by Librarian | Nov 5, 2018 | 2018, Thesis, Thesis/Dissertation
Prita Ashilola | FS | 2018 | Abstract: Owing to the busy lifestyles of consumers, the trend of consuming healthy, innovative and convenient food has driven the market of protein bars to a gradual growth. However, most of the existing protein bars that are available...
by Librarian | Nov 5, 2018 | 2018, Thesis, Thesis/Dissertation
Lukas Sanjaya Banawi | FS | 2018 | Abstract: This study aimed to develop a dietary fiber fortified yellow alkaline noodles with acceptable physical and sensorial properties. The addition of wheat bran into noodles was divided into 5 concentrations which were 0%, 5%,...
by Librarian | Nov 5, 2018 | 2018, Thesis, Thesis/Dissertation
Christian Rifinata | FS | 2018 | Abstract: Two types of plant protein, soy protein isolate (SPI) and pea protein isolate (PPI) were produced by enzymatic hydrolysis with trypsin, pepsin and alcalase for 8 hours. These hydrolysates were tested based on their degree...
by Librarian | Nov 5, 2018 | 2018, Thesis, Thesis/Dissertation
Selby Hendra | FS | 2018 | Abstract: Omega-3 and omega-6 fatty acids are known to play an essential role in the growth and development of children, particularly brain health. There is a need to have information about the intakes of children and what are the food...
by Librarian | Nov 5, 2018 | 2018, Thesis, Thesis/Dissertation
Angelina Ayunda Nouva Firstaningrum | FS | 2018 | Abstract: Vegetarian diet has been linked to various health benefits. However, there are some common nutritional concerns resulting from the elimination of animal-food sources which can predispose the vegetarians to...
by Librarian | Nov 5, 2018 | 2018, Thesis, Thesis/Dissertation
Rio Alif Ramzy | FS | 2018 Abstract: This research aimed to study the effect of red kidney bean flour particle size and level of substitution (concentration) on white bread physical characteristics. To do this, normal white bread and white bread containing red...
