Comparing Physicochemical Properties Of White Bread Produced Using Natural Ye…

The choice of yeast, whether it's grape yeast or commercial yeast, depends on the baker's objectives and preferences. Grape yeast is ideal for experimental bakers seeking unique flavors, while commercial yeast offers reliability and consistency. In a recent study, the physicochemical properties (water activity, texture, and moisture content) of white bread made from grape yeast and commercia…

The Effects of Baking Parameters on Sensory Properties of White bread Made wi…

White and sweet bread consumption in Indonesia grew to 3.01 kg/capita/year in 2020. This surge is due to bread's ease of preparation and consumption. Bread is a food product composed of wheat flour, water, sugar, salt, butter, and yeast. Yeast that is used to make bread is frequently dry yeast or instant yeast. Saccharomyces cerevisiae is the primary yeast in bread making. Natural yeast, de…

Water for Injection Hold Time Study in Room Temperature

During the internship, the main project done is the Water for injection hold time study at room temperature. Water for injection is a type of pure water used in pharmaceutical production that has been treated using distillation. Water for injection is used for cleaning equipment, mixing solutions, and validating cleaning. The study aims to investigate the condition of water for injection for…

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…

Physiccochemical, Textural and water soluble Protein Analysis of Overripe Tem…

Overripe tempeh is tempeh that had been fermented for 2 – 5 longer than fresh tempe wherein mold fermentation ceases and taken over by bacterial fermentation. It is commonly used in traditional Javanese cuisine as a basic flavoring agent. Most of the studies of tempeh range from microbiology, chemical and nutritional changes, functionality and its sensorial aspect but information on overripen…

Effect of Salinity and Amount of Nutrient (F/2 Walne Fertilizer) in Nannochlo…

Cultivating Nannochloropsis sp. is utilized to feed coral, jellyfish, and small fishes which could also reduce the consumption cost inside Jakarta Aquarium and Safari. Different parameters can affect the growth of Nannochloropsis sp. including salinity and amount of nutrients. This project aims to find the best parameter in terms of salinity and amount of nutrients difference. The salinit…

Potential Use Of Microorganisms Isolated From Fermented Fruit Waste In Waste …

The discharge of untreated industrial wastewater into rivers in Malaysia presents significant environmental challenges, particularly concerning ammonium and phosphorus pollution in aquatic ecosystems, which entail ecological, economic, and health implications. Addressing these concerns, this research focuses on comprehensively characterizing diverse microorganisms within fermented fruit bio…

The Identification of Lactobacillus Bacteria and Yeast Isolated from Fermente…

Food loss/waste has been a problem and worrying issue growing at an alarming rate in many parts of the world, including the developing country, Malaysia. Amongst food waste, fruits and vegetables are wasted at the highest rate. This problem emerges because of many factors, the most significant of which is human consumption behavior. Food waste poses a great threat to the ecosystem because of it…

Sustainable Production of Nano-Size Zero Valent Iron (nZVI) With Electrochemi…

This study builds upon prior research that established optimal conditions for producing nanozero valent iron (nZVI). This study aimed to validate the efficacy of nZVI generated through electrochemistry in treating hexavalent chromium Cr(VI). Hexavalent chromium is an environmental pollutant found in water bodies and soil, and the development of an effective removal method is essential. The …

COMPARISON OF PHYSICAL AND SENSORIAL PROPERTIES OF CHICKEN PRODUCED BY STUNNI…

The public has a high demand for chicken meat as the main consumption product. Product quality is a crucial consideration in the selection by the consumer. In 2019, 337 million tonnes of chicken meat were produced, an approximately 44% increase from 2000 (Uzundumlu & Dilli, 2023). Indonesians like chicken meat because it is simple to prepare and costs less than beef. Since the high demand o…

Analysis of Various Types of Water Samples Using Different Quantitative Metho…

"Water is a vital part of the ecosystem. Not only is it significant for human survival and is essential for human health, it is also the main constituent of the earth’s hydrosphere and a crucial element which allows chemical reactions to take place. On the other hand, water is also highly affected by man made pollutants. Illegal and unmonitored waste dumping to water bodies contributes to…

