Nilai pH, Viskositas dan Hedonik Sari Buah Jeruk Manis dengan Penambahan Gelatin Tulang Ikan Bandeng

Nilai pH, Viskositas dan Hedonik Sari Buah Jeruk Manis dengan Penambahan Gelatin Tulang Ikan Bandeng

The stabilizer applied to sweet orange juice has properties as a clarifying agent, one of which is gelatin. Gelatin can be derived from collagen tissue of skin and bones animal, one of which is milkfish bone because fish contains high collagen. The effect of the clarifying agent on gelatin has an im...

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Bibliographic Details
Main Authors: Bambang Dwiloka, Farhan Taufiqul Rahman, Sri Mulyani
Format: Article
Language:English
Published: Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM Universitas Sebelas Maret 2022-03-01
Series:AgriHealth
Subjects:
gelatin
ph
sari buah
viskositas
fruit juice
viscosity
Online Access:https://jurnal.uns.ac.id/agrihealth/article/view/59482

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