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

The Perception of Artificial Intelligence in the Decision-Making Process in t…

Artificial Intelligence (AI) has become a popular and significant technology that has strongly impacted multiple industries through various services such as automation. However, the AI’s success depends on its strong and effective implementation of AI systems, requiring managers to have positive perceptions and acceptance towards implementing and operating AI, and this can help the Indone…

Substitution of Commercial Pectin with Lemon Pectin in Production of Raspberr…

In the attempt of reducing fruit waste from fruit industry, thawed fruit and lemon waste (peel and pith) can be utilized to produce jam. Pectin, a vital gelling agent in jam making is abundant in lemon waste, however, its yield and effectiveness depends on the extraction method. In this study, the lemon pectin was extracted from using heat and strained with cheesecloth. The pectin was then adde…

Millennial and Gen Z Acceptance Towards Green Marketing Advertisement of Body…

In recent years, a number small and medium-sized businesses selling eco-friendly and sustainable products in Indonesia have started as the result of increasing demand from generations Y and Z. Known for their “digital savvy” attitude and synonymous with social media usage, many of these businesses use social media sites,such asInstagram, to initiate “green marketing” activities promotin…

Application of different additives to seasoning powder in the chicken curry b…

PT Neopangan Selaras Indonesia, also known as Neofood, is in the business of seasoning, both in the form of sauces and powders. In this Business-to-business PT Neopangan Selaras was the manufacturer and the customer was the wholesaler. Manufacturers create goods from raw materials, while wholesalers purchase goods from manufacturers. Neofood creates high-quality products that meet consumer dema…

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…

The Sensory Profiles Comparison of Chicken Seasoning on the Application of Ch…

"This study aimed to develop chicken nuggets and chicken meatballs using different substitutions of chicken seasoning obtained from different suppliers. The availability of specific ingredients, long lead time, cost, and Minimum Order Quantity (MOQ) would impact the production process of the products. Consequently, the sensory properties of the products were examined. All the data shows no …

Sustainability Approach for Sweetener Packaging and Its Effect on Consumer �…

Flexible packaging is commonly used as primary packaging for consumer goods like powdered milk and sweeteners, mainly purposed to prevent any chemical, physical, or biological interaction that could potentially damage the product. It is constructed mainly by layers of plastic and aluminum to prevent risk of damage to the product. However, the use of such robust material has contributed to t…

The Acceptance of Cacao Husk Tea From Chocolate (Theobroma cacao L.) By-Produ…

Huge quantities of waste are being discarded, as a consequence increasing economic problems, as well as polluting the environment. Cocoa shells are one of the examples of chocolate by-products that are mostly treated as a waste. Cocoa bean shells could be developed into many potential beverage products with beneficial nutritional value. Thus, the development of cocoa husk tea as a herbal tea…

Development and Sensory Evaluation of Brown Rice and Oyster Mushroom Based Fo…

A whole-grains diet is found to lower blood glucose and other factors that contribute to the increment of the blood glucose levels. Brown rice as a group of whole grains was noted as to have a blood glucose reducing effect that may decrease the risk of type 2 diabetes (T2DM), yet its lack in the sensory acceptability were mentioned by some literatures to be the drawback. Puffed brown rice wa…

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…