Adzuki Bean (Vigna angularis) Seed Coat Color Genes Phylogenetic Analysis

Edition

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ISBN/ISSN

EP103

Collation

18 p. : ill. ; 30 cm.

Series Title

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Call Number

EP BI-006

Sweet Product Application Internship at PT Indesso Niagatama

Edition

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ISBN/ISSN

EP051

Collation

27 p. : ill. ; 30 cm.

Series Title

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Call Number

EP FSN-012

The Application of Colors and Flavors in Food, Beverage, and Pharmaceutical P…

Edition

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ISBN/ISSN

EP045

Collation

25 p. : ill. ; 30 cm.

Series Title

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Call Number

EP FSN-006

Encapsulation Of Red Fruit Oil (Pandanus conoideus Lam.) By Co-Crystallizatio…

Edition

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ISBN/ISSN

EP031

Collation

44 p. : ill. ; 30 cm.

Series Title

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Call Number

EP FT-022

Stability Test on Application of Co-crystallized Red Fruit Oil Using Differen…

Edition

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ISBN/ISSN

EP030

Collation

46 p. : ill. ; 30 cm.

Series Title

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Call Number

EP FT-021

Investigate Dextrose-Based Co-Crystallization on for Encapsulting Red Fruit O…

Edition

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ISBN/ISSN

EP021

Collation

68 p. : ill. ; 30 cm.

Series Title

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Call Number

EP FT-012

Effect of Different Citric Acid Concentration on Physicochemical and Organole…

Edition

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ISBN/ISSN

EP015

Collation

58 p. : ill. ; 30 cm.

Series Title

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Call Number

EP FT-006

Influence of Various Heating Method Towards the Antioxidant Activity and Phys…

The turkey berry was first found in 1899 in Columbia County, Florida, and has since spread to at least nine other nations in the Florida peninsula. Turkey berry (Solanum torvum), a nutrient-rich plant, offers significant medicinal and culinary benefits due to its anti-inflammatory, antioxidant, and antibacterial properties. Despite its health advantages, its consumption is limited by its bit…

Effects of Encapsulated Red Fruit Oil (Pandanus conoideus Lam.) Addition as N…

The increasing popularity of pasta is correlated with both modern and busy consumer lifestyles where versatility and convenience become a major key factor in consumer perception and buying decisions. In order to fulfill the market demand, a modern approach to optimize the nutritional value as well as the physical properties of pasta by fortifications has been promoted. One example of the for…

The Effect Of Spray Dried Red Fruit Oil (Pandanus conoideus Lam.) to The Tota…

Pasta is a popular option for many consumers in the world wide. Colored pasta is one creative method to draw consumers' visual. Red fruit oil (RFO) is one of the natural colorants available. RFO has low solubility and sensitive to external conditions. An innovative solution to the problem is using encapsulation to convert oil-based components into powder-based ones. This study aims to examin…

The Influence Of Xylitol-induced Co-crystallization Of Red Fruit Oil (Pandanu…

Natural colorant is currently preferred over synthetic colorant due to health reasons. Red fruit oil (RFO) extract becomes a potential orange-red natural source. However, limitation in solubility and susceptibility to external conditions is present. Encapsulation by co-crystallization can be utilized to solve the limitations. During the co-crystallization process, xylitol is utilized to repl…

Investigation of Anti-Cancer Potentials between Astragaloside IV and Querceti…

Colorectal cancer is the third place cause of death tumor globally. And its frequent prevalence may be caused by the conventional treatments that has been applied. One of the conventional or commonly used treatments are chemotherapy, one of colorectal cancer common chemotherapy are oxaliplatin. This would create drug-resistant cancer. For this effort in counteracting the resistant caused by …

Investigating the Role of HDXX as a Novel DNA Damage Response Protein in Colo…

Colorectal cancer (CRC) ranks third in cancer incidence and cancer-related mortalities worldwide. The transformation of normal colon and rectal cells to malignant adenocarcinomas due to unrepaired DNA damage which leads to oncogenic mutations. These mutations also increase the frequency of DNA damage, leading to endogenous replication stress (RS). This introduces an opportunity to induce sy…

Red Fruit Oil Co-Crystal Development as a Natural Food Colorant by Utilizing …

Red fruit oil (RFO) extract serves as a natural red colorant but exhibits limitations related to solubility and susceptibility to environmental factors such as oxygen, heat, and light-induced degradation. Encapsulation through co-crystallization represents a promising approach to mitigate these challenges. In this context, erythritol is employed instead of sucrose during co-crystallization t…

Determination Of Color Stability On Pet Packaged Fruit Tea Passion Fruit At P…

PT Sinar Sosro is the world's first company that develops ready-to-drink beverages in packed bottles. The company's primary activity is to manufacture and distribute RTD beverages, mostly tea-based products, to both the domestic and foreign markets. Tea is one of a few plantation commodities that is a mainstay of Indonesia's global market. One of the most important factors to consider while mak…

