Results 61 to 70 of about 2,850 (151)

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, T. Sumrit, P. Chunlakan, P. Inrirai   +3 more
openaire   +1 more source

QUANTITIVE DETERMINATION OF COCHINEAL EXTRACT (Adctylopius coccus),CARMINE,CARMINIC ACID AND 4-AMINOCARMINIC ACID ( E120) IN SOME FOOD- STUFFS. [PDF]

Journal of Agricultural Chemistry and Biotechnology, 2015
Carmines and carminic acid are red food colors (E 120) can be classified as natural colors; obtained from alcoholic extracts of cochineal, which consists since they are of dried bodies of the female insect D. coccus costa. In the present investigation a
Manal Atwa
doaj   +1 more source

Utilization of kepok banana peels and red guava in the production of jelly drink

IOP Conference Series: Earth and Environmental Science
Abstract 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, null Zahratusafara, Maya Pratiwi Hutabarat, Nazhifah Mahfuzhah   +3 more
openaire   +1 more source

Adsorptive Stripping Voltammetric Determination of Amaranth and Tartrazine in Drinks and Gelatins Using a Screen-Printed Carbon Electrode

Sensors, 2017
A fast, sensitive, and selective method for the simultaneous determination of one pair of synthetic colorants commonly found mixed in food products, Amaranth (AM) and Tartrazine (TZ), based on their adsorption and oxidation on a screen-printed electrode (
Yeny Perdomo, Verónica Arancibia, Olimpo García-Beltrán, Edgar Nagles   +3 more
doaj   +1 more source

PENGARUH KONSENTRASI KARAGENAN DAN RASIO SARI JAHE EMPRIT(Zingiber officinale var. Rubrum) TERHADAP SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK JELLY DRINK JAHE

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 Papaya and Tomatoes in Making Jelly Drinks Source of Vitamin C

Jurnal Kesehatan
Introduction: Papaya and tomatoes are local food ingredients that are easily found in the community and contain vitamin C to be developed into functional foods, one of which is as a jelly drink. This research aims to use papaya and tomatoes as raw materials for making jelly drinks as a source of vitamin C.
Putri Sukmawati Ariyani, null Iswahyudi, Maruli Siregar   +2 more
openaire   +1 more source

PENGEMBANGAN PRODUK JELLY DRINK TEMULAWAK (Curcuma xanthorrhiza Roxb.) SEBAGAI PANGAN FUNGSIONAL

Heuristic, 2017
People still consider the curcumin as a herb that has a taste and smell that is less preferred so as to increase consumption of ginger need to be diversified more modern products, one of which is jelly drink. Success in the manufacture of jelly drinks is determined by the concentration of gelling agents.
Hartati, Fadjar Kurnia, Djauhari, Arlin Besari   +1 more
openaire   +3 more sources

Black Grass Jelly Encapsulated Lactobacillus plantarum Mar8 in Honey and D-Allulose Beverage Enriched with Mangosteen Pericarp Extract

Applied Food Biotechnology
Background and Objective: Black grass jelly served in sweet syrup is one of the Chinese and East and Southeast Asian traditional beverages. An innovative enrichment can make it a better functional food.
Titin Yulinery, Novik Nurhidayat, Nilam Fadmaulidha Wulandari, Sri widawati, Suliasih Suliasih, Lusianawati widjaja   +5 more
doaj   +1 more source

PENGARUH KARAGENAN DAN LAMA PEREBUSAN DAUN SIRSAK TERHADAP MUTU DAN KARAKTERISTIK JELLY DRINK DAUN SIRSAK

Jurnal Pangan dan Agroindustri, 2014
Kanker adalah penyakit non infeksi nomor 5 penyebab kematian di Indonesia setelah penyakit kardiovaskuler, infeksi, pernafasan, dan pencernaan. Salah satu tanaman adalah sangat ampuh untuk mengatasi kanker adalah tanaman Sirsak (Graviola).
Gilang Satrio Wicaksono, Elok Zubaidah
doaj  

Analisis Penerimaan Konsumen Terhadap Jambu Jelly Drink dengan Penambahan Bayam

Jurnal Teknologi dan Mutu Pangan
Indonesia sebagai negara tropis memiliki ketersediaan bahan baku jambu biji yang melimpah, sehingga memungkinkan pengembangan produk ini secara berkelanjutan sekaligus mendukung pemberdayaan petani lokal. Dengan dikemas sebagai produk yang sehat dan inovatif, minuman jeli jambu biji dapat berkontribusi dalam memenuhi kebutuhan pasar domestik dan global
Nadina Alasimi, Sri Purnaningsih, Safira Assegaf   +2 more
openaire   +1 more source