PENGARUH KONSENTRASI GELATIN TERHADAP SIFAT ORGANOLEPTIK PERMEN JELLY SUSU KAMBING

PENGARUH KONSENTRASI GELATIN TERHADAP SIFAT ORGANOLEPTIK PERMEN JELLY SUSU KAMBING

This research was conducted to find out the effect of gelatin concentration on the sensory characteristic of goat milk jelly candy.  The research was designed using a Completely Randomized Block Design with gelatin concentration as a single factor consisting of five levels, namely 5%, 10%, 15%, 20%,...

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Bibliographic Details
Main Authors: Yuka Eletra, Susilawati -, Sussi Astuti
Format: Article
Language:English
Published: Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung 2013-09-01
Series:Jurnal Teknologi & Industri Hasil Pertanian
Online Access:http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/191

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