Investigation of the Potential of Melinjo and Turmeric Extracts as Alternativ…

Edition

-

ISBN/ISSN

EP093

Collation

27 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP BM-017

Improvements of Textural Properties and Flavor Variants in Carrageenan-based …

Edition

-

ISBN/ISSN

EP044

Collation

34 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FSN-005

The Effect of Different Concentrations of Carrageenan and Sugar Substitutes o…

Jamu is a common practice of Indonesia's traditional drinks to maintain health and immunity made with various natural ingredients from plants and herbs. As for jamu kunyit asam or tamarind acid, just like the name it is made with a combination of turmeric and tamarind. Though there are many ways in combining traditional herbal medicines with the modern form of delights, one of them is gummy …

Effect Differentiation Concentration Of Fruit To The Physicochemical And Orga…

Increasing demand as well as interest for plant−based ingredients such as konjac was occurring. Additionally, in order to stabilize the prices, extend shelf life, and enhance added value of peaches, various processing methods and products must be developed. White peach has a good insight from the market due to its premium imported fruits that can't be cultivated in Indonesia. However, in this…

THE PHYSICAL PROPERTIES OF PLAIN, COCONUT-FLAVORED, AND BLACK GRASS JELLY-FLA…

Jelly products are susceptible to the occurrence of syneresis during storage. Different concentrations of carrageenan or konjac powder would impact the viscosity and texture retention of jelly at various concentrations. The significance of this topic lies in the investigation of the storage-related physical properties of plain and flavored jelly. Consequently, the syneresis, color, and pH w…

The Effect of Storage towards Physical Properties, Specifically on Syneresis,…

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