Results 11 to 20 of about 39,119 (226)
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.
Novelina, +2 more
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Characterization of Coconut Jelly Pellets Made from Solid Waste of Ready-to-drink Industry
Journal of the Japan Institute of Energy, 2021 Sukonlaphat THANPHROM +4 more
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Jurnal Keteknikan Pertanian Tropis dan Biosistem, 2022 Jeruk pomello (Citrus maxima) merupakan buah yang mengandung vitamin C 26.36 mg/100 g dan serat 0.32% b/b. Pengolahan jeruk pomello menjadi jelly drink akan menjadi alternatif sumber vitamin C dan serat pangan.
Kharisma, Amalya Nurul Khairi
doaj +1 more source
JELLY EXTRACT DRINKING RED BIT [PDF]
JURNAL PERTANIAN, 2018 Beets are one of the most useful food ingredients. One of the benefits is to provide natural color in the manufacture of food products. The pigment present in the red bit is betasianin. Betasianin is a class of antioxidants. Drink jelly is a soft gel-shaped drink, generally jelly drinks have elastic properties but consistency or gel strength is weaker ...
Intan Kusumaningrum +2 more
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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
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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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IOP Conference Series: Earth and Environmental Science, 2021 Abstract Durian seed, a waste of durian fruit processing, had been studied as a new substrate in the solid-state fermentation with Monascus purpureus. Moreover, the fermentation product namely Monascus-fermented Durian Seed (MFDS) potent to reduce blood cholesterol and glucose levels in human body.
Jessica Angela +3 more
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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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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
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Pengaruh Perbedaan Konsentrasi Karagenan terhadap Karakteristik Fisikokimia dan Organoleptik Jelly Drink Pepaya [PDF]
, 2017 Characteristics of jelly drink are have soft gel so that when consumed using a straw, gel will break easily, but the gel form is still felt in the mouth. Those characteristics can be achieved by adding gelling agent, which is carrageenan.
Trisnawati, C. Y. (Chatarina) +2 more
core +3 more sources