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Found 7 from your keywords: subject="Emulsion"
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Pickering Emulsion Stabilized by Unfractionated White Turmeric (Curcuma zedoa…
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Theodore Vincentius Kurniawan

Pickering emulsion is an emulsion type where stability is achieved through the use of solid particles instead of surfactants. Jamu, specifically white turmeric (Curcuma zedoaria), is one of the contributors of food by-products in Indonesia and the by-products could be used as Pickering particles. Therefore, this project aimed to evaluate the feasibility of unfractionated white turmeric (Cur…

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FT 24-015
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A Study On The Physical Stability Of Oil-in-water Pickering Emulsion Stabiliz…
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Gabriella Elizabeth Khoe Munandar

Pickering emulsions using solid particles to stabilize emulsions are common in the food industry. By-products like rhizome pomace from the herbal beverage jamu are often discarded despite containing valuable compounds. Kaempferia galanga L. (aromatic ginger or kencur) is widely used in jamu Beras Kencur for its health benefits. This research focused on the valorization of aromatic ginger by…

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FT 24-033
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Development of an Unfractionated Pickering emulsion Stabilizer Using Black Tu…
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Angelyna

Jamu, an Indonesian traditional medicinal drink derived from rhizomes, could potentially raise environmental problems if the pomace byproduct is not improperly handled. A sustainable approach to solve this problem is by using the pomace into a Pickering emulsion. In this research, the capability of black turmeric (Curcuma aeruginosa) pomace to serve this purpose was analyzed by investigating…

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FSN 24-014
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Effect Of Storing Conditions Towards The Quality Attributes And Shelf Life Es…
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Sandrina

DSM-Firmenich AG is a Swiss-Dutch company that has the purpose of “Putting the pro in progress” in making positive emotions to enhance well-being. At PT Firmenich Indonesia, which is located in CIleungsi, the quality control in flavorings is divided into two divisions: raw material and finished goods. The responsibility of a quality control intern is to inspect the quality specifications of…

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EP FT-032
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Effects of Different Oil to Water Ratio to the Physical Properties of Meltiqu…
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Anastasya Anjany

Meat marbling is defined as white fleck of fat in meat cuts and usually associated with juiciness, palatability, and quality. Meat marbling is often graded based on the amount of intermuscular fat that creates the marbling effect. In a n attempt to increase the value of meat through marbling, fat or emulsions are often injected into lean meat. This process is called artificial marbling. In …

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EP FT009
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Effect of Enzymatic Pretreatment using Viscozyme L to the Functional Properti…
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Noah

Quinoa is a grain found in the plant Chenopodium quinoa Willd. which is resistant to many environmental stresses and is able to grow in tough conditions with nutritional value which include balanced amino acid composition compared to other plant/grain based protein. The protein of the quinoa itself can be found in protein bodies of the seed radicle and endosperm which are bound to starch or…

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FT 21-014
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EFFECTS OF SOY PROTEIN ISOLATE AND METHYLCELLULOSE ADDITION IN EMULSION TOW…
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Lioni Carol

Cultured meat is a novel eco-friendly product which currently face specific challenges such as consumer behavior which were influence by knowledge and attitude & belief. Therefore, this research aims to assess the consumer knowledge, attitude & belief, and behavior towards cultured meat. The assessment of demographic characteristics, consumer knowledge, attitude & belief, and behavior were cond…

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FSN 21-009