Results 61 to 70 of about 39,119 (226)
Food ScienTech JournalRed watermelon albedo (Citrullus vulgaris) is a food waste that contains antioxidants, dietary fiber and pectin so it has the potential to be used as a jelly drink.
Putri Rizky Amalia, Amalya Nurul Khairi
doaj +1 more source
PENGARUH FORTIFIKAN Fe TERHADAP KADAR Fe, TOTAL BAL, pH DAN ORGANOLEPTIK YOGURT SINBIOTIK JELLY DRINK YANG DIFORTIFIKASI VITAMIN A [PDF]
, 2016 Latar Belakang : Fortifikasi besi dan vitamin A pada susu terbukti dapat meningkatkan bioaksesibilitas dari besi. Susu diolah menjadi yogurt sinbiotik jelly drink untuk meningkatkan penyerapan mineral dan mempunyai masa simpan yang lebih lama.
Paramastuti, Ratih, Rustanti, Ninik
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PENGEMBANGAN PRODUK JELLY DRINK TEMULAWAK (Curcuma xanthorrhiza Roxb.) SEBAGAI PANGAN FUNGSIONAL
Heuristic, 2017 People still consider the curcumin as a herb that has a taste and smell that is less preferred so as to increase consumption of ginger need to be diversified more modern products, one of which is jelly drink. Success in the manufacture of jelly drinks is determined by the concentration of gelling agents.
Hartati, Fadjar Kurnia +1 more
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Jurnal Agrosilvopasture-Tech, 2023 This research aims to characterize the Gandaria jelly drink with the addition of CMC sensory in hedonic tests and hedonic quality which were carried out descriptively. The results of the research showed that jelly drinks with the addition of CMC using hedonic tests had a color ranging between 3.1–3.8 (liked to very liked), taste 3.6–4.0 (liked very ...
openaire +1 more source
Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, EarlyView.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source
Agric, 2019 Sinbiotic drinks have a very acidic taste, so it is necessary to add sucrose solution to get the best taste. This study aims to determine the effect of adding 65% (v/v) sucrose solution to changes in antibacterial activity of green grass jelly synbiotic ...
Samsul Rizal +2 more
doaj +1 more source
Peramalan Produk dan Perencanaan Material pada CV Sempurna Boga Makmur Produk Jelly MJ 36 [PDF]
, 2017 Product forecasting and material planning in CV Sempurna Boga Makmur jelly product MJ 36. CV Sempurna Boga Makmus is company is concern in food and produced a lot of product like jelly, drink soda, drink sachet and syrup.
Rinawati, D. I. (Dyah) +1 more
core
Quality Characteristics of Goat Milk Yogurt Jelly Drink
Asian Journal of Dairy and Food ResearchBackground: The research aimed to create a new probiotic jelly drink using goat milk yogurt and hydrocolloids. It assessed the drink’s quality, physicochemical properties, sensory attributes and microbial stability during refrigerated storage. Methods: The goat milk yogurt jelly drink consisted of 50% goat milk yogurt and various hydrocolloids ...
Idsariyaporn Sittisang +2 more
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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.
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Jurnal Ilmu dan Teknologi Pangan (ITEPA), 2023 Ginger wedang was a traditional drink from Indonesia which can be further processed into jelly drink. Jelly drink are different from other types of gel products because jelly drink products are consumed by aspiration (flow) and immediately swallowed like a drink.
I Wayan Rai Widarta +2 more
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