Physicochemical and Sensorial Characterization of Co-Crystallized Red Fruit O…

Edition

-

ISBN/ISSN

EP035

Collation

45 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-026

Encapsulation Of Red Fruit Oil (Pandanus conoideus Lam.) By Co-Crystallizatio…

Edition

-

ISBN/ISSN

EP031

Collation

44 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-022

Stability Test on Application of Co-crystallized Red Fruit Oil Using Differen…

Edition

-

ISBN/ISSN

EP030

Collation

46 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-021

Evaluation of Spray-Dried Salak Juice Powder with Sucralose as its Sweetener

Edition

-

ISBN/ISSN

EP023

Collation

54 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-014

Investigate Dextrose-Based Co-Crystallization on for Encapsulting Red Fruit O…

Edition

-

ISBN/ISSN

EP021

Collation

68 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-012

The Effect of Osmotic Dehydration and Different Drying Temperatures on the Ph…

The study addressed the global health concern surrounding folate deficiency by proposing the development of folate-enriched natural snacks using osmotic dehydration, due to its potential to fortify fruits with essential vitamins. The study was structured into preliminary and primary studies. In the preliminary study, a variety of fruits were assessed, and guava was selected as the most suit…

Effects of Encapsulated Red Fruit Oil (Pandanus conoideus Lam.) Addition as N…

The increasing popularity of pasta is correlated with both modern and busy consumer lifestyles where versatility and convenience become a major key factor in consumer perception and buying decisions. In order to fulfill the market demand, a modern approach to optimize the nutritional value as well as the physical properties of pasta by fortifications has been promoted. One example of the for…

The Effect Of Spray Dried Red Fruit Oil (Pandanus conoideus Lam.) to The Tota…

Pasta is a popular option for many consumers in the world wide. Colored pasta is one creative method to draw consumers' visual. Red fruit oil (RFO) is one of the natural colorants available. RFO has low solubility and sensitive to external conditions. An innovative solution to the problem is using encapsulation to convert oil-based components into powder-based ones. This study aims to examin…

The Influence Of Xylitol-induced Co-crystallization Of Red Fruit Oil (Pandanu…

Natural colorant is currently preferred over synthetic colorant due to health reasons. Red fruit oil (RFO) extract becomes a potential orange-red natural source. However, limitation in solubility and susceptibility to external conditions is present. Encapsulation by co-crystallization can be utilized to solve the limitations. During the co-crystallization process, xylitol is utilized to repl…

Red Fruit Oil Co-Crystal Development as a Natural Food Colorant by Utilizing …

Red fruit oil (RFO) extract serves as a natural red colorant but exhibits limitations related to solubility and susceptibility to environmental factors such as oxygen, heat, and light-induced degradation. Encapsulation through co-crystallization represents a promising approach to mitigate these challenges. In this context, erythritol is employed instead of sucrose during co-crystallization t…

Comparing Physicochemical Properties Of White Bread Produced Using Natural Ye…

The choice of yeast, whether it's grape yeast or commercial yeast, depends on the baker's objectives and preferences. Grape yeast is ideal for experimental bakers seeking unique flavors, while commercial yeast offers reliability and consistency. In a recent study, the physicochemical properties (water activity, texture, and moisture content) of white bread made from grape yeast and commercia…

Comparative Analysis of High-Pressure Processing Effects on Physicochemical, …

Excessive meat consumption's negative effects have driven the development of meat alternatives. While chicken is protein-rich, it lacks fiber, so mushrooms were used for their high fiber content, and jackfruit's fibrous texture to mimic chicken. High-pressure processing (HPP) improved texture and preserved nutritional value. This study aimed to develop nuggets using chicken, hybrid, and PBM…

Sensory Analysis Of Pasta With Red Fruit Oil And Spray Dried Red Fruit Oil Us…

Pasta is one of the most popular staple foods for many consumers. Colored pasta has emerged as a creative approach to improve product appearance. Red Fruit Oil (RFO) (Pandanus conoideus Lam) can serve as natural colorants with potential health benefits. Encapsulation method using spray drying was applied to RFO to lower the susceptibility and mask unpleasant sensory profiles. This project a…

Product Development Of Collagen Fruit Juice Using Thong Pha Phum Gi Rambutan …

In recent years, the food industry develops functional food which produces health benefits to the customer and the beverage industry is a suitable sector to explore. Therefore, this project aims to develop a collagen drink using the Thong Pha Phum GI (Geographical Index) rambutan as a locally grown fruit in Thailand. The main objective is to observe the effects of different concentrations of ra…

Effect Differentiation Concentration Of Fruit To The Physicochemical And Orga…

Increasing demand as well as interest for plant−based ingredients such as konjac was occurring. Additionally, in order to stabilize the prices, extend shelf life, and enhance added value of peaches, various processing methods and products must be developed. White peach has a good insight from the market due to its premium imported fruits that can't be cultivated in Indonesia. However, in this…

THE EFFECT OF MALTODEXTRIN AND WHEY PROTEIN ISOLATE IN THE ENCAPSULATION OF …

Red fruit oil (Pandanus conoideus Lam.) is a carotenoid rich oil originating from Papua and a potential source of natural food colorant. Due to its volatile form, a preservation method through encapsulation by spray drying was applied in this study. Maltodextrin and whey protein isolate were used as carrier agents, five formulations were made at different concentrations (formula A (MD only),…

