Results 21 to 30 of about 114,123 (222)
Shelf-life estimation of jelly drink formulated with bay leaf ( Syzygium polyanthum) and guava juice (Psidium guajava) [PDF]
BIO Web of ConferencesJelly drinks must meet two essential requirements: safety and quality during storage and distribution. This study aimed to investigate the shelf life of jelly drinks containing a 50:50 ratio of bay leaf extract and guava juice at various storage ...
Putri Sefanadia +2 more
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
exaly +2 more sources
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
The physical characteristics of jelly drink bay leaf water extract with guava juice combination
IOP Conference Series: Earth and Environmental ScienceAbstract Developing a jelly drink with bay leaf water extract with guava juice combined with konjac glucomannan can improve the physical characteristics of the jelly drink. This study compared the physical properties of the guava juice and bay leaf water extract jelly drink in terms of color, total soluble solids, and viscosity.
S Putri +3 more
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
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
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 +2 more
doaj +1 more source
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
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. +3 more
doaj +1 more source
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 +2 more
doaj +1 more source