Analyzing Rheological Parameters of Soy Lecithin and Its Impact on Biscuit Pr…

Edition

-

ISBN/ISSN

EP076

Collation

33 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP BT-024

ProbiYo Kefir Milk

Edition

-

ISBN/ISSN

EP074

Collation

44 p. ill. ; 30 cm.

Series Title

-

Call Number

EP BT-022

Sensory Analysis of Potato Chip New Flavor at PT Indofood Fortuna Makmur: An …

Edition

-

ISBN/ISSN

EP072

Collation

45 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP BT-020

Phycoremediation of Food Waste using Alginate-immobilized Chlorella vulgaris …

Edition

-

ISBN/ISSN

EP068

Collation

55 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP BT-016

Food Service Management at Tzu Chi Hospital

Edition

-

ISBN/ISSN

EP043

Collation

30 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FSN-004

Industrial Internship Report at PT Dapur Sehat Indonesia (Healthy Go)

Edition

-

ISBN/ISSN

EP041

Collation

31 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FSN-002

Encapsulation Of Red Fruit Oil (Pandanus conoideus Lam.) By Co-Crystallizatio…

Edition

-

ISBN/ISSN

EP031

Collation

44 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-022

Investigate Dextrose-Based Co-Crystallization on for Encapsulting Red Fruit O…

Edition

-

ISBN/ISSN

EP021

Collation

68 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-012

Sensory Evaluation of Functional Drink Derived from Sacha Inchi (Plukenetia v…

Edition

-

ISBN/ISSN

EP019

Collation

55 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-010

Optimizing pH and concentration of Mesona chinensis crude extract and agar fo…

Edition

-

ISBN/ISSN

EP011

Collation

80 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-002

The Effect Product Reformation on Ready-ToUse, Semi-Solid, Dairy-Free Complem…

In order to address the needs of infants with cow's milk allergy, two formulations of a semi-solid, dairy-free, ready-to-use complementary food were developed. These formulations were created in an attempt to fulfill BPOM regulations and infant recommended dietary allowance values, differing only in their peanut oil to palm rations: formula 1 (30:177) and formula 2 (50:157). Both Formulae were …

In vitro Investigation on The Anti-adherence and Antibacterial Effect of Lact…

Humans have been co-existing with a whole population of microbes, where trillions of different microbes are living inside the human GI tracts as a commensal gut microbiota. This condition provides a mutual relationship where the gut microbiota serves as a natural protection for the intestinal tract homeostasis. Nevertheless, the human intestinal tract is constantly exposed to environmental …

Investigation of Ethyl-methanesulfonate (EMS) Treatment as A Mutagenesis Appr…

As the human population grows, the demand for organoleptic properties in food has linearly increased, including the use of harmful synthetic colorant. Therefore, carotenoids, as a secondary metabolites and natural compounds, can be used as an alternative to natural food preservatives. They are also attributed to antioxidant properties which are beneficial for human consumption and health. T…

Effect of Different Concentration between Sprouted Millet and Edamame Flour o…

Indonesia's heavy rice import reliance raises food security concerns. Millet, rich in carbohydrates, antioxidants, vitamins, and minerals, can be used in pasta with edamame flour for enhanced protein and fiber. By combining both ingredients, it fills the gap of previous research by incorporating different legumes types and combining gluten-free ingredients with aids in informed product deve…

Asian food heritage : harmonizing culture, technology and industry volume one

Edition

Volume One

ISBN/ISSN

9786155517225

Collation

162 p. ; 21 cm.

Series Title

-

Call Number

641.5636 Asi

Food industry R&D : a new approach

Edition

-

ISBN/ISSN

9781119089391

Collation

xv, 285 p. : ill. : ind. ; 25 cm

Series Title

-

Call Number

664.07 Tra f

Statistical process control for the food industry : a guide for practitioners…

Edition

-

ISBN/ISSN

9781119151982

Collation

xiv, 186 p. : ill. : ind. ; 23 cm.

