Optimizing Mycoprotein Production using Aspergillus oryzae in Soy Whey Substr…

Mycoproteins, that are produced through filamentous fungi fermentation, have gained popularity because of their rich protein content and sustainability as an animal-based protein alternative. However, the cost of the commerciallized mycoprotein exceeds the cost of regular meat. Therefore, scientists are exploring various inexpensive substrates and GRAS fungal strains with high survivability …

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…

Sensory Evaluation of Soy-Sorghum Biscuits Among Pre-School Children Aged 3 t…

Pre-School Children are more vulnerable to malnutrition. Malnutrition can be addressed by supplying an attractive nutrient-dense snack. One of the most common snacks that is loved by all children and often modified is biscuits. When producing children healthy snacks, the sensory properties of the product must be considered as the key of children’s food preferences. Hence, this study aimed…

Effect of Eggshell Fortification on the Physical Properties and Nutrient Prof…

Biscuit is a baked product that consists of flour, fat or shortenings, and sugars, which, flour has potentiality to be swapped with sorghum, a gluten-free cereal, while eggshell, one of the ingredients with the highest pollution problem in the food industry, has the potential to be a calcium fortification source. This research focuses on developing eggshell-fortified soy sorghum biscuits as…

Flavor Base Development and Its Application for Plant-Based Ready-to-Drink Be…

The internship period at IFF was started from July 2023 to January 2024. The author was assigned to Innovation, Creative and Design (C&D), specifically in sweet application for beverage products. During the internship, the author's obligations were to assist the designer in formulating and producing beverage products for customers. In addition, the author conducted an individual project with an…

Sensorial Properties and Physical Characteristics of Vegan Rendang using Shii…

Lifestyle has been a factor that highly influences human health and life quality. The rising trend of healthy lifestyle has been one of the supporting factors in current changes in food consumption pattern. One of the trends that can be seen to be constantly rising over the past year in the food industry are vegan and plant based food. Alternative plant based food products that imitate real mea…

The Effect of Inlet Air Temperature and Sweet Soy Sauce:Maltodextrin Ratio to…

Sweet soy sauce is a popular condiment in Indonesia, and it is mostly available in liquid form. Converting the product into powder form could provide several benefits, such as lower distribution cost and utilization in more types of product. In this study, sweet soy sauce was spray-dried in three different formulations (sweet soy sauce solids:maltodextrin ratio of 2:1, 1:1, and 1:2) and t…

The Role of Bacillus Subtilis in Soy Sauce Production: a Review

Soy sauce is a popular condiment in Asian countries made from fermented soybeans. The production process of traditional soy sauce usually takes place in a non-sterile environment, causing spontaneous fermentation by indigenous microorganisms. One of the commonly found and reported species in soybean-based fermented food was Bacillus subtilis. Although Bacillus is generally recognized as saf…

Acceptability Evaluation of Pigeon PEA (Cajanus Cajan) Sweet Soy Sauce at PT …

Soy is a widely popular seasoning in East and Southeast Asian Cuisine, traditionally made by cooking soybeans and inoculating them with Aspergilius sojae yeast for five-day fermentation period, followed by brining. This project aimed to explore the potential of pigeon pea (Cajanus cajan) as a subtitute for soybean in the production of sweet soy sauce. Both soybean and pigeon pea sweet soy sauc…

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…

Evaluation Of Protein And Energy Intake From Soy Food Consumption In Indonesi…

Despite the availability of various soy products in Indonesia, research on soy consumption in the general population is limited, with existing studies mainly focusing on specific subgroups. A cross-sectional study was conducted involving a representative sample of 100 Indonesian adults, who recorded their food consumption using weighed food records for 3 days. Nutritional data was calculate…

Assessment of Soy (Glycine max L.) Intake Using Semi-Quantitative Food Freque…

Soybean (Glycine max L.), a species of legumes, is a well-known source of highquality plant-based protein widely cultivated in Asia. An intake of ≥25 g/day of soy protein has been reported to be associated with a lot of health outcomes. In Indonesia, soybean is one of the most favored protein sources. In order to understand the frequencies and amounts of macro- and/or micronutrients from …

DEVELOPMENT OF FORTIFIED BISCUITS FOR CHILDREN AGED 6-59 MONTHS OLD AND SUGAR…

riple burden malnutrition is currently a problem faced by the public health across the world, where micronutrient deficiency, undernutrition, and overnutrition occurs at the same time. Prevalence of overweight and obesity in all age groups is increasing, along with undernutrition and the burden of diet-related disease. Meanwhile, diabetes is also increasing in its prevalence due to change i…

The Effect of Different Concentrations of Transglutaminase on The Physicochem…

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ISBN/ISSN

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Series Title

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Call Number

FT 21-016

Application of Novel Indigenious Lactic Acid Bacteria and Yeast Co-Culture on…

Soy sauce fermentation utilize high salt (NaCl) concentration to inhibit spoilage microorganisms while promoting the growth of beneficial halotolerant microorganisms that develops soy sauce aroma. Although the addition of NaCl is essential, high NaCl content in soy sauce has been associated with hypertension. Previous attempts has been made by lowering or substituting NaCl during soy sauce …

Lexicon Development and Consumer Acceptance Analysis of Soy-beverage Products…

The market trend towards soy-beverage is expected to increase year to year due to its simple production, rich nutritional content, and increasing demand in healthy food. However, the study of sensory profiling and consumer acceptance for ready-to-drink commercial soy-beverage products in Indonesian is limited. The objectives of this study were to develop, define the sensory profile, and accepta…

Encapsulation of Red Fruit (Pandanus conoideus Lam) Oil by Co-crystallization…

Red fruit oil is a native plant found in Papua Island with a high carotenoid concentration, thus it is considered a promising source of natural food colorant. However, as it is present in the form of oil, it is prone to oxidation and hard to dissolve in water. Hence, an encapsulation method such as co-crystallization is required. Sodium caseinate, WPI, and SPI were used in this study as a pr…

Isolation and Qualitative Characterization of Protease Producing Tetragenococ…

Tetragenococcus halophilus is a lac????c acid bacteria (LAB), which plays an important role in moromi fermenta????on of soy sauce produc????on process to improve the soy sauce flavor and aroma characteris????cs. The proteoly????c ac????vity from T. halophilus serves as an important factor to speed up the fermenta????on process, hence improving the produc????vity of soy sauce produc????on. T.…

Assessment of Knowledge, Attitude, and Practice (KAP) Levels in relation to S…

Considering the heart-health claim of soy authorized by the FDA, awareness and/or intervention programs involving soy foods could be developed as a potential strategy to overcome the increasing prevalence of CHD incidences in Indonesia. However, such an attempt would not be successful if the society has low levels of knowledge, attitude, and practice (KAP) towards soy foods and its potential he…

Abiotic and biotic stresses in soybean production

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ISBN/ISSN

9780128015360

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xii, 327 p. : ill. : ind. ; 24 cm.

Series Title

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Call Number

633.34 Abi

EFFECTS OF SOY PROTEIN ISOLATE AND METHYLCELLULOSE ADDITION IN EMULSION TOW…

Cultured meat is a novel eco-friendly product which currently face specific challenges such as consumer behavior which were influence by knowledge and attitude & belief. Therefore, this research aims to assess the consumer knowledge, attitude & belief, and behavior towards cultured meat. The assessment of demographic characteristics, consumer knowledge, attitude & belief, and behavior were cond…

Effects of fermented soya bean on digestion, absorption and diarrhoea

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ISBN/ISSN

90-5808-472-8

Collation

110 p. : ill. ; 24 cm.

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Call Number

616.99 Kie e