Physical and chemical quality of palm sugar (Borassus flabellifer L.) powder …

Edition

-

ISBN/ISSN

EP027

Collation

65 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-018

PRODUCTION PROCESS OF SOHUN AT PANDUS FOOD INDUSTRY

Pandus Food Industry is an individual company located in Purbalingga, Central Java. The company was founded in 1977. The products provided by Pandus Food Industry are two types of noodle, (1) Sohun and (2) Egg noodles. My position during the internship was to work in the production part as a productive team, learning the production process of Sohun in detail. The objective of internship is to k…

Production Of Macaroni Pasta Based On Sago Starch With The Addition Of Oyster…

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…

The Evaluation of the Functional Properties of Durian Seed Starch

This study focused on evaluating the functional properties and proximate composition of uncooked (UC) and precooked (PC) durian seed starch (DSS). There is, however, a lack of research on the functional properties of treated durian seeds. The study involved sorting and processing durian seeds into UC and PC flour, followed by starch extraction using the alkali-steeping method. Multiple roun…

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…

DETERMINING PHYSICOCHEMICAL PROPERTIES OF WHITE CHEESE SAUCE USING DIFFERENT …

"Hydrocolloids are widely used in many food formulations to increase shelf life and quality characteristics specifically the viscosity and texture of a product. Furthermore, measuring the physicochemical properties of food is critical for design and quality control during food processing. In this project, the physicochemical test covered pH and viscosity of several hydrocolloids and starch …

ANALYSIS OF ADDITION AND COMBINATION OF GELATINIZED POTATO STARCH AND CORN S…

Starch was commonly added into Plant-Based Meat Alternative production as a filler and binding agent since it could improve the texture (springiness and hardness) as well as WHC and quality of cooking. Gelatinization of starch prior to the incorporation process was believed to be able to perform rapid gelation while mixing, therefore, it provided greater binding ability for the product. The …