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

Product Development, Sensory Testing, and Physicochemical Properties of Drink…

Edition

-

ISBN/ISSN

EP036

Collation

39 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-027

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

Effect of different yeast strain to the sensory characteristics of coconut fl…

Edition

-

ISBN/ISSN

EP022

Collation

44 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-013

The Effect of the Utilization of Lavender (Lavandula angustifolia) and Butter…

Currently, snacking has become a daily staple food as Indonesians consume more snacks compared to proper meals. Cereal bars have been well-known as a convenient snack that is easy to prepare and can be consumed anywhere. Given the current trend for cereal bars, ingredients that could produce a palatable cereal bar with sufficient nutritional content must be taken into account so the needs of…

Sensory Evaluation of Soy-Sorghum Biscuits Among Pre-School Children Aged 3 t…

Pre-School Children are more vulnerable to malnutrition. Malnutrition can be addressed by supplying an attractive nutrient-dense snack. One of the most common snacks that is loved by all children and often modified is biscuits. When producing children healthy snacks, the sensory properties of the product must be considered as the key of children’s food preferences. Hence, this study aimed…

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…

Acceptability Evaluation of Pigeon PEA (Cajanus Cajan) Sweet Soy Sauce at PT …

Soy is a widely popular seasoning in East and Southeast Asian Cuisine, traditionally made by cooking soybeans and inoculating them with Aspergilius sojae yeast for five-day fermentation period, followed by brining. This project aimed to explore the potential of pigeon pea (Cajanus cajan) as a subtitute for soybean in the production of sweet soy sauce. Both soybean and pigeon pea sweet soy sauc…

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 Utilization of Cacao Waste from Winnowing Process for Developing Cacao Te…

This internship report focuses on the utilization of winnowing waste which was cacao husks into variants of cacao tea. Huge amounts of cacao waste are being thrown away, which causes environmental pollution in along with increasing economic issues. One of the waste products of chocolate that are typically discarded as waste are cacao husks. Cacao husks could be transformed into a variety o…

Application of Blended Low-Calorie Sweeteners (LCS) in White Grape Carbonated…

This study was conducted for 4 months from January-May 2023 at PT. Sinar Sosro Research & Development department. Shifted trend towards the use of Low Calorie Sweeteners (LCS) in carbonated beverages are emerging due to health problems caused by sucrose. However, the use of a single LCS is not efficient due to lacking sweetness profile, therefore a combination of LCS with synergism properti…

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 Development of Calming Tea and Fruit-Flavored Sport Drink Prototype at PT…

"Due to the increasing trend of sleep difficulties among consumers and the widespread consumption of sport drinks, the project that was assigned to the author is to develop a Calming Tea and Sport Drink product in PT Bintang Toedjoe The objectives of this project can be fulfilled by adjusting the formula of Calming Tea and Sport drink prototype that are accepted by the Internal of Bintang T…

Analysis of the Addition of Soda and Lime Juice towards the Antioxidant activ…

Clitoria ternatea L. or butterfly pea has a lot of health benefit and is often consumed as highantioxidant flower tea due to its high bioactive content (Suarna & Wijaya, 2021). The aim of the study is to analyze the effect of the addition of soda and lime water towards the physicochemical properties, bioactive compound content, sensorial properties of the butterfly pea beverage. The results…

Understanding Customer Purchase Style Effect on Customer Satisfaction and Pur…

The main objective of this study is to examine the effect of customer purchase style, satisfaction, and purchase intention toward plant-based burgers. Second to find out the effect of customer satisfaction and purchase intention among Non-Vegetarian in the city of Jakarta, Indonesia. This study using mixed approach (qualitative and quantitative. The data was gathered from 20 interviewed partic…

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, …