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Pembuatan Permen Jelly dari Karagenan dan Konjak dengan Aplikasi Prebiotik Xilo-Oligosakarida
(2012)
The functional food’s consumption is growing rapidly. One of the functional ingredients is Xilo-oligosaccharides (XOS). In this study XOS was added to jelly candy which used carrageenan and konjac as gelling agent. Carrageenan ...
Karakterisasi Jelly Drink dari Jelly Powder Menggunakan Alat Texture Analyser dengan Metode Compression-Extrusion Test
((IPB (Bogor Agricultural University), 2012), 2012)
Characterization needs to be done to determine the consistency of product quality. Appropriate methods are needed to characterize jelly drink. This is due to jelly drink is a gel product that is different from other types ...