Browsing IPB e-Journal by Subject "patin fish"
Now showing items 1-3 of 3
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KAJIAN KONSENTRASI DAN RASIO GELATIN DARI KULIT IKAN PATIN DAN KAPPA KARAGENAN PADA PEMBUATAN JELI
(2011)Jelly is a dessert that requires gelling agent on the making process. Besides kappa carrageenan originated from Eucheuma cottonii, the gelatin obtained from catfish skin was also used as the alternative source of gelling ... -
Karakteristik produk olahan kerupuk dan surimi dari daging ikan patin (Pangasius sutchi) hasil budidaya sebagai sumber protein hewani
(2005)The objective of this research was to prepare crisp (kerupuk) and surimi utilizing cultivated patin fish (Pangasius sutchi). Kerupuk was made using patin fish meat and tapioca with the ratio of 1:1, 2:3, 1:2, and 1:3, while ... -
PEMANFAATAN KONSENTRAT PROTEIN IKAN (KPI) PATIN DALAM PEMBUATAN BISKUIT
(2012)Biscuits are classified as cereal-based food products made from wheat flour or other flours. Addition of Fish Protein Concentrate (FPC) in biscuits was expected to produce biscuits with higher protein content and better ...