THE EFFECT OF ADDING GELATIN AND SALT SOLUTION TO OFF-GRADE SAPODILLA JELLY CANDY THROUGH THE PROCESS OF REDUCING ITS TANNIN CONTENT

THE EFFECT OF ADDING GELATIN AND SALT SOLUTION TO OFF-GRADE SAPODILLA JELLY CANDY THROUGH THE PROCESS OF REDUCING ITS TANNIN CONTENT

The young sapodilla fruit will take when harvesting is brownish green and has an astringent taste, called off-grade sapodilla fruit. The astringent taste of the fruit is due to the high tannin content. Soaking with a salt solution is a treatment done to reduce the astringent taste so that the fruit...

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Bibliografische gegevens
Hoofdauteurs: Siti Hanifah Khairun Nisa, Mohammad Djali, Yana Cahyana
Formaat: Artikel
Taal:English
Gepubliceerd in: Department of Food Technology 2021-12-01
Reeks:Food ScienTech Journal
Onderwerpen:
gelatin
jelly candy
off-grade sapodilla fruit
tannin
texture
Online toegang:https://jurnal.untirta.ac.id/index.php/fsj/article/view/13223

Internet

https://jurnal.untirta.ac.id/index.php/fsj/article/view/13223

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