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
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Effect of Post-Cutting Sugarcane and Sucrose Concentrationon Characteristic Jelly Drink
Journal of Tropical Food and Agroindustrial Technology, 2021 The aim of this research was to determine effect of post-cutting times and sucrose concentration on the characteristics sugarcane jelly drink used factorial randomized block design. The first factor was post-cutting times (U): 1 day (U1), 3 days (U2), dan 5 days (U3), second factor was sucrose concentration (S): 0% (S1), 5% (S2) dan 10% (S3). The data
Albraham Fitrianto, Lukman Hudi
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Perbedaan Konsentrasi Karagenan terhadap Sifat Fisikokimia dan Organoleptik Jelly Drink Rosela-sirsak [PDF]
, 2014 The experimental design is Randomized Block Design with one factor which is carrageenan concentration and seven factor levels which are 0.20%; 0.25%; 0.30%; 0.35%; 0.40%; 0.45%; and 0.50% (m/v) with four replications.
Gani, Y. F. (Yohana) +2 more
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Supra and subgingival application of antiseptics or antibiotics during periodontal therapy
Periodontology 2000, EarlyView., 2023 Abstract Periodontal diseases (gingivitis and periodontitis) are characterized by inflammatory processes which arise as a result of disruption of the balance in the oral ecosystem. According to the current S3 level clinical practice guidelines, therapy of patients with periodontitis involves a stepwise approach that includes the control of the patient ...
Elena Figuero +5 more
wiley +1 more source
Concept of solubility, soft drinks and pectin jelly
Lumat: International Journal of Math, Science and Technology Education, 2013 The aim of this double class is to demonstrate and emphasise the concept of solubility and associate it with everyday life by preparing and eating simple food in school. This lesson is suitable for upper secondary school and with certain limitations to secondary school. Solubility is discussed in 7th grade chemistry in connection to the study of ...
Arja Ollila +5 more
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Karakteristik Jelly Drink Seledri dengan Variasi Konsentrasi Karagenan dan Agar [PDF]
Journal of Food and Culinary, 2019 Jelly drink merupakan salah satu alternative untuk memenuhi kebutuhan akan minuman yang praktis Salah satu bahan pangan yang dapat dimanfaatkan yaitu seledri karena sebagian besar seledri hanya digunakan sebagai campuran sup dan bahan makanan berkuah.
Nadlifatul Hasanah +2 more
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Opportunities and Challenges of Functional Foods and Nutraceuticals Development during Covid-19 Pandemic [PDF]
BIO Web of Conferences, 2021 Functional foods and nutraceuticals demand during the Covid-19 pandemic are increasing tremendously. This is showed that there is a shifting food consumption pattern into healthier food rather than only to satisfy hunger.
Lestari Lily Arsanti
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Alginate inhibits iron absorption from ferrous gluconate in a randomized controlled trial and reduces iron uptake into Caco-2 cells [PDF]
, 2014 Previous in vitro results indicated that alginate beads might be a useful vehicle for food iron fortification. A human study was undertaken to test the hypothesis that alginate enhances iron absorption.
A-S Sandberg +31 more
core +3 more sources
Pengembangan Produk Minuman Jelly Nira Kelapa dengan Quality Function Deployment [Coconut Sap Jelly Drink Product Development with Quality Function Deployment] [PDF]
Buletin Palma, 2020 <p>Coconut sap is one of the agricultural commodity that can be processed into various products other than sugar. One of the products that potential to be developed is coconut sap jelly drink. To create successful coconut sap jelly drink on the market, it is necessary to develop products according to the needs of consumers.
Ervina Mela, Gunawan Wijonarko
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Efek penggunaan gel lidah buaya buaya (Aloe vera L.) terhadap mutu minuman jelly lidah buaya
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2023 𝘛𝘩𝘦 𝘶𝘴𝘦 𝘰𝘧 𝘢𝘭𝘰𝘦 𝘷𝘦𝘳𝘢 𝘪𝘴 𝘪𝘯𝘤𝘳𝘦𝘢𝘴𝘪𝘯𝘨𝘭𝘺 𝘥𝘦𝘷𝘦𝘭𝘰𝘱𝘪𝘯𝘨 𝘸𝘪𝘵𝘩 𝘷𝘢𝘳𝘪𝘰𝘶𝘴 𝘬𝘪𝘯𝘥𝘴 𝘰𝘧 𝘱𝘳𝘰𝘥𝘶𝘤𝘵𝘴, 𝘰𝘯𝘦 𝘰𝘧 𝘸𝘩𝘪𝘤𝘩 𝘪𝘴 𝘫𝘦𝘭𝘭𝘺 𝘥𝘳𝘪𝘯𝘬. 𝘑𝘦𝘭𝘭𝘺 𝘥𝘳𝘪𝘯𝘬𝘴 𝘢𝘳𝘦 𝘴𝘰𝘧𝘵 𝘥𝘳𝘪𝘯𝘬𝘴 𝘪𝘯 𝘵𝘩𝘦 𝘧𝘰𝘳𝘮 𝘰𝘧 𝘨𝘦𝘭𝘴, 𝘨𝘦𝘯𝘦𝘳𝘢𝘭𝘭𝘺 𝘫𝘦𝘭𝘭𝘺 𝘥𝘳𝘪𝘯𝘬𝘴 𝘩𝘢𝘷𝘦 𝘦𝘭𝘢𝘴𝘵𝘪𝘤 𝘱𝘳𝘰𝘱𝘦𝘳𝘵𝘪𝘦𝘴 𝘣𝘶𝘵 𝘵𝘩𝘦 𝘤𝘰𝘯𝘴𝘪𝘴𝘵𝘦𝘯𝘤𝘺 𝘰𝘳 𝘨𝘦𝘭 𝘴𝘵𝘳𝘦𝘯𝘨𝘵𝘩 𝘪𝘴 𝘸𝘦𝘢𝘬𝘦𝘳 ...
Nurul Findayanti, Hapsari Titi Palupi
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