Thesis

Product Development and Quality Control of Varieties of Seasoning Powder at PT Neopangan Selaras Indonesia

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PT Neopangan Selaras Indonesia also known as Neofood is a Business-to-Business (B2B)
company engaged in the field of seasoning both in the form of powder and sauces. In Neofood, the
author interned in two departments: Research and Development (RnD) and Quality Control (QC).
Because Neofood is a B2B company, Neofood develops products with quality that are in accordance
with customer requirements such as healthier or cheaper products. One of the Neofood customers
that purchased salted egg seasoning wanted the products to be cheaper to meet their budget. Thus,
the objective of the RnD project was to develop a cheaper salted egg seasoning that has no
significant difference from the previous formulation in terms of sensory and physical properties. The
development was done by seeking a cheaper ingredients to substitute egg yolk powder (EYP). Then, a
triangle test and moisture analysis were conducted to determine whether the development is
successful or not. The findings showed that a mixture of maltodextrin, Butter-Oil-Substitute (BOS),
and full cream could be the solution. The mixture can be utilized to partially substitute 50% of the
expensive EYP and managed to reduce costs by 45%. The RnD department worked hand-in-hand with
the QC department to ensure the newly developed products met Indonesian regulations and
customers’ requirements. Thus, the objective of the QC project was to ensure the quality of the final
products consistently meets the standard. To measure the consistency, several properties such as
moisture content, salinity, and particle size were analyzed. The findings showed that the moisture
content obtained was all under 5%, salinity all under 10% and particle size all approximately 99%.
These findings demonstrated that all physical properties results meet the standard set by the
customer and BPOM regulation No. 21 Year 2016 on Food Powder.

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Availability

Detail Information

Series Title

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Call Number

FT 22-012

Publisher

i3L, Jakarta : i3L, Jakarta., 2022

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

physical properties
egg yolk powder
a mixture of maltodextrin
BOS
full cream
product sensory

Specific Detail Info

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Statement of Responsibility

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Other version/related

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