Jelly Drink Research Articles

THE EFFECT OF CARRAGEENAN AND LEMON RATIO ON ANTIOXIDANT ACTIVITY AND PHYSICAL PROPERTIES OF JELLY BUTTERFLY PEA

Plant-derived pigments are becoming increasingly important globally as a potential source of biocolours for their versatility and avoiding the health hazards caused by synthetic colours. The use of additives such as preservatives, artificial flavours, and artificial coloring can cause allergic reactions in consumers, and chemical compounds can build up in the body. Previous studies on food colors have focused primarily on synthetic and chemical colors, their stability, metabolism and toxicity, but recent attention has been directed to the biochemical aspects of plant-derived food colors and studies of their utilization. One of the plants that can be used as a dye was the Telang flower. Telang flower (Clitoria ternatea L.) was a flower that has the potential to be an alternative natural food coloring agent in an effort to minimize the use of synthetic dyes and has antioxidant compounds that are beneficial to the body . This study aims to determine the amount of use of butterfly pea flower extract, to analyze the effect of different treatments with the addition of carrageenan and lemon on antioxidant activity and physical properties (viscosity and color). Jelly drink from butterfly pea flower extract in this study used a factorial completely randomized design (RALF) with three levels each. The first factor is carrageenan (0.25%, 0.50%, 0.75%) and the second factor is lemon concentration (1%, 2%, and 3%). Each treatment was repeated 3 times. The results of this study indicate that the difference in the use of the addition of carrageenan: lemon has a significant effect on antioxidant activity, viscosity, and color of jelly drink with telang flower juice. It can be concluded that the higher the concentration of carrageenan and lemon, the higher the antioxidant activity and viscosity produced, and the use of lemon and carrageenan can affect the physical properties of the Jelly drink product with butterfly pea flower juice.

The Effect of The Proportion of Turmeric Tamarind and Carrageenan on The Characteristics of Tamarind Jelly Drink.

This study aims to determine the effect of the proportion of turmeric acid and caragenan on the characteristics of jelly drink turmeric acid. This research was conducted using a factorial randomized block design (RAK) with the first factor being the turmeric and tamarind concentration treatment consisting of 3 levels, namely P1(75%: 25%), P2(50%:50%) P3(25%:75%) and the concentration of carrageenan consists of 3 levels, namely K1 (0.6%), K2 0, (8%), K3 (1.0%). The purpose of this study was to determine the effect of the ratio of carrageenan and turmeric acid on the pH value, viscosity, total dissolved solids, vitamin C, water content, antioxidants, and organoleptic tests (color, aroma, taste and texture) of jelly drink sour turmeric. Parameters The best treatment was jelly drink turmeric acid with turmeric acid concentration 75%: 25% and carrageenan concentration 1.0% which showed 0.16% vitamin, TPT 13.30 °Brix, pH 3.60, syneresis 6.95%, color value lightness 42.19, redness value –5.80, yellowness 23.71, aroma organoleptic 3.70 (neutral-slightly like), color organoleptic 3.90 (neutral-slightly like), taste organoleptic 4.70 (neutral - somewhat like), organoleptic texture 3.70 (neutral rather like).

PENERAPAN STS DI DESA DAYA TARIK MUSIK KOTA AMBON MEMBERDAYAKAN GANDARIA ENDEMIK MALUKU

Application of science-technology-society (STS) in the village of Ambon City Music Attraction through empowerment of Gandaria (Bouea macrophylla) Maluku Endemic Plants. Community service is participatory in nature, namely the method of strengthening community capacity is not in the form of training but increases knowledge and skills that are normative. The service is carried out in Amahusu village as a tourist attraction village in Ambon city. The subjects in this service activity consisted of Mrs. PKK, and teenagers in Mahahusu village. The products produced include 6 snacks and beverages, namely: Yogurth, Nata, Wine, Dodol, Boble Tea, and Jelly drinks. Organoleptic test on color, aroma, texture, taste, and acceptability. This service program has changed the culture of the community into producing products. In addition to the ability of the program, it is hoped that the community will be more independent and just

