EFEK KOLAGEN DARI BERBAGAI JENIS TULANG IKAN TERHADAP KUALITAS MIOFIBRIL PROTEIN IKAN SELAMA PROSES DEHIDRASI [Effect of Various Fish Bone Collagens on the Quality of Myofibril Fish Protein During Dehydration Process]

EFEK KOLAGEN DARI BERBAGAI JENIS TULANG IKAN TERHADAP KUALITAS MIOFIBRIL PROTEIN IKAN SELAMA PROSES DEHIDRASI [Effect of Various Fish Bone Collagens on the Quality of Myofibril Fish Protein During Dehydration Process]

Increase in fish fillet export in Indonesia has caused an increase in its waste such as bones, spines, skin and entrails of fish. Fish bones can be processed by demineralization to produce collagen, an important food additive. The effect of addition of 5% of collagen obtained from fresh water, brack...

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Bibliographic Details
Main Authors: Yudhomenggolo Sastro Darmanto*, Tri Winarni Agustini, Fronthea Swastawati
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2012-06-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
dehydration process
fish bones collagen
myofibril protein
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/5291

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/5291

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