Quality Stability Evaluation of Citric Acid and Refined Sugar as Raw Material…

Edition

-

ISBN/ISSN

EP020

Collation

49 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-011

The Effect of Different Concentrations of Carrageenan and Sugar Substitutes o…

Jamu is a common practice of Indonesia's traditional drinks to maintain health and immunity made with various natural ingredients from plants and herbs. As for jamu kunyit asam or tamarind acid, just like the name it is made with a combination of turmeric and tamarind. Though there are many ways in combining traditional herbal medicines with the modern form of delights, one of them is gummy …

Physicochemical and Sensory Properties of Steamed Banana Cake Made From Banan…

Bananas are one of the most popular fruits consumed in Indonesia. It is the fruit that Indonesia produces the most, with 9.2 million tons produced in 2022 and 91 kg consumed weekly per person. Vitamins and minerals are all found in good amounts in bananas. Bananas are a versatile fruit that can be used for various kinds of food, such as banana cake. However, banana cake contains gluten and …

Utilization of Snake Fruit (Salacca Zalacca) for Arak Using Distillers Active…

Arak, a traditional Indonesian spirit typically produced from rice or sugarcane, is made by fermenting rice or fruit juice followed by distillation. This research explores using snake fruit (Salacca Zalacca var Pondoh) as an innovative raw material for Arak production, offering a novel flavor profile and creating a niche market. Snake fruit, containing fermentable sugars, presents a cost-eff…

Reformulation Of Carbonated Peach-apple Drink: Sugar Reduction Using Sweetnes…

The prevailing ubiquity of carbonated beverages in the consumer market is coupled with concerns regarding their high sugar content, which is implicated in health risks such as obesity, cardiovascular diseases, type II diabetes mellitus, and certain cancers. Acknowledging these health implications, PT Sinar Sosro is actively reformulating its products to reduce sugar content. This project focuse…

The Production of Fructose and Glucose from Cassava at PT. Associated British…

Sugar is one of the basic needs of the Indonesian population which tends to increase along with the increase in population. Sugar from starch generally has a taste and sweetness almost the same as granulated / table sugar (sucrose), some are even sweeter. Glucose and fructose are some of the sugars that are made from starch (cassava, potato, sago, and cornstarch). Among the sugars from star…

Quality Assessment Of Different Refined Sugar Brands Throughout Batches By An…

PT Amerta Indah Otsuka is a company with nutraceutical concepts which comprise the words nutrition and pharmaceuticals. Pocari Sweat is isotonic drinks which contain essential ions that resemble body fluid to hydrate the body. Pocari maintains its quality starting from its raw material. Sugar is one of the materials used in Pocari Sweat and other isotonic drinks in high amounts. Hence quality o…

Application of Taste Modulation in Reduced Sugar Based Cookie: Effect on Text…

PT. Symrise Indonesia develops novel fragrance, flavor, natural nutrition, and cosmetic components. They provide unique ingredient solutions and boost value propositions to the food and beverage, aquafeed, and pet food businesses in the areas of flavor, nutrition, and health. Lately, bakery goods are becoming more popular worldwide due to their availability, affordability, convenience, and t…

Applying Just About Right (JAR) Method for Attribute Profiling of Coconut Sug…

Coconut sugar is one of the commodities derived from coconut sap that is abundantly available in Indonesia due to its versatility and unique attribute characteristics. The coconut sugar readily available in the market is mostly produced within a small-scale production, traditionally crafted by local people around the plantation area. Tradition…

Cross-Sectional Study of Different Age, Gender, and Masticatory Performance o…

Texture, often overshadowed by flavor, is a critical attribute in cereal bar development. This research explores the texture preferences of sugar-substituted cereal bars, focusing on individual characteristics such as age, gender, and masticatory performance. The study associates and correlates these characteristics with texture preference to provide recommendations for optimizing the textur…

Physical Characteristics of Cereal Bars Based on Different Sugar Substitutes …

Cereal bars are currently popular snacks made primarily of cereal, fats, and sugar as it's convenient and portable. However, high amounts of sugar are typically included in the formulations, and excessive consumption of these sugars may result in health problems. To address the issue, this sugar substitutes (polyols) such as sorbitol, isomalt, erythritol, and xylitol are used to replace sugar i…

DEVELOPMENT OF FORTIFIED BISCUITS FOR CHILDREN AGED 6-59 MONTHS OLD AND SUGAR…

riple burden malnutrition is currently a problem faced by the public health across the world, where micronutrient deficiency, undernutrition, and overnutrition occurs at the same time. Prevalence of overweight and obesity in all age groups is increasing, along with undernutrition and the burden of diet-related disease. Meanwhile, diabetes is also increasing in its prevalence due to change i…

AWARENESS ON FRONT-OF-PACK LABELINGS OF SUGARSWEETENED BEVERAGES (SSB) AMONG …

Overconsumption of sugar-sweetened-beverages (SSB) is associated with obesity and its related noncommunicable disease. University students are one of the major SSB consumers and their dietary habits could have a long-term health implication. Currently, front-of-pack (FOP) labelling has been voluntarily implemented by food manufactures to aid consumers in making healthier dietary choices. Th…