Daftar

Traceability: Essential to Ensure Food Safety and Integrity

Prof. Purwiyatno Hariyadi

2022 00:41:43

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Selecting Ingredient for Better Vegan Baked Good

Prof. Dr. Ir . Nuri Andarwulan, MSi

2022 00:56:17

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Overview of Savory Snack Flavor

Adhi S. Lukman

2022 00:23:45

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Chocolate Rheology Key Impact on Production Efficiency

Dr. Arifin Dwi Saputro, S.T.P., M.Sc., IPM, ASEAN Eng.

2026 02:17:00

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Food Science

7 Video Terbaru

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Consumer Trend in 2022, Opportunities of Dairy Industries

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Regulation

7 Video Terbaru

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Regulatory Update on Dairy Products

👤 Anisyah S.Si., Apt., MP.

⏱ 38 Menit

Current Update in Food Safety in Indonesia

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Current Update in Food Safety in Indonesia

👤 Dr. Didik Joko Pursito, S.Pt, M.Si

⏱ 0 Menit

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Regulasi Klaim pada Pangan Olahan

👤 Ati Widya Perana, SP., MP

⏱ 30 Menit

Regulatory Update on Claim and Label Vegan Products

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Regulatory Update on Claim and Label Vegan Products

👤 Ema Setyawati., S.Si., Apt., ME

⏱ 30 Menit

Peraturan Terbaru Mengenai Pangan Fungsional di Indonesia

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Peraturan Terbaru Mengenai Pangan Fungsional di Indonesia

👤 Anisyah S.Si., Apt., MP.

⏱ 45 Menit

Regulatory Update on Antioxidant for Fats and Oils

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Regulatory Update on Antioxidant for Fats and Oils

👤 Dra. Deksa Presiana, Apt., M.Kes.

⏱ 33 Menit

Regulatory Update on Natural Food Flavor Preserving the Authentic Taste of Indonesia

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Regulatory Update on Natural Food Flavor Preserving the Authentic Taste of Indonesia

👤 Dra. Dwiana Andayani, Apt

⏱ 31 Menit

Ingredient

4 Video Terbaru

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Balancing Health and taste of Indonesia: Reducing Salt and Sugar with Natural Flavor

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Balancing Health and taste of Indonesia: Reducing Salt and Sugar with Natural Flavor

👤 Prof. Dr. Ir . Nuri Andarwulan, MSi

⏱ 76 Menit

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Selecting Ingredient for Better Vegan Baked Good

👤 Prof. Dr. Ir . Nuri Andarwulan, MSi

⏱ 57 Menit

Functional Food Ingredients for Beauty Products (Nutricosmetics)

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Functional Food Ingredients for Beauty Products (Nutricosmetics)

👤 Prof. Dr. Ir . Nuri Andarwulan, MSi

⏱ 48 Menit

Beyond Papeda the Potential of Sago as an Emerging Modern Food Ingredient, Application Properties

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Beyond Papeda the Potential of Sago as an Emerging Modern Food Ingredient, Application Properties

👤 Nelda Hermawan dan Ilham Billy Nugraha

⏱ 49 Menit

Food Safety

5 Video Terbaru

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How to Implement Robust Traceability System and a Failsafe Recall Plan

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How to Implement Robust Traceability System and a Failsafe Recall Plan

Traceability: Essential to Ensure Food Safety and Integrity

👤 Prof. Purwiyatno Hariyadi

⏱ 32 Menit

Update on General Principle of Food Hygiene (CXC 1-1969): Chapter 2. HACCP System and Guideline for its Application

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Update on General Principle of Food Hygiene (CXC 1-1969): Chapter 2. HACCP System and Guideline for its Application

👤 Prof. Dr. Ir. Ratih Dewanti-Hariyadi, MSc

⏱ 57 Menit

Update on General Principle of Food Hygiene (CXC 1-1969): Chapter 1. Good Hygiene Practices

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Update on General Principle of Food Hygiene (CXC 1-1969): Chapter 1. Good Hygiene Practices

👤 Prof. Purwiyatno Haiyadi

⏱ 65 Menit

Bacillus cereus yang Bisa Jadi Serius, Catatan untuk Sistem Pangan dan Program MBG

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Bacillus cereus yang Bisa Jadi Serius, Catatan untuk Sistem Pangan dan Program MBG

👤 Prof. Dr. Ir. Ratih Dewanti-Hariyadi, MSc

⏱ 42 Menit

Technology

2 Video Terbaru

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Chocolate Rheology Key Impact on Production Efficiency

👤 Dr. Arifin Dwi Saputro, S.T.P., M.Sc., IPM, ASEAN Eng.

