Results 71 to 80 of about 114,413 (230)

PENGARUH ANTIOKSIDAN JELLY DRINK KULIT BUAH NAGA MERAH DAN ROSELLA TERHADAP KADAR SGOT DAN SGPT

Jurnal Pangan dan Agroindustri, 2014
Minyak jelantah memiliki bilangan peroksida yang tinggi yang merupakan sumber radikal bebas dalam tubuh dan dapat menyebabkan kerusakan pada organ hati. Semakin tinggi kerusakan hati, maka semakin tinggi pula kadar SGOT dan SGPT dalam darah.
Nirmala Nurhasanah, Aulia Shabrina Karismawati, Tri Dewanti Widyaningsih, Nur Ida Panca Nugrahini   +3 more
doaj  

Pengaruh pemberian pangan antioksidan terhadap kadar malondialdehid plasma mahasiswi penyuka gorengan

Jurnal Gizi Klinik Indonesia, 2014
Background: Antioxidant elements such as vitamin C, vitamin E, lycopene, chlorophyl, polyphenol, and other flavonoid existed on various foods of fruits, vegetable, tea, coffee, and others. The foods are usually consumed in our every single day.
Inti Makaryani, Leily Amalia, Novi Rizqi Ramadhani, Karina Indah Pertiwi, Desy Dwi Aprillia   +4 more
doaj   +1 more source

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   +1 more source

Long‐term stability after non‐surgical furcation retreatment with adjunctive collagen hydrogel

Clinical Advances in Periodontics, EarlyView.
Abstract Background Management of inflammation at previously surgically treated periodontal sites represents a clinical challenge. Although surgical retreatment may be indicated in selected cases, a conservative non‐surgical approach may restore periodontal stability while avoiding the additional morbidity associated with repeated surgery.
Marisa Roncati, Lucrezia Parma‐Benfenati   +1 more
wiley   +1 more source

Mixture Design Approach on Mushroom-Berry Drink Formulation: Optimization Based on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties [PDF]

Research and Innovation in Food Science and Technology
The mushroom polysaccharide from white jelly mushroom (Tremella fuciformis) and the mulberry extract were utilised as the main ingredients to develop a healthy drink using a mixture design approach.
Risda Yulianti, Yang-Chia Shih
doaj   +1 more source

Efficient Solar‐Driven Interfacial Steam‐Electricity Co‐Generation by Modular Design of CAU‐23/Graphene Hybrid Evaporator

Carbon Energy, EarlyView.
A dual‐functional evaporator based on CAU‐23/graphene hybrid is acquired through a modular design strategy. Owing to superior broadband light absorption, optimal wettability, and porous architecture that synergistically integrates nanoconfined ionic channels with photothermal conversion, it exhibits a high evaporation rate of 2.71 kg m−2 h−1 with the ...
Hangyuan Du, Huiyue Wang, Xueying Wen, Qianyu Wei, Junhao Ai, Chang Liu, Guixin Hu, Ran Niu, Jiang Gong   +8 more
wiley   +1 more source

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   +1 more source

PENGEMBANGAN INOVASI PRODUK YANG BERDAYA SAING CYPHO JELLY DRINK

JURNAL TEKNIK INDUSTRI, 2014
<p>Beverage industry is a segment of the food industry wich is quite the trend these<br />days. The industry is rapidly innovate, make changes, and have more buzzing dynamics than<br />the other segments. Beverage industry was seen easier to adopt scientific concepts regarding<br />food ingridien functionality when compared to ...
Casnan Casnan, M. Syamsul Maarif, Yandra Arkeman   +2 more
openaire   +2 more sources

Protein–Anthocyanin Interactions in Food Systems: A Reaction‐Network Perspective on Equilibria, Kinetics, and Degradation Pathways

ChemFoodChem, EarlyView.
Protein–anthocyanin interactions are reinterpreted beyond binding affinity through a reaction‐network perspective. Distinct protein classes modulate anthocyanin behavior through equilibrium shifts, matrix‐driven protection, self‐assembly, or covalent conjugation.
E. Mariana Martins, Victor de Freitas, Susana Soares, Joana Oliveira   +3 more
wiley   +1 more source

PEMBUATAN DAN PEMASARAN MILKY JELLY DRINK BUAH NAGA (Hylocereus polyrhizus)

, 2022
Produk olahan susu sangat digemari oleh masyarakat terutama kalangan anak-anak dan remaja, namun sangat sedikit masyarakat yang mengonsumsi susu segar sehingga muncullah berbagai macam produk olahan susu seperti es krim, yogurt, keju, mentega, dan lain ...
Br Ginting, Putri Angelina
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