Results 71 to 80 of about 3,361 (229)

THE EFFECT OF ADDITION OF SUCROSE SOLUTION ON THE ANTIBACTERIAL ACTIVITIES OF GREEN GRASS JELLY EXTRACT SINBIOTIC BEVERAGES DURING STORAGE IN COLD TEMPERATURE

Agric, 2019
Sinbiotic drinks have a very acidic taste, so it is necessary to add sucrose solution to get the best taste. This study aims to determine the effect of adding 65% (v/v) sucrose solution to changes in antibacterial activity of green grass jelly synbiotic ...
Samsul Rizal, Julfi Restu Amelia, Suharyono A S   +2 more
doaj   +1 more source

Chemical Characteristics of Pineapple Jelly Drink (Ananas comosus) With the Addition of Carboxyl Methyl Cellulose

Jurnal Agrosilvopasture-Tech, 2022
This study aims to determine the appropriate concentration of CMC addition in producing pineapple jelly drink with jelly drink chemical characteristics. This research was designed using Completely Randomized Design (CRD). which consists of one factor, namely the addition of CMC using 5 levels of treatment, namely: P0 = 0%, P1 = 0.5%, P2 = 1%, P3 = 1.5%,
Syane Palijama, Gelora Helena Augustyn, Khairia Latukau   +2 more
openaire   +1 more source

Drought Risk in Mango and Avocado Orchards: Insights Into Plant Water Relations and Irrigation‐Related Agronomic Solutions

Irrigation and Drainage, EarlyView.
ABSTRACT Climate change is making water availability more uncertain, with growing consequences for the productivity and long‐term sustainability of tropical and subtropical fruit orchards. Mangifera indica L. and Persea americana Mill. both require large amounts of water to sustain growth and productivity.
Eleonora Cataldo
wiley   +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

Incorporation of Natural Antimicrobial Agents Into Thermoplastic Polymers for Food Applications: Strategies, Efficacy, Challenges and Future Directions

Packaging Technology and Science, EarlyView.
This graphical abstract summarizes the main strategies for incorporating natural antimicrobial agents into thermoplastic food packaging polymers, including melt processing, surface deposition, controlled release and chemical immobilization. It highlights the major classes of natural antimicrobials, key advantages such as microbial growth reduction and ...
Florence Akinmeye, Fabrice Gouanve, Fatima Zahra Jamal, Abdelkader Selmi, Sami Ghnimi   +4 more
wiley   +1 more source

Perencanaan Produksi Jelly Drink Wortel Skala Industri Rumah Tangga [PDF]

, 2011
Wortel ( Daucus carota ) adalah tumbuhan sayur yang ditanam sepanjang tahun dan merupakan salah satu komoditas penting bagi masyarakat Indonesia. Pemanfaatan wortel di Indonesia menjadi berbagai produk olahan masih sangat terbatas.
Noviyanti, Kartika
core  

PENGARUH TINGKAT KEMATANGAN BUAH BELIMBING (Averrhoa carambola L.) DAN PROPORSI PENAMBAHAN GULA TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK JELLY DRINK MENGANDUNG KARAGINAN

Jurnal Pangan dan Agroindustri, 2017
Indonesia merupakan salah satu negara penghasil buah belimbing terbesar di dunia. Buah belimbing masih belum dimanfaatkan dengan baik, umumnya masyarakat hanya mengkonsumsi secara langsung.
Hani Rachmayati, Wahono Hadi Susanto, Jaya Mahar Maligan   +2 more
doaj  

Sensory Profiling of Jelly Drink Made from a Combination of Bay Leaf Water Extract and Guava Juice Using a Quantitative Descriptive Analysis

Amerta Nutrition
Background: The profiling of a drink made from bay leaves combined guava juice has not been previously reported despite the positive health aspects of both plants. Objectives: To analyze the sensory characteristics of jelly drink bay leaf water extract
Sefanadia Putri, Sri Anna Marliyati, Budi Setiawan, Rimbawan Rimbawan, Andi Eka Yunianto, Asep Rusyana   +5 more
doaj   +1 more source

Beyond Removal Efficiency: Environmental Risk Assessment of Tartrazine Degradation via ZnO and TiO2 Nanoparticles in Mussels

Environmental Toxicology, EarlyView.
ABSTRACT Tartrazine (TZ) is a widely used synthetic azo dye with high aqueous stability, resulting in persistence in wastewater. Photoreactive nanomaterials, principally zinc oxide (ZnO) and titanium dioxide (TiO2) nanoparticles (NPs), are frequently employed for dye removal under light‐exposed conditions; nevertheless, their ecotoxicological ...
İrem Can, Ezgi Can Güzel, Volkan Saritunç, Selin Ertürk Gürkan   +3 more
wiley   +1 more source

PEMBUATAN JELLY DRINK Averrhoa blimbi L. (KAJIAN PROPORSI BELIMBING WULUH : AIR DAN KONSENTRASI KARAGENAN)

Jurnal Pangan dan Agroindustri, 2013
Belimbing Wuluh (Averrhoa blimbi L.) mengandung vitamin C sebesar 25 mg/100 g buah segar, dengan kadar air tinggi ± 93% membuat buah ini mudah rusak dan daya simpannya singkat (4-5 hari), sehingga diperlukan pengolahan agar belimbing wuluh memiliki umur ...
Firdausia Agustin, Widya Dwi Rukmi Putri
doaj