Effect of Porang Flour and Low-Calorie Sugar Concentration on The Physico-Chemical Characteristics of Jelly Drinks

Jelly drink is a fiber-rich drink sourced from hydrocolloid which aims to provide a distinctive viscosity. Hydrocolloids commonly used in the production of jelly drinks are agar, carrageenan, and glucomannan. The use of porang flour in the production of jelly drinks has not been widely reported. This study aims to determine the effect of porang flour and low-calorie sugar concentrations on jelly drinks. This study was prepared using a completely randomized design with a concentration of porang flour (0.25%; 0.50%; 0.75% and 1.00%) combined with low-calorie sugar concentrations (1.00% and 2, 00%). The parameters observed were color, viscosity, pH, and Total Dissolved Solid (TDS). The results showed that the treatments had a significant effect on the viscosity, pH, TDS, and color of the resulting jelly drink. The increase of porang flour concentration would increase the viscosity and pH values of jelly drink-produced. The use of 1% porang flour produced jelly drinks with the highest viscosity. Products with the best characteristics from the treatment of 1% porang flour combined with 2% low-calorie sugar with a viscosity of 600.25 cP; pH 2,235 and TDS 4,900. With the characteristics color, L 28.29; a -6.8917; b 8,3633; C 6.9067 and H 177.17. The average total sugar content ranged from 2,080-3.870% and the soluble fiber content of the jelly porang drink ranged from 0.1450-1.3926%.

The Physicochemical Properties of the Jelly Drink Produced by Mixing Pedada (Sonneratia caseolaris) and Young Coconut Juices with Carrageenan

This research was conducted to determine the physicochemical properties of the jelly drink produced using the pedada and young coconut fruit juices with carrageenan. A Completely Randomized Design was used with two factors consisting of pedada : young coconut juice ratio at 60:40, 70:30, and 80:20 as well as the addition of carrageenan at 0.25, 0.30, and 0.35% which are replicated twice with 5% of DMRT. The best mixture was 60:40 pedada to young coconut fruit juice with 0.35% carrageenan due to its ability to produce jelly drinks with a total acid content of 0.50%, antioxidant activity at 43.87%, total sugar at 19.00%, syneresis at 1.81%, gel strength at 1.16 N, and dietary fibre at 9.20%. Moreover, the organoleptic test showed the score of taste was 3.64, the texture was 3.64, the aroma was 3.20, and the colour was 3.76 and this generally means the drink was much flavoured by the panellists.

DEVELOPMENT OF HERBAL-BASED FOOD PROCESSES AS IMMUNOSTIMULANT AND ANTI-MICROBIAL PRODUCTS TO PREVENT THE SPREAD OF COVID-19 INFECTION

The effect of milk on physicochemical and functional properties of kencur jelly drink has been investigated. The results of the analysis showed a decrease in water, ash, total sugar, phenol and flavonoid content, antioxidant activity, and syneresis in the kencur-milk jelly drinks. However, the addition of milk was detected to increase protein, fat, pH, and antibacterial activity against Salmonella typhimurium and Escherichia coli bacteria.

The Effect of Concentration of Caragenan and Sucrose on Characteristics of Palmyra Palm (Borassus flabellifer) Seed Juice Jelly Drink

Objective of the research was to study the characteristics of jelly drink made of palmyra palm endosperm juice. Palmyra palm fruit from Tuban, East java was peeled by cracking the hard rind, then the juicy endosperm was extracted into ‘fruit juice’. Treatments in this experiment consisted of 0.1%, 0.2% and 0.3% carageenan as the first factor and 5%; 7% and 10% of Sucrose as the second factor. Data obtained was analysed by ANOVA followed by HSD 5%. Result of the research showed that there were no interaction observed between carageenan and sucrose concentration. The higher the carageenan concentration the lower moisture and syneresis value. The higher the sucrose concentration, the higher the total soluble solids. Based on the data of all variables, treatment of 0.1% carageenan and 10% sucrose gave the best characters of jelly drink which has 61.37% moisture; 13.2ºBrix of TSS; pH 3.73, 10.53 syneresis value, 83.74 lightness, 0.06 redness; i.16 yellownes, and organoleptics characteristics of aroma 5;colour 4.70; flavor 5.03; texture 4.03; and drink suction of 4.43.

