Pengaruh Konsentrasi Gelatin Ikan Sebagai Bahan Pengikat Terhadap Kualitas dan Penerimaan Sirup
The purpose of this research was to observe the effect of fish gelatin compared to commercial gelatin as a binder on the quality of syrup. The concentrations of gelatin added to syrup were 4, 6, 8 and 10%. The moisture content, ash content, protein content, viscosity, and microbiology test of final...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Universitas Gadjah Mada
2007-02-01
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| Series: | Jurnal Perikanan Universitas Gadjah Mada |
| Subjects: | |
| Online Access: | https://journal.ugm.ac.id/jfs/article/view/72 |