The Effect of Saccharomyces cerevisiae Concentration toward Black Sapote (Dio…

Black sapote (Diospyros digyna) is a tropical fruit rich in vitamins and minerals. Many have taken an interest in the fruit due to Its nutritional values. However, the fruit is perishable and has a short shelf life, making it difficult for storage and distribution. Due to the perishable nature of Black sapote, cultivators face significant fruit loss. To overcome the problem of fruit loss,…

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…

Potential Use Of Microorganisms Isolated From Fermented Fruit Waste In Waste …

The discharge of untreated industrial wastewater into rivers in Malaysia presents significant environmental challenges, particularly concerning ammonium and phosphorus pollution in aquatic ecosystems, which entail ecological, economic, and health implications. Addressing these concerns, this research focuses on comprehensively characterizing diverse microorganisms within fermented fruit bio…

Post-Dissolution Stability of Co-Crystallized Red Fruit Oil

in recent years, natural food additives have gained an increased interest due to its importance towards healthy lifestyle. Pandanus conoideus Lamk. or red fruit oil is an endemic plant to Papua Islands that has high abundance of carotenoids, which may be considered to be a great source of natural colourant. Due to the lipophilicity nature of the oil, an encapsulation method has to be applie…

Accelerated Shelf-Life Testing of Freeze-Dried Red Fruit Oil (Pandanus conoid…

Red fruit (Pandanus conoideus Lam.) is a native fruit from Papua, Indonesia, usually processed into oil due to its high lipid content. Multiple studies have encapsulated red fruit oil and observed its stability, but the shelf-life estimation of freeze-dried is yet to be determined. Accelerated shelf-life testing (ASLT) is utilized in this study with the Arrhenius modelling to observe the deg…

Shelf-Life Estimation of Co-crystallized Red Fruit Oil (Pandanus Conoideus La…

Red fruit (Pandanus conoideus Lam.) contains high amounts of carotenoid which contribute to its distinct red color that makes it a suitable source of natural colorant. Encapsulation through cocrystallization is conducted to increase applicability of red fruit oil. The research aims to assess the effect of different storage temperatures on its quality parameters, total carotenoid content, per…

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…

Characterization of Freeze Dried Strawberry and Dragon Fruit at PT. Hijaukan …

Edition

-

ISBN/ISSN

-

Collation

-

Series Title

-

Call Number

EP FT018

Assessment of Degradation Kinetics and Shelf-Life Estimation of Red Fruit Oi…

Red fruit (Pandanus conoideus Lam.) is a suitable source of natural colorant containing a high amount of carotenoid content that contributes to its distinct red color. The research aims to assess the effect of different storage temperatures on its quality parameters, total carotenoid content, peroxide value, and color, assess the degradation kinetics of RFO in terms of its quality parameters st…

Culinary Nutrition Education To Improve Fruit and Vegetable Preferences Among…

Adequate intake of fruit and vegetable (F&V) are known to be crucial in providing numerous benefits during the growth and development of primary school children. Low F&Vs intake has been investigated to contribute to the increasing prevalence of double-burden of malnutrition (i.e., childhood obesity and micronutrient deficiency), especially in the urban area (e.g., Jakarta city) and in priv…

Effects of Co-crystallized Red Fruit Oil as Natural Colorant on the Physical …

Health concerns about synthetic colorant in gummy has increased the demand for natural substitutes. The oil of Red fruit (Pandanus conoideus Lam.) is known to have a high carotenoid content (3,027-19,959 ppm) and a red color which is a potential source of natural colorant. Conversion to powder through co-crystallization can improve the stability of Red Fruit Oil (RFO). This study compared t…

Physicochemical Stability of Co-crystal RFO-colored Beverage Added with Diffe…

Red fruit is an indigenous plant that grows mainly in Papua that is commonly used as a natural colorant but it has several limitations. Co-crystallization was chosen to be the suitable encapsulation method to improve the stability and solubility of RFO. Sodium caseinate (NaCas) were prepared as the emulsifier in the crystallization to improve the stability of RFO. The pure RFO, co-crystalli…

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…

The Effect of Carrier Agents in the Encapsulation of Red Fruit Oil (Pandanus …

Red fruit oil (Pandanus conoideus Lam.) is a great source of carotenoid pigment for its potential utilization as a coloring agent. In order to preserve carotenoids and improve its stability over storage, encapsulation using freeze drying was performed in this study by using two different carrier agents, maltodextrin (MD) and whey protein isolate (WPI), solely and in blends at different concentr…

The preserving answer book : expert tips, techniques, and best methods for pr…

In this handy kitchen reference written in a friendly question-and-answer format, Sherri Brooks Vinton tackles hundreds of common queries about preserving food

Fruit and vegetables : harvesting, handling and storage - volume I : introduc…

Completely revised, updated and enlarged, now encompassing two volumes, this third edition of Fruit and Vegetables reviews and evaluates, in comprehensive detail, postharvest aspects of a very wide international range of fresh fruit and vegetables as it applies to their physiology, quality, technology, harvest maturity determination, harvesting methods, packaging, postharvest treatments, contro…

Fruit and vegetables : harvesting, handling and storage -- volume 2 : vegetab…

Completely revised, updated and enlarged, now encompassing two volumes, this third edition of Fruit and Vegetables reviews and evaluates, in comprehensive detail, postharvest aspects of a very wide international range of fresh fruit and vegetables as it applies to their physiology, quality, technology, harvest maturity determination, harvesting methods, packaging, postharvest treatments, contro…