The Effect of Osmotic Dehydration and Different Drying Temperatures on the Ph…

The study addressed the global health concern surrounding folate deficiency by proposing the development of folate-enriched natural snacks using osmotic dehydration, due to its potential to fortify fruits with essential vitamins. The study was structured into preliminary and primary studies. In the preliminary study, a variety of fruits were assessed, and guava was selected as the most suit…

Investigation of Various Transformation Methods to Knockout the gad Gene in R…

Tempe, a fermented soybean product from Indonesia, showcases how fermentation enhances nutritional value and digestibility. Rhizopus oligosporus, a key starter culture in tempe production, enzymatically enhances carbohydrate, vitamin, and mineral availability from raw soybeans. This process also boosts bioactive compounds such as γ-aminobutyric acid (GABA), recognized for its role as an in…

The Effects of Baking Parameters on Sensory Properties of White bread Made wi…

White and sweet bread consumption in Indonesia grew to 3.01 kg/capita/year in 2020. This surge is due to bread's ease of preparation and consumption. Bread is a food product composed of wheat flour, water, sugar, salt, butter, and yeast. Yeast that is used to make bread is frequently dry yeast or instant yeast. Saccharomyces cerevisiae is the primary yeast in bread making. Natural yeast, de…

Effects of High-Pressure Processing on the Physicochemical, Microstructural, …

Negative effects on meat consumption have prompted the rise of protein alternatives. Although chicken is rich in protein, it has no dietary fibre. Hence, alternative fibre and protein-rich ingredients can be found in shiitake mushrooms with an umami flavour and tempeh with a dense texture. High-pressure processing (HPP) can improve the texture and technological functionalities of various foo…

The Effect Of Baking Parameters On Physicochemical properties Of White Bread …

Bread is widely favoured food due to simple composition and convenient suitability for daily consumption. One of the main ingredients used to determine the bread quality is yeast. As the Indonesian bread industry has grown, bread is being processed by replacing instant yeast with natural yeast because of increasing consumer interest natural products. Natural yeast is obtained from fermented…

What type am I? : discover who you really are

Edition

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ISBN/ISSN

9780140269413

Collation

xiii, 170 p. : ill. ; 24 cm.

Series Title

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Call Number

155.264 Bar w

Effect Of Temperature On Aluminum Foil Packaging Of Cheese Product

Packaging preserves the quality of the finished product for consumption, storage, and transportation, making it one of the most crucial steps in producing food goods. In cheese products, molds can contribute to odor, distinctive flavor, consistency, and appearance and increase shelf life. However, some species might cause product spoilage. Thus, high-quality packaging is required to prevent mol…

The Effects Of Different Temperature And Duration Of Drying Processess toward…

The widespread consumption of jamu, a traditional herbal medicine, contributes to the accumulation of rhizome pomace (RP), a by-product generated during the water extraction of local rhizomes, such as black turmeric (Curcuma aeruginosa), white turmeric (Curcuma zedoaria), and aromatic ginger (Kaempferia galanga L.) used in jamu production. This study addresses the environmental challenge posed …

Comparison Of Hydrolyzed Rice And Regular Rice On The Physicochemical And Sen…

Enzymatic hydrolysis can overcome the problem about the quality of the instant porridge. The process was divided into 3 steps, gelatinization, liquefaction, and saccharification. The glycosidic chain will be broken down by the amylase and turn the starch into a maltose and glucose that gives natural sweetness and better mouthfeel. Hydrolysis really depends on the temperature as the enzyme might…

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 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…

Physiccochemical, Textural and water soluble Protein Analysis of Overripe Tem…

Overripe tempeh is tempeh that had been fermented for 2 – 5 longer than fresh tempe wherein mold fermentation ceases and taken over by bacterial fermentation. It is commonly used in traditional Javanese cuisine as a basic flavoring agent. Most of the studies of tempeh range from microbiology, chemical and nutritional changes, functionality and its sensorial aspect but information on overripen…

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…

The Effect of Freeze-Drying Parameters on Secretome Anti-Aging Potency In Vit…

The idea of anti-aging has become increasingly significant worldwide as people have begun to understand how aging impacts human health significantly. Currently, various synthetic anti-aging agents are available in the market. However, synthetic agents are often associated with several adverse effects. Hence, people are now looking for other alternatives. One of the candidates is secretome from …

Separation of Natural Folic Acid from Fermented Nixtamalized Corn Using Rhizo…

Folic acid is an important vitamin for fetal development and nucleotide and amino acid metabolism. Corn is one of the good sources for folic acid while tempeh fermentation has been reported to increase folic acid content. To concentrate further, membrane filtration is a promising technology. This study aims to understand the effect of microfiltration conditions towards the increase of folic aci…

Determination of The Factors Affecting Shrinkage Packaging Issue: Verificatio…

Packaging plays an important role in maintaining product quality. Some of packaging's basic functions are containment, protection, communication, and convenience. As a communication function, it not only provides basic information about the product, but also as a commercial purpose to attract customers. However, some cases might happen in the development of visual defects of packaging which red…

The Study of Different Temperatures Effects on Deep-Sea Sediment Microbial Fu…

The increasing global electricity consumption driven by population growth and industrial development necessitates the exploration of environmentally friendly renewable energy sources. Microbial fuel cells (MFCs), more specifically deep-sea sediment microbial fuel cells, have gained significant attention in the bioenergy industry as they can harness bacteria capability to generate electricit…