Strategies To Remove BOD, COD, TSS, And Color of Pharmaceutical Industry Wast…

Industrial wastewater is one of many problems that cause damage to the environment in Indonesia, thus requiring it to be treated prior to discharging to the water body. This project aimed to improve the wastewater treatment plant (WWTP) system at PT Faratu to be able to treat its wastewater to meet the wastewater quality standards regulated by Indonesia government. To achieve this, the WWTP…

Comparison between Acve Packaging and Cling Wrap Packaging on the Shelf Life …

As the F&B beverage grows rapidly through social media, Ann’s wants to ensure their customers from outside of Jakarta are able to taste their cakes. This inspired the idea of reformulang their cake products into “oleh-oleh” or souvenirs, which has a longer shelf-life and is more shelf stable. The aim of this study was to invesgate …

Mocaf Production in Kelompok Tani Ternak Kerti Winangun

"Mocaf is a product from cassava that is modified by Lactic Acid Bacteria (LAB) fermentation. The fermented cassava is gluten-free, low protein but rich in carbohydrates that makes it different from other flour. The knowledge of the mocaf is low for the community and the price is higher than other flour, it is the factor that makes mocaf less popular, less people that use the mocaf flour. K…

Quality Control of Water Testing Monitoring at PT Kalbio Global Medika

Water is a crucial component used for substance, raw material or starting material in the production, processing and formulation of pharmaceutical products. Due to its unique chemical properties, water is able to dissolve or suspend many different contaminants that might react to the intended product substance. Therefore, monitoring water quality is important. Water in PT Kalbio Global Medika a…

Effect of Enzymatic Pretreatment using Viscozyme L to the Functional Properti…

Quinoa is a grain found in the plant Chenopodium quinoa Willd. which is resistant to many environmental stresses and is able to grow in tough conditions with nutritional value which include balanced amino acid composition compared to other plant/grain based protein. The protein of the quinoa itself can be found in protein bodies of the seed radicle and endosperm which are bound to starch or…

In vivo Pilot Study of Moisturizer Evaluation and Correlation between Ceramid…

Stratum corneum (SC) is the outermost layer of the skin surrounded by the lipid matrix and forms a multilamellar barrier for the skin. The main function of this layer is to prevent the permeation of external molecules into the epidermal and dermal layers and prevent excessive water loss from the skin (van Smeden & Bouwstra, n.d.). As the lamellar barrier's major lipid component, ceramides ar…

The Effect of Monoglyceride Addition on the Physical Properties of Extruded C…

Extrusion is one of the most important new processes in current food technology, and its use and application have increased dramatically in the last two decades. Extrusion technology is more advantageous, hygienic, cleaner, and successful in creating a higher yield of items with the same or better quality than conventional technology. However, adding an emulsifier also plays an important role i…

Evaluation of Sustainable Water Practice in I3L Based on UI Greenmetric Guide…

I3L Sustainable Development Center is a newly developed department with goals to raise awareness that I3L plans to be a sustainable campus whilst socializing its stakeholders about what sustainable development goals are, their importance, and how we together can achieve it. This project was conducted to evaluate the sustainability of i3L’s current water system based on UI GreenMetric guid…

The handbook of water and wastewater microbiology

The Handbook of Water and Wastewater Microbiology provides a definitive and comprehensive coverage of water and wastewater microbiology. With contributions from experts from around the world, this book gives a global perspective on the important issues faced in the provision of safe drinking water, the problems of dealing with aquatic pollution and the processes involved in wastewater managemen…

Handbook of water analysis

xtensively revised and updated, Handbook of Water Analysis, Third Edition provides current analytical techniques for detecting various compounds in water samples. Maintaining the detailed and accessible style of the previous editions, this third edition demonstrates water sampling and preservation methods by enumerating different ways to measure chemical and radiological characteristics. It giv…

Twenty Thousand Leagues Under The Sea

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9781607105497

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Low cost emergency water purification technologies : integrated water securit…

Natural disasters, tornadoes, hurricanes, and floods are occurring with increasing frequency. In emergencies, pure drinking water is quickly the most important item. Low Cost Emergency Water Purification Technologies provides the tips and techniques for supplying potable drinking water at low cost in the direst circumstances. Succinct and readable, this manual describes the various options f…