the Myanmar market, which beca…
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- EP FT-027
Investigating The Influence Of Different Drying Treatments Towards the Physic…
Wolffia spp. had garnered attention as a potential "superfood" due to its reported nutritional value, offering a promising solution to the escalating global obesity crisis. Nonetheless, Wolffia spp. exhibits a moisture content of approximately 95% post-harvest, necessitating a drying procedure to reduce the microbial growth and facilitate storage, packaging, and transportation. This study focus…
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- EP FT-005
The Effects Of Different Temperature And Duration Of Drying Processess toward…
The widespread consumption of jamu, a traditional herbal medicine, contributes to the accumulation of rhizome pomace (RP), a by-product generated during the water extraction of local rhizomes, such as black turmeric (Curcuma aeruginosa), white turmeric (Curcuma zedoaria), and aromatic ginger (Kaempferia galanga L.) used in jamu production. This study addresses the environmental challenge posed …
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- EP FT-006
Local Heritage Innovation Concept: Instant Powder Milk With Indonesian Desser…
Incorporating milk into day-to-day meals may be a suitable nutrient-dense diet choice as it contains protein, calcium, vitamin D, and vitamin B12. However, milk consumption in Indonesian adults is relatively low compared to other Southeast Asian countries. This project developed instant powdered milk with three local Indonesian dessert flavors (Es Pisang Ijo, Es Cendol, and Es Brenebon) as an i…
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- EP FT-028
Sensorial Properties and Physical Characteristics of Vegan Rendang using Shii…
Lifestyle has been a factor that highly influences human health and life quality. The rising trend of healthy lifestyle has been one of the supporting factors in current changes in food consumption pattern. One of the trends that can be seen to be constantly rising over the past year in the food industry are vegan and plant based food. Alternative plant based food products that imitate real mea…
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- EP FT-033
Development Of Stevia-sweetened Honey-apple Carbonated Soft Drink:physicochem…
Consumer awareness of health concerns has prompted a growing trend in the food and beverage industry for the development of low-calorie products. Stevia, a natural, intense sweetener with zero-calorie properties, is a suitable alternative for producing healthier carbonated soft drinks (CSD). The study aimed to develop a stevia-sweetened honey-apple carbonated soft drink with two different formu…
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- EP FT-011
The Impact Of Date Palm Powder (phoenix Dactylifera L. ) Fortification For Gl…
Celiac disease is a gluten-related disorder that is triggered when a person consumes gluten. This will cause the immune system to attack the tissue. This problem has caused society to demand more gluten-free foods, including cakes. However, gluten-free cakes have several challenges in that their texture is denser than wheat flour cakes. In this study, gluten-free cakes will be fortified with da…
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- EP FT-001
Comparison Of Hydrolyzed Rice And Regular Rice On The Physicochemical And Sen…
Enzymatic hydrolysis can overcome the problem about the quality of the instant porridge. The process was divided into 3 steps, gelatinization, liquefaction, and saccharification. The glycosidic chain will be broken down by the amylase and turn the starch into a maltose and glucose that gives natural sweetness and better mouthfeel. Hydrolysis really depends on the temperature as the enzyme might…
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- EP FT-010
Determination Of Color Stability On Pet Packaged Fruit Tea Passion Fruit At P…
PT Sinar Sosro is the world's first company that develops ready-to-drink beverages in packed bottles. The company's primary activity is to manufacture and distribute RTD beverages, mostly tea-based products, to both the domestic and foreign markets. Tea is one of a few plantation commodities that is a mainstay of Indonesia's global market. One of the most important factors to consider while mak…
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- EP FT-025
Quality Variation Assessment Of Different Production Batches By Analyzing The…
Tea consumption in Indonesia is on the rise including Ready to Drink (RTD) tea. TehBotol Sosro is the one of the popular ready-to-drink (RTD) tea brand in Indonesia. Tehbotol Sosro is famously known for not having preservatives in its beverages. It only consists of water, tea, and sweetened with sugar and contains no artificial ingredients. The physicochemical properties, such as pH, brix level…
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- EP FT-016
Effect Differentiation Concentration Of Fruit To The Physicochemical And Orga…
Increasing demand as well as interest for plant−based ingredients such as konjac was occurring. Additionally, in order to stabilize the prices, extend shelf life, and enhance added value of peaches, various processing methods and products must be developed. White peach has a good insight from the market due to its premium imported fruits that can't be cultivated in Indonesia. However, in this…
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- EP FT-024
Isolation of Methicillin-Resistant Staphylococcus aureus from Eczema Patient …
Staphylococcus aureus (SA) is an opportunistic human pathogen that can cause infections in humans, including atopic dermatitis, also known as eczema. Eczema is a skin condition where patients experience flare-ups characterized by redness, itchiness, dried skin, and may vary among individuals. Interestingly, there is a common pattern where all eczema patients' skin is colonized by SA, and treatm…
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- EP BT-018
Exploring the Physical and Molecular Functions of Rrm2b Gene in Mice as a Pos…
Sarcopenia, an age-related disease where loss of muscle and strength progresses, has become a research interest for scientists over the past few decades. Sarcopenia in and of itself can cause physical incapacity, functional impairment, and even death to patients. Research has shown that mitochondrial dysfunction has been known to cause sarcopenic muscle tissue damage. Furthermore, recent studie…
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- EP BT-019
Role of Fatty Acid Synthesis Towards HCV Replication
