Sweet Product Application Internship at PT Indesso Niagatama

Edition

-

ISBN/ISSN

EP051

Collation

27 p. : ill. ; 30 cm.

Series Title

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Call Number

EP FSN-012

EFFECTS OF EMULSIFIED FATS ADDITION ON THE PHYSICOCHEMICAL PROPERTIES OF PLAN…

Plant-based nugget (PBN) is a succulent and firm alternative to the chicken nugget with a meat-like texture. PBN often has low sensory acceptability compared to chicken nugget and the direct fat incorporation was reported to cause fat leakage during cooking and the effect was suboptimal. Therefore, the effects of structured fats (solid and liquid mixture) incorporation in the form of emulsion t…

Sensory Profiles and Acceptability Determination in Different Concentrations …

Cocoa is widely used as a raw ingredient in both confectionery and non-confectionery products in the food industry. In the food industry, the most commonly used cocoa derivatives product is cocoa powder. In this project, cocoa powder would be used as one of the ingredients inside the chocolate cream filling. There would be one control sample and three prototypes of cream filling with the reduct…

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 …

The Acceptance of Cacao Husk Tea From Chocolate (Theobroma cacao L.) By-Produ…

Huge quantities of waste are being discarded, as a consequence increasing economic problems, as well as polluting the environment. Cocoa shells are one of the examples of chocolate by-products that are mostly treated as a waste. Cocoa bean shells could be developed into many potential beverage products with beneficial nutritional value. Thus, the development of cocoa husk tea as a herbal tea…

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…

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 …