http://http://repository.i3l.ac.id:80/jspui/handle/123456789/228 Internship Report of Food Technology Student 2026-04-21T21:59:36Z http://http://repository.i3l.ac.id:80/jspui/handle/123456789/343 Title: Development of Snowball Coconut Authors: Jonathan Abstract: The main activity in Balit Palma is the research and development of coconut plants and their main vision and mission is to help agricultural commodities gain competitive advantages and higher value from their production, storage, processing, and distribution processes. The products that they already produce and sell are VCO and coconut sugar. The Snowball coconut prototype was created in Balit Palma and the aim of this experiment is to create a product of tender coconut to bring convenience for people to eat it. Also to prolong the shelf life of the product by doing some preservatives method such as giving sodium metabisulfite and also by blanching. The coconut that was used was Kuning Nias Dwarf coconut at the age of 9 months. A Coconut snowball machine prototype was invented and the snowball coconut was made. On the seventh day after storing in a refrigerator, the coconut degraded and had a yellow and purple discoloration. It was because of the oxidative reaction that happened in the coconut and also the fungi attack. 2021-09-21T00:00:00Z http://http://repository.i3l.ac.id:80/jspui/handle/123456789/342 Title: The Effect of Spray Drying on The Volatile Components of Strawberry Flavor Authors: Fabrianto, Viona Arella Abstract: 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. The current study takes place at IFF - PT. Essence Indonesia to investigate the effect of spray drying strawberry flavor towards its volatile component and the subsequent effect towards its sensory properties. At the time of writing, the data for this study has not been taken yet. Strawberry flavor is prepared according to the IFF formulation, yielding 100 mL of liquid flavor before being spray dried at 195°C (inlet) and 90°C (outlet) temperature. Spray dried samples are analyzed for GC-MS, water analysis, and sensory properties. The resulting loss of volatiles is expected to be from esters, while other factors such as wall carrier materials, solids content, air temperature, and atomizer speed affects the volatile loss during spray drying. 2021-09-21T00:00:00Z http://http://repository.i3l.ac.id:80/jspui/handle/123456789/341 Title: The Formulation of Vegan Chicken Skin Authors: Vania Abstract: The internship was conducted online within 4 months as a Product Development at PT. Einak Kreasindo Berjaya, a company and a pioneer of chicken skin salted egg snack in Indonesia. PT. Einak has produced various kinds of snacks and has a mission to make more innovative products over time and satisfy customer’s needs with the best quality. Due to this Covid-19 pandemic, healthy diets were highly increased in demand, thus Ei was inspired to produce a healthier version of its best seller product, which is vegan chicken skin. The aim of this project is to find the right and best composition formulation for vegan chicken skin to create new innovative products for the company. Additionally, the aim includes the comparison between two food samples that are used to create vegan chicken skin including tofu skin and oyster mushroom. Several recipes and trials were tried and conducted at home to achieve the best vegan chicken skin that Ei can present. The sensory evaluation was performed with a 5-point hedonic scale via google form to compare the two food samples. There are five parameters including taste, appearance, texture, aftertaste and overall-liking assessed by 10 untrained panelists for both food samples. The average result of the sensory evaluation showed that tofu skin has a higher score in all parameters assessed compared to the oyster mushroom which means tofu skin is a better product than oyster mushroom. Stand retort pouch aluminum foil added with nitrogen is recommended to be used as a product’s packaging. 2021-09-21T00:00:00Z http://http://repository.i3l.ac.id:80/jspui/handle/123456789/340 Title: Investigate the Effect of Osmotic Dehydration Pretreatment towards Freeze Dried Strawberries at PT Frootiful Natural Nusantara Authors: Manuel, Theodore Abstract: PT Frootiful Natural Nusantara is a company that produces freeze dried fruits products sold in the store and online market-place. Freeze drying is a drying method to preserve food products with minimum loss of vitamins and other micronutrients, as well as retaining its shape. Strawberries are high in moisture content (87% - 93% w/w) and low in total sugar content (5% - 10% w/v). Therefore, the results of FD (freeze-dried) strawberries are relatively low in yield and have a sour taste. The objective of this study is to find the suitable sugar concentration of osmotic dehydration method and types of strawberries used, in terms of yield and sensory properties including sweetness, texture, color, and shape of FD strawberries. The experiment was conducted using fresh and frozen strawberries, immersed in 60%, 100%, and 200% of sucrose solution for 24 hours at ambient temperature. The analysis includes the measurement of weight after immersion, yield after freeze drying, and FGD sensory evaluation with 5 internal panelists. The weight after immersion of both osmodehydrated fresh and frozen strawberries have the same trend, where the increment of sucrose concentration, the greater weight loss achieved, and therefore the lighter the weight of the strawberries. Meanwhile, the yield of FD osmodehydrated fresh and frozen strawberries also have the same trend in which higher sugar concentration resulted in higher yield. Increasing sucrose concentration also increases the sweetness and texture (hardness) of the FD osmodehydrated strawberries. Whereas shape and color did not affected by the osmotic dehydration pretreatment. The most suitable concentration and types of strawberries used in this experiment was fresh strawberries immersed in 100% of sugar solution for 24 hours. Therefore, the osmotic dehydration pretreatment has successfully increased the yield and sensory properties of FD strawberries. 2021-09-21T00:00:00Z