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Application of Lactobacillus Rhamnosus gg Incorporated with Orange Peel Powde…
There is a growing interest in developing edible films made from natural biopolymers that are favored to enhance the quality of food packaging and meet the demand for sustainable food packaging solutions. This study involved creating a Gelatin-Chitosan (GC) edible film incorporating Lactobacillus rhamnosus GG (LGG) as probiotics to benefit customers' health. Moreover, different concentration…
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- FT 24-029
Optimization and Characterization of 3D Printed Edible Film Based On Differen…
In modern times, consumers are increasingly choosing food packaging that is high quality and sustainable to ensure the safety of the food and minimizing the use of non-recyclable materials that cause negative impact on the ecosystem. As a result, edible film is becoming more popular to improve the quality and safety of food. 3D printing technology offers excellent capability and potential in…
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- FT 24-011
Effect Differentiation Concentration Of Fruit To The Physicochemical And Orga…
Increasing demand as well as interest for plant−based ingredients such as konjac was occurring. Additionally, in order to stabilize the prices, extend shelf life, and enhance added value of peaches, various processing methods and products must be developed. White peach has a good insight from the market due to its premium imported fruits that can't be cultivated in Indonesia. However, in this…
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- EP FT-024
The Effect of Holding Time of Reheating Frozen Rice in Specific Temperature
This research project addresses the challenge of food waste at Hangry Indonesia, a cloud kitchen restaurant. Focusing on rice, a staple in their menu, the study aims to create a sustainable system to reduce food waste when sales fall short of targets. Additionally, the project explores the impact of reheating frozen rice on texture, specifically addressing issues such as browning and hard…
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- EP FS-019
Gelatin-Chitosan Edible Film with Kesum Extracts: Evaluation of Physical, Mec…
The utilization of edible film has gained much attention in food packaging development and industry due to its potential to preserve food and biodegradability, which could reduce environmental waste compared to conventional food packaging. Moreover, the application of pure polymers has shown insufficient defense against microbial deterioration; thus, the incorporation of plant-derived secon…
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- BT 23-026
Effect of Chitosan-Gelatin Edible Film Incorporated with Kesum Leaves Extract…
Beef has been a staple food for mankind and its consumption has been in an uptrend throughout the years as it is a common source of protein, while also containing a lot of polyunsaturated fats, high in water content, and other nutrients, all of which are the main cause of beef spoilage, namely, the breakdown of protein, lipid oxidation, and microbial infestation. To extend the shelf life of …
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- BT 23-023
ANALYSIS OF ADDITION AND COMBINATION OF GELATINIZED POTATO STARCH AND CORN S…
Starch was commonly added into Plant-Based Meat Alternative production as a filler and binding agent since it could improve the texture (springiness and hardness) as well as WHC and quality of cooking. Gelatinization of starch prior to the incorporation process was believed to be able to perform rapid gelation while mixing, therefore, it provided greater binding ability for the product. The …
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- FT 21-010
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