Perbaikan Sifat Fungsional Agar-Agar dengan Penambahan Berbagai Jenis Gum

ABSTRACT   Agar-agar is widely used as an additive for food products. However, the application is still limited due to its low functional properties. Increasing functional properties of agar-agar was conducted by the addition of gums because they have synergism effect with phycocoloid. Research wa...

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Bibliographic Details
Main Authors: Murdinah Murdinah, Ellya Sinurat
Format: Article
Language:Indonesian
Published: Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan 2011-06-01
Series:Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan
Subjects:
Online Access:http://www.bbp4b.litbang.kkp.go.id/jurnal-jpbkp/index.php/jpbkp/article/view/86