Results 221 to 230 of about 525,060 (260)

Erythritol allergy diagnosed following anaphylactic shock after ingestion of the jelly drink

Nihon Shoni Arerugi Gakkaishi. The Japanese Journal of Pediatric Allergy and Clinical Immunology
Hideki Yoshikawa, Naho Nakazaki
openaire   +2 more sources

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
openaire   +1 more source

Antioxidant activity and vitamin C content of different formulations of tomato (Solanum lycopersicum), adlay seed (Coix lacryma-jobi L.) and carrageenan (Eucheuma cottonii) jelly drink

Food Research
Tomato and adlay seeds have good potential for antioxidants, such as lycopene, βcarotene, phenolic and flavonoid. Carrageenan was added to the jelly drink product as a thickener and texture enhancer.
R.I. Mulyani, R.P. Utami, S. Reski, K.D. Utami, R.A. Sari   +4 more
semanticscholar   +1 more source

Antioxidative Properties of Rai Dawk Kha Rice (Oryza sativa L.) Jelly Drink for the Elderly

Journal of Culinary Science & Technology
This study aimed to develop a jelly drink for the elderly using Rai Dawk Kha Rice (RDKR) as the main ingredient. The research assessed the physical properties, sensory acceptance, phytochemical composition, and antioxidant activity of the product.
Wannisa Phaophan, Narinphop Chuaykarn, Thanyaporn Bunsiri, Panyaras Luekhajon, Wanida Bureepakdee   +4 more
semanticscholar   +1 more source

Perbandingan jus kundur (Benincasa hispida) dan penggunaan gelatin terhadap mutu kimia dan organoleptik (jelly drink)

Composite: Jurnal Ilmu Pertanian
Kundur (Benincasa hispida) juice has health benefits and rich nutritional and medicinal properties, making it a potential ingredient for high-quality jelly drinks.
Farrell Ricardo Tirtasatya, B. Sucahyo, Yuyun Yuniati   +2 more
semanticscholar   +1 more source

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.
A. Dhea, C. Y. Trisnawati, I. Srianta
semanticscholar   +1 more source

Pelatihan Pembuatan Jelly Drink Bergizi Terfortifikasi Bayam Hijau dan Bayam Merah untuk Anak

Journal of Innovation in Community Empowerment
Background: Nutritional problems in children, particularly stunting, anemia, and malnutrition, remain a serious challenge in Indonesia. Children's low interest in consuming vegetables and limited family skills in processing local foods are factors that ...
T. Sunarsih, E. Astuti, Edhy Tri Cahyono, Pramitha Sari, E. F. A. Shanti   +4 more
semanticscholar   +1 more source

Tingkat Kesukaan Konsumen Terhadap Jelly Drink Rumput Laut (Euchema cottonii)

ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua, 2023
The use of seaweed in various industries is currently increasingly widespread. This makes the need for seaweed as a raw material increasingly increasing, apart from that the international market is also aggressively receiving seaweed from Indonesia ...
K. P. Rahael, Fien Sudirjo, D. S. Royani, I. Marasabessy, A. Amahorseja   +4 more
semanticscholar   +1 more source

KONSENTRASI LARUTAN SARI ANGCO (ZIZIPHUS JUJUBA M.) DAN KONSENTRASI KARAGENAN (RHODOPHYCEAE) TERHADAP MUTU FISIKOKIMIA DAN ORGANOLEPTIK JELLY DRINK ANGCO

Pro-STek
Jelly drink adalah minuman olahan yang berbentuk gel yang memiliki sifat semi padat yang umumnya terbuat dari sari buah yang dicampur dengan bahan yang bersifat hidrokoloid serta gula dan dikonsumsi dengan dihisap dengan sedotan.
Charolin Orodiputro, Fadjar Kurnia Hartati, Kejora Handarini   +2 more
semanticscholar   +1 more source

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
openaire   +1 more source