Analisis Kekuatan Gel (Gel Strength) Produk Permen Jelly dari Gelatin Kulit Ikan Cucut (Chiloscyllium punctatum) dengan Penambahan Karaginan dan Rumput Laut (Euchema spinosum)

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DC Field	Value	Language
dc.contributor.advisor	Suptijah, Pipih
dc.contributor.advisor	Suseno, Sugeng Heri
dc.contributor.author	Anwar, Cholil
dc.date.accessioned	2013-10-03T02:17:37Z
dc.date.available	2013-10-03T02:17:37Z
dc.date.issued	2013
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/65577
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. The purpose of this research is to determine the gel strength and the best formulation of jelly candy produced from shark skin gelatin. The 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. The gel strength of the product was 169.35 N/cm2. Higher value of gel strength showed more chewiness and elasticity of the produced jelly candy.	en
dc.subject	Bogor Agricultural University (IPB)	en
dc.subject	shark	en
dc.subject	jelly candy	en
dc.subject	gel strength	en
dc.subject	gelatin	en
dc.title	Analisis Kekuatan Gel (Gel Strength) Produk Permen Jelly dari Gelatin Kulit Ikan Cucut (Chiloscyllium punctatum) dengan Penambahan Karaginan dan Rumput Laut (Euchema spinosum)	en
Appears in Collections:	UT - Aquatic Product Technology

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