Results 11 to 20 of about 2,829 (141)
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
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Daya terima konsumen terhadap jelly drink belimbing wuluh
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2021 Belimbing wuluh (Averrhoa bilimbi L.) is a well-known traditional medicinal plant that thrives in Indonesia. The amount of fruit production per year can reach 1500 pieces per plant but is easily damaged, its shelf life is short, the taste of sour fruit ...
Romadhiyana Kisno Saputri +2 more
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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
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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
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Jurnal Pangan dan Agroindustri, 2018 Nanas (Ananas comosus L) telah dikenal baik oleh masyarakat Indonesia. Nanas mempunyai kontribusi 8% dari produksi buah segar di dunia, dan Indonesia merupakan negara penghasil nanas segar dan olahan terbesar ketiga setelah Thailand dan Philipina.
Ressa Yowandita
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Opportunities and Challenges of Functional Foods and Nutraceuticals Development during Covid-19 Pandemic [PDF]
BIO Web of Conferences, 2021 Functional foods and nutraceuticals demand during the Covid-19 pandemic are increasing tremendously. This is showed that there is a shifting food consumption pattern into healthier food rather than only to satisfy hunger.
Lestari Lily Arsanti
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Efek penggunaan gel lidah buaya buaya (Aloe vera L.) terhadap mutu minuman jelly lidah buaya
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2023 ๐๐ฉ๐ฆ ๐ถ๐ด๐ฆ ๐ฐ๐ง ๐ข๐ญ๐ฐ๐ฆ ๐ท๐ฆ๐ณ๐ข ๐ช๐ด ๐ช๐ฏ๐ค๐ณ๐ฆ๐ข๐ด๐ช๐ฏ๐จ๐ญ๐บ ๐ฅ๐ฆ๐ท๐ฆ๐ญ๐ฐ๐ฑ๐ช๐ฏ๐จ ๐ธ๐ช๐ต๐ฉ ๐ท๐ข๐ณ๐ช๐ฐ๐ถ๐ด ๐ฌ๐ช๐ฏ๐ฅ๐ด ๐ฐ๐ง ๐ฑ๐ณ๐ฐ๐ฅ๐ถ๐ค๐ต๐ด, ๐ฐ๐ฏ๐ฆ ๐ฐ๐ง ๐ธ๐ฉ๐ช๐ค๐ฉ ๐ช๐ด ๐ซ๐ฆ๐ญ๐ญ๐บ ๐ฅ๐ณ๐ช๐ฏ๐ฌ. ๐๐ฆ๐ญ๐ญ๐บ ๐ฅ๐ณ๐ช๐ฏ๐ฌ๐ด ๐ข๐ณ๐ฆ ๐ด๐ฐ๐ง๐ต ๐ฅ๐ณ๐ช๐ฏ๐ฌ๐ด ๐ช๐ฏ ๐ต๐ฉ๐ฆ ๐ง๐ฐ๐ณ๐ฎ ๐ฐ๐ง ๐จ๐ฆ๐ญ๐ด, ๐จ๐ฆ๐ฏ๐ฆ๐ณ๐ข๐ญ๐ญ๐บ ๐ซ๐ฆ๐ญ๐ญ๐บ ๐ฅ๐ณ๐ช๐ฏ๐ฌ๐ด ๐ฉ๐ข๐ท๐ฆ ๐ฆ๐ญ๐ข๐ด๐ต๐ช๐ค ๐ฑ๐ณ๐ฐ๐ฑ๐ฆ๐ณ๐ต๐ช๐ฆ๐ด ๐ฃ๐ถ๐ต ๐ต๐ฉ๐ฆ ๐ค๐ฐ๐ฏ๐ด๐ช๐ด๐ต๐ฆ๐ฏ๐ค๐บ ๐ฐ๐ณ ๐จ๐ฆ๐ญ ๐ด๐ต๐ณ๐ฆ๐ฏ๐จ๐ต๐ฉ ๐ช๐ด ๐ธ๐ฆ๐ข๐ฌ๐ฆ๐ณ ...
Nurul Findayanti, Hapsari Titi Palupi
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Agritepa, 2016 Pineapple preferred mainly related to flavor, taste and very interesting appearance. Jelly drink is a drink with high viscosity,with the addition of sugars, acids and water.
Lina Widawati, Hendri Hardiyanto
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AGROMIX, 2023 ๐๐ฏ๐ต๐ณ๐ฐ๐ฅ๐ถ๐ค๐ต๐ช๐ฐ๐ฏ: ๐๐ฉ๐ฆ ๐ข๐ช๐ฎ ๐ฐ๐ง ๐ต๐ฉ๐ฆ ๐ด๐ต๐ถ๐ฅ๐บ ๐ธ๐ข๐ด ๐ต๐ฐ ๐ฅ๐ฆ๐ต๐ฆ๐ณ๐ฎ๐ช๐ฏ๐ฆ ๐ฑ๐ฉ๐บ๐ด๐ช๐ค๐ฐ๐ค๐ฉ๐ฆ๐ฎ๐ช๐ค๐ข๐ญ ๐ข๐ฏ๐ฅ ๐ด๐ฆ๐ฏ๐ด๐ฐ๐ณ๐ช๐ข๐ญ ๐ข๐ฑ๐ฑ๐ญ๐ฆ ๐ต๐ฐ๐ฎ๐ข๐ต๐ฐ ๐ซ๐ฆ๐ญ๐ญ๐บ ๐ฅ๐ณ๐ช๐ฏ๐ฌ๐ด ๐ธ๐ช๐ต๐ฉ ๐ต๐ฉ๐ฆ ๐ข๐ฅ๐ฅ๐ช๐ต๐ช๐ฐ๐ฏ ๐ฐ๐ง ๐๐ช๐ต๐ณ๐ถ๐ด ๐ฎ๐ช๐ค๐ณ๐ฐ๐ค๐ข๐ณ๐ฑ๐ข ๐ญ๐ฆ๐ฎ๐ฐ๐ฏ ๐ซ๐ถ๐ช๐ค๐ฆ.
Difatri Azabi, La Ega, Febby J. Polnaya
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Agrointek, 2018 Jelly drink is a gel-based beverage product, which can be made from hydrocolloid compounds by addition of sugars, acids, and or without other food additives, sinbiotics are a combination of probiotics and prebiotics.
Sri Winarti +2 more
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