Quality Variation Assessment Of Different Production Batches By Analyzing The…

Tea consumption in Indonesia is on the rise including Ready to Drink (RTD) tea. TehBotol Sosro is the one of the popular ready-to-drink (RTD) tea brand in Indonesia. Tehbotol Sosro is famously known for not having preservatives in its beverages. It only consists of water, tea, and sweetened with sugar and contains no artificial ingredients. The physicochemical properties, such as pH, brix level…

THE EFFECT OF MALTODEXTRIN AND WHEY PROTEIN ISOLATE IN THE ENCAPSULATION OF …

Red fruit oil (Pandanus conoideus Lam.) is a carotenoid rich oil originating from Papua and a potential source of natural food colorant. Due to its volatile form, a preservation method through encapsulation by spray drying was applied in this study. Maltodextrin and whey protein isolate were used as carrier agents, five formulations were made at different concentrations (formula A (MD only),…

Investigation Of Quercetin And Pantoea Agglomerans Exopolysaccharides Direct …

Globally, colorectal cancer remains the third most common cancer to be diagnosed. Nonetheless, there are current therapies for colorectal cancer, including radiotherapy, chemotherapy, and surgery. Unfortunately, overuse of chemotherapy can lead to chemoresistance to specific chemotherapeutic agents. For instance, late-stage colorectal cancer is treated with oxaliplatin. On the other hand, o…

Effect of Monoglycerides To Extruded Wheat Snacks Production

Extrusion cooking is one of the preferred methods for food processing because it is a continuous process, with high productivity, high temperature, and short cooking period that removes both harmful microorganisms and anti-nutrient enzymes to produce products with significant retention of nutrients and a longer shelf-life. In this research monoglycerides as the emulsifier was used to produce wh…

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 …

Effect of Temperature to The Stability and Degradation Kinetic of Vitamin Pre…

The usage of food additives in the food industry has been increased, such as vitamin premix to help products with micronutrient loss and help other businesses in their storage effectiveness. Different combinations of micronutrients, such as several vitamins and minerals were utilized during the premix production in different products. However, the shelf life of each combination could be diff…

Shelf-Life Estimation of Co-crystallized Red Fruit Oil (Pandanus Conoideus La…

Red fruit (Pandanus conoideus Lam.) contains high amounts of carotenoid which contribute to its distinct red color that makes it a suitable source of natural colorant. Encapsulation through cocrystallization is conducted to increase applicability of red fruit oil. The research aims to assess the effect of different storage temperatures on its quality parameters, total carotenoid content, per…

Analyzing the Effect of Two Storing Temperatures toward Taste, Texture, and A…

Pastry is one of the most popular bakery products for giving a multi sensory experience. “5 Days Croissant” is a product by PT Prima Top Boga commercialized in Indonesia stores with a theoretical shelf life of six months. This project is aimed to analyze the quality difference of this product with chocolate and cheese variations that are stored at room temperature and freezer in real tim…

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…

The Effect of Storage Temperature on Color of RGB Packaged S-Tee at PT. Sinar…

Color is one of the major attributes that affects the consumer perception of tea quality. Color change of the product might be clearly seen in the RGB due to its transparent appearance. Tea-based products in Returnable Glass Bottle (RGB) is one of the most popular products launched by PT. Sinar Sosro, including S-Tee. By launching RGB products, PT. Sinar Sosro needs to maintain product quali…

THE PHYSICAL PROPERTIES OF PLAIN, COCONUT-FLAVORED, AND BLACK GRASS JELLY-FLA…

Jelly products are susceptible to the occurrence of syneresis during storage. Different concentrations of carrageenan or konjac powder would impact the viscosity and texture retention of jelly at various concentrations. The significance of this topic lies in the investigation of the storage-related physical properties of plain and flavored jelly. Consequently, the syneresis, color, and pH w…

Assessment of Degradation Kinetics and Shelf-Life Estimation of Red Fruit Oi…

Red fruit (Pandanus conoideus Lam.) is a suitable source of natural colorant containing a high amount of carotenoid content that contributes to its distinct red color. The research aims to assess the effect of different storage temperatures on its quality parameters, total carotenoid content, peroxide value, and color, assess the degradation kinetics of RFO in terms of its quality parameters st…

The Effect of Storage towards Physical Properties, Specifically on Syneresis,…

The jelly will be made with hydrocolloids, like konjac and carrageenan. This research aims to evaluate how pH, color, and syneresis value during storage. The syneresis value was highest for the plain flavor, chocolate, and strawberry. The syneresis, pH, and color between day 1, 3, and 4 and within each flavor was significantly different (p

The Effect of Storage Temperature on Color of Tehbotol Sosro packaged in PET …

Ready to Drink tea products are now consumed daily all around the world, which makes the demand for bottled tea increase and the production of the bottled tea also increases. Tehbotol Sosro is a most famous trademark of PT Sinar Sosro, which is a packaged brewed tea drink that can be readily consumed. Tehbotol Sosro is one of the products of PT Sinar Sosro that is being exported abroad. Dur…

