Indonesia International Institute for Life Sciences - Learning Resources Center

  • Home
  • Information
  • News
  • Help
  • Librarian
  • Member Area
  • Select Language :
    Arabic Bengali Brazilian Portuguese English Espanol German Indonesian Japanese Malay Persian Russian Thai Turkish Urdu

Search by :

ALL Author Subject ISBN/ISSN Advanced Search

Last search:

{{tmpObj[k].text}}
No image available for this title
Bookmark Share

Report

Flavor Base Development and Its Application for Plant-Based Ready-to-Drink Beverages at International Flavor & Fragrance

Alexandra Amanda Ningtyas - Personal Name;

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 aim to develop a soy milk product with a high protein content in accordance with the BPOM regulation for “source of protein” products. Protein content and sensory evaluations were conducted and consumption behavior data were collected from the consumers to assess the association of it towards consumers’ preference. The result showed that the soy mocha product had protein content of 6.49 grams per 100 ml which aligned with BPOM regulations. Moreover, consumers preferred soy mocha with high chocolate note, sweet taste, and balanced flavore with acceptance score of 6.00 out of 9.00. Soy mocha with no flavorings had the lowest acceptability, specifically in the aroma, taste, and after taste with score of 4.00, 4.00, and 3.00. Soy mocha with high coffee note had lower acceptability with score ranging from 4.50 - 5.50 as it was too bitter and greeny. Nevertheless, the mouthfeel of the product was too thick since it contained high-dissolved materials, which made it undesirable. It was also found that the consumption behavior was not associated with consumers’r preference which not aligned with previous study. This might be due to lower accceptability score. Hence it is suggested to improve the mouthfeel of the product and change the coffee flavorings to chocolaty and coffee profile. Overall, the internship went well and the author learned a lot about beverage production and food ingredients application.


Availability
#
4th Floor-i3L Library (EP Report) EP FS-014
EP24118
Available - Language
Detail Information
Series Title
-
Call Number
EP FS-014
Publisher
i3L, Jakarta : i3L, Jakarta., 2024
Collation
-
Language
English
ISBN/ISSN
-
Classification
EP FS-014
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
acceptability
consumption behavior
flavorings
preference
soy mocha
Specific Detail Info
-
Statement of Responsibility
-
Other version/related

No other version available

File Attachment
No Data
Comments

You must be logged in to post a comment

Indonesia International Institute for Life Sciences - Learning Resources Center
  • Information
  • Services
  • Librarian
  • Member Area

About Us

i3L Learning Resources Center (LRC) is vital part of your academic experience at Indonesia International Institute for Life-Sciences. LRC exists to support the teaching, learning and research programs of the Institute through the provision of high quality services and facilities which include access to a range of printed and digital resources primarily in the field of life-sciences and business. 

Search

start it by typing one or more keywords for title, author or subject

Keep SLiMS Alive Want to Contribute?

© 2025 — Senayan Developer Community

Powered by SLiMS
Select the topic you are interested in
  • Computer Science, Information & General Works
  • Philosophy & Psychology
  • Religion
  • Social Sciences
  • Language
  • Pure Science
  • Applied Sciences
  • Art & Recreation
  • Literature
  • History & Geography
Icons made by Freepik from www.flaticon.com
Advanced Search
Where do you want to share?