| Publons ID | (not set) |
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| Wos ID | WOS:000687196500056 |
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| Doi | 10.1088/1755-1315/653/1/012056 |
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| Title | The effect of hydrocolloid on stability of Papaya-Pineapple jelly drink during storage |
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| First Author | |
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| Last Author | |
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| Authors | Handayani, I; |
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| Publish Date | 2021 |
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| Journal Name | 2ND INTERNATIONAL CONFERENCE ON SUSTAINABLE AGRICULTURE FOR RURAL DEVELOPMENT 2020 |
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| Citation | |
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| Abstract | 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 degrees 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. |
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| Publish Type | Book in series |
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| Publish Year | 2021 |
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| Page Begin | (not set) |
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| Page End | (not set) |
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| Issn | 1755-1307 |
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| Eissn | |
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| Url | https://www.webofscience.com/wos/woscc/full-record/WOS:000687196500056 |
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| Author | Dr. ISTI HANDAYANI, S.P, M.P |
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| File | 116001.pdf |
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