Effects of Co-crystallized Red Fruit Oil as Natural Colorant on the Physical …

Health concerns about synthetic colorant in gummy has increased the demand for natural substitutes. The oil of Red fruit (Pandanus conoideus Lam.) is known to have a high carotenoid content (3,027-19,959 ppm) and a red color which is a potential source of natural colorant. Conversion to powder through co-crystallization can improve the stability of Red Fruit Oil (RFO). This study compared t…

Effect of Different Storage Temperature on Color of Pet Packaged S-Tee Produc…

This study aimed to evaluate the effect of different storage temperatures on the alteration of the color of S-tee products in PET bottles. Color changes in the product are considered crucial as it affects the consumer preferences toward the product. The observation also aimed to verify the shelf life of the product according to the expected shelf life conducted during the Accelerated Shelf L…

The Effect of Different Gums to the Recoverable Carotenoid Content, Moisture …

Red fruit (Pandanus conoideus Lam.) is characterized by red coloration, due to its high amounts of carotenoid, an ideal source for natural food colorants. However, carotenoids are prone to degradation during processing. Co-crystallization is used to improve the applicability and stability of these pigments. Carotenoid content analysis was done to see the effect of processing on the recoverab…

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…

The Development of Vegan Italian Beef Sausage at PT Bellywell Sehat Makmur

PT Bellywell Sehat Makmur is a healthy food company that offers several range of products such as healthy catering, outlet food products, vegan products, as well as healthy FF (frozen food) products. The development of plant-based meat alternatives (PBMA) has grown intensively as it is also increasing in demand. Plant-based sausage is considered as an emulsion type of product and also is ex…

Encapsulation of Red Fruit (Pandanus conoideus Lam) Oil by Co-crystallization…

Red fruit oil is a native plant found in Papua Island with a high carotenoid concentration, thus it is considered a promising source of natural food colorant. However, as it is present in the form of oil, it is prone to oxidation and hard to dissolve in water. Hence, an encapsulation method such as co-crystallization is required. Sodium caseinate, WPI, and SPI were used in this study as a pr…

The Impact of Fermentation and Different Yeast Concentrations towards the Ant…

Wine is an alcoholic beverage which is produced through a fermentation process. Fruit wines are a type of wine created from various choices of base ingredients other than grapes. Black Sapote (Diospyros digyna) is an exotic fruit known to be found in tropical and subtropical areas. It is named after its black pulp and is widely accepted because of its sweetness and high antioxidant content. …

Myeloid-Derived Suppressor Cells as Potential Biomarker in Colorectal Cancer …

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The Effect of Carrier Agents in the Encapsulation of Red Fruit Oil (Pandanus …

Red fruit oil (Pandanus conoideus Lam.) is a great source of carotenoid pigment for its potential utilization as a coloring agent. In order to preserve carotenoids and improve its stability over storage, encapsulation using freeze drying was performed in this study by using two different carrier agents, maltodextrin (MD) and whey protein isolate (WPI), solely and in blends at different concentr…

The Effect of Three Blanching Treatments on Purple Sweet Potato (Ipomea batat…

Purple sweet potato (PSP; Ipomea batatas L.) is commonly utilized in numerous commercial food products in the food industry in Indonesia, such as chips, bread, pastry, and ice cream. PSP has purple color due to the presence of high anthocyanin (ACN) which owns several health benefits (antioxidant) and is more abundant than other vegetables. However, the stability of ACN and color in PSP can be …

Pectin-Based Drug Delivery System : Targeting Colorectal Cancer

The ease of access to food in our era has come with a risk of unhealthy lifestyle, giving rise to numerous health problems, including colorectal cancer (CRC). However, the development of cancer chemotherapy has been outpaced by the swift growth of CRC prevalence. The harsh side effects still become the primary reason for the low patient compliance, which may be minimized by limiting the drug ac…

IN VITRO EVALUATION OF PECTIN-BASED DRUG DELIVERY SYSTEM FOR COLORECTAL CANCE…

Colorectal cancer (CRC) still becomes the second leading cause of global cancer-related mortalities, despite the advances in diagnosis and treatment. Chemotherapeutic drugs, such as 5- fluorouracil (5-FU), still becomes the main treatment modalities for CRC, despite its rapid elimination rate and diverse adverse reactions. Recently, strategies to establish targeted drug delivery systems for the…

IN VITRO AND IN SILICO INVESTIGATION OF SIMVASTATIN AND ETHYL ACETATE EXTRACT…

Adverse effects of first-line drugs used for colorectal cancer (CRC) therapy have been persisting as one of the problems in CRC treatment strategies. Drug repurposing is a method that utilizes approved or investigational drugs that were initially not intended for cancer therapy as an alternative treatment. Simvastatin, a HMG-CoA reductase inhibitor, and ethyl extracts of Annona muricata leaves …