Results 21 to 30 of about 2,890 (191)

The Improvement Lycopene Availability and Antioxidant Activities of Tomato (Lycopersicum Esculentum, Mill) Jelly Drink

Agriculture and Agricultural Science Procedia, 2016
AbstractLycopene is a natural compound that is found in large quantities in red colour fruits, especially in tomatoes. Availability of lycopene in tomatoes will increase after processing. The research, tomatoes will be processed in form of jelly drinks, where most people like the products beside energy contributor.
Novizar Nazir
exaly   +2 more sources

Dragon Fruit Jelly Drink (Hylocereus polyrhizus) Low Calories with Addition of Jamblang Leaves Extract (Syzygium cumini) [PDF]

E3S Web of Conferences
Dragon fruit and jamblang leaf extract was added into the formulation to reducing sugar intake and increasing antioxidant-rich food products. This paper is to study for a causal relationship between two factors that are intentionally generated to ...
Andini Sundowo, Egi Agustian
exaly   +2 more sources

Characterization of Coconut Jelly Pellets Made from Solid Waste of Ready-to-drink Industry

Nihon Enerugi Gakkaishi/Journal of the Japan Institute of Energy, 2021
Yuvarat Ngernyen, Apichart Artnaseaw
exaly   +3 more sources

Pengaruh Konsentrasi Dan Jenis Gelling Agent Terhadap Sifat Fisikokimia Jelly Drink Jeruk Bali (Citrus Maxima)

Jurnal Keteknikan Pertanian Tropis dan Biosistem, 2021
Jeruk bali (Citrus maxima) mengandung vitamin C 26.36 mg/100 g dan serat 0.32 % b/b Namun, jeruk bali mengandung tanin dan saponin yang menyebabkan adanya rasa pahit pada jeruk bali.
Isti Nugiharti, Hari Haryadi
doaj   +1 more source

KAJIAN KOMBINASI KONSENTRASI KARAGENAN DAN JERUK NIPIS PADA PEMBUATAN JELLY DRINK LABU SIAM (Sechium edule Sw)

Jurnal Teknologi Pertanian Andalas, 2022
Produksi labu siam di jawa timur pada tahun 2018 mencapai 24.015 ton . Pada umumnya masyarakat mengkonsumsi labu siam hanya sebagai sayur atau lalapan.
Dina Uliana Rosyda, Bambang Sudarmanto, Ainu Rahmi   +2 more
doaj   +1 more source

Functional food compositions using spirulina for the production of health jelly [PDF]

E3S Web of Conferences, 2023
Healthy nutrition is a key task for many countries, and its solution is to enrich food with functional food ingredients, including microalgae spirulina.
Bitutskaya O.I., Donchenko L.V., Lukyanenko M.V., Limareva N.S.   +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, Noli Novidahlia, Dina Ayu Soraya   +2 more
openaire   +1 more source

Acceptability and Antioxidant Activities of Jelly Drink Ginger (Zingiber officinale R.), Curcuma (Curcuma xanthorriza R.) and Turmeric (Curcuma longa L.) Extract as A Healthy Drink Alternative for People with Hypercholesterolemia

International Journal on Food, Agriculture and Natural Resources, 2023
This study aims to (1) determine the acceptability of ginger, curcuma and turmeric extract jelly drinks as an alternative healthy drink for people with hypercholesterolemia;(2) Knowing the best formula for ginger, curcuma and turmeric extract jelly ...
Ika Rosita Rahmawati, Asrul Bahar
doaj   +1 more source

Karakteristik jelly drink rumput laut (Euchema spinosum) dengan penambahan kulit buah manggis (Garcinia mangostana L.) sebagai pangan fungsional

Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2022
Mangosteen fruit (Garcinia mangostana L.) , one of  Indonesian fruits, contains 70-75% skin fruit. The mangosteen skin contains xanthone compounds which are antioxidants, 107.76 mg/100 g fresh fruit.
Rahma Utami Budiandari, Syaiful Anam, Lukman Hudi   +2 more
doaj   +1 more source

Pengaruh Jenis Kemasan Plastik dan Lama Waktu Penyimpanan Terhadap Karakteristik Fisikokimia Jelly drink Jeruk Pomello (Citrus maxima)

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