http://http://repository.i3l.ac.id:80/jspui/handle/123456789/369 EP Report for Food Technology Student 2026-01-07T17:55:53Z http://http://repository.i3l.ac.id:80/jspui/handle/123456789/1198 Title: Physicochemical and Proximate Analysis of Fermented and Unfermented Sacha Inchi Press Cake Juice (SIPCJ) as a Functional Plant-based Milk Alternative (PBMA) Authors: Thamrin, Monica Tamara Abstract: The growing demand for plant-based alternatives arises from concerns about animal agriculture’s greenhouse gas emissions, sustainability, and consumer health awareness. Sacha Inchi press cake, a high-protein byproduct of oil extraction, has potential as a plant-based milk ingredient, but its low fat content impacts product properties. Fermentation using Pediococcus acidilactici can improve its physicochemical and nutritional characteristics. This study explores the development of fermented Sacha Inchi press cake juice (SIPCJ) as a functional milk alternative, examining fermentation's effects on its properties. The results show that fermentation significantly impacts SIPCJ's physicochemical and nutritional qualities, rejecting the null hypothesis. Parameters such as pH, color, and viscosity undergo notable changes. Lactic acid production reduces pH, while color shifts towards bluish and reddish hues. Microbial activity and exopolysaccharide production increase viscosity. Nutritionally, fermentation enhances protein and fat content, although these remain lower than other plant-based milk alternatives. Despite these improvements, the product's nutritional limitations and less desirable appearance hinder its viability as a milk substitute. Low protein and fat content combined with altered color profiles may reduce consumer acceptance. These findings suggest that while SIPCJ has potential, further research is necessary to explore alternative applications and optimize its use in plant-based products. 2025-01-31T00:00:00Z http://http://repository.i3l.ac.id:80/jspui/handle/123456789/1197 Title: The Effects of Taste and Modifier on Brix and Sensorial Properties of Ready-To-Drink Jasmine Tea Authors: Liony, Jessica Michelle Abstract: The student conducted an industrial internship at Company A which is one of the flavor house companies in Indonesia that specializes in producing flavors and colors. During five-months internship as a research and development intern, the student has contributed in helping the company with several daily activities such as developing flavor powder based on predetermined formulation, applying flavors and colors in various food and beverages products, performing sensory evaluations, and observing shelf life of colorant samples. Other than that, the student was also assigned to carry out several projects including investigating the effects of Taste and Aroma Modifier (TAM) on brix and sensorial properties of Ready-To-Drink (RTD) jasmine tea. The project result showed that the addition of TAM will have a significant effect on the brix value of tea, where it could reduce the brix value in reduced sugar RTD tea. On the other hand, TAM will not give a significant effect on sensorial properties of reduced sugar RTD tea as TAM produced the similar sensorial properties intensity results as the tea made with full 100% sugar concentration. Throughout the internship, the student gained lots of valuable experience and knowledge by combining the basic theory learned in class with the real practice at the company. In addition, several soft skills and hard skills of the student were also improved, which will be useful for her future career. 2025-01-31T00:00:00Z http://http://repository.i3l.ac.id:80/jspui/handle/123456789/1195 Title: Product Development, Sensory Testing, and Physicochemical Properties of Drinkable Cheese with Different Level of Concentration Authors: Kusuma, Gabriella Kovita Abstract: This internship focused on the development, sensory evaluation, and physicochemical analysis of drinkable cheese prototypes with varying cheese powder concentrations. Conducted at PT XYZ in the Savory Ingredients Department, the project aimed to explore the impact of cheese powder on sensory attributes such as taste, texture, creaminess, and overall liking, as well as physicochemical properties like pH, Brix, and viscosity. Results indicated that increasing cheese powder improved taste, creaminess, and overall liking, with Sample 637 achieving the highest scores in sensory evaluation. Despite slight differences in texture and viscosity, these variations were not statistically significant. The study highlights the potential of cheese powder as an ingredient to enhance sensory appeal in innovative dairy products, addressing growing consumer demand for functional and convenient options in the dairy beverage market. This work underscores the importance of integrating sensory testing with physicochemical analysis to optimize formulations for consumer preference. 2025-01-31T00:00:00Z http://http://repository.i3l.ac.id:80/jspui/handle/123456789/1192 Title: Identification & Characterization of Potential Future Clients of PT. XYZ Through Analysis of Toll Manufacturing Companies Authors: Wiranti, Rini Abstract: These past six months of internship experience provide an overview of the tasks and responsibilities as part of the Marketing department, whereas active participation in discussions and brainstorming sessions is essential to develop innovative ideas for proposing products that meet customer needs. As a member of the Marketing department, it is important to stay updated on current trends. In correlation with that, the growing demand for food and beverages in Indonesia has led to an increase in toll manufacturing services as they have the capability in outsourcing of other companies products that present a valuable opportunity to expand the client within this sector. The information was collected through direct and indirect visit towards the available market in Indonesia for data collection, then the data will be characterized according to their category and the group of non-client as well as potential clients of PT XYZ will be obtained through the analyzing process. Therefore,it is discovered that the category of Dairy is dominated by 28% of the tolled products, followed by snacks with 11.2%, and RTD with 10.4%. Furthermore, through this project, the data also resulted with 95 companies being identified as potential clients for PT XYZ. 2025-01-31T00:00:00Z