Effect of Post-Cutting Sugarcane and Sucrose Concentrationon Characteristic Jelly Drink

The aim of this research was to determine effect of post-cutting times and sucrose concentration on the characteristics sugarcane jelly drink used factorial randomized block design. The first factor was post-cutting times (U): 1 day (U1), 3 days (U2), dan 5 days (U3), second factor was sucrose concentration (S): 0% (S1), 5% (S2) dan 10% (S3). The data obtained were then analyzed using analysis of variance and further test BNJ 5%. The results showed there was significant interaction between post-cut sugarcane age and sucrose concentration on the parameters of pH, TPT, reducing sugar, and viscosity of sugarcane jelly drink. The post-cuting times and sucrose concentration was significant affected on the hedonic test of aroma, taste and suction power of sugarcane jelly drink. The best treatment was U1S2 (1 day post-cutting time, 5% sucrose concentration) with characteristics of TPT 14,533 obrix, pH 4.070, reducing sugar 20,370%, viscosity 2,407 x 103 mPa.s, lightness 84,360, and color organoleptic aroma, taste and suction respectively 4,200, 4,567, 3,967 and 4,100.

Development of Monascus-fermented durian seed jelly drink: effect of roselle extract concentration on physicochemical and organoleptic properties of the jelly drink

Durian seed, a waste of durian fruit processing, had been studied as a new substrate in the solid-state fermentation with Monascus purpureus. Moreover, the fermentation product namely Monascus-fermented Durian Seed (MFDS) potent to reduce blood cholesterol and glucose levels in human body. However, water extract of the MFDS has a pale redcolor and unpleasant flavor. Therefore, roselle extract was used in the MFDS jelly drink formulation. The objective of this research was to study the effect of various concentration of roselle extract on physicochemical and organoleptic properties of the MFDS jelly drink. The concentration of roselle extract used in this research were 12.5%, 15%, 17.5%, 20%, 22.5%, and 25% of the total liquid. The results showed that the various roselle extract concentration affected significantly on the physicochemical and organoleptic properties of MFDS jelly drink. The higher concentration of roselle extract at 20%-25%, caused the decrease of pH and syneresis, and the increase of suction power. Based on the sensory evaluation, addition of roselle extract at 15% resulted the best organoleptic properties with preference scores of flavor, color and mouthfeel of 5.70, 5.58, and 4.35, respectively. Physicochemical properties of the MFDS jelly drink were pH of 3.02, suction power of 6.3 mL/20 sec, 1.975% syneresis level, lightness value of 42, redness value of 60.6, yellowness value of 48.7, chroma value of 77.7, and hue value of 39.

Characteristics and Anti-Diabetics Activity of Jelly Drink Okra Mucus (Abelmoschus Escullentus L.)

Okra mucus is mucilage that contains food fibre, tannin, alkaloids, steroids, and flavonoids, so it has the potential as an anti-diabetic agent, which can be processed into an anti-diabetic functional beverage product in the form of a jelly drink. However, it still needs the addition of a gelling agent to form a jelly, for example carrageenan, while sucralose and stevia were used to add sweetness. The purpose of this study was to determine the characteristics and activities of anti-diabetic jelly drink okra mucus with the formula of adding carrageenan and low calorie sugar. The study used a completely randomized design of two factors: carrageenan (0.10; 0.20 and 0.30%) and sugar (sucralose; stevia) with a concentration of 0.02; 0.03 and 0.04%. Each formulation was repeated 2 times, the difference in the formulation was used Duncan’s further test (DMRT 5%). The results showed that formula with the addition of carrageenan 0.3% and stevia sugar 0.04% which produced okra mucus jelly drink with viscosity characteristics 279.50 cps, total soluble solids 15.00% Brix, gel strength 4.53 N, total phenol 76.63 mgTAE / g), anti-diabetic test (IC50) 32.60 mg / ml, and food fibre 1.29 g / 100g. Organoleptic test results showed an average taste score of 2.8 (not favoured - favoured), texture 3.7 (favoured - favoured), aroma 2.75 (not favoured), and colour 2.95 (not favoured - favoured).

