The Effect of Storage towards Physical Properties, Specifically on Syneresis, pH, and Color of Jellies | Indonesia International Institute for Life Sciences

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The Effect of Storage towards Physical Properties, Specifically on Syneresis, pH, and Color of Jellies

Yediya Gabriella Anna Widjaja - Personal Name;

The jelly will be made with hydrocolloids, like konjac and carrageenan. This research aims
to evaluate how pH, color, and syneresis value during storage. The syneresis value was highest for
the plain flavor, chocolate, and strawberry. The syneresis, pH, and color between day 1, 3, and 4
and within each flavor was significantly different (p

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Reference Collection (EP Report) EP FT032

EP FT032

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Detail Information

Series Title: -
Call Number: EP FT032
Publisher: i3L, Jakarta : i3L, Jakarta., 2023
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): pH
color
syneresis
Jelly
Storage
Specific Detail Info: -
Statement of Responsibility: -

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