Kelvin Sentosa - UTS - 23202010004
Kelvin Sentosa - UTS - 23202010004
Carbohydrates
11.04 Carbohydrates (g) 15.6
(g)
Protein
Protein(g)
(g) 7.92 7.92 Protein (g)
Protein (g) 2.4
2.4
Carbohydrates
11.04 Carbohydrates (g) 15.6
(g)
Memberikan Sudut Pandang dan Wawasan Baru Fortifikasi Nutrisi pada Produk
Minuman sehingga Membuka Peluang Baru untuk Pengembangan Produk-Produk
Teknologi Pangan
Tinjauan Pustaka
Kandungan Protein
7.92 g per Serving (240 ml) 2.4 g per Serving (240 ml)
Tinjauan Pustaka
Energy
Calorimetry
Kalorimeter bom mengukur kalor makanan dengan membakar
sampel dan mengukur kenaikan suhu air di sekitarnya.
Methodology
Uji Sensori
Hedonic Test Skala 1-7
Mengidentifikasi Perbedaan Dengan
Difference From Control Kontrol
Uji Nutrisi
Protein Lowry’s Method
Energy (Calorie) Calorimetry
Rancangan Percobaan
Di Awal Di Akhir
Enzyme
Rancangan Acak Lengkap | 3 Takaran x 2 Jenis x 2 Metode x 3 Pengulangan
Pengul Perlakuan Perlakuan Perlakuan Perlakuan Perlakuan Perlakuan Perlakuan Perlakuan Perlakuan Perlakuan Perlakuan Perlakuan
angan 1 2 3 4 5 6 7 8 9 10 11 12
[1] Yu, Y., Li, X., Zhang, J., Li, X., Wang, J., & Sun, B. (2023). Oat milk analogue versus
traditional milk: Comprehensive evaluation of scientific evidence for processing
techniques and health effects. Food Chemistry: X, 100859.
[2] Wang, H., Johnson, L. A., & Wang, T. (2004). Preparation of soy protein concentrate
and isolate from extruded-expelled soybean meals. Journal of the American Oil
Chemists' Society, 81, 713-717.
[3] Parate Vishal, R., Sonawane Shriram, S., & Munje Shyam, S. (2018). Food
fortification of soy protein isolate for human health. Research Journal of Chemistry and
Environment______________________________________Vol, 22, 12.
[4] Paudel, D., Dhungana, B., Caffe, M., & Krishnan, P. (2021). A review of health-
beneficial properties of oats. Foods, 10(11), 2591.
[5] Alsado, C., Lopez-Aldana, L., Chen, L., & Wismer, W. (2023). Consumer Perception
and Sensory Drivers of Liking of Fortified Oat Milks. Foods, 12(22), 4097.
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