The effect of hydrocolloid on stability of Papaya-Pineapple jelly drink during storage

Present study evaluated the effect of hydrocolloid type on the stability of antioxidant activity of papaya-pineapple jelly drink during storage. The antioxidant content of the jelly drink was also evaluated. The research had been performed using randomized block design with two factors, i.e.: types of hydrocolloid (agar and carrageenan) and storage times (0; 1; 2; and 3 weeks). Jelly drink was stored at 7°C in refrigerator. The analysis carried out were total phenolic content, ferric thiocyanate (FTC) and thiobarbituric acid (TBA) tests. The result showed that increasing of storaged resulted in decreasing of total phenolic content, ferric thiocyanate and thiobarbituric acid.

Product development of low sugar ready-to-drink (RTD) soy jelly drink

Soymilk was processed into a nutritious jelly drink product with low sugar level to overcome the problems of current comercial jelly drink. The optimum concentration of iotacarrageenan (0.1-0.3%) was determined based on sensory evaluation and texture analysis. The preferable sweetness level (2.5-7.5%) was determined based on sensory evaluation. The optimum combination of stevia and sucrose (g/l, 0.211:45, 0.27:45, 0.579:45, 0:75) was determined based on sensory evaluation. The effect of the heating time (30-60 min) and the effect of storage temperature (4 and 25 oC) were evaluated by using product characteristic and microbial activity. Results presented in this work suggest that iota-carrageenan was more suitable to be used to produce RTD soy jelly drink than kappa-carrageenan, with 2% addition as the optimum concentration. The combination of 4.5% sucrose and 0.0579% stevia could produce less sugar RTD soy jelly drink with good sensory acceptance. Standard heating process (30 minutes) could hold the microbial activity below the maximum limit up to 21 day at 4 oC storage condition, but only has 6 hours at 25 oC storage condition. The additional heating time could hold up to about 11 hours. The heating process could increase the texture value of product, and the texture characteristic product would be changing during storage at 4 oC.

Feasibility Study of Construction Additional Production Lines on Jelly Drink Plant at PT XYZ

Demand forecasting is the first step for production planning and control to fulfil market demand. In line with economic growth in Indonesia, number of jelly drink's sale PT XYZ also increasing especially in 2011-2013 period. Unfortunately, PT XYZ has an issue to fulfil its demand in eastern area, and increasing production is one of solution to solve it. This research aims to analyze market demand of jelly drink in eastern area for the next five years, select the optimal location in which plant production capacity need to be increased and feasibility study of construction additional production lines. Winter's additive time series method is used to analyze market demand and Comparative Performance Index (CPI) method is used to select the location for jelly drink's plant. Net Present Value (NPV), Internal Rate of Return (IRR), and Pay Back Period (PBP) are the parameter for financial aspect on this research. Demand forecasting shows increasing in market demand on 2014-2018 period with 16% MAPE value. The optimum location to increase its production lines is Sidoarjo Plant, East Java. Two production lines can be added with increasing 24.3 million cartoon per year of production. Production aspect, human resources and financial parameter shows that this project is economically justified to execute.

SEGMENTASI PELANGGAN BERDASARKAN PRODUK MENGGUNAKAN METODE K- MEDOIDS

Market segmentation is a division of consumer groups that have different needs, characteristics and behaviors (heterogeneous) in a particular market so that it becomes a homogeneous market unit, in this case it is very helpful in a more targeted marketing process so that company resources can be used effectively and efficient for example makes it easy to distinguish markets and recognize competitors with the same segment. CV. Lampegan Jaya is a company engaged in the distribution of food and beverage products including Meses Tulip Chocolate, Vita Zone, Bintang Sobo Tea, Preso Tea, Okky Jelly Drink, Fruit Tea, Bima Energy Nails, Coptic Cappuccino, Mizon and My Tea. These products are distributed to outlets spread across Bandung, Cianjur, Cileunyi, Cimahi, Soreang and Sumedang. Distribution of products is carried out based on the demand for outlets for the product. In this study a system of classifying customer segmentation based on products. This system can classify customers based on the number of purchases and area. The process of this customer grouping system uses a K-Medoid clustring algorithm to classify customers based on segmentation on the product purchase amount and area. With test data of 6 regions, 600 customer data and 28 products. Keywords: Market Segmentation, k-Medoids, , Food Products

