Development of Granola Bar Variants Made With Almond By-Products at PT. Sewu Sentral Primatama (Re.Juve)

Abstract

Internship activity at PT Rejuve was conducted in the Product Innovation department from August 1st until November 30th 2022, where activities including assisting staff trials, attending events, calculating nutritional and cost estimation were done to gain real working experience. Another major activity during the internship was developing Granola Bars using Almond By-Products. Almond By-Products are obtained from almond milk production, part of Re.Juve’s plant based milk line. The by-products were dried and used to produce several variants of Granola Bars, as part of Re.Juve food to expand the company's products range. The variants developed were the Original, Chocolate, and Peanut Butter Granola Bar. Moisture content and sensorial properties analysis were conducted to all variants to compare whether there is a significant difference or not. The different variants were shown to have different moisture content and sensorial properties although not to a significant extent (p>0.05), with the exception of the color parameter which could be attributed to personal preference of the panelists. The result is as expected, similar moisture content is important to have a stable shelf life and as a standard for Quality Control team to maintain the product spec, meanwhile, similar sensorial properties is intended to show that all variants are acceptable by consumers. It is recommended to increase the parameters of study done on the granola bar and also other types of by-products to reduce the waste of Re.Juve’s cold pressed juice.