Karakterisasi mutu minuman jeli okra nanas dengan kombinasi karagenan-konjak[Characterization of pineapple okra jelly drink quality with different concentrations of carrageenan-konjac combination]

Karakterisasi mutu minuman jeli okra nanas dengan kombinasi karagenan-konjak[Characterization of pineapple okra jelly drink quality with different concentrations of carrageenan-konjac combination]

ABSTRACT Okra-pineapple jelly drink requires hydrocolloid as a gelling agent. The combination of carrageenan-konjac hydrocolloid used was 75:25 in order to produce acceptable and good quality jelly drink characteristics. This study aimed to characterize the quality of pineapple okra jelly drink with...

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Bibliographic Details
Main Authors: Julfi Restu Amelia, Shanti Pujilestari, Hamidatun Hamidatun, Putri Monica
Format: Article
Language:English
Published: Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung 2023-08-01
Series:Jurnal Teknologi & Industri Hasil Pertanian
Subjects:
carrageenan, konjac, jelly drink, pineapple, okra
Online Access:https://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/6040

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