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

Halal Certification of Mint Green & Honey Flavor at PT. Sensient Technologies…

Edition

-

ISBN/ISSN

EP049

Collation

40 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FSN-010

Product Innovation and Application Internship in the Savory Ingredients (Chee…

Edition

-

ISBN/ISSN

EP047

Collation

17 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FSN-008

The Application of Colors and Flavors in Food, Beverage, and Pharmaceutical P…

Edition

-

ISBN/ISSN

EP045

Collation

25 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FSN-006

Improvements of Textural Properties and Flavor Variants in Carrageenan-based …

Edition

-

ISBN/ISSN

EP044

Collation

34 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FSN-005

Impact of IMP and GMP Addition on the Flavor Enhancement of Seaweed Seasoning

Edition

-

ISBN/ISSN

EP029

Collation

43 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-020

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

Sensory Profiling Of “Ultra Milk Susu Stroberi” And Other Strawberry Flav…

Edition

-

ISBN/ISSN

EP034

Collation

88 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-025

Customer Acceptance and Preference of fortified low fat-milk using different …

Fortifying low-fat milk with nutrients essential for overall health, mainly gut health and immunity, is crucial as these can supply the substances required to keep the body's immune system functioning properly. Examples include adding fiber and vitamin premixes (a combination of A, E, and C). However, to meet consumer demand for variety and a distinctive flavor experience, flavored milk was …

Recent Advances in Food and Flavor Chemistry

Edition

-

ISBN/ISSN

-

Collation

-

Series Title

-

Call Number

664.5 Rec

Reformulation Of Carbonated Peach-apple Drink: Sugar Reduction Using Sweetnes…

The prevailing ubiquity of carbonated beverages in the consumer market is coupled with concerns regarding their high sugar content, which is implicated in health risks such as obesity, cardiovascular diseases, type II diabetes mellitus, and certain cancers. Acknowledging these health implications, PT Sinar Sosro is actively reformulating its products to reduce sugar content. This project focuse…

Flavor Base Development and Its Application for Plant-Based Ready-to-Drink Be…

The internship period at IFF was started from July 2023 to January 2024. The author was assigned to Innovation, Creative and Design (C&D), specifically in sweet application for beverage products. During the internship, the author's obligations were to assist the designer in formulating and producing beverage products for customers. In addition, the author conducted an individual project with an…

Industrial Internship At Pt. Symrise Indonesia As A Food Applicator For Sweet…

The internship at PT. Symrise, a global manufacturer of flavors and fragrances, offered valuable practical experience in the food industry, specifically in flavor application for the sweets and beverages department. Tasks included compounding prototypes, analyzing physicochemical properties, and contributing to sensory evaluations. The focus on developing flavors for diverse products, such as r…

The Effect Of Different Cleaning Techniques Towards An Allergen And Adenosine…

DSM-Firmenich is one of the biggest Businesses to Businesses (B2B) company that produce unique flavors and fragrance. They generate a variety of products in several forms namely liquid, emulsion, washed oil, and reaction after. As a merged company of two global sustainability leaders, DSM Firmenich consistently maintains high quality standards of their products. With a sufficient Quality Assura…

Effect Of Storing Conditions Towards The Quality Attributes And Shelf Life Es…

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…

Development Of New Flavors For Oat Based Energy Bars At Pt. Nutrisi Harapan B…

PT. Nutrisi Harapan Bangsa is a sports nutrition company that provides various products that can help with sports nutrition and performance. Sport nutrition is on the rise after people are becoming more aware of their lifestyle choices. The need to exercise regularly has made demands for foods that can help improve their performance increase. One of their products, STRIVE energy bar, aims to pr…

The Effect of Pasteurization and Sterilization Process Against the Physicoche…

PT Takasago International Indonesia is a company that produced flavors and fragrances. Takasago has two sites, which are headquarter and production site in Indonesia. Headquarter site is responsible for handling and managing the customer request, meanwhile production site is responsible for producing flavor and fragrances product. One of division in the headquarter site is sweet application div…

Application of Taste Modulation in Reduced Sugar Based Cookie: Effect on Text…

PT. Symrise Indonesia develops novel fragrance, flavor, natural nutrition, and cosmetic components. They provide unique ingredient solutions and boost value propositions to the food and beverage, aquafeed, and pet food businesses in the areas of flavor, nutrition, and health. Lately, bakery goods are becoming more popular worldwide due to their availability, affordability, convenience, and t…

