Results 11 to 20 of about 3,361 (229)
VARIASI KONSENTRASI JELLY POWDER PADA PEMBUATAN JELLY DRINK BROKOLI (Brassica oleracea var. Italica)
PFTJ: Pasundan Food Technology JournalPenelitian ini bertujuan untuk mengevaluasi pengaruh berbagai konsentrasi jelly powder terhadap karakteristik kimia, fisik, organoleptik, dan aktivitas antioksidan jelly drink berbasis brokoli (Brassica oleracea var. Italica). Penelitian menggunakan Rancangan Acak Kelompok (RAK) satu faktor dengan empat taraf konsentrasi jelly powder, yaitu 0,6%, 0,7%,
Wisnu Cahyadi
exaly +4 more sources
FORTIFIKASI SARI DAUN KELOR UNTUK MENINGKATKAN MUTU JELLY DRINK DALUMAN
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 +3 more sources
Dragon Fruit Jelly Drink (Hylocereus polyrhizus) Low Calories with Addition of Jamblang Leaves Extract (Syzygium cumini) [PDF]
E3S Web of ConferencesDragon fruit and jamblang leaf extract was added into the formulation to reducing sugar intake and increasing antioxidant-rich food products. This paper is to study for a causal relationship between two factors that are intentionally generated to ...
Hafiizh Prasetia, Egi Agustian
exaly +2 more sources
PENAMBAHAN DAUN SIRSAK (Annona muricata) PADA JELLY DRINK ROSELLA (Hibiscus sabdariffa) [PDF]
JURNAL AGROINDUSTRI HALAL, 2018 Tujuan penelitian ini adalah untuk membuat penganekaragaman minuman fungsional yaitu jelly drink rosella dengan penambahan daun sirsak. Daun sirsak yang diekstrak pada fase air dicampurkan dengan ekstrak rosella sesuai perlakuan, kemudian ditambahkan gula dan karagenan.
Merisa Suryani
core +3 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 Apichart Artnaseaw, Yuvarat Ngernyen
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
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
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
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