Analyzing the Effect of Two Storing Temperatures toward Taste, Texture, and A…

Pastry is one of the most popular bakery products for giving a multi sensory experience. “5 Days Croissant” is a product by PT Prima Top Boga commercialized in Indonesia stores with a theoretical shelf life of six months. This project is aimed to analyze the quality difference of this product with chocolate and cheese variations that are stored at room temperature and freezer in real tim…

The Effect of Primary Drying Temperature towards the Physicochemical Characte…

Edition

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ISBN/ISSN

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Collation

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Series Title

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Call Number

PHA 23-005

Tempe : kumpulan fakta menarik berdasarkan penelitian

Edition

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ISBN/ISSN

9786020351186

Collation

xxvi, 129 p. : ill. ; 20 cm.

Series Title

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Call Number

664.726 Win t

The Effect of Storage Temperature on Color of RGB Packaged S-Tee at PT. Sinar…

Color is one of the major attributes that affects the consumer perception of tea quality. Color change of the product might be clearly seen in the RGB due to its transparent appearance. Tea-based products in Returnable Glass Bottle (RGB) is one of the most popular products launched by PT. Sinar Sosro, including S-Tee. By launching RGB products, PT. Sinar Sosro needs to maintain product quali…

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…

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…

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…

The Effect of Storage Temperature on Color of Tehbotol Sosro packaged in PET …

Ready to Drink tea products are now consumed daily all around the world, which makes the demand for bottled tea increase and the production of the bottled tea also increases. Tehbotol Sosro is a most famous trademark of PT Sinar Sosro, which is a packaged brewed tea drink that can be readily consumed. Tehbotol Sosro is one of the products of PT Sinar Sosro that is being exported abroad. Dur…

IMPLEMENTATION OF SSOP (SANITATION STANDARD OPERATING PROCEDURES) ON HYGIENIC…

Tempe is one of the most popular foods in Indonesia, unfortunately, the production of tempe is mostly not sanitized. Sanitation Standard Operating Procedure (SSOP) is one of the crucial methods in implementing a sanitized way of production, and tempe production could use the method in order to achieve better shelf life and better quality of the product, and trust for the consumer. Rumah Tem…

IN SILICO ANTIDIABETIC STUDY OF PHENOLIC COMPOUNDS FROM BANANA (Musa Spp.) PE…

Tempe is one of the most popular foods in Indonesia, unfortunately, the production of tempe is mostly not sanitized. Sanitation Standard Operating Procedure (SSOP) is one of the crucial methods in implementing a sanitized way of production, and tempe production could use the method in order to achieve better shelf life and better quality of the product, and trust for the consumer. Rumah Tem…

Effect of Temperature Shock on Pediococcus Acidilactici: Viability and Molecu…

Probiotics are microorganisms that can confer health benefits when consumed in sufficient amounts. One of the examples of probiotics is Pediococcus acidilactici which has probiotic potential due to its characteristics, such as its ability to produce pediocin. Probiotics are usually subjected to various temperature stresses during their processing and storage, which may lead to undesirable…

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 …

Effect of Different Storage Temperature on Color of Pet Packaged S-Tee Produc…

This study aimed to evaluate the effect of different storage temperatures on the alteration of the color of S-tee products in PET bottles. Color changes in the product are considered crucial as it affects the consumer preferences toward the product. The observation also aimed to verify the shelf life of the product according to the expected shelf life conducted during the Accelerated Shelf L…

Effect of Storage Temperature on Physicochemical Properties in Tebs Lemon Lime

The internship was done for 4 months in a Research and Development department at PT. Sinar Sosro, a company that specialized in the production of ready-to-drink tea in a returnable bottle glass. PT. Sinar Sosro has produced a variety of beverages and has a mission to become a world-class beverage company and fulfills the needs of its customers with the highest quality. Tebs Lemon Lime is a c…

The Effect of Low-Temperature Treatment to the Cookie Dough to Physical Prope…

Cookie fortification is an alternative option to counter problems like micronutrients deficiency. However, fortification still has undesirable side effects such as changes in the physical properties of the cookie. This experiment aimed to examine whether chilling and freezing treatments could improve the physical properties (texture and color), sensory acceptance, and proximate content of t…

THE CHANGES OF MICROBIAL AND INTERNAL MICROBIAL GROWTH FACTORS OF OVER-FERMEN…

Overripe or over-fermented tempeh is fermented 2 – 5 days longer than normal tempeh and commonly used as flavour enhancement. Studies on microbial changes were limited to 24 and 72 hours, while limited studies were available for internal microbial growth factors that affecting overfermentation process. Therefore, this study aims to evaluate the changes of microbial and internal microbial …

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…

The Effect of Three Blanching Treatments on Purple Sweet Potato (Ipomea batat…

Purple sweet potato (PSP; Ipomea batatas L.) is commonly utilized in numerous commercial food products in the food industry in Indonesia, such as chips, bread, pastry, and ice cream. PSP has purple color due to the presence of high anthocyanin (ACN) which owns several health benefits (antioxidant) and is more abundant than other vegetables. However, the stability of ACN and color in PSP can be …