Evaluation of Spray-Dried Salak Juice Powder with Sucralose as its Sweetener

Edition

-

ISBN/ISSN

EP023

Collation

54 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-014

Physical Characterization and Stress Test Study of Eye Drop Suspension Using …

Edition

-

ISBN/ISSN

Intern 08-2024

Collation

vii, 17 p. : ill. ; 30 cm.

Series Title

-

Call Number

PH-008

Diet and Physical Activity on Bone Mineral Density of Postmenopausal New Zeal…

Osteoporosis is a globally prevalent metabolic bone condition characterized by fragile and low density of bones commonly affecting elderly individuals. It arises from a combination of factors, which include aging, lifestyle choices, genetics and insufficient nutritional resources to sustain optimal bone mineral density (BMD). This condition elevates the risk of bone fractures and is often a…

A Study On The Physical Stability Of Oil-in-water Pickering Emulsion Stabiliz…

Pickering emulsions using solid particles to stabilize emulsions are common in the food industry. By-products like rhizome pomace from the herbal beverage jamu are often discarded despite containing valuable compounds. Kaempferia galanga L. (aromatic ginger or kencur) is widely used in jamu Beras Kencur for its health benefits. This research focused on the valorization of aromatic ginger by…

The Effect of Different Ratios of Maltodextrin and Gum Arabic Towards Physica…

Black sapote (Diospyros nigra), rich in vitamins and antioxidants, is underutilized but promising for value-added products like kombucha. Kombucha’s limited shelf life due to fermentation can be addressed by converting it into powder through spray drying. To achieve acceptable sensorial properties, this study explores probiotic premixes using encapsulating agents (maltodextrin and gum ara…

Watermeal Powder (Wolffia spp.) as a Potential Ingredient for Enhancing the P…

In certain countries, 10% of the population suffers from non-coeliac gluten sensitivity (NCGS). Additionally, some individuals are affected by gluten ataxia and dermatitis herpetiformis that require lifelong gluten-free diets. However, gluten-free diets often have low fiber content. Bread is known for its flavor and nutritional value, but gluten-free bread typically suffers in texture and qu…

The Physicochemical Characteristics Of Sago Noodles Fortified With Anchovies …

Utilization of local raw materials such as sago can be an alternative to replace the use of wheat flour in noodle production. However, noodles in general and even sago noodles lack essential nutrients, especially protein and minerals. To address this, fortification processes involving the materials high in protein, anchovies (Stolephorus sp.) and minerals, brown seaweed (Sargassum sp.) are e…

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…

Pickering Emulsion Stabilized by Unfractionated White Turmeric (Curcuma zedoa…

Flour is one of the biscuit ingredient that contribute to the crucial role in biscuit. It contains several main components which include gluten, starch, protein, and water. The presence of gluten in the flour can affect its rheological qualities, which aid in the development of biscuits with both pleasing sensory and appropriate physical properties. However, due to the growing demand for hea…

Comparative Study Of Physicochemical, Microstructural, and Sensory Evaluation…

The cereal bars market is expected to grow annually between 2024 and 2028. Various food industries experimented with many innovations and variations to improve cereal bars. In this study, two edible flowers were used as natural antioxidants as a substitute for synthetic antioxidants while increasing the nutrition values simultaneously. This study is included in one of three studies that inco…

The Effect of Type and Concentration of Carrier Agent on Antioxidant Capacity…

Centella asiatica has been used for medicine, pharmaceuticals, and food supplementation, owing to its high phenolic and flavonoid content, as well as its significant antioxidant activity in the leaves. The need to transform its extract into powder form using microencapsulation is currently emerging, enabling convenience and versatility for various food industrial applications. Spray drying i…

The Effect of Unsweetened Cocoa Powder on the Physical Properties, Proximate …

Soy flour is a good source of vegetable proteins, with a low fat content. Sorghum has proven to be a super-rich component of nutrition and adds a superb flavor to gluten-free baking. The project aims to expand the age range by product development of soy sorghum biscuits that are edible at the age of 3 to 5 years by adding chocolate flavors. The study examines the effect of cocoa powder addi…

