Results 101 to 110 of about 120,517 (228)
Sifat fisikokimia dan organoleptik jelly drink air kelapa dengan variasi konsentrasi karagenan [PDF]
, 2014 Air kelapa memiliki kandungan nutrisi yang cukup lengkap dan cukup disukai konsumen, namun memiliki umur simpan yang sangat pendek. Kekurangan tersebut dapat diatasi dengan pengolahan menjadi produk olahan, yaitu jelly drink.
Senduk, Cecilia
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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 +3 more
wiley +1 more source
Pemanfaatan angkak biji durian dalam pembuatan Jelly Drink: pengaruh variasi konsentrasi ekstrak Rosela terhadap sifat fisikokimia dan organoleptik Jelly Drink [PDF]
, 2020 Angkak merupakan produk hasil fermentasi beras (Oryza sativa) oleh kapang Monascus purpureus. Media selain beras yang dapat digunakan dalam memproduksi angkak adalah biji durian.
Angela, Jessica
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The Effects of Tomato Concentration on Sensory and Chemical Properties of Jelly Drink [PDF]
Advances in Biological Sciences Research, 2022 Nita Yustika Sari +3 more
openaire +1 more source
Journal of the Royal Anthropological Institute, EarlyView.Food and alcohol indulgence, along with tea‐drinking, gambling, and gossip, are integral to a characteristically Sichuanese ethos of ‘life enjoyment’ (xiangshou shenghuo). Beyond mere pleasure, sensory, ludic, and comic experiences temporarily strip participants of both their formal and subjective qualities.
Angel Nayden
wiley +1 more source
Produksi green tea jelly drink with aloe vera dengan kapasitas 100 botol per hari [PDF]
, 2016 Era globalisasi ini, banyak orang kesulitan mempersiapkan makanan dan minuman. Waktu bekerja yang sangat menyita waktu membuat masyarakat modern menginginkan sesuatu yang praktis dan mudah disiapkan serta lezat.
Karim, Fereno Wili +1 more
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Jurnal Pangan dan Agroindustri, 2014 Jahe emprit (Zingiber officinale. var. Rubrum) disebut juga dengan jahe kuning kecil, memiliki aktivitas antioksidan yang sangat kuat. Salah satu produk yang bisa dikembangkan adalah jelly drink, merupakan makanan ringan berbentuk gel kaya akan serat ...
Siska Febriyanti, Yunianta
doaj
Utilization of kepok banana peels and red guava in the production of jelly drink
IOP Conference Series: Earth and Environmental ScienceAbstract Effective agro-industrial by-product management is vital for environmental sustainability. Kepok banana peels, a common waste product, are a significant source of fiber and health-promoting antioxidants. The incorporation of kepok banana peel with red guava in jelly drink formulation is anticipated to yield a product with ...
Hotnida Sinaga +3 more
openaire +1 more source
Improving plant layout and processing flow of jelly mushroom drink to reduce microbial contamination
Food Research, 2020 This study is aimed to develop the manufacturing process of the jelly mushroom drink using primary good manufacturing practice (GMP) for community enterprise, Phitsanulok, Thailand. The evaluation of the existing production process highlighted that the process had risks of cross-contamination, including from the plant layout, which still lacking in ...
S. Changchai +3 more
openaire +1 more source
Addiction, EarlyView.Abstract Background & Aims There are few effective treatments for methamphetamine use disorder, despite increasing global demand. Here, we assessed the safety and feasibility of outpatient psilocybin‐assisted psychotherapy for methamphetamine use disorder. Design Single arm, open label pilot study.
Elizabeth Knock +8 more
wiley +1 more source