Series Title

-

Call Number

664.07 Lim s

Evaluation Technologies for Food Quality

Edition

-

ISBN/ISSN

-

Collation

-

Series Title

-

Call Number

664.00685 Eva

Recent Advances in Food and Flavor Chemistry

Edition

-

ISBN/ISSN

-

Collation

-

Series Title

-

Call Number

664.5 Rec

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…

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…

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),…

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…

Utilization Of Substandard Melon Into The Development Of Thai Melon Pie: Phys…

The global food industry grapples with significant waste and loss, with more than one-third of total food production. This waste, extending from agricultural production to consumption, poses environmental and disposal challenges. Postharvest losses, particularly in fruits, contribute significantly, with over 60% of cultivated land crops going to waste. Addressing this issue is crucial for econo…

Krause s food and the nutrition care process

The most respected nutrition text for more than 50 years, Krause's Food and the Nutrition Care Process delivers comprehensive and up-to-date information from respected educators and practitioners in the field. The latest recommendations include the new MyPlate guide, the Dietary Guidelines for Americans 2010, new and expanded chapters, and a large variety of tables, boxes, and pathophysiology a…

Determination Of Bacteria Community In Takakura Compost Using Conventional Bi…

"The study delves into the characterization of bacterial communities within Takakura composting. Takakura composting is a method integral to organic waste management, and serves as the focal point for understanding microbial dynamics during decomposition. The research aims to make takakura compost with two different compositions and characterize the bacterial community in the Takakura compo…

The Effect of Holding Time of Reheating Frozen Rice in Specific Temperature

This research project addresses the challenge of food waste at Hangry Indonesia, a cloud kitchen restaurant. Focusing on rice, a staple in their menu, the study aims to create a sustainable system to reduce food waste when sales fall short of targets. Additionally, the project explores the impact of reheating frozen rice on texture, specifically addressing issues such as browning and hard…

Determination Yeast Community Inoculation Use Takakura Methodology On Food Wa…

This study highlights the environmental consequences of landfill buildup while addressing the issue of insufficient food waste management in Indonesia and the 1.3 billion yearly instances worldwide. The study focuses on the Takakura Composting Method (TCM), which combines fermentative microorganisms and locally created materials to provide a sustainable household-scale solution. The Takakur…

Separation of Natural Folic Acid from Fermented Nixtamalized Corn Using Rhizo…

Folic acid is an important vitamin for fetal development and nucleotide and amino acid metabolism. Corn is one of the good sources for folic acid while tempeh fermentation has been reported to increase folic acid content. To concentrate further, membrane filtration is a promising technology. This study aims to understand the effect of microfiltration conditions towards the increase of folic aci…

An Exploratory Study for Household Food Waste Management Through Waste Bank M…

Increasing population growth globally has a greater impact on waste production. Food waste at the household level is the largest point of concern which is strongly influenced by consumers' behaviors. The issue of waste and its impact has already been a concern in Indonesia through the Regulation Government that produced to support reducing waste in general with the 3R (Reduce,Reuse, Recycle) im…

Proximate Analysis on Lipid-Based Dairy-Free Ready-to-Use Complementary Food …

The options for commercially available ready-to-use complementary foods (RUCF) is currently limited to dried products which are not suitable for younger infants. In addition, 2 – 7.5% of Indonesian infants are estimated to have cow milk protein allergy (CMPA) and are at risk of deficiencies in protein, fat, and micronutrients by avoiding the highly-prevalent dairy powder. This study aims to d…

The Identification of Lactobacillus Bacteria and Yeast Isolated from Fermente…

Food loss/waste has been a problem and worrying issue growing at an alarming rate in many parts of the world, including the developing country, Malaysia. Amongst food waste, fruits and vegetables are wasted at the highest rate. This problem emerges because of many factors, the most significant of which is human consumption behavior. Food waste poses a great threat to the ecosystem because of it…

Nutrient Profiling of Commercial Complementary Food Products for Infants and …

Infancy and early childhood are the important stages in life where growth and development occur rapidly, whether physical, cognitive, or emotional. Complementary food is required to meet the nutritional needs of infants and young children. Commercial complementary food (CCF) has grown in popularity in numerous countries due to its convenience in preparation and storage, as well as massive m…

Evaluation Of Protein And Energy Intake From Soy Food Consumption In Indonesi…

Despite the availability of various soy products in Indonesia, research on soy consumption in the general population is limited, with existing studies mainly focusing on specific subgroups. A cross-sectional study was conducted involving a representative sample of 100 Indonesian adults, who recorded their food consumption using weighed food records for 3 days. Nutritional data was calculate…

