Results 1 to 10 of about 525,060 (260)

Development of a Guava Jelly Drink with Potential Antioxidant, Anti-Inflammation, Neurotransmitter, and Gut Microbiota Benefits [PDF]

Foods
Due to the roles of oxidative stress, inflammation, and neurotransmitter imbalances in cognitive and mental dysfunction, we aimed to develop a functional drink with antioxidant and anti-inflammatory properties as well as the potential to support ...
Hai-Ha Nguyen, Jintanaporn Wattanathorn, Wipawee Thukham-Mee, Supaporn Muchimapura, Pongsatorn Paholpak   +4 more
doaj   +3 more sources

Antidyslipidemic, Antioxidant, and Anti-inflammatory Effects of Jelly Drink Containing Polyphenol-Rich Roselle Calyces Extract and Passion Fruit Juice with Pulp in Adults with Dyslipidemia: A Randomized, Double-Blind, Placebo-Controlled Trial. [PDF]

Oxid Med Cell Longev, 2022
Oxidative stress and inflammation play key roles in the pathophysiology in the pathophysiology of dyslipidemia, which are positive risks that increase atherosclerosis leading to important healthcare problems. Therefore, we aimed to study the antioxidant,
Khongrum J, Yingthongchai P, Boonyapranai K, Wongtanasarasin W, Donrung N, Sukketsiri W, Prachansuwan A, Chonpathompikunlert P.   +7 more
europepmc   +2 more sources

Daya terima konsumen terhadap jelly drink belimbing wuluh

Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2021
Belimbing wuluh (Averrhoa bilimbi L.) is a well-known traditional medicinal plant that thrives in Indonesia. The amount of fruit production per year can reach 1500 pieces per plant but is easily damaged, its shelf life is short, the taste of sour fruit ...
Romadhiyana Kisno Saputri, Akhmad Al-Bari, Ria Indah Kusuma Pitaloka   +2 more
doaj   +3 more sources

UJI DAYA TERIMA PADA JELLY DRINK KENIKIR (Cosmos caudatus Kunth.)

Medical Technology and Public Health Journal, 2018
Kenikir (Cosmos caudatus Kunt.) has high antioxidants level. Kenikir jelly drink is selected as a fungsional beverage and with natural antioxidants.
Lina Muflihatul Hamidah, Wiwik Afridah, Endah Budi Permana Putri   +2 more
doaj   +4 more sources

Shelf-life estimation of jelly drink formulated with bay leaf ( Syzygium polyanthum) and guava juice (Psidium guajava) [PDF]

BIO Web of Conferences
Jelly drinks must meet two essential requirements: safety and quality during storage and distribution. This study aimed to investigate the shelf life of jelly drinks containing a 50:50 ratio of bay leaf extract and guava juice at various storage ...
Putri Sefanadia, Anna Marliyati Sri, Setiawan Budi   +2 more
doaj   +2 more sources

Acceptability and Antioxidant Activities of Jelly Drink Ginger (Zingiber officinale R.), Curcuma (Curcuma xanthorriza R.) and Turmeric (Curcuma longa L.) Extract as A Healthy Drink Alternative for People with Hypercholesterolemia

International Journal on Food, Agriculture and Natural Resources, 2023
This study aims to (1) determine the acceptability of ginger, curcuma and turmeric extract jelly drinks as an alternative healthy drink for people with hypercholesterolemia;(2) Knowing the best formula for ginger, curcuma and turmeric extract jelly ...
Ika Rosita Rahmawati, Asrul Bahar
doaj   +2 more sources

Quality Characteristics of Goat Milk Yogurt Jelly Drink

Asian Journal of Dairy and Food Research
Background: The research aimed to create a new probiotic jelly drink using goat milk yogurt and hydrocolloids. It assessed the drink’s quality, physicochemical properties, sensory attributes and microbial stability during refrigerated storage. Methods: The goat milk yogurt jelly drink consisted of 50% goat milk yogurt and various hydrocolloids ...
Idsariyaporn Sittisang, Sukanya Wichchukit, Sasitorn Nakthong   +2 more
openaire   +2 more sources

VARIASI KONSENTRASI JELLY POWDER PADA PEMBUATAN JELLY DRINK BROKOLI (Brassica oleracea var. Italica)

Pasundan Food Technology Journal
Penelitian ini bertujuan untuk mengevaluasi pengaruh berbagai konsentrasi jelly powder terhadap karakteristik kimia, fisik, organoleptik, dan aktivitas antioksidan jelly drink berbasis brokoli (Brassica oleracea var. Italica). Penelitian menggunakan Rancangan Acak Kelompok (RAK) satu faktor dengan empat taraf konsentrasi jelly powder, yaitu 0,6%, 0,7%,
Willy Pranata Widjaja, Wisnu Cahyadi, Neneng Suliasih, Hana Putri Ridzkiani   +3 more
openaire   +2 more sources

FORTIFIKASI SARI DAUN KELOR UNTUK MENINGKATKAN MUTU JELLY DRINK DALUMAN

Pro Food, 2023
Jelly drink is a drink made of fruit juice. In general, jelly drink is only a source of vitamins, minerals, fiber and sodium, while the content of other nutrients such as protein is still relatively low. The aim of this study was to discover the effect of fortification of moringa leaf juice on the quality of daluman jelly drink.
Ana Juliana, Zainuri Zainuri, Siska Cicilia   +2 more
openaire   +2 more sources

Karakterisasi mutu minuman jeli okra nanas dengan kombinasi karagenan-konjak[Characterization of pineapple okra jelly drink quality with different concentrations of carrageenan-konjac combination]

Jurnal Teknologi & Industri Hasil Pertanian, 2023
Okra-pineapple jelly drink requires hydrocolloid as a gelling agent. The combination of carrageenan-konjac hydrocolloid used was 75:25 in order to produce acceptable and good quality jelly drink characteristics.
Julfi Restu Amelia, Shanti Pujilestari, Hamidatun Hamidatun, Putri Monica   +3 more
doaj   +2 more sources