The Utilization of Flavors to Mask the Off-Notes of Pea-Protein Milk

The study was conducted during the author's internship as a Creative and Design Intern at IFF - PT Essence Indonesia. IFF is a key supplier in the flavors and fragrances market, and the author had the opportunity to use masking and vanilla flavor for her project. Non-dairy milk alternatives are growing in popularity and there are more available options such as plant-based milk. In this proj…

THE IMPACT OF OIL CONTENT SPECIFICATION OPTIMIZATION ON THE SENSORY ATTRIBUTE…

This study was done because the author had the opportunity to do an internship as a quality control intern at PT Firmenich Aromatics Indonesia. PT Firmenich Aromatics Indonesia is primarily focused on becoming the center of the Firmenich flavors supply chain for Asia, and the author was assigned to analyze these flavor products during the internship. All sensory attributes of food are referr…

The Development of Fruit-Flavored Vitamin Drinks at PT Bintang Toedjoe

PT Bintang Toedjoe is a pharmaceutical company engaged in the field of Nutraceutical Products (food supplements and herbal medicine) and Over The Counter (OTC) drug in domestic and international marketing. The development of Vitamin drinks has emerged as an intriguing new market niche in the beverage industry. It is in keeping with the current healthy trend as it is low in calories and sugar…

THE RELATIONSHIP BETWEEN GENDER, AGE, AND CONSUMPTION HABITS OF THE EMPLOYEE …

PT Firmenich Indonesia is a company that produced flavors and fragrances. Its stakeholder are Firmenich Trading Corporation and PT Indesso Aroma. There are 3 main activities in PT Firmenich Indonesia which are planning, production, and quality control. Quality control is one of the divisions in here. This division is located in the QHSE superdivision. Checking the quality of raw materials a…

New Flavored Milk Innovation : Developing Date Milk Flavor Variants

Innovation is one of the necessary conditions for a company's development and long-term success. PT. Symrise Indonesia produces innovative solutions for fragrance, flavor, natural nutrition, and cosmetic ingredients. Consumer tastes change as the taste universe expands. Date flavor has recently become a top 10 flavor trend and thus could develop more. Since milk is the most often consumed d…

The Application of Flavors in Biscuits and the Influence of Flavor Carrier So…

propylene glycol (PG) and triacetin (TA) are two extensively used flavor carrier solvent in the flavoring industry; however, there have been limited studies on their influence towards the final flavor and physical properties of flavored biscuits. The objectives of the project therefore revolved around observing the influence of TA and PG towards the final biscuit structure, flavor retention …

Handbook of flavor characterization : sensory analysis, chemistry, and physio…

Edition

-

ISBN/ISSN

9780367395025

Collation

xi, 493 p. : ill. ; 24 cm.

Series Title

-

Call Number

664.07 Han

The Effect of Spray Drying Temperatures on The Valotile Components of Strawbe…

Spray drying is a way to produce stable and dry powder flavor while retaining its volatile component. However, in drying fruit flavors that have a lot of heat-sensitive volatiles, some volatile loss would inevitably occur. Especially since an optimum condition of the spray drying needs to be met in order to achieve a high volatile retention. One of the controllable factors is the inlet air …

Flavor of foods and beverages : chemistry and technology

Edition

-

ISBN/ISSN

9780124312333

Collation

xiii, 422 p. : ill. : ind. ; 24 cm.

Series Title

-

Call Number

664 Fla

Food aroma evolution : during food processing, cooking and aging

Edition

-

ISBN/ISSN

9781138338241

Collation

xviii, 726 p. : ill. : ind. ; 26

Series Title

-

Call Number

664.024 Foo

Flavor learning: the basic, turning and flavor combination

Edition

-

ISBN/ISSN

-

Collation

vii, 17 p. : ill. ; 30 cm.

Series Title

-

Call Number

664.5 All f

Flavor production at TPM Indonesia

Edition

-

ISBN/ISSN

-

Collation

viii, 36 p.: ill. ; 28 cm.

Series Title

-

Call Number

664.5 Fir f

Flavour science : proceedings from the XIII weurman flavour research symposium

Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium,…

Flavor chemistry and technology 2nd ed.

A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the past 20 years. New or expanded coverage includes: Flavor and the Information Age Food/Flavor interactions Fl…