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KAJIAN KONSENTRASI DAN RASIO GELATIN DARI KULIT IKAN PATIN DAN KAPPA KARAGENAN PADA PEMBUATAN JELI
(Masyarakat Pengolahan Hasil Perikanan lndonesia (MPHPI), 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 ...