Sweet Product Application Internship at PT Indesso Niagatama

Edition

-

ISBN/ISSN

EP051

Collation

27 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FSN-012

The Development of Coconut Plant-Based Milk with Addition of Different Chocol…

Edition

-

ISBN/ISSN

EP037

Collation

44 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-028

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…

The Utilization of Cocoa Bean Shell Waste as a Replacer of Natural Cocoa Powd…

Cocoa bean shell waste is a byproduct of cocoa processing that has potential applications in a variety of industries including food and beverage, agriculture, and wastewater treatment. Cocoa bean shell waste contains a high concentration of antioxidants and has been investigated as an ingredient in foods such as cakes and brownies. As a result, the report focuses on the utilization of cocoa …

Determining Lipid Properties of Chocolate Spread Formulated with Alternative …

Chocolate spread is a complex multiphase system of solid-oil suspensions that is made up of a dispersion phase comprising cocoa powder, sugar, fat, milk, and emulsifiers. The purpose of this research is to develop the chocolate spread with different types of vegetable oils such as lab-made VCO, commercial palm kernel oil (PKO), and commercial VCO. The objective was to evaluate the effect of di…

The Evaluation of Virgin Coconut Oil Chocolate Spread Based on CATA Descripti…

Virgin coconut oil (VCO) is a functional food oil that became increasingly popular as a nutritional supplement and functional food. In the early days, VCO was taken directly like a medicine, but due to the oil's unpleasant raw flavor, many people disliked it. This problem might be handled by applying VCO to other products as other vegetable oil substitutes. The food product with the greatest po…

The Effect of Moringa Leaves Powder Addition Towards Organoleptic Properties …

PT. Cau Coklat Internasional is a private company that focuses on the food industry, especially on agri-industry and agrotourism, and the main product being produced is cocoa (Theobroma cacao). Cacao is an important raw material and major ingredient in chocolate products. The production of chocolate is a multi-step process involving fermentation, drying, roasting, grinding, refining, conching, …

Utilization of Palm Oil and Cocoa Butter in Chocolate Spread Development in P…

PT. Cau Coklat International is a company engaged in the agricultural products industry (agro-industry) and agricultural tourism (agro-tourism) with the Cocoa fruit (Theobroma cacao L.) as the commodity produced with well-integrated land and industrial management systems. Cocoa is a native species that grows in tropical humid forest and is traditionally grouped into 3 (three) different main…

Confectionery and chocolate engineering: principles and engineering

Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. The purpose of this book is to describe the features of unit operations used in confectionary manufacturing. In …

Chocolate, cocoa, and confectionery : science and technology

The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as …