Product Development, Sensory Testing, and Physicochemical Properties of Drink…

Edition

-

ISBN/ISSN

EP036

Collation

39 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-027

Reformulation of Lipid Based Dairy Free Ready-to-use Complementary Food (RUCF…

Lipid-based dairy free RUCF is a ready to use complementary food made with local ingredients. The important quality of the RUCF is the nutrient composition and physicochemical properties, especially the oil separation and PV. With the problems encountered with oil separation in previous study about development of lipid-based dairy free RUCF, this study will reformulate the RUCF with adjuste…

Development of Texturized Vegetable Protein (TVP) from Rice Bran and/or Mung …

Developing Texturized Vegetable Protein (TVP) from alternative sources is crucial in addressing the concerns associated with soy-based TVP. This study explores the potential of rice bran and mung bean as sustainable and nutritious alternatives to soy in TVP production. The samples were formulated to produce TVP with 55% protein based on the materials: soy (S-TVP) as control, soy and rice bra…

Green Banana Flour as a Potential Ingredient Alternative for Gluten-Free Stea…

The prevalence of celiac disease has increased significantly over the past decades due to people’s growing knowledge and awareness of the disease, as well as recent advances in its diagnostic tests. This causes the rise of gluten-free foods, including gluten-free bakery goods. Out of all gluten-free flours, rice flour has been recognised as the most suitable flour for gluten-free bakery go…

Reformulation Of Carbonated Peach-apple Drink: Sugar Reduction Using Sweetnes…

The prevailing ubiquity of carbonated beverages in the consumer market is coupled with concerns regarding their high sugar content, which is implicated in health risks such as obesity, cardiovascular diseases, type II diabetes mellitus, and certain cancers. Acknowledging these health implications, PT Sinar Sosro is actively reformulating its products to reduce sugar content. This project focuse…

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…

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…

Investigation of Cricket Powder and Nutritional Yeast Application in Noodle a…

Noodles are a staple food in Asia. However, since it is made using wheat flour which is high in carbohydrate, protein enrichment by adding other ingredients like cricket powder and nutritional yeast can be done. This study aimed to increase the protein content in noodles by incorporating cricket powder and nutritional yeast with different substitution levels (10, 15, and 20%) towards the …

Physicochemical Analysis of Lipid-Based Dairy-Free Ready-to-Use Complementary…

This study aimed to develop a lipid-based paste form of Ready-to-Use Complementary Food (RUCF) using locally available ingredients, while investigating the physicochemical changes during 21 days of storage. Three formulations were proposed and assessed using B one touch viscometer for viscosity, CS410 handheld colorimeter for color, pawkit water activity analyzer for water activity, and e…

The Effect of Process Water pH towards the Physicochemical Properties of UHT …

Milk-based drink is defined as a drink made using fresh milk, reconstituted milk, or recombined milk, which can be added with other food ingredients and sterilized or pasteurized. At PT. Garudafood, 40-50% of process water were incorporated into chocolate milk-based drink products, thus the quality of process water must be tightly regulated. This research was conducted to identify the impact of…

THE EFFECTS OF GREEN TEA EXTRACT ADDITION ON THE ANTIOXIDANT ACTIVITY, PHYSIC…

Japanese curry is a popular dish which contains a high amount of spices, which provides the dish with quite a considerable amount of antioxidant activity. Even if curry may contain a high amount of spices, curry itself also contains a moderate amount of fat and oil which is involved in its production. Due to the moderate amount of fat and oil in curry, the product will be susceptible to auto-ox…

EFFECTS OF EMULSIFIED FATS ADDITION ON THE PHYSICOCHEMICAL PROPERTIES OF PLAN…

Plant-based nugget (PBN) is a succulent and firm alternative to the chicken nugget with a meat-like texture. PBN often has low sensory acceptability compared to chicken nugget and the direct fat incorporation was reported to cause fat leakage during cooking and the effect was suboptimal. Therefore, the effects of structured fats (solid and liquid mixture) incorporation in the form of emulsion t…

PHYSICOCHEMICAL AND MICROBIAL STABILITY OBSERVATION OF PLANT-BASED INDONESIAN…

This study observed the physicochemical and microbiological stability of plant based meatballs made from local ingredients which are vacuum packed and frozen. During frozen storage, deterioration happened gradually caused by microbial growth and physicochemical changes. Thus, the microbial content including bacteria (TPC), yeast and mold (TYMC), and physicochemical aspects including water a…

The Effect Of Storage Temperature And Time On The Physicochemical Properties …

PT Kalbe Milko Indonesia combines pasteurization and retort sterilization on producing their sterilized milk product. The pasteurization process takes place at 85 ± 3°C for 30 seconds and after packing, the product is sterilized in retort machines at a temperature between 121 and 121.9 °C. Nevertheless, milk's quality is not just influenced by production processes but is also affected by oth…

Substitution of Commercial Pectin with Lemon Pectin in Production of Raspberr…

In the attempt of reducing fruit waste from fruit industry, thawed fruit and lemon waste (peel and pith) can be utilized to produce jam. Pectin, a vital gelling agent in jam making is abundant in lemon waste, however, its yield and effectiveness depends on the extraction method. In this study, the lemon pectin was extracted from using heat and strained with cheesecloth. The pectin was then adde…