Comprehensive Analysis of Wheat Handling and Storage Processes in Jetty and S…

Wheat (Triticum aestivum) is the most well-known cereal crop in the world as a source of food, since it contains carbohydrates, minerals, and vitamins. Physical properties of wheat significantly influence grain quality.The physical properties of wheat significantly influence grain quality, assessed through tests such as the Physical Wheat Analysis Test, Allowable Storage Time of Wheat, Wheat…

The Effects Of Different Temperature And Duration Of Drying Processess toward…

The widespread consumption of jamu, a traditional herbal medicine, contributes to the accumulation of rhizome pomace (RP), a by-product generated during the water extraction of local rhizomes, such as black turmeric (Curcuma aeruginosa), white turmeric (Curcuma zedoaria), and aromatic ginger (Kaempferia galanga L.) used in jamu production. This study addresses the environmental challenge posed …

The Impact Of Date Palm Powder (phoenix Dactylifera L. ) Fortification For Gl…

Celiac disease is a gluten-related disorder that is triggered when a person consumes gluten. This will cause the immune system to attack the tissue. This problem has caused society to demand more gluten-free foods, including cakes. However, gluten-free cakes have several challenges in that their texture is denser than wheat flour cakes. In this study, gluten-free cakes will be fortified with da…

EFFECT OF ADDING METHYLCELLULOSE, KAPPA CARRAGEENAN, AND XANTHAN GUM ON THE P…

People all around the world are shifting towards eating more plant-based food, the vegan consumers and communities are rapidly increasing. However, there is a challenge in the development of plant-based meat analogue to mimic the characteristics of animal based products, especially for the juiciness and textural properties. Hydrocolloids can be used to improve the quality attributes of plant-ba…

The Effect of the Addition of Maltodextrin and Egg Whites Towards the Physica…

The Indonesian culinary landscape is characterized by a rich variety of flavors and cooking techniques, with the renowned dish "Pempek" standing out as a culinary masterpiece. Pempek is a meticulously crafted fishcake, where the thoughtful combination of fish, flour, and seasonings results in a harmonious blend of texture and taste. Beyond its culinary prowess, Pempek goes beyond mere gastronom…

The Effect Of Storage Condition Within 3 Months Towards The Sensorial Propert…

Every year, the vegetarianism rate has grown significantly. According to data gathered from 4.3 million people in the Asia Pacific area, a low-meat or vegetarian diet has been adopted by up to 36% of consumers. The demand for vegetarian foods rose as people's understanding of health issues, environmental protection, animal rights, and ethics increased. Consumer adoption of meat substitutes is i…

The Effect Of Thickening Agent On Physicochemical And Sensory Properties Of M…

For many years, powder drinks have been a mainstay in the beverage industry, offering consumers convenience, portability, and variety. The fastest and biggest increase is in powdered drinks because of their distinctive flavor variations and ease of use. Throughout the summer, mango drinks are highly sought after because they provide a feeling of freshness and rapid hydration. There is problem w…

The Effect Of Carboxymethyl Cellulose (cmc) Addition On The Physicochemical A…

Powdered drink is any kind of beverage in the form of “dry” or granules that utilizes the drying process in order to extend the shelf life of the products as well as reduce the quality loss of the product during handling, storage, and distribution. Among all types of powdered beverages, the fastest and largest growth is shown by the fruit-based flavored powder drink. As texture and taste pl…

Embracing the Importance of Health Status Maintanance on Young Adolescents Ag…

Adolescent nutrition and health can improve by practicing healthy eating habits, engaging in regular physical activity, and maintaining good personal hygiene. A healthy breakfast and balanced diet can help teens focus better in class, build strong bones and muscles via regular exercise, and improve their self-worth and physical cleanliness through good personal hygiene. Teenagers in Indonesia a…

