ProbiYo Kefir Milk

Edition

-

ISBN/ISSN

EP075

Collation

49 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP BT-023

ProbiYo Kefir Milk

Edition

-

ISBN/ISSN

EP074

Collation

44 p. ill. ; 30 cm.

Series Title

-

Call Number

EP BT-022

Characterization of Sacha Inchi (Plukenetia volubilis Linneo) Milk Post-Ferme…

Edition

-

ISBN/ISSN

EP057

Collation

66 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP BT-004

Physicochemical and Proximate Analysis of Fermented and Unfermented Sacha Inc…

Edition

-

ISBN/ISSN

EP039

Collation

47 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-030

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

Sensory Evaluation of Functional Drink Derived from Sacha Inchi (Plukenetia v…

Edition

-

ISBN/ISSN

EP019

Collation

55 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-010

Physicochemical Stability of Unfermented & Fermented Pressed Cake Sacha Inchi…

Edition

-

ISBN/ISSN

EP012

Collation

50 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-003

Entrasol Market Share in The Philippines Adult Market

Edition

-

ISBN/ISSN

EP009

Collation

59 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP IBM-009

The Effect of Alpha-Amylase Types and Time of Enzyme Activation Towards the S…

Plant-based or non-dairy milk substitutes are becoming favored in the growing field of functional beverages driven by factors such as health benefits, allergies, lactose intolerance, and the rise in vegan diets. However, there are challenges to producing oat milk, such as achieving the desirable texture and taste. This study is aimed to have 4 treatments utilizing 2 different kinds of amylas…

The Effect of Different Hydrocolloids as Stabilizer on Physicochemical and Se…

stability, primarily due to their colloidal dispersion structure, which tends to separate due to gravitational force. In this study, different types of hydrocolloids include xanthan gum, guar gum, gellan gum, and carrageenan were added to oat milk at 0.05% concentration to minimize separation tendency as well as improving its physicochemical and sensorial properties. The measurement of visc…

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 …

The Effect of CMC-Na Types Towards the Filtration Process and Stability of CM…

Dry eye disease (DED) is a common ocular disorder with multiple underlying causes. Carboxymethylcellulose sodium (CMC-Na) is frequently used in artificial tear formulations to alleviate DED symptoms. Different CMC-Na types from various brands can exhibit varying degrees of substitution (DS) and viscosity, leading to variations in filtration process performance and stability in formulations.…

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…

comparative Analysis of Stabilizers in Recombined Chocolate Milk Products: Ef…

This study explores the impact of stabilizers (guar gum, gellan gum, locust bean gum, carrageenan) on the appearance,viscosity, and sensory evaluation of recombinant chocolate milk. Through viscosity measurements and sensory evaluations, it aims to understand how stabilizers influence sensory and physical characteristics for product development. In the quest for superior dairy products, man…

Local Heritage Innovation Concept: Instant Powder Milk With Indonesian Desser…

Incorporating milk into day-to-day meals may be a suitable nutrient-dense diet choice as it contains protein, calcium, vitamin D, and vitamin B12. However, milk consumption in Indonesian adults is relatively low compared to other Southeast Asian countries. This project developed instant powdered milk with three local Indonesian dessert flavors (Es Pisang Ijo, Es Cendol, and Es Brenebon) as an i…

Expression and Purification of A Bioactive Recombinant Fungal Immunomodulator…

Fungi, particularly medicinal mushrooms, have been extensively harvested for their natural compounds for alternative medicine because they provide benefits with little to no adverse effects. FIPs, or fungal immunomodulatory proteins, are one that have been extensively studied for their immunomodulatory activities to promote lymphocyte production and subsequently enhance cytokine production. FIP…

The Effect of Process Water pH towards the Physicochemical Properties of UHT …

Milk-based drink is defined as a drink made using fresh milk, reconstituted milk, or recombined milk, which can be added with other food ingredients and sterilized or pasteurized. At PT. Garudafood, 40-50% of process water were incorporated into chocolate milk-based drink products, thus the quality of process water must be tightly regulated. This research was conducted to identify the impact of…

The Effect Of Storage Temperature And Time On The Physicochemical Properties …

PT Kalbe Milko Indonesia combines pasteurization and retort sterilization on producing their sterilized milk product. The pasteurization process takes place at 85 ± 3°C for 30 seconds and after packing, the product is sterilized in retort machines at a temperature between 121 and 121.9 °C. Nevertheless, milk's quality is not just influenced by production processes but is also affected by oth…

