Karakteristik Fisikokimia dan Sensori Permen Jelly Kulit Buah Kopi dengan Penambahan Gelatin dan Sari Lemon
In the field of food, coffee waste begins to be developed by processing it as a beverage product. The skin of coffee fruit can also be processed as a food product, one of which is jelly candy. This study aims to study jelly candy making with the addition of gelatin as a gelling agent and the additio...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Syiah Kuala, Agriculture Faculty
2019-04-01
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| Series: | Jurnal Teknologi dan Industri Pertanian Indonesia |
| Online Access: | http://jurnal.unsyiah.ac.id/TIPI/article/view/12988 |