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…

Application of Taste Modulation in Reduced Sugar Based Cookie: Effect on Text…

PT. Symrise Indonesia develops novel fragrance, flavor, natural nutrition, and cosmetic components. They provide unique ingredient solutions and boost value propositions to the food and beverage, aquafeed, and pet food businesses in the areas of flavor, nutrition, and health. Lately, bakery goods are becoming more popular worldwide due to their availability, affordability, convenience, and t…

Characterization of Freeze Dried Strawberry and Dragon Fruit at PT. Hijaukan …

Edition

-

ISBN/ISSN

-

Collation

-

Series Title

-

Call Number

EP FT018

Effects of Different Oil to Water Ratio to the Physical Properties of Meltiqu…

Meat marbling is defined as white fleck of fat in meat cuts and usually associated with juiciness, palatability, and quality. Meat marbling is often graded based on the amount of intermuscular fat that creates the marbling effect. In a n attempt to increase the value of meat through marbling, fat or emulsions are often injected into lean meat. This process is called artificial marbling. In …

Analysis of Energy Balance in Adult Obese Patients at Exercise Center IMERI FKUI

Obesity is a significantly threatening global health problem, including in Indonesia. Similar to other occupations, obesity also occur among healthcare workers, and this is a significant issue. Various efforts in obesity management have therefore emphasized weight loss through reducing food intake and increasing physical activity. Thus, it is important to discover the energy balance in medic…

Sport nutrition third edition

Edition

Third edition

ISBN/ISSN

9781492529033

Collation

xiii, 602 p. : ill. : ind. ; 28 cm

Series Title

-

Call Number

613.2/024796 Jeu s

Product Development and Quality Control of Varieties of Seasoning Powder at P…

PT Neopangan Selaras Indonesia also known as Neofood is a Business-to-Business (B2B) company engaged in the field of seasoning both in the form of powder and sauces. In Neofood, the author interned in two departments: Research and Development (RnD) and Quality Control (QC). Because Neofood is a B2B company, Neofood develops products with quality that are in accordance with customer requirem…

Effects of Pregelatinization Using Drum Dryer on Physical and Pasting Propert…

A more dynamic life with increased awareness of health and nutrition awareness has urged the innovation of nutritious food products. Pigmented rice (Oryza sativa L.) has caught the public's attention and is suggested to be used to create specialty food products due to its availability and superior nutrients. To expand its utilization, drum drying, the most economical and easiest pregelatini…

In vitro Cytoprotective Study of Active Ingredients in Sunscreen Against Blue…

Nowadays skin damage has been known to occur not only from ultraviolet exposure but also from the high energy visible (HEV) light called blue light which has a wavelength range of 400 to 500 nm. In fact, the effect of visible light exposure that can be emitted from any electronic device may cause hyperpigmentation, DNA damage, and oxidative stress that leads to skin aging. With its proven r…

The Effect of Low-Temperature Treatment to the Cookie Dough to Physical Prope…

Cookie fortification is an alternative option to counter problems like micronutrients deficiency. However, fortification still has undesirable side effects such as changes in the physical properties of the cookie. This experiment aimed to examine whether chilling and freezing treatments could improve the physical properties (texture and color), sensory acceptance, and proximate content of t…

Physical chemistry for the life sciences

Edition

Second edition

ISBN/ISSN

9780199564286

Collation

xxvi, 590 p. : ill. : ind. ; 26 cm.

Series Title

-

Call Number

541.3 Atk p

Supply chain management : strategy, planning, and operation

Edition

4th ed.

ISBN/ISSN

9780136094517

Collation

519 p. : ill. : ind. ; 25 cm.

Series Title

-

Call Number

658.7 Cho s

Physical properties of foods and food processing systems

This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.

Physical chemistry

With its modern emphasis on the molecular view of physical chemistry, its wealth of contemporary applications, vivid full-color presentation, and dynamic new media tools, the thoroughly revised new edition is again the most modern, most effective full-length textbook available for the physical chemistry classroom.