Measurement Comparison Of The Density Of Sterilized Milk Using Lactodensimete…

PT Kalbe Milko Indonesia is a toll manufacturing company which specializes in the production of sterilized liquid products like milk, using retort technology. The QA department is responsible for maintaining the quality of the produced liquids through conducting daily physicochemical analysis and monthly stability analysis to ensure the product parameters are within the determined standard rang…

Optimisation of Crystal Formation for the recombinant Fungal Immunomodulatory…

Background: FIP-Lrh is a fungal immunomodulatory protein from Tiger Milk Mushroom with immunomodulatory and cytotoxic properties. Its biological properties can be further elucidated with the availability of a crystal structure. However, crystal structures from only four FIPs have been reported so far. As such, previous study at UCSI and MGVI on rFIP-Lrh crystallisation under two conditions …

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…

Consumer Behavior towards The Consumption Of Plant-Based Milk Alternatives: A…

Plant-based milk alternatives have been given increasing importance by consumers in recent years due to their concerns towards the health, environment, and dietary lifestyle of cow’s milk. No prior study has explored the factors influencing the consumer behavior towards plant-based milk alternatives (PBMAs) within a unified framework. Therefore, this study attempts to predict the factor affec…

Microbial and Biochemical Assessment of Coffee Milk Production Quality at Jag…

This internship project aims to evaluate the microbial quality of coffee milk during its production at Jago Coffee. The project employs the Total Plate Count (TPC) and Methylene Blue Reduction Test (MBRT) to assess bacterial load and microbiological activity. The TPC results obtained for the cooling and filling & sealing processes comply with the SNI (Standar Nasional Indonesia) standards, …

A Comparative Study of The Effect of Various Gelling Agents Towards Physicoch…

PT. Sekolah Seniman Pangan (SSP) serves as a creative food entrepreneurship school and business incubation ecosystem, specifically designed to support rural youth, women, and indigenous peoples in different parts of Indonesia. During her internship, the author conducted a project which focused on developing plant-based cheese using coconut milk with various gelling agents used. Plant-based chee…

Physicochemical and Sensorial Analysis of White Cheese-Flavored Sauce Formula…

Sauces have the benefit of enhancing the flavor of anything people use. In fact, the main ingredient of the white cheese sauce is using full cream milk to create a creamy flavor. Nowadays, consumers started caring more about the environmental and animal-welfare effects. The significant environmental impact of milk production is another factor encouraging research and manufacturing of plant-…

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…

Factors Affecting Consumer’s Purchase Intention Toward Plant-based Milk in …

Edition

-

ISBN/ISSN

-

Collation

-

Series Title

-

Call Number

BE 23-002

Development of Ginger Powder Beverage with Milo Flavor for Bintang Toedjoe

Red ginger is one of ginger plant variations that has strong ginger taste and odor with several health benefits from its consumption. Redgine is the brand of PT Bintang Toedjoe red ginger extract powder that has been one of the signature products from the company. The goal of this project is to formulate red ginger drink variation in powder format with the previously discovered liquid formul…

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…

Identification of Bacteria in “REAL GOOD Sereal Coklat” UHT Milk

MIlk is considered as one of the most nutritious drinks produced by mammals. However, milk is also perishable due to its nature. In the milk industry, heat treatment, such as Ultra HIgh Temperature (UHT) is commonly applied to extend the shelf life of the milk and inactivate unwanted microorganisms and undesirable enzymes. UHT treatment sterilizes the milk from the presence of vegetative ce…

The Effect of Ultra High Temperature (UHT) Processing towards pH and Total So…

Ultra High Temperature treatment is a process of heating the product between 135 and 145 C for around 1-10 seconds which resulted in an effectively sterile product with a shelf life that lasted months at ambient temperature. The UHT system used in PT XYZ is an indirect small-scale process plant initially and mainly used for clients to conduct trials for their products and application to tes…

The Effect of Different Concentrations of Transglutaminase on The Physicochem…

Edition

-

ISBN/ISSN

-

Collation

-

Series Title

-

Call Number

FT 21-016

The Effect of Different Incubation Temperatures and Different Papain Concentr…

Enzymatic production using papain enzymes is one promising technique implemented to produce VCO with desirable yield, yet an examination on the effect of the implementation on oil quality is limited. VCO quality is determined by chemical properties and must comply with standards regulated by APCC. This study investigated the effect of papain-assisted production using different incubation temper…

Drying in the dairy industry : from established technologies to advanced inno…

Edition

-

ISBN/ISSN

9780815359982

Collation

xvii, 278 p. : ill. : ind. ; 26 cm.

Series Title

-

Call Number

637.1 Dry