Characteristics of Spanish Mackerel (Scomberomorus commerson) Bone Gelatin for Ice Cream Stabilizer
Ice cream is a milk-processed-based product that provides enough nutrients. The ice cream making process requires a stabilizer. The stabilizer used in this study was gelatin. This research used mackerel fish bones as the basic material for the gelatin, where the protein content is high enough to be...
Main Authors: | Souvia Rahimah, Anisa Fadhila, Elazmanawati Lembong, Nandi Sukri, Tri Cahyanto |
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Format: | Article |
Language: | English |
Published: |
Halal Center UIN Sunan Gunung Djati Bandung
2020-03-01
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Series: | Indonesian Journal of Halal Research |
Subjects: | |
Online Access: | https://journal.uinsgd.ac.id/index.php/ijhar/article/view/7820 |
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