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

The Effects of Taste and Modifier on Brix and Sensorial Properties of Ready-T…

Edition

-

ISBN/ISSN

EP038

Collation

56 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-029

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

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

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

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

Intercultural Study of a Sustainable and Circular Economy Cookie With Valoriz…

Edition

-

ISBN/ISSN

EP016

Collation

63 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-007

Evaluating Different Formulations of Ready-to-Drink Slimming Beauty Beverages…

Edition

-

ISBN/ISSN

EP014

Collation

xi, 45 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-005

Assessing Market Shelf Life Stability of Wafer Products through Sensory Evalu…

Edition

-

ISBN/ISSN

EP010

Collation

52 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-001

Sensory Evaluation of Gel Sunscreen with Moringa Extract and Green Tea Extrac…

Edition

-

ISBN/ISSN

Intern 06-2024

Collation

vii, 20 p. : ill. ; 30 cm.

Series Title

-

Call Number

PH-006

Sensory Evaluation of Gel Facial Wash Containing Cinnamon Bark Essential Oil …

Edition

-

ISBN/ISSN

Intern 02-2024

Collation

x, 23 p. : ill. ; 30 cm.

Series Title

-

Call Number

PH-002

Formulation and Evaluation of Gel Facial Wash Containing Combination of Cinna…

High cases of side effects such as nose-bleeding and mucosal dryness due to synthetic treatments of acne lead to the implementation of plant extracts in topical formulations as alternative treatments. Cinnamon bark essential oil (CBEO) (Cinnamomum burmannii) and Turmeric essential oil (TEO) (Curcuma Longa) and have proven antibacterial efficacy against acne-causing bacteria, Staphylococcus …

Utilization Of Gracilaria Fisheri Extract To Improve The Sensorial Properties…

A significant amount of seaweed is produced in Thailand. Therefore, the innovation of seaweed must improve the market for harvesters. The hydrocolloid gels in the food industry are becoming more popular due to their ability to improve food quality . Fish cake is a soft, springy processed food made from shredded fish that has been combined with crushed ice and salt. The addition of hydrocoll…

The Effect of Unsweetened Cocoa Powder on the Physical Properties, Proximate …

Soy flour is a good source of vegetable proteins, with a low fat content. Sorghum has proven to be a super-rich component of nutrition and adds a superb flavor to gluten-free baking. The project aims to expand the age range by product development of soy sorghum biscuits that are edible at the age of 3 to 5 years by adding chocolate flavors. The study examines the effect of cocoa powder addi…

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…

Development And Sensory Analysis Of Different Gelling Agents On No-sucrose Ba…

The internship report highlights the work as a Research and Development intern for five months carried out by the authors in PT Nutrifood Indonesia. It is a limited liability company that operates in the food industry and specializes in producing healthy foods and beverages. The intern was responsible for new product development and enhancing existing orange powder drinks and RTD products (oat …

Beef Kimchi Instant Noodle Seasoning Formulation And Sensory Evaluation

K-Wave has been popular for Indonesians in various forms of entertainment and culture including Korean Food from early 2000s. Kimchi has become one of their favourite dishes. Kimchi products can be easily found in the Indonesian market in numerous forms such as instant noodle seasoning. However, the innovation of kimchi flavor in the instant noodle seasoning is lacking, therefore, the idea of �…

Fruit Flavored Energy Bar Production Process And New Product Development At P…

Food industries continuously evolve to comply with consumer demands and preferences, requiring creativity and innovation to provide various products favorable in the market. The internship in PT. Nutrisi Harapan Bangsa has increased the author’s knowledge and skills about new product development in food companies. During the internship, the whole process of new product development, starting f…

Utilization Of Yeast Extract In Processed Cheese Towarda Consumer's Preference

This internship experience provides an overview of complete understanding of tasks carried out as a part of Product Innovation and Application team within a flavor company. Starting with basics of flavor chemistry, the internship covered key areas in learning different flavor notes and how to perceive them. Additionally, the internship project delved into processed cheese development with the p…

The Development Of Yogurt Bites Using A Freeze-dried Method

In the freeze-dried snack and food market, PT Sadjian Bumi Indonesia is a small business that specializes in compact and quick food items and offers products with extended lifespans. Under the brand name Sadjian, PT Sadjian Bumi Indonesia offered the products. The concept of PT Sadjian Bumi Indonesia's product is to offer a distinctive, easy-to-consume food item that is also more nutritional. S…

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…

Utilization Of Substandard Melon Into The Development Of Thai Melon Pie: Phys…

The global food industry grapples with significant waste and loss, with more than one-third of total food production. This waste, extending from agricultural production to consumption, poses environmental and disposal challenges. Postharvest losses, particularly in fruits, contribute significantly, with over 60% of cultivated land crops going to waste. Addressing this issue is crucial for econo…

The Effect Of Storage Condition Within 3 Months Towards The Sensorial Propert…

Every year, the vegetarianism rate has grown significantly. According to data gathered from 4.3 million people in the Asia Pacific area, a low-meat or vegetarian diet has been adopted by up to 36% of consumers. The demand for vegetarian foods rose as people's understanding of health issues, environmental protection, animal rights, and ethics increased. Consumer adoption of meat substitutes is i…