The Development of Plant-Based Seasoning Powder Incorporated with Encapsulate…

Incorporating bioactive substances into seasoning powder may be done to provide additional benefits. Young rice (Oryza sativa L.) leaves are known for their secondary metabolites, however, they are unstable to external factors. The objectives of this study are to evaluate the total phenolic content (TPC) of raw and encapsulated rice leaf extract powder, and evaluate the addition of raw and non-…

Physicochemical Changes of Black Tea and Black Sapote (Diospyros Digyna) Komb…

In recent years, the trend for consumption of kombucha beverages has increased due to its numerous claimed health benefits. Along with this, researchers have been experimenting with different substrates, other than tea, to create varieties of kombucha with increased health benefits. Previous studies have shown that the kombucha consortium also thrives in other mediums, like fruit juices, as …

The Effect of Soy Protein Isolate and Konjac Glucomannan Hydrolysate Towards …

This study took plant-based fishball (PFB) as a seafood analog to apply the glycated solution of soy protein isolate (SPI) and konjac glucomannan hydrolysate (KGMH). The glycated solution was prepared through the wet-heating Maillard reaction, followed by assessing the stability index of the solution and the incorporation of the glycated solution to the plant-based fishball. The PFB were ca…

Accelerated Shelf-Life Testing of Freeze-Dried Red Fruit Oil (Pandanus conoid…

Red fruit (Pandanus conoideus Lam.) is a native fruit from Papua, Indonesia, usually processed into oil due to its high lipid content. Multiple studies have encapsulated red fruit oil and observed its stability, but the shelf-life estimation of freeze-dried is yet to be determined. Accelerated shelf-life testing (ASLT) is utilized in this study with the Arrhenius modelling to observe the deg…

Physicochemical Analysis of Lipid-Based Dairy-Free Ready-to-Use Complementary…

This study aimed to develop a lipid-based paste form of Ready-to-Use Complementary Food (RUCF) using locally available ingredients, while investigating the physicochemical changes during 21 days of storage. Three formulations were proposed and assessed using B one touch viscometer for viscosity, CS410 handheld colorimeter for color, pawkit water activity analyzer for water activity, and e…

The Effect of Different Processing Methods to Make Candied Lemon Peel In Orde…

In the process of manufacturing lemon juice, a significant proportion of the byproduct, specifically 83%, is discarded. Fruit leftovers are biodegradable and potentially harm the environment due to their high moisture and microbial load. A product was developed out of citrus peels in an effort to utilize lemon waste during the production of “Maha lemon” in order to increase the value of…

Physicochemical and Sensorial Analysis of White Cheese-Flavored Sauce Formula…

Sauces have the benefit of enhancing the flavor of anything people use. In fact, the main ingredient of the white cheese sauce is using full cream milk to create a creamy flavor. Nowadays, consumers started caring more about the environmental and animal-welfare effects. The significant environmental impact of milk production is another factor encouraging research and manufacturing of plant-…

DETERMINING PHYSICOCHEMICAL PROPERTIES OF WHITE CHEESE SAUCE USING DIFFERENT …

"Hydrocolloids are widely used in many food formulations to increase shelf life and quality characteristics specifically the viscosity and texture of a product. Furthermore, measuring the physicochemical properties of food is critical for design and quality control during food processing. In this project, the physicochemical test covered pH and viscosity of several hydrocolloids and starch …

The Effect of Different Concentrations of Transglutaminase on The Physicochem…

Edition

-

ISBN/ISSN

-

Collation

-

Series Title

-

Call Number

FT 21-016

A Comparative Study on The Effect of The Chilling- Thawing and The Enzymatic …

VCO is an edible oil made from the mature coconut, and a range of non-thermal methods can be used to obtain the oil from the coconut milk. This study aims to investigate the physicochemical properties (FFA and IV), and lauric acid content of the samples; compare them to the APCC standard; and to suggest which treatment to produce VCO for further application based on the compliance of the FFA…

Effect of Accelerated Ripening and Fermentation to The Physicochemical Proper…

Diospyros digyna or also known as Black Sapote is considered as an exotic-climacteric fruit that is harvested when still unripe. However, black sapote consumption rate is still very low as it is deemed as an uncommon fruit.The ripening of black sapote can take up to 10 days, which is deemed as uneconomical in a fast-moving industry. To shorten the ripening period, ripening using calcium carbide…

The Effect of Different Baking Processes on Micronutrient Stability, Physicoc…

Baking processes could highly influence the quality of cookies fortification, not only the characteristics and the proximate composition, but the content of the micronutrient as well. Hence, in this study, different baking temperature and time was used to assess the micronutrient stability, physicochemical properties, proximate composition and sensory acceptance on fortified cookies. The co…

Investigation of Cricket Powder and Nutritional Yeast Application in Noodle a…

Noodles are a staple food in Asia. However, since it is made using wheat flour which is high in carbohydrate, protein enrichment by adding other ingredients like cricket powder and nutritional yeast can be done. This study aimed to increase the protein content in noodles by incorporating cricket powder and nutritional yeast with different substitution levels (10, 15, and 20%) towards the physic…