Development of a Guava Jelly Drink with Potential Antioxidant, Anti-Inflammation, Neurotransmitter, and Gut Microbiota Benefits [PDF]
FoodsDue to the roles of oxidative stress, inflammation, and neurotransmitter imbalances in cognitive and mental dysfunction, we aimed to develop a functional drink with antioxidant and anti-inflammatory properties as well as the potential to support ...
Supaporn Muchimapura +2 more
exaly +6 more sources
UJI DAYA TERIMA PADA JELLY DRINK KENIKIR (Cosmos caudatus Kunth.)
Medical Technology and Public Health Journal, 2018 Kenikir (Cosmos caudatus Kunt.) has high antioxidants level. Kenikir jelly drink is selected as a fungsional beverage and with natural antioxidants.
Lina Muflihatul Hamidah +2 more
exaly +6 more sources
IOP Conference Series: Earth and Environmental Science, 2021 Abstract Durian seed, a waste of durian fruit processing, had been studied as a new substrate in the solid-state fermentation with Monascus purpureus. Moreover, the fermentation product namely Monascus-fermented Durian Seed (MFDS) potent to reduce blood cholesterol and glucose levels in human body.
Ignatius Srianta
exaly +2 more sources
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
doaj +3 more sources
The Physicochemical Properties of the Jelly Drink Produced by Mixing Pedada (Sonneratia caseolaris) and Young Coconut Juices with Carrageenan [PDF]
MATEC Web of Conferences, 2022 This research was conducted to determine the physicochemical properties of the jelly drink produced using the pedada and young coconut fruit juices with carrageenan.
Jariyah +3 more
exaly +2 more sources
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.
Lukita Purnamayati
exaly +2 more sources
Characteristics and Anti-Diabetics Activity of Jelly Drink Okra Mucus (Abelmoschus Escullentus L.)
Journal of Physics: Conference Series, 2021 Abstract Okra mucus is mucilage that contains food fibre, tannin, alkaloids, steroids, and flavonoids, so it has the potential as an anti-diabetic agent, which can be processed into an anti-diabetic functional beverage product in the form of a jelly drink.
null Jariyah, E M N Arofah, U Sarofa
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The effect of hydrocolloid on stability of Papaya-Pineapple jelly drink during storage
IOP Conference Series: Earth and Environmental Science, 2021 AbstractPresent study evaluated the effect of hydrocolloid type on the stability of antioxidant activity of papaya-pineapple jelly drink during storage. The antioxidant content of the jelly drink was also evaluated. The research had been performed using randomized block design with two factors, i.e.: types of hydrocolloid (agar and carrageenan) and ...
exaly +2 more sources
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
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VARIASI KONSENTRASI JELLY POWDER PADA PEMBUATAN JELLY DRINK BROKOLI (Brassica oleracea var. Italica)
PFTJ: Pasundan Food Technology JournalPenelitian ini bertujuan untuk mengevaluasi pengaruh berbagai konsentrasi jelly powder terhadap karakteristik kimia, fisik, organoleptik, dan aktivitas antioksidan jelly drink berbasis brokoli (Brassica oleracea var. Italica). Penelitian menggunakan Rancangan Acak Kelompok (RAK) satu faktor dengan empat taraf konsentrasi jelly powder, yaitu 0,6%, 0,7%,
Wisnu Cahyadi
exaly +2 more sources