FORMULA JELLY DRINK CINCAU HIJAU, PANDAN WANGI DAN KAYU MANIS UNTUK MENURUNKAN KADAR GULA DARAH PENDERITA DIABETES MELITUS

Background: Treatment of diabetes mellitus has been in the form of insulin injections and oral 
 antidiabetic drugs. Green grass jelly leaves, fragrant pandanus and cinnamon are herbal plants that can 
 be developed into jelly drinks as a therapeutic-based functional food to prevent the risk of diabetes 
 mellitus. The purpose of this study was to make jelly drink made from green grass jelly, fragrant 
 pandanus and cinnamon and its effect on blood glucose levels. Methods: The study began with a 
 hedonic organoletic test to determine the selected jelly drink formula for 20 panelists. Followed by the 
 experimental method of Pretest-Postest Group Design. Results: organoleptic test in the most preferred 
 product with a comparison of green cincau leaves: fragrant pandan leaves (90: 10 / v: v) plus 0.5% 
 cinnamon filtrate and 0.5 gram stevia sugar. The average blood glucose level in the control gro up 
 decreased on days 14 and 21. The ANOVA test results showed no significant difference in the decrease in blood glucose levels between groups (value 0.124 > 0.05). the ANOVA test result level in the intervention group experienced a decrease in days 7, 14 and 21. The ANOVA test results 
 showed that there were significant differences between groups ((value 0.001

Levels of Benzoic and Sorbic Acid Preservatives in Commercially Produced Ready to Serve Products in Sri Lanka

Benzoic acid, sorbic acid are widely used for food preservation. The analyses of these preservatives in 100 different food products were performed. Therefore 100 samples including, 10 carbonated beverages, 20 jams, 10 jelly drinks, 10 jelly cups, 30 ready to serve drinks, 10 nectars, and 10 sauces were analysed by using high performance liquid chromatography. The HPLC determination of the preservatives was performed using a reversed – phase C18 column and UV detection at 235 nm. Flow rate approximately 1.2ml/min. Eluent for HPLC, mix 50 volume parts of Ammonium Acetate solution with 40 volume parts of methanol for HPLC and adjust to a pH of 4.5 to 4.6 with acetic acid. The preservative concentration in samples was used as external standards for sodium benzoate and potassium benzoate. Levels were compared with Food Act and Food Standards Regulation in Sri Lanka. Both benzoic acid and sorbic acid were detected in a range of 1120ppm to 30ppm and 582ppm to 16ppm respectively. Although 65% of the samples was not compliant with the Food Act and Food Regulations in Sri Lanka.

PENGARUH PEMBERIAN MINUMAN JELI SARI BUAH JAMBU BIJI DAN JERUK TERHADAP PENURUNAN KADAR ASAM URAT DARAH PADA USIA 40 TAHUN KEATAS

Background : Hyperuricemia is a condition where blood uric acid levels above normal. The Puskesmas Tlogosari Wetan has 5 hyperuricemia patients. Although a little but still needed a treatment to prevent complications, that is with eating foods high vitamin c for reduce uric acid levels. Objective : to determine the effect of jelly drinks guava and orang juice to a decrease in blood uric acid levels at 40 years above. Methode :The research type was Quasi Experiment research and used Randomized Pretest Posttest Control Group Design. The sampling is randomly, 17 treatment samples and 17 control samples. Independent T-test was used to analyze the differences of blood uric acid levels between the treatment group and the control group. Results : There were significant effect in blood uric acid levels (p=0.001) between treatment group and control group with decrease of 0,42 mg/dl and 1,58 mg/dl. Conclusion : Consumption of jelly drinks guava and orange juice for 14 days and nutritional counseling about hyperuricemia can lower blood uric acid level in 40 years above, statistically insignificant.

