A. Bahar, M.M. Sianita, Samik, N. Kusumawati
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. © 2022, Rasayan Journal of Chemistry, c/o Dr. Pratima Sharma. All rights reserved.
Department of Family Welfare Education, Faculty of Engineering, Universitas Negeri Surabaya, Surabaya, 60231, Indonesia; Departement of Chemistry, Faculty of Mathematics and Natural Science, Universitas Negeri Surabaya, Surabaya, 60231, Indonesia
