Results 81 to 90 of about 120,517 (228)

The characteristics and consumer acceptance of jelly drink fortified with Ulva lactuca fatty acid microemulsion

IOP Conference Series: Earth and Environmental Science, 2023
Abstract This study aims to determine the fortification of Ulva lactuca fatty acid microemulsion in jelly drinks and the characteristics and consumer acceptance of jelly drinks. The stages in this research were extraction of U. lactuca fatty acid, production of U. lactuca fatty acid microemulsion, fortification of U.
D R S Kusumajati, S A Budhiyanti
openaire   +1 more source

Valorization of Citrus Waste for Recovery of Nutritional and Bioactive Compounds: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The various citrus wastes, including the citrus fruit peels, pulp remaining after extraction of juice, and seeds, are the sources of bioactive compounds. The waste parts of oranges, lemons, limes, grapefruits, and mandarins contain the bioactive compounds, flavonoids, ascorbic acid, essential oils, and carotenoids.
Monika, Rhythm Kalsi, Jasleen Kaur Bhasin, Rafeeya Shams, Kshirod Kumar Dash   +4 more
wiley   +1 more source

PENGARUH TINGKAT KEMATANGAN BUAH BELIMBING (Averrhoa carambola L.) DAN PROPORSI PENAMBAHAN GULA TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK JELLY DRINK MENGANDUNG KARAGINAN

Jurnal Pangan dan Agroindustri, 2017
Indonesia merupakan salah satu negara penghasil buah belimbing terbesar di dunia. Buah belimbing masih belum dimanfaatkan dengan baik, umumnya masyarakat hanya mengkonsumsi secara langsung.
Hani Rachmayati, Wahono Hadi Susanto, Jaya Mahar Maligan   +2 more
doaj  

Sensory Profiling of Jelly Drink Made from a Combination of Bay Leaf Water Extract and Guava Juice Using a Quantitative Descriptive Analysis

Amerta Nutrition
Background: The profiling of a drink made from bay leaves combined guava juice has not been previously reported despite the positive health aspects of both plants. Objectives: To analyze the sensory characteristics of jelly drink bay leaf water extract
Sefanadia Putri, Sri Anna Marliyati, Budi Setiawan, Rimbawan Rimbawan, Andi Eka Yunianto, Asep Rusyana   +5 more
doaj   +1 more source

DIVERSIFIKASI PRODUK PANGAN BERBASIS AIR KELAPA

Agritech, 2020
Air kelapa merupakan cairan yang berasal dari buah kelapa, yang umumnya merupakan hasil samping dari pengolahan santan, atau dari buah kelapa yang sengaja diambil buah dan airnya untuk dikonsumsi.
Ervina Mela
doaj   +1 more source

Frontiers in transition‐metal single‐atom electrocatalysts: Design tactics, mechanistic regulation, and electrochemical sensing technologies

InfoMat, EarlyView.
This review offers an overview of recent advances in the fundamental properties, synthesis methods, and structural optimization of transition‐metal single‐atom electrocatalysts for electrochemical sensing. It also provides a comprehensive summary of the emerging applications in electrochemical assays based on these materials, along with key challenges ...
Yue Cao, Bo‐Yu Chen, Yiru Sheng, Haoyuan Song, Linan Zhu, Xiaohan Yang, Yuehe Lin, Wenlei Zhu, Yang Zhou   +8 more
wiley   +1 more source

PEMBUATAN JELLY DRINK Averrhoa blimbi L. (KAJIAN PROPORSI BELIMBING WULUH : AIR DAN KONSENTRASI KARAGENAN)

Jurnal Pangan dan Agroindustri, 2013
Belimbing Wuluh (Averrhoa blimbi L.) mengandung vitamin C sebesar 25 mg/100 g buah segar, dengan kadar air tinggi ± 93% membuat buah ini mudah rusak dan daya simpannya singkat (4-5 hari), sehingga diperlukan pengolahan agar belimbing wuluh memiliki umur ...
Firdausia Agustin, Widya Dwi Rukmi Putri
doaj  

THE EFFECT OF ADDITION OF SUCROSE SOLUTION ON THE ANTIBACTERIAL ACTIVITIES OF GREEN GRASS JELLY EXTRACT SINBIOTIC BEVERAGES DURING STORAGE IN COLD TEMPERATURE

Agric, 2019
Sinbiotic drinks have a very acidic taste, so it is necessary to add sucrose solution to get the best taste. This study aims to determine the effect of adding 65% (v/v) sucrose solution to changes in antibacterial activity of green grass jelly synbiotic ...
Samsul Rizal, Julfi Restu Amelia, Suharyono A S   +2 more
doaj   +1 more source

Characteristics of Secang Jelly Drink as Functional Drink with the Addition of Red Ginger Extract for Antioxidant Source

Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Secang wood (Caesalpinia sappan L.) and red ginger can be used as alternative functional drinks in form of jelly drinks, due to the antioxidant properties contained in these two ingredients. In this study, we wanted to know the characteristics of secang jelly drinks with addition of red ginger extract at various concentrations.
Bevhia Moza Agusthi, Muhammad Fajri Romadhan   +1 more
openaire   +1 more source

From nature to nanoscale: advances, challenges, and preclinical translation of nanofiber drug delivery systems containing plant‐derived active ingredients

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Since the early 1960s, nanotechnology has been a critical area of science, allowing for the development of sophisticated nanomaterials. Nanofibers, one of the most widely used nanotechnological drug delivery systems, have emerged as a highly versatile platform within modern pharmaceutical sciences.
Heybet Kerem Polat, Yasin Turanlı, Nihat Kurt, Sefa Gözcü, Emre Tunçel, Hilal Bacanak, Eren Aytekin, Sedat Ünal   +7 more
wiley   +1 more source