Ramaputra, Jessline and Santoso, Filiana and Permana, Tabligh (2019) Development of ready-to-drink jelly drink from soy milk. Bachelor thesis, Swiss German University.

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Abstract

Jelly drink is a ready to drink beverage that was firstly created as a snack to delay hunger. unique characteristics such as chewy and sippable by straw. However, this common product is categorized as an unhealthy product because of its lack of nutrition value and lots of synthetic agents in it. In addition, adults tend to avoid this kind of product because of the high sugar content. The objectives of this study were to determine the suitable carrageenan concentration to create a proper characteristics of soy milk jelly drink (0.1%, 0.2%, 0.3%); to determine the suitable sweetener combination to achieve less sugar and acceptable soy milk jelly drink product and to evaluate the effect of additional heating time towards product.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Effect of temperature ; Total Plate Count ; Soy Milk
Subjects:	R Medicine > R Medicine (General)
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Maria Lamury
Date Deposited:	25 Apr 2020 05:45
Last Modified:	25 Apr 2020 05:45
URI:	http://repository.sgu.ac.id/id/eprint/30

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