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 Effect of Soy Protein Isolate and Konjac Glucomannan Hydrolysate Towards …

This study took plant-based fishball (PFB) as a seafood analog to apply the glycated solution of soy protein isolate (SPI) and konjac glucomannan hydrolysate (KGMH). The glycated solution was prepared through the wet-heating Maillard reaction, followed by assessing the stability index of the solution and the incorporation of the glycated solution to the plant-based fishball. The PFB were ca…

Organoleptic Properties Evaluation of Kombucha Beverage using Black Sapote Ju…

Kombucha is a fermented drink with functional properties with a sweet and sour taste characteristic with a refreshing and carbonated sensation, originally prepared using sugared tea and fermented with a starter culture consortium. Over the years, the growing trends and research resulted in various developments of kombucha beverages using different substrates. Recently there has been develop…

The Evaluation of Virgin Coconut Oil Chocolate Spread Based on CATA Descripti…

Virgin coconut oil (VCO) is a functional food oil that became increasingly popular as a nutritional supplement and functional food. In the early days, VCO was taken directly like a medicine, but due to the oil's unpleasant raw flavor, many people disliked it. This problem might be handled by applying VCO to other products as other vegetable oil substitutes. The food product with the greatest po…

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-…

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…

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 …

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…

Sensory evaluation practices fifth edition

Edition

Fifth edition

ISBN/ISSN

9780128153345

Collation

x, 438 p. : ill. : ind. ; 25 cm.

Series Title

-

Call Number

664.07 Sto s

Lexicon Development and Consumer Acceptance Analysis of Soy-beverage Products…

The market trend towards soy-beverage is expected to increase year to year due to its simple production, rich nutritional content, and increasing demand in healthy food. However, the study of sensory profiling and consumer acceptance for ready-to-drink commercial soy-beverage products in Indonesian is limited. The objectives of this study were to develop, define the sensory profile, and accepta…

Effect of Different Storage Temperature on Color of Pet Packaged S-Tee Produc…

This study aimed to evaluate the effect of different storage temperatures on the alteration of the color of S-tee products in PET bottles. Color changes in the product are considered crucial as it affects the consumer preferences toward the product. The observation also aimed to verify the shelf life of the product according to the expected shelf life conducted during the Accelerated Shelf L…

Utilization of Palm Oil and Cocoa Butter in Chocolate Spread Development in P…

PT. Cau Coklat International is a company engaged in the agricultural products industry (agro-industry) and agricultural tourism (agro-tourism) with the Cocoa fruit (Theobroma cacao L.) as the commodity produced with well-integrated land and industrial management systems. Cocoa is a native species that grows in tropical humid forest and is traditionally grouped into 3 (three) different main…

The Effect of Low-Temperature Treatment to the Cookie Dough to Physical Prope…

Cookie fortification is an alternative option to counter problems like micronutrients deficiency. However, fortification still has undesirable side effects such as changes in the physical properties of the cookie. This experiment aimed to examine whether chilling and freezing treatments could improve the physical properties (texture and color), sensory acceptance, and proximate content of t…

Discrimination testing in sensory science: a practical handbook

Edition

-

ISBN/ISSN

9780081010099

Collation

xvii, 500 p. : ill. : ind. ; 23 cm.

Series Title

-

Call Number

612.8 Dis

Consumer and sensory evaluation techniques : how to sense successful products

Edition

-

ISBN/ISSN

9781119405542

Collation

xiv, 190 p. : ill. : ind. ; 23 cm.

Series Title

-

Call Number

658.5752 Sai c

Descriptive analysis in sensory evaluation

Edition

-

ISBN/ISSN

9780470671399

Collation

xx, 724 p. : ill. : ind. ; 25 cm.

Series Title

-

Call Number

660.072 Des

Individual differences in sensory and consumer science : experimentation, ana…

Edition

-

ISBN/ISSN

9780081010006

Collation

vii, 250 p. : ill. : ind. ; 23 cm

Series Title

-

Call Number

664.07 Nae i

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

Measurement of Sensory Threshold at Innovation and Development Center of PT. …

Edition

-

ISBN/ISSN

-

Collation

-

Series Title

-

Call Number

664.072 Ali m

Sensory Evaluation of Food: statistical methods and procedures

Edition

-

ISBN/ISSN

0824773373

Collation

-

Series Title

-

Call Number

664'.07 O'Ma s

Sensory evaluation of food : principles and practices

The field of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as t…

Laboratory exercises for sensory evaluation

"From the co-author of Sensory Evaluation of Foods, Principles and Practices, this lab manual is a fitting accompaniment to that text in an undergraduate or graduate course in sensory evaluation of foods. The manual includes introductory information, such as report formats (both academic and industrial), as well as a series of eleven full-length lab exercises suitable for a three-hour laborator…

Sensory evaluation techniques

Edition

4th

ISBN/ISSN

9780849338397

Collation

448 p. : ill. : ind. ; 27 cm.

Series Title

-

Call Number

664.07 Mei s