Characterization of Sacha Inchi (Plukenetia volubilis Linneo) Milk Post-Ferme…

Edition

-

ISBN/ISSN

EP057

Collation

66 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP BT-004

Physicochemical and Proximate Analysis of Fermented and Unfermented Sacha Inc…

Edition

-

ISBN/ISSN

EP039

Collation

47 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-030

The Development of Coconut Plant-Based Milk with Addition of Different Chocol…

Edition

-

ISBN/ISSN

EP037

Collation

44 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-028

Sensory Evaluation of Functional Drink Derived from Sacha Inchi (Plukenetia v…

Edition

-

ISBN/ISSN

EP019

Collation

55 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-010

Physicochemical Stability of Unfermented & Fermented Pressed Cake Sacha Inchi…

Edition

-

ISBN/ISSN

EP012

Collation

50 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-003

Comparative Analysis of High-Pressure Processing Effects on Physicochemical, …

Excessive meat consumption's negative effects have driven the development of meat alternatives. While chicken is protein-rich, it lacks fiber, so mushrooms were used for their high fiber content, and jackfruit's fibrous texture to mimic chicken. High-pressure processing (HPP) improved texture and preserved nutritional value. This study aimed to develop nuggets using chicken, hybrid, and PBM…

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…

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…

Consumer Behavior towards The Consumption Of Plant-Based Milk Alternatives: A…

Plant-based milk alternatives have been given increasing importance by consumers in recent years due to their concerns towards the health, environment, and dietary lifestyle of cow’s milk. No prior study has explored the factors influencing the consumer behavior towards plant-based milk alternatives (PBMAs) within a unified framework. Therefore, this study attempts to predict the factor affec…

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…

A Comparative Study of The Effect of Various Gelling Agents Towards Physicoch…

PT. Sekolah Seniman Pangan (SSP) serves as a creative food entrepreneurship school and business incubation ecosystem, specifically designed to support rural youth, women, and indigenous peoples in different parts of Indonesia. During her internship, the author conducted a project which focused on developing plant-based cheese using coconut milk with various gelling agents used. Plant-based chee…

Plant-Based Meat Product Development: Patty and Nugget

Plant-based meat popularity has been trending in these past couple of years. This trend can be aributed to a growing awareness of plant-based diets' environmental impact and potenal health benefits. The trend also affects the development of plant-based meat products in various countries. This study aimed to develop plant-based products in …

Factors Affecting Consumer’s Purchase Intention Toward Plant-based Milk in …

Edition

-

ISBN/ISSN

-

Collation

-

Series Title

-

Call Number

BE 23-002

Engineering plant-based food systems

Edition

-

ISBN/ISSN

9780323898423

Collation

xiii, 338 p. : ill. : ind. ; 28 cm.

Series Title

-

Call Number

641.5636 Eng

Effect of Storage Temperature Towards Physicochemical and Microbial Propertie…

PT. Organik Adil Sejahtera (Green Rebel) is a branch company of Indonesia leading plant-based eatery chain, focused on providing demand from B2B and for ready-to-cook frozen meals. Responsible for products’ quality, QC/QA department monitors the process starting from incoming raw material inspection, base and product organoleptic testing, until complaint and CAPA filing. GMP audit and assisti…

The Effect of Different Concentrations of Transglutaminase on The Physicochem…

Edition

-

ISBN/ISSN

-

Collation

-

Series Title

-

Call Number

FT 21-016

Whole food plant-based : 365 days of super easy plant-based recipes for clean…

Edition

2021 edition

ISBN/ISSN

9781922590152

Collation

98 p. : ill. ; 24 cm.

Series Title

-

Call Number

641.5636 Gre w

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 …

Effect of Substitution and/or Partial Substitution of Texturized Vegetable Pr…

The high popularity among consumers for chicken nugget has left the consumption of chicken nugget increasing. However, the production itself has contributed to the environmental impacts and animal welfare. Nowadays, the trend of flexitarian diet has attracted plant-based meat products to be produced, since it can attract general consumers to shift their diet due to the similarities in the textu…

ENVIRONMENTAL ASSESSMENT OF GREEN REBEL’S BEEFLESS RENDANG THROUGH LIFE CYC…

Plant-based meats (PBMs) are becoming more popular, as researches suggest that the employment of plant-based diet can be beneficial not only for health but also for the environment. One way to prove the environmental benefits of PBMs is by conducting a life cycle assessment (LCA), a common technique used to quantify the environmental impacts of a product. Therefore, this study aims to assess th…

BUSINESS PLANNING AND ANALYSIS FOR A PLANT-BASED STARTUP: KALYTERA

Edition

-

ISBN/ISSN

-

Collation

-

Series Title

-

Call Number

BE 21-001

THE INFLUENCE OF VITAL WHEAT GLUTEN CONCENTRATIONS AND STORAGE TIME ON THE P…

ood consumers' interest in vegetarian diets and plant-based food eating have been increasing in recent years. Many of the available plant-based meat products contain vital wheat gluten (VWG) as one of its major proteins which raises a concern to the increasing number of people with gluten intolerance. This study was done to analyze the effect of different vital wheat gluten concentration (5…