Sweet Product Application Internship at PT Indesso Niagatama

Edition

-

ISBN/ISSN

EP051

Collation

27 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FSN-012

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

Edition

-

ISBN/ISSN

EP021

Collation

68 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-012

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…

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…

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),…

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…

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…

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 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…