Results 31 to 40 of about 114,413 (230)
Product development of low sugar ready-to-drink (RTD) soy jelly drink
Journal of Functional Food and Nutraceutical, 2020 Soymilk was processed into a nutritious jelly drink product with low sugar level to overcome the problems of current comercial jelly drink. The optimum concentration of iotacarrageenan (0.1-0.3%) was determined based on sensory evaluation and texture analysis. The preferable sweetness level (2.5-7.5%) was determined based on sensory evaluation.
Tabligh Permana +2 more
openaire +2 more sources
Jurnal Teknologi Pertanian Andalas, 2019 Perkembangan pemanfaatan belimbing yang memiliki karakter mudah rusak dapat dilakukan dengan pengembangan teknologi pengolahannya, yaitu dengan menggunakan sari buah belimbing dalam pembuatan jelly drink.
Mil Atu Qurrota Aini +2 more
doaj +1 more source
Journal of Tropical Food and Agroindustrial Technology, 2022 This study aims to determine the effect of the proportion of turmeric acid and caragenan on the characteristics of jelly drink turmeric acid. This research was conducted using a factorial randomized block design (RAK) with the first factor being the turmeric and tamarind concentration treatment consisting of 3 levels, namely P1(75%: 25%), P2(50%:50 ...
Anggita Dhea Novita +3 more
openaire +1 more source
Pengaruh konsentrasi karagenan terhadap sifat fisikokimia jelly drink beras hitam dan persepsi masyarakat pada produk jelly drink beras hitam [PDF]
, 2022 Jelly drink merupakan produk minuman semi padat yang umumnya terbuat dari buah-buahan dan dikonsumsi untuk menahan rasa lapar. Bahan baku utama yang digunakan dalam pembuatan jelly drink adalah beras hitam. Beras hitam mengandung serat dan pati.
Limarga, Christophorus Kevin Hansel
core
Concept of solubility, soft drinks and pectin jelly
Lumat: International Journal of Math, Science and Technology Education, 2013 The aim of this double class is to demonstrate and emphasise the concept of solubility and associate it with everyday life by preparing and eating simple food in school. This lesson is suitable for upper secondary school and with certain limitations to secondary school. Solubility is discussed in 7th grade chemistry in connection to the study of ...
Arja Ollila +5 more
openaire +3 more sources
Pengaruh konsentrasi karagenan terhadap sifat fisikokimia jelly drink kacang merah dan persepsi masyarakat pada produk jelly drink kacang merah [PDF]
, 2022 Kacang merah (Phaseolus vulgaris L.) merupakan sumber protein nabati yang cukup potensial, namun penggunaannya dimasyarakat kurang maksimal. Oleh karena itu, dibuat jelly drink dengan berbahan dasar kacang merah.
Sari, May Sinta Natalia
core
Effect of Post-Cutting Sugarcane and Sucrose Concentrationon Characteristic Jelly Drink
Journal of Tropical Food and Agroindustrial Technology, 2021 The aim of this research was to determine effect of post-cutting times and sucrose concentration on the characteristics sugarcane jelly drink used factorial randomized block design. The first factor was post-cutting times (U): 1 day (U1), 3 days (U2), dan 5 days (U3), second factor was sucrose concentration (S): 0% (S1), 5% (S2) dan 10% (S3). The data
Albraham Fitrianto, Lukman Hudi
openaire +1 more source
Pengaruh konsentrasi karagenan terhadap sifat fisikokimia jelly drink beras merah dan persepsi masyarakat pada produk jelly drink beras merah [PDF]
, 2022 Jelly drink adalah produk minuman yang berbentuk gel dan memiliki rasa manis atau asam. Jelly drink yang akan dibuat menggunakan bahan baku yang berasal dari serealia yaitu beras merah karena beras merah memiliki kandungan pati tinggi dan kandungan ...
Sanjaya, Kevin Kurniawan
core
PENERAPAN TEKNOLOGI PENGOLAHAN PEPAYA DAN NANAS MENJADI JELLY DRINK DAN VELVA PADA MASYARAKAT PURBALINGGA [PDF]
, 2020 Abstrak: Pepaya dan nenas memiliki potensi di olah menjadi berbagai produk diantaranya jelly drink dan velva. Teknologi pembuatan jelly drink dan velva merupakan teknologi sederhana.
Sujiman, Sujiman, Handayani, Isti
core +1 more source
Tingkat Kesukaan Konsumen Terhadap Jelly Drink Rumput Laut (Euchema cottonii) [PDF]
, 2023 The use of seaweed in various industries is currently increasingly widespread. This makes the need for seaweed as a raw material increasingly increasing, apart from that the international market is also aggressively receiving seaweed from Indonesia ...
Rahael, Kristhina P. +4 more
core +1 more source