Ramaputra, Jessline and Permana, Tabligh and Santoso, Filiana (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’s characteristics and shelf-life at 2 temperatures (4°C and 25°C). The soy milk jelly drinks that used in this research were heated for 30 minutes at 90°C. Longer heating time successfully decreased the microbial contamination in the product. However, it was highly affected the texture, pH value and sensory acceptance where the texture gets firmer and pH gets unstable as the heating time increases. The best composition of iota-carrageenan (0.2%) and best sweetener concentrations combination (0.579:45 g/L stevia:sucrose) reached their optimum quality attributes at 30 minutes of heating time.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Soy milk ; Jelly Drink ; Ready to Drink ; Iota-carrageenan ; Stevia ; Texture stability
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	19 May 2020 12:12
Last Modified:	19 May 2020 12:12
URI:	http://repository.sgu.ac.id/id/eprint/513

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