Investigating the Role of a Novel Genome Instability-Related Gene in Pancreat…

Edition

-

ISBN/ISSN

EP080

Collation

49 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP BM-004

Quality Stability Evaluation of Citric Acid and Refined Sugar as Raw Material…

Edition

-

ISBN/ISSN

EP020

Collation

49 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-011

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

Parental Nutrition Incompatibility Test

Edition

-

ISBN/ISSN

Intern 010-2024

Collation

ix, 15 p. : ill. ; 30 cm.

Series Title

-

Call Number

PH-010

Optimization of Thickener Combination (Eumulgin EO 33 and Glucamate DOE-120) …

Edition

-

ISBN/ISSN

Intern 05-2024

Collation

vii, 27 p. : ill. ; 30 cm.

Series Title

-

Call Number

PH-005

Real Time Stability Testing of Sunscreen Gel

Edition

-

ISBN/ISSN

Intern 03-2024

Collation

x, 27 p. : ill. ; 30 cm.

Series Title

-

Call Number

PH-003

Pickering Emulsion Stabilized by Unfractionated White Turmeric (Curcuma zedoa…

Pickering emulsion is an emulsion type where stability is achieved through the use of solid particles instead of surfactants. Jamu, specifically white turmeric (Curcuma zedoaria), is one of the contributors of food by-products in Indonesia and the by-products could be used as Pickering particles. Therefore, this project aimed to evaluate the feasibility of unfractionated white turmeric (Cur…

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 Hydrocolloids as Stabilizer on Physicochemical and Se…

stability, primarily due to their colloidal dispersion structure, which tends to separate due to gravitational force. In this study, different types of hydrocolloids include xanthan gum, guar gum, gellan gum, and carrageenan were added to oat milk at 0.05% concentration to minimize separation tendency as well as improving its physicochemical and sensorial properties. The measurement of visc…

Assessing the Effect of Various Concentrations of Sample X on Rinse-Off Formu…

Rinse-off hair and body care products are essential for maintaining the health and hygiene of hair and skin, formulated with surfactants to cleanse and improve appearance. Some of these products contain ingredients that provide humectants, emollients, conditioning agents, et cetera, which modify the fundamental functions of the products. However, the current formulations of these products o…

Stability Testing Evaluation of Non-Irritant and Sulphate-Free Organic Dog Sh…

Living together closely with pets, people put an increased value on the appearance of their pets, specifically putting more attention towards the hair and skin of the pets. Thus, the majority of cosmetics for dogs are shampoos. These may be utilized to wash the coat, enhance its structural properties, and as adjuvant treatment for various skin diseases. In order to treat various skin diseases p…

Effect Of Soluble Dietary Fiber On Micelle Stability During In-vitro Digestio…

Cardiovascular diseases (CVDs) are mainly caused by postprandial lipemia (PPL), an increase of triglycerides-rich lipoprotein level in blood between time after a meal. Food consumption containing dietary fiber has been reported to lower blood triglycerides accumulation. Hence, this study aims to understand the effect of soluble non-viscous dietary fiber towards the lipid absorption in the food …

Process And Product Development At Pt Global Vita Nutritech

Increasing awareness of health is a positive trend that is spreading throughout the world. One effort that can be made to increase consumption of nutritious food is by adding vitamins, minerals and functional products to food. PT Global Vita Nutritech, is the first local company in Indonesia to provide premixes containing vitamins, minerals and other functional ingredients. Because the products…

Determination Of Color Stability On Pet Packaged Fruit Tea Passion Fruit At P…

PT Sinar Sosro is the world's first company that develops ready-to-drink beverages in packed bottles. The company's primary activity is to manufacture and distribute RTD beverages, mostly tea-based products, to both the domestic and foreign markets. Tea is one of a few plantation commodities that is a mainstay of Indonesia's global market. One of the most important factors to consider while mak…

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…

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 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-…

Application of Blended Low-Calorie Sweeteners (LCS) in White Grape Carbonated…

This study was conducted for 4 months from January-May 2023 at PT. Sinar Sosro Research & Development department. Shifted trend towards the use of Low Calorie Sweeteners (LCS) in carbonated beverages are emerging due to health problems caused by sucrose. However, the use of a single LCS is not efficient due to lacking sweetness profile, therefore a combination of LCS with synergism properti…

Post-Dissolution Stability of Co-Crystallized Red Fruit Oil

in recent years, natural food additives have gained an increased interest due to its importance towards healthy lifestyle. Pandanus conoideus Lamk. or red fruit oil is an endemic plant to Papua Islands that has high abundance of carotenoids, which may be considered to be a great source of natural colourant. Due to the lipophilicity nature of the oil, an encapsulation method has to be applie…

The Stability Evaluation of Strawberry Kiwi Soda at PT. Sinar Sosro

PT. Sinar Sosro is the first company that serves ready-to-drink tea beverages in Indonesia and the World that was legally opened on 17 July 1974 by Soegiharto Sosrodjojo. The internship activity was conducted in the research and development department from January until May 2023, where activities such as physicochemical analysis, microbiological analysis, accelerated shelf life and stabilit…

Polyphenol and Sensitive Protein Reduction During Filtration of Different Bee…

PT Multi Bintang Indonesia is a multinational level company under Heineken® group, specializing in beer production. The internship was taken place from 30 th of January to 15 of May 2023 in Quality Control and Quality Assurance Department that is located at Tangerang brewery. Total polyphenol and sensitive protein in beer is promoted by malt and hops. However, presence of haze active poly…

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…

EFFECT OF STORAGE CONDITION TO THE STABILITY OF FOOD ADDITIVES (PT. GLOBAL VI…

"he demand for food additives has increased in the food industry as it enhances the flavor, texture, nutritional value, and appearance of the products, especially food and beverages. PT. Global Vita Nutritech, a company that produced premixes in Indonesia specializing in vitamins, minerals, and other functional ingredients premix for several products. The author has done several projects, su…

Quality Control of Pharmaceutical Products at PT Meprofarm

Established in 1973 by Ir. Wanne Mardiwidyo, PT Meprofarm is an Indonesian pharmaceutical company based in Bandung that always prioritizes achieving quality in producing products. Meprofarm has 2 main production facilities which are MEPRO-1 and MEPRO-2. MEPRO-1 focuses on producing solid dosage forms of non-beta lactam, beta lactam penicillin, and beta lactam cephalosporin. Meanwhile, MEPRO-…

Utilization of Palm Oil and Cocoa Butter in Chocolate Spread Development in P…

PT. Cau Coklat International is a company engaged in the agricultural products industry (agro-industry) and agricultural tourism (agro-tourism) with the Cocoa fruit (Theobroma cacao L.) as the commodity produced with well-integrated land and industrial management systems. Cocoa is a native species that grows in tropical humid forest and is traditionally grouped into 3 (three) different main…

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…

The Effect of Carrier Agents in the Encapsulation of Red Fruit Oil (Pandanus …

Red fruit oil (Pandanus conoideus Lam.) is a great source of carotenoid pigment for its potential utilization as a coloring agent. In order to preserve carotenoids and improve its stability over storage, encapsulation using freeze drying was performed in this study by using two different carrier agents, maltodextrin (MD) and whey protein isolate (WPI), solely and in blends at different concentr…