ProbiYo Kefir Milk

Edition

-

ISBN/ISSN

EP075

Collation

49 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP BT-023

ProbiYo Kefir Milk

Edition

-

ISBN/ISSN

EP074

Collation

44 p. ill. ; 30 cm.

Series Title

-

Call Number

EP BT-022

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

Effectiveness of Citric Acid to Reduce Bitter Taste in Branched Chain Amino A…

Edition

-

ISBN/ISSN

EP013

Collation

37 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-004

Development of Four Seasonal Beverage Flavoring Using Asian Culinary Herbs an…

Seasonal changes significantly affect consumer behavior, psychological responses, and physiological health, presenting unique challenges and acceptance for each season. Despite this connection, limited research directly correlates seasonal variations with consumer acceptance for food and beverages, which are often influenced by cultural and sensory associations. This research gap presents a…

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 Utilization of Cacao Waste from Winnowing Process for Developing Cacao Te…

This internship report focuses on the utilization of winnowing waste which was cacao husks into variants of cacao tea. Huge amounts of cacao waste are being thrown away, which causes environmental pollution in along with increasing economic issues. One of the waste products of chocolate that are typically discarded as waste are cacao husks. Cacao husks could be transformed into a variety o…

Application of Blended Low-Calorie Sweeteners (LCS) in White Grape Carbonated…

This study was conducted for 4 months from January-May 2023 at PT. Sinar Sosro Research & Development department. Shifted trend towards the use of Low Calorie Sweeteners (LCS) in carbonated beverages are emerging due to health problems caused by sucrose. However, the use of a single LCS is not efficient due to lacking sweetness profile, therefore a combination of LCS with synergism properti…

Sensory and Physicochemical Analysis in Different Formula of Vanilla Ginger D…

The formulation of the vanilla ginger drink relies on red ginger or Zingiber officinale var. Rubrum, which is extracted as a powder due to its wide usage as a spice in beverages and its health benefits. Vanilla ginger drinks, popular in Indonesia, are marketed as refreshing milk-based drinks combining vanilla and ginger flavors in liquid form. However, to improve efficiency in terms of time…

The Development of Fruit-Flavored Vitamin Drinks at PT Bintang Toedjoe

PT Bintang Toedjoe is a pharmaceutical company engaged in the field of Nutraceutical Products (food supplements and herbal medicine) and Over The Counter (OTC) drug in domestic and international marketing. The development of Vitamin drinks has emerged as an intriguing new market niche in the beverage industry. It is in keeping with the current healthy trend as it is low in calories and sugar…

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…

Probiotic beverages

Edition

-

ISBN/ISSN

9780128185889

Collation

xi, 478 p. : ill. : ind. ; 23 cm.

Series Title

-

Call Number

641.371 Pro

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…

Physicochemical Stability of Co-crystal RFO-colored Beverage Added with Diffe…

Red fruit is an indigenous plant that grows mainly in Papua that is commonly used as a natural colorant but it has several limitations. Co-crystallization was chosen to be the suitable encapsulation method to improve the stability and solubility of RFO. Sodium caseinate (NaCas) were prepared as the emulsifier in the crystallization to improve the stability of RFO. The pure RFO, co-crystalli…

NUTRIENT PROFILING OF POWDERED CEREAL BEVERAGES

There is an increase of Indonesians health awareness and demand for healthy products. Breakfast is associated with better nutrient intake in adults, adolescent, and children. Powdered cereal beverages (PCB) is a breakfast food that is easy to prepare, inexpensive, convenient, and nutritious. This study aimed to assess the nutrient profile of PCB available in Jakarta. PCB products were gathered …

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…

Safety issues in beverage production

Edition

Volume 18

ISBN/ISSN

9780128166796

Collation

xxiv, 527 pages : illustrations ; 24 cm

Series Title

-

Call Number

323.119663 Saf