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

Easy statistics for food science with r

Edition

-

ISBN/ISSN

9780128142622

Collation

ix, 217 p. : ill. : ind. ; 28 cm.

Series Title

-

Call Number

664.07 Alk e

Lactic acid bacteria in food biotechnology : innovations and functional aspects

Edition

-

ISBN/ISSN

9780323898751

Collation

xi, 370 p. : ill. : ind. ; 24 cm.

Series Title

-

Call Number

579.135 Lac

Sensory evaluation practices fifth edition

Edition

Fifth edition

ISBN/ISSN

9780128153345

Collation

x, 438 p. : ill. : ind. ; 25 cm.

Series Title

-

Call Number

664.07 Sto s

Nutrition and functional foods in boosting digestion, metabolism and immune h…

Edition

-

ISBN/ISSN

9780128212325

Collation

xix, 566 p. : ill. : ind. ; 24 cm.

Series Title

-

Call Number

613.2 Nut

Confectionery science and technology

Edition

-

ISBN/ISSN

9783319617404

Collation

xxi, 536 p. : ill. : ind. ; 26 cm.

Series Title

-

Call Number

641.3 Har c

Fundamental food microbiology 4th edition

Edition

Fourth edition

ISBN/ISSN

9780849375293

Collation

492 p. : ill. : ind. ; 28 cm.

Series Title

-

Call Number

664.001 Ray f

Food analysis third edition

Edition

Third edition

ISBN/ISSN

0306474956

Collation

xiii, 557 p. : ill. : ind. ; 28 cm.

Series Title

-

Call Number

664.07 Foo

Food microbiology laboratory

Edition

-

ISBN/ISSN

9780849312670

Collation

179 p. : ill. : ind. ; 28 cm.

Series Title

-

Call Number

664.001579 McL f

Food microbiology laboratory for the food science student : a practical approach

Edition

-

ISBN/ISSN

9783319583709

Collation

xi, 103 p. : ill. : ind. ; 25 cm.

Series Title

-

Call Number

664.001579 She f

Microbial enzyme technology in food applications

Edition

-

ISBN/ISSN

9780367782566

Collation

xiii, 506 pages ; 24 cm.

Series Title

-

Call Number

664.024 Mic

Idenfying Dietary Paerns in Respect to Ultra-Processed Food (UPF) In French A…

The consumpon of ultra processed food (UPF) has been rapidly increasing globally. This is concerning, as UPFs are characterised by high levels of sugar, fat, sodium and has been associated with the increasing prevalence of obesity and non-communicable diseases (NCDs). Despite the growing concern over UPFs, there has been lile aenon given to…

Engineering and food for the 21st century

Edition

-

ISBN/ISSN

9780367396251

Collation

1068 p. : ill. : ind. ; 24 cm.

Series Title

-

Call Number

664 Eng

Handbook of research on food science and technology volume 1 food technology …

Edition

volume 1 food technology and chemistry

ISBN/ISSN

9781774631270

Collation

xvii, 258 p. : ill. : ind. ; 23 cm.

Series Title

-

Call Number

664 Han

Functional foods: the connection between nutrition, health, and food science

Edition

-

ISBN/ISSN

9781774633168

Collation

xxxii, 387 p. ill. : ind. ; 23 cm.

Series Title

-

Call Number

613.2 Fun

Food safety: researching the hazard in hazardous foods

Edition

-

ISBN/ISSN

9781774632987

Collation

xvi, 491 p. : ill. : ind. ; 23 cm.

Series Title

-

Call Number

363.19264 Foo

Food science: research and technology

Edition

-

ISBN/ISSN

9781774632321

Collation

x, 131 p. : ill. : ind. ; 24 cm.

Series Title

-

Call Number

664.07 Foo

Quantitative methods and analytical techniques in food microbiology : challen…

Edition

-

ISBN/ISSN

9781774637265

Collation

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

Series Title

-

Call Number

664.001 Qua

Plant-based functional foods and phytochemicals : from traditional knowledge …

Edition

-

ISBN/ISSN

9781771889292

Collation

xxx, 348 p. : ill. ; 25 cm.

Series Title

-

Call Number

572.2 Pla

Food technology : applied research and production techniques

Edition

-

ISBN/ISSN

9781774636855

Collation

xxvi, 370 p. : ill. : ind. ; 23 cm.

Series Title

-

Call Number

664.024 Foo

Experiments in unit operations ad processing of foods

Edition

-

ISBN/ISSN

9781441941367

Collation

xix, 190 p. : ill. : ind. ; 24 cm.

Series Title

-

Call Number

664 Exp

Laboratory methods in food microbiology third edition

Edition

Third edition

ISBN/ISSN

9780123260437

Collation

xii, 532 p. : ill. : ind. ; 24 cm.

Series Title

-

Call Number

664.001579 Har l

Food bites : the science of the foods we eat

Edition

-

ISBN/ISSN

9781461475637

Collation

ix, 180 p. ; 23 cm.

Series Title

-

Call Number

664 Har f

Food selection and preparation : a laboratory manual

Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working kn…

Developing new functional food and nutraceutical products

Edition

-

ISBN/ISSN

9780128027806

Collation

xxxi, 511 p. : ill. : ind. ; 24 cm.

Series Title

-

Call Number

664.002 Dev

Antibacterial Activity of Phenolic Acid Extracted from Pangium edule towards …

Indonesia is a country with high biodiversity and many plants' potential for pharmaceutical and biotechnology research. Pangium edule is one of the local Indonesian spices usually used for a specific cuisine. Currently, there are few studies of P. edule as a food preservative agent and none on its medicinal use. P. edule seeds contain antioxidants, alkaloids, and polyphenolic compounds, whic…

Analysis of Consumers’ Knowledge, Attitude, and Behavior Towards Packaged C…

Indonesia is considered as a promising market for packaged complementary food products with its high birth rate of 18.1 and a population of more than 32 millions of children. However, the prevalence of stunting and wasting in Indonesia remained high. This highlights the importance of developing high-quality complementary food with adequate and complete nutrition. Even so, most new products …

GMP Implementation and Risk Management Analysis at Mymeal Catering

Quality Assurance is a crucial department in food companies to ensure product quality and safety. MyMeal Catering is a company that provides personalized and hospital healthy catering. In order to improve operational activities efficiency; ensure product safety; and reduce the possibility of risk and its impact, MyMeal conducted several projects about food quality assurance namely GMP imple…

The Effect of Different Gums to the Recoverable Carotenoid Content, Moisture …

Red fruit (Pandanus conoideus Lam.) is characterized by red coloration, due to its high amounts of carotenoid, an ideal source for natural food colorants. However, carotenoids are prone to degradation during processing. Co-crystallization is used to improve the applicability and stability of these pigments. Carotenoid content analysis was done to see the effect of processing on the recoverab…

Encapsulation of Red Fruit (Pandanus conoideus Lam) Oil by Co-crystallization…

Red fruit oil is a native plant found in Papua Island with a high carotenoid concentration, thus it is considered a promising source of natural food colorant. However, as it is present in the form of oil, it is prone to oxidation and hard to dissolve in water. Hence, an encapsulation method such as co-crystallization is required. Sodium caseinate, WPI, and SPI were used in this study as a pr…

Assessment of Knowledge, Attitude, and Practice (KAP) Levels in relation to S…

Considering the heart-health claim of soy authorized by the FDA, awareness and/or intervention programs involving soy foods could be developed as a potential strategy to overcome the increasing prevalence of CHD incidences in Indonesia. However, such an attempt would not be successful if the society has low levels of knowledge, attitude, and practice (KAP) towards soy foods and its potential he…