Results 21 to 30 of about 114,413 (230)
Characterization of Coconut Jelly Pellets Made from Solid Waste of Ready-to-drink Industry
Nihon Enerugi Gakkaishi/Journal of the Japan Institute of Energy, 2021 Yuvarat Ngernyen, Apichart Artnaseaw
exaly +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
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
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
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
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
JELLY EXTRACT DRINKING RED BIT [PDF]
JURNAL PERTANIAN, 2018 Beets are one of the most useful food ingredients. One of the benefits is to provide natural color in the manufacture of food products. The pigment present in the red bit is betasianin. Betasianin is a class of antioxidants. Drink jelly is a soft gel-shaped drink, generally jelly drinks have elastic properties but consistency or gel strength is weaker ...
Intan Kusumaningrum +2 more
openaire +1 more source
Jurnal Keteknikan Pertanian Tropis dan Biosistem, 2022 Jeruk pomello (Citrus maxima) merupakan buah yang mengandung vitamin C 26.36 mg/100 g dan serat 0.32% b/b. Pengolahan jeruk pomello menjadi jelly drink akan menjadi alternatif sumber vitamin C dan serat pangan.
Kharisma, Amalya Nurul Khairi
doaj +1 more source
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 +3 more
doaj +1 more source