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The Product Development of Alcohol-Free Craft Beer from Thai Bitter Melons (M…
This research aims to develop an alcohol free craft beer utilizing Momordica charantia, otherwise known as bitter melon, as a hops substitute. This study substitutes hops with 0%, 25%, 50%, 75%, and 100% of bitter melon. The alcohol free beer was prepared by malting, mashing, brewing, fermentation, and incubation, followed by giving heat treatment to the beer separating them into non-heat t…
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- FT 24-041
Product Development Of Collagen Fruit Juice Using Thong Pha Phum Gi Rambutan …
In recent years, the food industry develops functional food which produces health benefits to the customer and the beverage industry is a suitable sector to explore. Therefore, this project aims to develop a collagen drink using the Thong Pha Phum GI (Geographical Index) rambutan as a locally grown fruit in Thailand. The main objective is to observe the effects of different concentrations of ra…
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- EP FT-002
Local Heritage Innovation Concept: Instant Powder Milk With Indonesian Desser…
Incorporating milk into day-to-day meals may be a suitable nutrient-dense diet choice as it contains protein, calcium, vitamin D, and vitamin B12. However, milk consumption in Indonesian adults is relatively low compared to other Southeast Asian countries. This project developed instant powdered milk with three local Indonesian dessert flavors (Es Pisang Ijo, Es Cendol, and Es Brenebon) as an i…
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- EP FT-028
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…
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- EP FT-012
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
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
COMPARISON OF PHYSICAL AND SENSORIAL PROPERTIES OF CHICKEN PRODUCED BY STUNNI…
The public has a high demand for chicken meat as the main consumption product. Product quality is a crucial consideration in the selection by the consumer. In 2019, 337 million tonnes of chicken meat were produced, an approximately 44% increase from 2000 (Uzundumlu & Dilli, 2023). Indonesians like chicken meat because it is simple to prepare and costs less than beef. Since the high demand o…
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- EP FT022
The Effect of Ultra High Temperature (UHT) Processing towards pH and Total So…
Ultra High Temperature treatment is a process of heating the product between 135 and 145 C for around 1-10 seconds which resulted in an effectively sterile product with a shelf life that lasted months at ambient temperature. The UHT system used in PT XYZ is an indirect small-scale process plant initially and mainly used for clients to conduct trials for their products and application to tes…
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Development and Sensory Evaluation of Brown Rice and Oyster Mushroom Based Fo…
A whole-grains diet is found to lower blood glucose and other factors that contribute to the increment of the blood glucose levels. Brown rice as a group of whole grains was noted as to have a blood glucose reducing effect that may decrease the risk of type 2 diabetes (T2DM), yet its lack in the sensory acceptability were mentioned by some literatures to be the drawback. Puffed brown rice wa…
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- FSN 22-001
The Effect of Spray Drying Temperatures on The Valotile Components of Strawbe…
Spray drying is a way to produce stable and dry powder flavor while retaining its volatile component. However, in drying fruit flavors that have a lot of heat-sensitive volatiles, some volatile loss would inevitably occur. Especially since an optimum condition of the spray drying needs to be met in order to achieve a high volatile retention. One of the controllable factors is the inlet air …
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- FT 22-014
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