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Title: | ANALISIS KEKUATAN GEL (GEL STRENGTH) PRODUK PERMEN JELLY DARI GELATIN KULIT IKAN CUCUT DENGAN PENAMBAHAN KARAGINAN DAN RUMPUT LAUT |
Authors: | Suptijah, Pipih Suseno, Sugeng Heri Anwar, Cholil |
Issue Date: | 2013 |
Publisher: | Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI) |
Series/Report no.: | Volume 16 Nomor 2; |
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. |
URI: | http://repository.ipb.ac.id/handle/123456789/77461 |
ISSN: | 0854-9230 |
Appears in Collections: | Jurnal Pengolahan Hasil Perikanan Indonesia |
Files in This Item:
File | Size | Format | |
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JPHPI_2013_Vol.16No.2_182-190.pdf | 302.97 kB | Adobe PDF | View/Open |
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