⏱ 130 Menit

Chocolate Processing Technology, Factor Affecting Chocolate Quality

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Chocolate Processing Technology, Factor Affecting Chocolate Quality

👤 Dr. Arifin Dwi Saputro, S.T.P., M.Sc., IPM, ASEAN Eng.

⏱ 131 Menit

Sensory Evaluation

3 Video Terbaru

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Sensory Aspect on Dairy Products

👤 Prof. Dr. Ir. Dede Robiatul Adawiyah., MSi

⏱ 45 Menit

Designing Food Product for Eldery Based on Texture Modification

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Designing Food Product for Eldery Based on Texture Modification

👤 Prof. Dr. Ir. Dede Robiatul Adawiyah., Msi

⏱ 67 Menit

Modern Sensory Evaluation Method in Food Industry

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Modern Sensory Evaluation Method in Food Industry

👤 Dr. – Ing. Dase Nuhaefi., STP., MFoodST

⏱ 73 Menit

Flavor and Coloring

2 Video Terbaru

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Functional Savory Flavor for Healthier Snack

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Functional Savory Flavor for Healthier Snack

👤 Prof. Dr. Ir. Hanny Wijaya, M.Agr

⏱ 40 Menit

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Outlook on Flavor and Seasoning 2023

👤 Prof. Dr. Ir. Hanny Wijaya, M.Agr

⏱ 51 Menit

Traceability: Essential to Ensure Food Safety and Integrity

Selecting Ingredient for Better Vegan Baked Good

Overview of Savory Snack Flavor

Chocolate Rheology Key Impact on Production Efficiency

Food Science

Consumer Trend in 2022, Opportunities of Dairy Industries

Overview of Savory Snack Flavor

Tips Bijak Konsumsi Garam dengan Sajian Lezat

Understanding Metabolism in Eldery

Antioxidant, Fats and Oil Shelf Life

The Silent Killer of Your New Product Launches

Physicochemical and Functional Properties of Sago as a Food Ingredients

Regulation

Regulatory Update on Dairy Products

Current Update in Food Safety in Indonesia

Regulasi Klaim pada Pangan Olahan

Regulatory Update on Claim and Label Vegan Products

Peraturan Terbaru Mengenai Pangan Fungsional di Indonesia

Regulatory Update on Antioxidant for Fats and Oils

Regulatory Update on Natural Food Flavor Preserving the Authentic Taste of Indonesia

Ingredient

Balancing Health and taste of Indonesia: Reducing Salt and Sugar with Natural Flavor

Selecting Ingredient for Better Vegan Baked Good

Functional Food Ingredients for Beauty Products (Nutricosmetics)

Beyond Papeda the Potential of Sago as an Emerging Modern Food Ingredient, Application Properties

Food Safety

How to Implement Robust Traceability System and a Failsafe Recall Plan

Traceability: Essential to Ensure Food Safety and Integrity

Update on General Principle of Food Hygiene (CXC 1-1969): Chapter 2. HACCP System and Guideline for its Application

Update on General Principle of Food Hygiene (CXC 1-1969): Chapter 1. Good Hygiene Practices

Bacillus cereus yang Bisa Jadi Serius, Catatan untuk Sistem Pangan dan Program MBG

Technology

Chocolate Rheology Key Impact on Production Efficiency

Chocolate Processing Technology, Factor Affecting Chocolate Quality

Sensory Evaluation

Sensory Aspect on Dairy Products

Designing Food Product for Eldery Based on Texture Modification

Modern Sensory Evaluation Method in Food Industry

Flavor and Coloring

Functional Savory Flavor for Healthier Snack

Outlook on Flavor and Seasoning 2023

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