Fat Reduction in Improving the Quality of Chicken Feet Gelatine for Functional Food Application

Fat Reduction in Improving the Quality of Chicken Feet Gelatine for Functional Food Application

<p>Fat reduction has been performed on crude gelatin extracted from chicken feet (shank) through curing process using sodium hydroxide and acetic acid in various proportions. This study was conducted to evaluate the best fat reduction condition by the addition of acetic acid at concentrations...

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Bibliographic Details
Main Authors: Hakiki Melanie, Agustin Susilowati, Jeti M Iskandar, Meilita Laelatunur
Format: Article
Language:Indonesian
Published: Syarif Hidayatullah Jakarta State Islamic University 2016-08-01
Series:Jurnal Kimia Valensi
Subjects:
Gelatine
fat reduction
decantation
acetic acid
Fat Binding Capacity (FBC)
Online Access:http://journal.uinjkt.ac.id/index.php/valensi/article/view/3149

Internet

http://journal.uinjkt.ac.id/index.php/valensi/article/view/3149

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