Development of Puffed Snacks Made From Adlay (Coix lacryma-jobi) Supplemented…

Snack food is one of the fastest growing segments in the food industry, however, often lacks nutritional content. To improve the nutritional content of puffed snacks, especially in protein, this study aimed to evaluate the proximate composition and sensory acceptance of different concentrations (F0 = 0%, F1 = 5%, F2 = 10%, and F3 = 15%) of Moringa oleifera leaf powder (MOLP) supplemented in…

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…

Assessment of Soy (Glycine max L.) Intake Using Semi-Quantitative Food Freque…

Soybean (Glycine max L.), a species of legumes, is a well-known source of highquality plant-based protein widely cultivated in Asia. An intake of ≥25 g/day of soy protein has been reported to be associated with a lot of health outcomes. In Indonesia, soybean is one of the most favored protein sources. In order to understand the frequencies and amounts of macro- and/or micronutrients from …

Culinology : the intersection of culinary art and food science

Machine generated contents note: Foreword Preface: So What the Heck is Culinology(r), Anyway? Acknowledgements Chapter 1: The Business of New Product Development and The Role of the Culinology(r) Professional Chapter 2: The Principles of Food Science Chapter 3: Applying Food Science to Cooking Chapter 4: Protein-Based Foods: Introduction and Red Meats Chapter 5: Protein-Based Foods: Poultry Cha…

The science of cooking : every question answered to perfect your cooking

Edition

-

ISBN/ISSN

9781465463692

Collation

256 p. : ill. : ind. ; 26 cm.

Series Title

-

Call Number

641.3 Far s

Accelerating new food product design and development second edition

Edition

Second edition

ISBN/ISSN

9781119149309

Collation

xv, 387 p. : ill. : ind. ; 25 cm.

Series Title

-

Call Number

664.0068 Acc

Food products evolution: innovation drivers and market trends

Edition

-

ISBN/ISSN

9783319238104

Collation

142 p. : ill. : 24 cm.

Series Title

-

Call Number

641.3 Tar f

Engineering plant-based food systems

Edition

-

ISBN/ISSN

9780323898423

Collation

xiii, 338 p. : ill. : ind. ; 28 cm.

Series Title

-

Call Number

641.5636 Eng

Food processing technology : principles and practice fifth edition

Edition

Fifth edition

ISBN/ISSN

9780323857376

Collation

xxiii, 776 p. : ill. : ind. ; 28 cm.

Series Title

-

Call Number

664 Fel f

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 …

EFFECT OF STORAGE CONDITION TO THE STABILITY OF FOOD ADDITIVES (PT. GLOBAL VI…

"he demand for food additives has increased in the food industry as it enhances the flavor, texture, nutritional value, and appearance of the products, especially food and beverages. PT. Global Vita Nutritech, a company that produced premixes in Indonesia specializing in vitamins, minerals, and other functional ingredients premix for several products. The author has done several projects, su…

Sport nutrition third edition

Edition

Third edition

ISBN/ISSN

9781492529033

Collation

xiii, 602 p. : ill. : ind. ; 28 cm

Series Title

-

Call Number

613.2/024796 Jeu s

Food analysis fifth edition

Edition

Fifth edition

ISBN/ISSN

9783319457741

Collation

xx, 649 p. : ill. : ind. ; 28 cm.

Series Title

-

Call Number

664.07 Foo

THE EFFECT ON INLET AIR TEMPERATURE AND SWEET SOY SAUCE : MALTODEXTRIN RATIO …

Edition

-

ISBN/ISSN

-

Collation

ix; 53p:ill.:30cm

Series Title

-

Call Number

FT 20-002

Food quality assurance: principles and practices

Edition

-

ISBN/ISSN

9781566769303

Collation

151 p. : ill. : ind. ; 24 cm.

Series Title

-

Call Number

664.0685 All f

HACCP : a food industry briefing second edition

Edition

Second edition

ISBN/ISSN

9781118427231

Collation

xiii, 169 p. : ill. ; 23 cm.

Series Title

-

Call Number

363.192 Mor h