Hepatitis C Virus (HCV) remains a significant global health threat, contributing to chronic infections and hepatic complications, including hepatic steatosis and hepatocellular carcinoma (HCC). This study investigates the intricate relationship between HCV and fatty acid metabolism, focusing on lipid droplet accumulation and the impact of HCV on fatty acid synthesis genes. Utilizing an HCV-infe…
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- EP BT-011
Side Effect Of Vigabatrin As An Anti-epileptic Drug Observed In Mouse Model
Infantile spasm is a type of epilepsy that occurs in infants that is characterized by the sudden movement throughout the whole body. It is crucial to detect the disease and undergo suitable treatments as soon as possible in order to minimize the potential negative long-term effect in learning development. One of the most effective treatments is the usage of anti-epileptic drug Vigabatrin that i…
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- EP BT-009
Interaction Between The Parasitic Barnacle Polyascus Plan us (cirripedia: Rhi…
Polyascus planus is a parasitic barnacle (rhizocephala) in various crustacean hosts, including Metopograpus thukuhar, that can manipulate the host’s hemolymph ecdysteroid level. Ecdysteroid is an essential hormone for molting and reproductory development in arthropods which includes both rhizocephalan and crustacean. The manipulation allows the parasite to reproduce securely while it stays wi…
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- EP BT-016
Screening Of Potential Compound For Psoriasis Drug Development: Cell-based Study
Psoriasis is the most common type of chronic inflammatory skin disease clinically characterized by a scaly erythematous eruption in the epidermal skin, primarily caused by the interaction of immune cells and keratinocytes that induces inflammatory skin response. Psoriasis is best characterized as a complex, multifactorial disorder, where both genetic and environmental factors play crucial roles…
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- EP BT-010
Lipid Accumulation From Mixotrophic Cultivation Of Microalgae Using Low-cost …
Currently, the demand for sustainable platforms to address environmental problem is arising. Biodiesel is an eco-friendly alternative for regular diesel as it has many advantages, and the most important thing is derived from environmental-friendly source, such as microalgae. Several microalgae are known for being able to synthesize lipids and even higher concentration. Newly microalgal strains …
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- EP BT-015
Water for Injection Hold Time Study in Room Temperature
During the internship, the main project done is the Water for injection hold time study at room temperature. Water for injection is a type of pure water used in pharmaceutical production that has been treated using distillation. Water for injection is used for cleaning equipment, mixing solutions, and validating cleaning. The study aims to investigate the condition of water for injection for…
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- EP BT012
Study of Teratogenic Effect of Herbal Medicines Marketed in Indonesia Using Z…
With the rising popularity, herbal medicine has increasing consumption with a minimum 80% worldwide population or use it as their primary medicine depending on their culture and location. The usage of herbal medicine during pregnancy in Indonesia was reported to be 60% in 2020 due to an attempt to alleviate common side effects of pregnancy. However, herbal medicine has not been regulated en…
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- PHA 23-007
The Impact of Social Media Marketing Factors on The Tourism Business of Women…
Social media has become a widespread tool for businesses, offering an affordable and accessible digital platform. Particularly for small businesses facing budget constraints, limited expertise, and competition from larger companies, social media provides an opportunity to overcome these challenges. On the other hand, the growth of the tourism industry in Bali has led to increased participa…
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- BE 23-004
Peptidome Analysis of the SRS-CoV-2 Spike Protein Across variants
The continuing COVID-19 pandemic has brought to light how crucial it is to comprehend the SARS-CoV-2 virus and its proteins in order to develop efficient treatment and diagnostic approaches. However, there are difficulties with storage, processing, and analysis because of the enormous number of SARS-CoV-2 protein sequence data. In order to analyze SARS-CoV-2 data, this study examines the …
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- BI 23-007
The Impact of Social Media Marketing Factors on The Tourism Business of Women…
Social media has become a widespread tool for businesses, offering an affordable and accessible digital platform. Particularly for small businesses facing budget constraints, limited expertise, and competition from larger companies, social media provides an opportunity to overcome these challenges. On the other hand, the growth of the tourism industry in Bali has led to increased participa…
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- BE 23-004
THE EFFECT OF MALTODEXTRIN AND WHEY PROTEIN ISOLATE IN THE ENCAPSULATION OF …
Red fruit oil (Pandanus conoideus Lam.) is a carotenoid rich oil originating from Papua and a potential source of natural food colorant. Due to its volatile form, a preservation method through encapsulation by spray drying was applied in this study. Maltodextrin and whey protein isolate were used as carrier agents, five formulations were made at different concentrations (formula A (MD only),…
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- FT 21-011
The Effect of Inlet Air Temperature and Sweet Soy Sauce:Maltodextrin Ratio to…
Sweet soy sauce is a popular condiment in Indonesia, and it is mostly available in liquid form. Converting the product into powder form could provide several benefits, such as lower distribution cost and utilization in more types of product. In this study, sweet soy sauce was spray-dried in three different formulations (sweet soy sauce solids:maltodextrin ratio of 2:1, 1:1, and 1:2) and t…
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- FT 20-002
Investigation of Cricket Powder and Nutritional Yeast Application in Noodle a…
Noodles are a staple food in Asia. However, since it is made using wheat flour which is high in carbohydrate, protein enrichment by adding other ingredients like cricket powder and nutritional yeast can be done. This study aimed to increase the protein content in noodles by incorporating cricket powder and nutritional yeast with different substitution levels (10, 15, and 20%) towards the …
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- FSN 21-005
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