UJI DAYA TERIMA PADA JELLY DRINK KENIKIR (Cosmos caudatus Kunth.) [PDF]
Medical Technology and Public Health Journal, 2018 Kenikir (Cosmos caudatus Kunt.) has high antioxidants level. Kenikir jelly drink is selected as a fungsional beverage and with natural antioxidants.
Lina Muflihatul Hamidah +2 more
doaj +5 more sources
Development of a Guava Jelly Drink with Potential Antioxidant, Anti-Inflammation, Neurotransmitter, and Gut Microbiota Benefits [PDF]
FoodsDue to the roles of oxidative stress, inflammation, and neurotransmitter imbalances in cognitive and mental dysfunction, we aimed to develop a functional drink with antioxidant and anti-inflammatory properties as well as the potential to support ...
Hai-Ha Nguyen +4 more
doaj +4 more sources
Daya terima konsumen terhadap jelly drink belimbing wuluh
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2021 Belimbing wuluh (Averrhoa bilimbi L.) is a well-known traditional medicinal plant that thrives in Indonesia. The amount of fruit production per year can reach 1500 pieces per plant but is easily damaged, its shelf life is short, the taste of sour fruit ...
Romadhiyana Kisno Saputri +2 more
doaj +3 more sources
A Pilot Randomized, Double-Blind, Placebo-Controlled Parallel Group Trial Evaluating the Effect of 8 Week-Consumption of Guava Jelly Drink in Improving Cognition and Mental Well-Being in Working-Age Adults [PDF]
FoodsGiven the lack of clinical data supporting the effects of a novel guava jelly drink on cognition and mood regulation, we aimed to explore these effects and their possible mechanisms in working-age volunteers. In an 8-week, three-arm double-blind, placebo-
Hai-Ha Nguyen +4 more
doaj +2 more sources
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
exaly +3 more sources
KAJIAN KOMBINASI KONSENTRASI SARI BUAH BELIMBING MANIS DAN KARAGENAN PADA PEMBUATAN JELLY DRINK BELIMBING MANIS (Averrhoa carambola L) [PDF]
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 +2 more sources
FORTIFIKASI SARI DAUN KELOR UNTUK MENINGKATKAN MUTU JELLY DRINK DALUMAN [PDF]
Pro Food, 2023 Jelly drink is a drink made of fruit juice. In general, jelly drink is only a source of vitamins, minerals, fiber and sodium, while the content of other nutrients such as protein is still relatively low. The aim of this study was to discover the effect of fortification of moringa leaf juice on the quality of daluman jelly drink.
Ana Juliana +2 more
openaire +2 more sources
KAJIAN KOMBINASI KONSENTRASI KARAGENAN DAN JERUK NIPIS PADA PEMBUATAN JELLY DRINK LABU SIAM (Sechium edule Sw) [PDF]
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 +2 more sources
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 ...
exaly +2 more sources
Agrointek, 2018 Jelly drink is a gel-based beverage product, which can be made from hydrocolloid compounds by addition of sugars, acids, and or without other food additives, sinbiotics are a combination of probiotics and prebiotics.
Sri Winarti +2 more
exaly +3 more sources