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Found 6 from your keywords: subject="Pasta"
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Effects of Encapsulated Red Fruit Oil (Pandanus conoideus Lam.) Addition as N…
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Brenda Vania Santoso

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…

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FT 24-027
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The Effect Of Spray Dried Red Fruit Oil (Pandanus conoideus Lam.) to The Tota…
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Christine

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…

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FT 24-008
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Sensory Analysis Of Pasta With Red Fruit Oil And Spray Dried Red Fruit Oil Us…
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Chelsy Angelline Wen

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…

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FSN 24-007
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Effect of Different Concentration between Sprouted Millet and Edamame Flour o…
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Novelin Rudijanto

Indonesia's heavy rice import reliance raises food security concerns. Millet, rich in carbohydrates, antioxidants, vitamins, and minerals, can be used in pasta with edamame flour for enhanced protein and fiber. By combining both ingredients, it fills the gap of previous research by incorporating different legumes types and combining gluten-free ingredients with aids in informed product deve…

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FSN 24-003
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Production Of Macaroni Pasta Based On Sago Starch With The Addition Of Oyster…
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Novelin Rudijanto

Macaroni is one type of pasta that could be made from local ingredients. In this study, sago is used as the fundamental component in macaroni since it is gluten-free and has a high carbohydrate content. However, sago has a weakness since it contains low protein. To overcome that, plant-protein is chosen as the addition of protein content since it is affordable. One example of plant-protein is o…

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EP FS-003
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The Development of Keto Pasta using Oat Fiber
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Anastasia Vanessa Susanto

A start-up company named PT. Inti Utama Solusindo under PT. Pharos Indonesia focuses on the production of healthy food and drink. The period of internship was 6 months starting from July 11th 2022 until January 10th 2023 under the new product development department. The activity in the company consists of formulation for new products, making a marketing strategy, and juice production. In …

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EP FT034