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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 +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 +2 more
doaj +4 more sources
Development of a Guava Jelly Drink with Potential Antioxidant, Anti-Inflammation, Neurotransmitter, and Gut Microbiota Benefits [PDF]
FoodsDue 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 +4 more
doaj +2 more sources
Agrointek, 2018 Jelly drink is a gel-based beverage product, which can be made from hydrocolloid compounds by addition of sugars, acids, and or without other food additives, sinbiotics are a combination of probiotics and prebiotics.
Sri Winarti +2 more
doaj +3 more sources
Jurnal Keteknikan Pertanian Tropis dan Biosistem, 2021 Jeruk bali (Citrus maxima) mengandung vitamin C 26.36 mg/100 g dan serat 0.32 % b/b Namun, jeruk bali mengandung tanin dan saponin yang menyebabkan adanya rasa pahit pada jeruk bali.
Isti Nugiharti, Hari Haryadi
doaj +1 more source
Jurnal Teknologi Pertanian Andalas, 2022 Produksi labu siam di jawa timur pada tahun 2018 mencapai 24.015 ton . Pada umumnya masyarakat mengkonsumsi labu siam hanya sebagai sayur atau lalapan.
Dina Uliana Rosyda +2 more
doaj +1 more source
Functional food compositions using spirulina for the production of health jelly [PDF]
E3S Web of Conferences, 2023 Healthy nutrition is a key task for many countries, and its solution is to enrich food with functional food ingredients, including microalgae spirulina.
Bitutskaya O.I. +3 more
doaj +1 more source
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 +1 more source
The Physicochemical Properties of the Jelly Drink Produced by Mixing Pedada (Sonneratia caseolaris) and Young Coconut Juices with Carrageenan [PDF]
MATEC Web of Conferences, 2022 This research was conducted to determine the physicochemical properties of the jelly drink produced using the pedada and young coconut fruit juices with carrageenan.
Jariyah +3 more
doaj +1 more source
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2022 Mangosteen fruit (Garcinia mangostana L.) , one of Indonesian fruits, contains 70-75% skin fruit. The mangosteen skin contains xanthone compounds which are antioxidants, 107.76 mg/100 g fresh fruit.
Rahma Utami Budiandari +2 more
doaj +1 more source