Results 31 to 40 of about 2,890 (191)
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
doaj +1 more source
Product development of low sugar ready-to-drink (RTD) soy jelly drink
Journal of Functional Food and Nutraceutical, 2020 Soymilk was processed into a nutritious jelly drink product with low sugar level to overcome the problems of current comercial jelly drink. The optimum concentration of iotacarrageenan (0.1-0.3%) was determined based on sensory evaluation and texture analysis. The preferable sweetness level (2.5-7.5%) was determined based on sensory evaluation.
Tabligh Permana +2 more
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Journal of Tropical Food and Agroindustrial Technology, 2022 This study aims to determine the effect of the proportion of turmeric acid and caragenan on the characteristics of jelly drink turmeric acid. This research was conducted using a factorial randomized block design (RAK) with the first factor being the turmeric and tamarind concentration treatment consisting of 3 levels, namely P1(75%: 25%), P2(50%:50 ...
Anggita Dhea Novita +3 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
wiley +1 more source
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
doaj +1 more source
Concept of solubility, soft drinks and pectin jelly
Lumat: International Journal of Math, Science and Technology Education, 2013 The aim of this double class is to demonstrate and emphasise the concept of solubility and associate it with everyday life by preparing and eating simple food in school. This lesson is suitable for upper secondary school and with certain limitations to secondary school. Solubility is discussed in 7th grade chemistry in connection to the study of ...
Arja Ollila +5 more
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Effect of Post-Cutting Sugarcane and Sucrose Concentrationon Characteristic Jelly Drink
Journal of Tropical Food and Agroindustrial Technology, 2021 The aim of this research was to determine effect of post-cutting times and sucrose concentration on the characteristics sugarcane jelly drink used factorial randomized block design. The first factor was post-cutting times (U): 1 day (U1), 3 days (U2), dan 5 days (U3), second factor was sucrose concentration (S): 0% (S1), 5% (S2) dan 10% (S3). The data
Albraham Fitrianto, Lukman Hudi
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Royal Jelly Ameliorates Insulin Resistance in Fructose-Drinking Rats
Biological and Pharmaceutical Bulletin, 2008 Royal jelly (RJ) is known to contain excellent nutrition and a variety of biological activities. The present study was designed to investigate the effects of RJ on insulin resistance (hyperinsulinemia) in fructose-drinking rats (FDR; insulin resistance animal model).
Zamami, Yoshito +7 more
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Effect of Carrageenan Concentration on Sensory Characteristics of Jelly Drink Galoba
Jurnal Agrosilvopasture-Tech, 2022 Galoba (Hornstedtia alliacea) is a fruit-producing plant belonging to the ginger-ginger tribe. Galoba has the potential to be processed into various processed products such as making jelly drinks. The manufacture of jelly drinks generally uses fruit extracts that have a high acidity level, such as galoba fruit, where the acidity level will affect the ...
openaire +1 more source
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
doaj +1 more source