Results 41 to 50 of about 525,060 (260)

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
openaire   +1 more source

PENGARUH KONSENTRASI JELLY POWDER TERHADAP KARAKTERISTIK MINUMAN JELI IKAN LELE (Clarias sp.)

PFTJ: Pasundan Food Technology Journal, 2018
The motive of research is to find out how to make a jelly drink from catfish. While the purpose of this researchis to determine the effect of jelly powder concentration on the characteristics of catfish jelly drink.
Willy Pranata Widjaja, sumartini .
doaj   +1 more source

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), Surjoseputro, S. (Sutarjo), Suseno, T. I. (Thomas)   +2 more
core   +2 more sources

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, Tanja Aho, Tiina Helminen, Anne Helppolainen, Katri Mäkelä, Ville- Pekka Pulkkinen   +5 more
openaire   +3 more sources

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, Isti Nurul Hidayah, Iffah Muflihati   +2 more
openaire   +1 more source

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
openaire   +1 more source

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, AA Wawer, AM Minihane, Anna A. Wawer, B Larsen, B Lonnerdal, B Sarria, BA Thompson, D Bosscher, D Gaitán, FC Hampson, Jack R. Dainty, James F. Collins, JD Cook, JH Min, JR Dainty, K Sreeram, L Chan, L Hallberg, L Zheng, Linda J. Harvey, M Hoppe, N Perez-Moral, Natalia Perez-Moral, PA MacPhail, Paul Sharp, R Collings, RE Conway, RF Hurrell, RF Hurrell, S Villalpando, Susan J. Fairweather-Tait   +31 more
core   +3 more sources

Development of jelly drink from cultivated banana pseudo stem juice (Musa sapientum L.) and pineapple juice supplemented with pineapple pulp

Food Research, 2023
This study sought to create a new jelly drink using the pseudo stem juice from cultivated banana plants and pineapple juice supplemented with pineapple pulp (CBPP jelly drink).
S. Rittisak, N. Lonuch, S. Buakeeree, S. Yimtoe   +3 more
semanticscholar   +1 more source

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
doaj   +1 more source

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
doaj   +1 more source