http://http://repository.i3l.ac.id:80/jspui/handle/123456789/294 Internship Report for Biotechnology Student 2026-04-21T15:12:59Z http://http://repository.i3l.ac.id:80/jspui/handle/123456789/1048 Title: ERYTHRITOL PRODUCTION ANALYSIS USING YEAST MONILIELLA POLLINIS Authors: Ms Riahna 2024-04-26T00:00:00Z http://http://repository.i3l.ac.id:80/jspui/handle/123456789/307 Title: Dionaea muscipula Fine Tooth X Red Propagation by Applying Tissue Culture Techniques: In Vitro Clonal Propagation Authors: Anna, Novelia Abstract: In vitro clonal propagation or micropropagation is one of the plant tissue culture techniques that can rapidly propagate and clone stock plants. In this study, Dionaea muscipula fine tooth x red (DFXR), one of the carnivorous plants has been reproduced using micropropagation techniques which includes plant rescuing, subculturing, and acclimatization, along with maintenance of the plant. Through micropropagation, DFXR plants were successfully propagated and acclimatized, making the plants ready to be sold. Beginning at 50 stock DFXR plants obtained from INAGRO, 115 plants were produced, 45 of them were prepared to be marketed, and the other 70 will be ready in 2 weeks (29 December 2021). 2021-09-29T00:00:00Z http://http://repository.i3l.ac.id:80/jspui/handle/123456789/306 Title: The Effect of Different Starting Culture Concentrations on The Organoleptic Properties and Shelhf Life Analysis of Cup Yogurt in PT Flora Adi Perkasa (KALIMERA®) Authors: Saputra, Aditya Laire Nicha Abstract: A four-month internship was done in PT. Flora Adi Perkasa (Kalimera®) as a study conducted following the Enrichment Program held by i3L. Kalimera® is a company who manufactured greek yogurt in various forms: drink, pack and cup. As a part of the Research and Development team, the author worked on the organoleptic evaluation of cup yogurt given different starter culture concentrations. The results showed that yogurt with 4% starting culture concentration was favored based on its appearance, texture and taste intensity. Of equal importance, shelf life analysis on cup yogurt showed that sealed cup yogurt stored in the refrigerator (5℃) has the longest shelf life of around 28 days. It is important to note that future study on the effect of additional additives such as flavoring or emulsifiers on the organoleptic properties and shelf life of yogurt are encouraged. Other than the experimental work, the author also worked on operational production through daily work related to yogurt product fermentation and packaging. 2021-09-29T00:00:00Z http://http://repository.i3l.ac.id:80/jspui/handle/123456789/295 Title: Socialization of United Nations Sustainable Development Goals in I3L Authors: Michelle, Hoe Abstract: Indonesia International Institution for Life-Sciences (i3L) is a private international life science and higher education research institution established as a collaboration between Indonesia (KALBE Educational Foundation) and Sweden (Karolinska Institute and Swedish University of Agricultural Sciences) with a goal to not only be a sustainable campus but also to play a role in advocating the importance of sustainability to the public, a new department was made with the goal to first raise awareness regarding the importance of sustainable living and its implementation to all members of the school of i3L. Several programs were made to accelerate the project’s progress which include an Instagram account with a post frequency of thrice a week; targeted socialization to all i3L stakeholders; and green metric modules as guideline for possible implementation especially once activities resume to normal. Despite their slow progress, the programs have received positive feedback from the students yet more work needs to be done to bring this department to its full potential. 2021-08-28T00:00:00Z