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

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DC Field	Value	Language
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
Appears in Collections:	Jurnal Pengolahan Hasil Perikanan Indonesia

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