Results 21 to 30 of about 3,361 (229)
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
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
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
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
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
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
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
Supra and subgingival application of antiseptics or antibiotics during periodontal therapy
Periodontology 2000, EarlyView., 2023 Abstract Periodontal diseases (gingivitis and periodontitis) are characterized by inflammatory processes which arise as a result of disruption of the balance in the oral ecosystem. According to the current S3 level clinical practice guidelines, therapy of patients with periodontitis involves a stepwise approach that includes the control of the patient ...
Elena Figuero +5 more
wiley +1 more source
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