Pengaruh konsentrasi karagenan terhadap sifat fisikokimia jelly drink beras merah dan persepsi masyarakat pada produk jelly drink beras merah [PDF]
, 2022 Jelly drink adalah produk minuman yang berbentuk gel dan memiliki rasa manis atau asam. Jelly drink yang akan dibuat menggunakan bahan baku yang berasal dari serealia yaitu beras merah karena beras merah memiliki kandungan pati tinggi dan kandungan ...
Sanjaya, Kevin Kurniawan
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The effect of natural dye from Caulerpa sp. microcapsules on jelly drink quality
Food Research, 2023 Jelly drink is a hydrocolloid-based drink with a low gel consistency, making it easy to consume. Dyes are food additives often added to jelly drinks to increase attractiveness. However, synthetic dyes are known to negatively affect health. Caulerpa sp.
E.N. Dewi, L. Purnamayati
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Karakterisasi Jelly Drink Albedo Semangka-Strawberry Dengan Variasi Konsentrasi Karagenan [PDF]
, 2020 Albedo semangka memiliki kandungan pektin sekitar 21,03%. Upaya untuk memanfaatkan albedo semangka dapat dilakukan dengan mengolah menjadi produk jelly drink. Jelly drink dibuat dari campuran sari buah, hidrokoloid, dan gula dalam air.
Nawang Kripsianasari, Diny
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PENGARUH KONSENTRASI SARI BUAH STROBERI (Fragaria x ananassa ) TERHADAP FORMULASI DAN EVALUASI JELLY DRINK DENGAN KOMBINASI MADU DAN GULA [PDF]
, 2022 Stroberi (Fragaria x ananassa.) merupakan salah satu jenis tanaman yang berasal dari family Rosaceae, yang memiliki kandungan fitokimia yang tinggi.
Pulungan, Latifah Sahara +1 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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Tingkat Kesukaan Konsumen Terhadap Jelly Drink Rumput Laut (Euchema cottonii) [PDF]
, 2023 The use of seaweed in various industries is currently increasingly widespread. This makes the need for seaweed as a raw material increasingly increasing, apart from that the international market is also aggressively receiving seaweed from Indonesia ...
Rahael, Kristhina P. +4 more
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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 𝘛𝘩𝘦 𝘶𝘴𝘦 𝘰𝘧 𝘢𝘭𝘰𝘦 𝘷𝘦𝘳𝘢 𝘪𝘴 𝘪𝘯𝘤𝘳𝘦𝘢𝘴𝘪𝘯𝘨𝘭𝘺 𝘥𝘦𝘷𝘦𝘭𝘰𝘱𝘪𝘯𝘨 𝘸𝘪𝘵𝘩 𝘷𝘢𝘳𝘪𝘰𝘶𝘴 𝘬𝘪𝘯𝘥𝘴 𝘰𝘧 𝘱𝘳𝘰𝘥𝘶𝘤𝘵𝘴, 𝘰𝘯𝘦 𝘰𝘧 𝘸𝘩𝘪𝘤𝘩 𝘪𝘴 𝘫𝘦𝘭𝘭𝘺 𝘥𝘳𝘪𝘯𝘬. 𝘑𝘦𝘭𝘭𝘺 𝘥𝘳𝘪𝘯𝘬𝘴 𝘢𝘳𝘦 𝘴𝘰𝘧𝘵 𝘥𝘳𝘪𝘯𝘬𝘴 𝘪𝘯 𝘵𝘩𝘦 𝘧𝘰𝘳𝘮 𝘰𝘧 𝘨𝘦𝘭𝘴, 𝘨𝘦𝘯𝘦𝘳𝘢𝘭𝘭𝘺 𝘫𝘦𝘭𝘭𝘺 𝘥𝘳𝘪𝘯𝘬𝘴 𝘩𝘢𝘷𝘦 𝘦𝘭𝘢𝘴𝘵𝘪𝘤 𝘱𝘳𝘰𝘱𝘦𝘳𝘵𝘪𝘦𝘴 𝘣𝘶𝘵 𝘵𝘩𝘦 𝘤𝘰𝘯𝘴𝘪𝘴𝘵𝘦𝘯𝘤𝘺 𝘰𝘳 𝘨𝘦𝘭 𝘴𝘵𝘳𝘦𝘯𝘨𝘵𝘩 𝘪𝘴 𝘸𝘦𝘢𝘬𝘦𝘳 ...
Nurul Findayanti, Hapsari Titi Palupi
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Effect of the Guar Gum Concentration on Organoleptic Characteristics Jelly Drink Galoba
Jurnal Agrosilvopasture-Tech, 2022 he aim of the study was to characterize the organoleptic parameters tested were hedonic testing and hedonic quality including color, taste, texture, suction power. The result of the jelly drink organoleptic test was analyzed descriptively. Based on the result of the study, the organoleptic characteristics of the galoba jelly drink, namely for the ...
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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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