http://http://repository.i3l.ac.id:80/jspui/handle/123456789/86 Final Paper of Food Technology Student Tue, 21 Apr 2026 20:40:00 GMT 2026-04-21T20:40:00Z http://http://repository.i3l.ac.id:80/jspui/handle/123456789/1379 Title: Evaluation of the Effects of Transglutaminase on Physicochemical, Yield, and Sensory Attributes of Braised Chicken Authors: Wiranti, Rini Abstract: This study examined the effects of Transglutaminase (TG) at concentrations of 0%, 1%, and 2% at 30 minutes marionation time on the physicochemical (color, texture, and moisture), cooking loss, and sensory properties of braised chicken drumettes. The color analysis analyzed that the 0% sample has highest L* (61.375), a* (1.536), and b* (29.099). Based on texture analysis, the 1% TG sample had the hardest (16.941 N), followed by 2% (16.905 N), and 0% (16.861 N). Thus, the 2% sample showed the greatest cooking loss (21.706%), contradicting the expected improvement in WHC, although based on moisture analysis, the 2% sample was able to retain more moisture (66.706%) in the sample. Thus, sensory evaluations supported these findings, with the control (0%) sample receiving the highest scores for texture (6.877), juiciness (6.151), taste (7.151), and overall liking (6.877), although not statistically significant differences. Meanwhile, the panelists also ranked 0% as Rank 1, 1% as Rank 2, and 2% as Rank 3. These findings suggest that TG, at the tested parameters, does not notably improve the quality of braised chicken drumettes, besides moisture content. Future research should consider variations in enzyme concentration, marination time, and cooking methods to better understand and optimize the use of TG in poultry products. In addi tion, sensory evaluation using Quantitative Descriptive Analysis (QDA) is recommended to analyze if the panelists are able to distinguish the differences between the samples. Sun, 31 Aug 2025 00:00:00 GMT http://http://repository.i3l.ac.id:80/jspui/handle/123456789/1379 2025-08-31T00:00:00Z http://http://repository.i3l.ac.id:80/jspui/handle/123456789/1378 Title: Application of Palm Sap Instant Powder in Low Glycemic Index Brownie Development Authors: Benjamin, Johannes Abstract: Diabetes Mellitus (DM) is a growing global concern, currently the eighth leading cause of death due to its strong association with cardiovascular diseases (CVDs), highlighting the requirement of low glycemic index (GI) sweeteners alternatives. Although artificial and low-GI sweeteners offer a solution, many present limitations such as off-flavors, high cost, and limited availability. Palmyra palm (Borassus flabellifer L.) sap, traditionally used in brown sugar production, is a promising candidate due to its sweet taste and naturally low GI. However, its high moisture and sucrose contents promote microbial growth, significantly reduces its shelf life. This study aimed to identify an optimal carrier agent for spray drying palm sap to preserve its bioactive compounds while extending its shelf life and assess its effect toward development of low-GI products. Samples with maltodextrin showed higher water activity and hygroscopicity, while inulin-containing samples retained more antioxidant activity. Mixture of maltodextrin, gum arabic, and inulin (45:45:10) was selected for further application in developing a gluten-free, low-GI brownie using D-Optimal mixture design due to its superior characteristics compared to other 3 PPS samples. The optimized formulation, containing 50.23% powdered palm sap (PPS) and 12.77% tapioca starch, achieved a low GI value of 48.66 and demonstrated high consumer acceptance in Chiang Mai, with 97.5% approval and 95% purchase intention by Chiang Mai consumer. The finding proved the effectiveness of the spray drying process to extend the sap shelf life as it is capable of reducing the moisture content by 97.62 - 98.57%, regardless of the carrier agent. Substitution of sugar with PPS also significantly reduces the product GI value while painting its likeness score. Sun, 31 Aug 2025 00:00:00 GMT http://http://repository.i3l.ac.id:80/jspui/handle/123456789/1378 2025-08-31T00:00:00Z http://http://repository.i3l.ac.id:80/jspui/handle/123456789/1377 Title: Effect of Maltodextrin