Abstract
This study was conducted to establish optimum conditions for coagulation of konjac jelly as well as antimicrobial activity by concentration of . Hardness, gumminess, and chewiness of konjac jelly increased according to concentration of konjac powder, the key material of konjac jelly. The highest sensory evaluation score was acquired with konjac jelly made with 3% konjac powder. A concentration of 0.4-0.6% as a coagulation agent was optimum for coagulation of konjac jelly. Further, sensory score was highest at a concentration of 0.6%. All populations of bacteria, yeast, and mold in konjac jelly were restrained by in a concentration- dependent manner. Furthermore, all tested microorganisms were strictly restrained at N of .
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