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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 …
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- FT 24-039
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…
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- FT 24-040
Physiccochemical, Textural and water soluble Protein Analysis of Overripe Tem…
Overripe tempeh is tempeh that had been fermented for 2 – 5 longer than fresh tempe wherein mold fermentation ceases and taken over by bacterial fermentation. It is commonly used in traditional Javanese cuisine as a basic flavoring agent. Most of the studies of tempeh range from microbiology, chemical and nutritional changes, functionality and its sensorial aspect but information on overripen…
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- FT 21-009
Quality Assessment Of Different Refined Sugar Brands Throughout Batches By An…
PT Amerta Indah Otsuka is a company with nutraceutical concepts which comprise the words nutrition and pharmaceuticals. Pocari Sweat is isotonic drinks which contain essential ions that resemble body fluid to hydrate the body. Pocari maintains its quality starting from its raw material. Sugar is one of the materials used in Pocari Sweat and other isotonic drinks in high amounts. Hence quality o…
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- EP FT-014
The Effect of Packaging Material and Oil Types on Moisture Content of Extrude…
The author was doing an internship at PT. Alamii Natura Sejahtera as a research and development intern for 6 months starting from July 2023 – January 2024. The author has several responsibilities including doing research for both optimizing existing product production processes as well as new product development. Additionally, the author also helps the team with the document-making for BPOM-r…
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- EP FS-013
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…
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- FT 23-043
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…
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- EP FT036
Influence of Osmotic Dehydration Pretreatment on the Physicochemical Characte…
Strawberries are known for their vibrant color, juicy texture, and enticing sweetness, which may change as they ripen. A freeze-drying (FD) process was used to alter the changes. However, because FD is a time-consuming process, a pretreatment process is essential for accelerating the FD process. This research aims to improve the FD process for strawberries by using osmotic dehydration (OD) a…
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- FT 23-013
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…
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- FT 23-025
Comparison of Precision for Oven and Rapid Moisture Analyzer Analysis Methods…
Given the importance of moisture content in instant noodle producon, the study's goal was to evaluate the precision of both oven and rapid moisture analyzing methods for two products: GMTK and GCEPKJ. GMTK is an instant dried noodle, while GCEPKJ is an instant fried noodle. The data was collected from October to September 2022, and the …
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- EP FT024
Comparison between Acve Packaging and Cling Wrap Packaging on the Shelf Life …
As the F&B beverage grows rapidly through social media, Ann’s wants to ensure their customers from outside of Jakarta are able to taste their cakes. This inspired the idea of reformulang their cake products into “oleh-oleh” or souvenirs, which has a longer shelf-life and is more shelf stable. The aim of this study was to invesgate …
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- EP FS011
Utilization of Palm Oil and Cocoa Butter in Chocolate Spread Development in P…
PT. Cau Coklat International is a company engaged in the agricultural products industry (agro-industry) and agricultural tourism (agro-tourism) with the Cocoa fruit (Theobroma cacao L.) as the commodity produced with well-integrated land and industrial management systems. Cocoa is a native species that grows in tropical humid forest and is traditionally grouped into 3 (three) different main…
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- FT 22-005
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…
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- FT 22-018
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