PENGARUH KONSENTRASI JELLY POWDER TERHADAP KARAKTERISTIK MINUMAN JELI IKAN LELE (Clarias sp.)

The motive of research is to find out how to make a jelly drink from catfish. While the purpose of this researchis to determine the effect of jelly powder concentration on the characteristics of catfish jelly drink. The benefits of this research is to provide a reference processing functional beverage made from animal foods, provide product information diversification catfish jelly drinks,manufacturing process of catfish jelly drink and accurate concentrate jelly powder also panelists preferred to make a catfish jelly drink.The research was conducted in two stages; preliminary research and primary research. Preliminary research was involve the removal of the fishy smell, raw materials analysis and determining the ratio of meat catfish and the water that used in the primary research. The method was used in this research is a randomized block design (RBD) with 12 × 1 factorial with two replications. Variable concentrations of jelly powder were used to make a catfish jelly drink is f1 (0.10%), f2 on (0.15%), f3 (0.20%), f4 (0.25%), f5 (0.30%), f6 (0.35%), f7 (0.40%), f8 (0.45%), f9 (0.50%), f10 (12:55%), f11 (0.60%) and f12 (0.65%). Based on the results of research, concentration of jelly powder give significant effect on water content, viscosity, total dissolved solids, color, flavor, texture and appearance of jelly drinks catfish but it is not give significant effect on reducing sugar content and smell. Selected samples of the research are f7 with the concentration of jelly powder as much as 0.40% and that catfish jelly drinks contains moisture 80.15%, levels of reducing sugars 1.175%, viscosity 1:53 dPas, total dissolved solids 18.7 ° Brix, protein content 3.72% and levels 1.78% crude fiber.

Pengaruh Bauran Pemasaran (Marketing Mix) Terhadap Volume Penjualan Okky Jelly Drink Pada Distributor PT. Sinar Niaga Sejahtera Di Wilayah Banjarmasin

This study was aimed to discover (1) the influence of simultaneous marketing mix on the sales volume of Okky Jelly Drink in Banjarmasin area. (2) the influence of simultaneous marketing mix on the sales volume of Okky Jelly Drink in Banjarmasin area, and (3) to discover the most dominant marketing mix in increasing the sales volume of Okky Jelly Drink in Banjarmasin area. The analysis method used was multiple regression analysis, F test, t test and determination coefficient (R2). Based on research results, it’s concluded that marketing mix had partial positive influence on the sales volume of Okky Jelly Drink in Banjarmasin area. First, it’s proven that products (X1) influenced the sales volume (Y), Second, it’s proven that price (X2) influenced sales volume (Y), Third, it’s proven that distribution channel mix (X3) influenced sales volume (Y) and, Fourth, it’s proven that promotion mix (X4) influenced sales volume (Y). Analysis also concluded that there was influence of simultaneous marketing mix on the sales volume of Okky Jelly Drink in Banjarmasin area. Keywords: Marketing Management, Marketing Mix, Sales Volume

Characterization of Probiotic Jelly Drinks with Addition of Lactobacillus plantarum (SK5) from Bekasam during Storage

<p>Abstract<br />Lactic acid bacteria from bekasam has potential as an antimicrobial and enzyme producer, as well as probiotics. The purpose of this study were to get the selected formula of the jelly drink with the addition of carrageenan by organoleptic and determine the effect of adding wet biomass (WB) and dry biomass (DB) Lactobacillus plantarum (SK5) from bekasam against chemical and microbiological parameters jelly beverage probiotics during storage. This study consisted of two phases where a preliminary study to determine the best carrageenan concentration and primary research to determine the chemical and microbiological characteristics jelly drink probiotics during storage. Concentrations of carrageenan used were 0.67%; 1% and 1.34%. The best concentration obtained from the preliminary study was 0.67%. The pH of WB during storage decreased to 2.29; total microbial 0.91 log cfu/g; BAL total of 0.2 log cfu/g; dietary fiber 1.26% and 0.53% total sugars. Dry biomass characterization during storage decreased to pH of 2.54; Microbial total of 3.13 log cfu/g; LAB total of 2.22 log cfu/g, while the increase of the dietary fiber of 2.13% and total sugars 1.96%.</p>