to the Stability of co-crystal Red Fruit Oil (Pandanus conoideus Lam.) for Instant Powdered Drink Formulation Authors: Kurniawan, Maycella Sheren Abstract: Increasing demand for functional beverages arises from greater consumer awareness of irregular eating patterns and unhealthy lifestyles. This trend encourages development of drinks enriched with bioactive compounds that offer health benefits. Red fruit contains abundant bioactive components known for antioxidant potential. As fast-paced lifestyles become more common, instant powder drinks gain popularity due to ease of use. Product development involves combining red fruit extract with sucrose, dextrose, and xylitol as coformers, along with maltodextrin addition. Co-crystallization technique is applied to enhance active compound stability, while maltodextrin helps maintain dispersion and prevents separation between red fruit oil and water during reconstitution. A preliminary study determined a fixed maltodextrin concentration, selecting 10% as most suitable. Evaluation focused on total carotenoid content (TCC), color, and dissolution time during four weeks of storage. Results showed that xylitol and xylitol combined with maltodextrin produced the most stable outcomes. Xylitol with maltodextrin gave favorable results, with TCC of 55.47 ± 11.72, dissolution time of 16.98 ± 0.44 seconds, and color values marked by decreasing L* and increasing a* and b*. Without maltodextrin, xylitol resulted in lower TCC of 12.89 ± 5.37, slightly longer dissolution time of 17.22 ± 0.32 seconds, and less stable color. Co-crystallization using xylitol and maltodextrin provided the most stable result for powdered functional beverage development. Sun, 31 Aug 2025 00:00:00 GMT http://http://repository.i3l.ac.id:80/jspui/handle/123456789/1377 2025-08-31T00:00:00Z http://http://repository.i3l.ac.id:80/jspui/handle/123456789/1376 Title: Development and Comparative Analysis Of 3D-Printed and Conventionally Shaped Fiber-Enriched Cookies from Banana Peel, Rice Bran, and Hemp Seed Milk Residue: Physicochemical and Sensorial Evaluation Authors: Simon, Farell Adithya Abstract: Food waste is a growing global concern, including in Thailand, where large quantities of banana peels (BP), rice bran fiber (RBF), and hemp seed milk residue (HSMR) are discarded. These byproducts are rich in dietary fiber and nutrients, offering opportunities to address both environmental and nutritional challenges. 3D food printing, an emerging technology, allows the incorporation of such food waste into value-added products like cookies. Therefore, fiber cookies can be developed through 3D printing using high dietary fiber food waste in Thailand (BP, RBF, HSMR). This study aimed to develop an optimal formulation of 3D-printed fiber cookies using mixture design and to compare their physicochemical and sensory properties with conventionally prepared cookies. Eleven formulations with varying fiber proportions were generated through mixture design, leading to three optimized combinations. One formulation (BP: 22.48%, HSMR: 65.44%, RBF: 12.08%) was selected based on its preferability in sensory evaluation. Cookies were produced using both 3D printing (3DC) and conventional methods (CC). No significant differences were found between initial formulations, likely due to the compositional limitations of rice bran, which was restricted due to its bitterness. Soluble fiber was associated with improved spreadability, while insoluble fiber influenced hardness and fracturability. 3DC samples showed superior textural characteristics and were preferred over CC, particularly for appearance and crunchiness. The results also indicated that 3D printing offers structural control and product consistency through manipulation of infill density. Additionally, low scores on the Food Technology Neophobia Scale suggested that consumers were open to 3D-printed foods, positively affecting acceptance. Overall, the study demonstrated that 3D food printing is a promising method for transforming high-fiber food waste into acceptable, nutritious, and appealing functional food products. Sun, 31 Aug 2025 00:00:00 GMT http://http://repository.i3l.ac.id:80/jspui/handle/123456789/1376 2025-08-31T00:00:00Z