Results 211 to 220 of about 39,164 (226)

Pengaruh Komposisi Ekstrak Jambu Biji Merah terhadap Kualitas Jelly Drink

Food Science and Culinary Education Journal, 2022
Tujuan penelitian ini adalah untuk 1) mengetahui pengaruh komposisi ekstrak buah jambu biji merah terhadap kualitas jelly drink jambu biji merah ditinjau dari aspek kejernihan warna, aroma, tekstur, rasa manis, dan rasa asam, 2) mengetahui komposisi ekstrak buah jambu biji merah yang tepat sehingga dapat menghasilkan  jelly drink jambu biji merah yang ...
Atiek Zahrulianingdyah, Yunita Fitriani
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Novel Functional Jelly Drink as an Anti-Hyperglycemic effect

Research Journal of Pharmacy and Technology
Developing a novel GUALAM jelly drink represents an innovative approach to processing these two ingredients with an alternative healthy beverage to prevent diabetes. This study aims to determine total phenols, flavonoids, antioxidant activity, and α-Glucosidase inhibitory activity in GUALAM jelly drink as an anti-hyperglycemic effect. This experimental
Sefanadia Putri, Sri Anna Marliyati, Budi Setiawan, Rimbawan Rimbawan   +3 more
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Features of the production technology of drinking jelly

Food processing industry
Из глубины веков на стол современного человека пришел кисель. Столетия назад на Руси кисель, приготовленный варкой предварительно заквашенного мучного настоя, входил в ежедневный рацион крестьян. Шло время, с развитием торговли появлялось новое сырье и, как следствие, новые рецепты излюбленного блюда.
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Product design of memory-boosting jelly drink for young adult

AIP Conference Proceedings, 2022
Misri Gozan, Brigitta Angelina, Cindyara Nayanda, Nur Annisa, null Ruth, Silva Amanat Taqwa, Woro Bismo   +6 more
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Effect of konjac concentration on physicochemical and sensory properties of snake fruit jelly drink

Letters in Food Research
Snake fruit has a short shelf life, necessitating efforts to extend its storage period. Snake fruit can be processed into fruit juice or transformed into jelly drinks. The characteristics of jelly drinks are largely influenced by the type of gelling agent used. This study utilizes konjac as a gelling agent.
A. Dhea, C.Y. Trisnawati, I. Srianta
openaire   +1 more source

Royal Jelly in Medicinal to Functional Energy Drinks

2017
Hiroyoshi Moriyama, Manashi Bagchi, Debasis Bagchi   +2 more
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Pengaruh Konsentrasi Glukomanan (Amorphophallus Konjac) Terhadap Karakteristik Jelly Drink Wedang Jahe (Zingiber Officinale)

Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 2023
I Desak Putu Kartika Pratiwi, I Wayan Rai Widarta   +1 more
exaly  

Pengaruh Penambahan Ekstrak Kulit Buah Naga Merah (Hylocereus polyrhizus) terhadap Karakteristrik Jelly Drink

Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 2023
I Desak Putu Kartika Pratiwi
exaly  

Evaluating the Effect of Fruit-to-Water Ratio on the Characteristics of Snake Fruit Jelly Drink

Developing a healthy, ready-to-eat food product that can both postpone hunger and satisfy consumerdemand is a challenge. A potential product with such characteristics is jelly drink, a semi-solidbeverage with a weak gel consistency, easily consumed through a straw.
Gunawan, Alvin, Trisnawati, Chatarina Yayuk, Dharma, Arya Wira, Srianta, Ignatius   +3 more
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Physicochemical, Microbiological and Sensory Properties of Kefir Drinks with Added Royal Jelly and Bee Pollen

In this study, kefir drinks produced by adding 0.6% royal jelly and %0.8 bee pollen to cow milk were stored for 14 days, and their physicochemical, microbiological and sensory properties were monitored during storage.
Koçak, Gülden, Koçak, Alparslan
openaire   +1 more source