ANALISIS KEKUATAN GEL (GEL STRENGTH) PRODUK PERMEN JELLY DARI GELATIN KULIT IKAN CUCUT DENGAN PENAMBAHAN KARAGINAN DAN RUMPUT LAUT

dc.contributor.author	Suptijah, Pipih
dc.contributor.author	Suseno, Sugeng Heri
dc.contributor.author	Anwar, Cholil
dc.date.accessioned	2016-01-12T01:54:09Z
dc.date.available	2016-01-12T01:54:09Z
dc.date.issued	2013
dc.identifier.issn	0854-9230
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/77461
dc.description.abstract	Jelly candy is a chewy textured candy with added components such as hydrocolloid, gum, pectin, starch, gelatin, carageenan and others that are used to modify the chewy texture. Th e purpose of this research was to determine the gel strength and the best formulation of jelly candy produced from shark skin gelatin and carageenan. Th e analysis metods used are analysis proximate, pH, yield, viscosity, sensory and gel strength. Th e result showed that the best concentration of acetic acid in making gelatine was 0.1 N and the best formulation of jelly candy was 1.75% gelatine added with 3.50% carageenan. Th e gel strength of the product was 169.35 N/cm2.	id
dc.language.iso	id	id
dc.publisher	Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)	id
dc.relation.ispartofseries	Volume 16 Nomor 2;
dc.title	ANALISIS KEKUATAN GEL (GEL STRENGTH) PRODUK PERMEN JELLY DARI GELATIN KULIT IKAN CUCUT DENGAN PENAMBAHAN KARAGINAN DAN RUMPUT LAUT	id
dc.type	Article	id
dc.subject.keyword	gelatin	id
dc.subject.keyword	gel strength	id
dc.subject.keyword	jelly candy	id
dc.subject.keyword	shark	id