Fat Reduction in Improving the Quality of Chicken Feet Gelatine for Functional Food Application
Fat reduction has been performed on crude gelatin extracted from chicken feet (shank) through curing process using sodium hydroxide and acetic acid in various proportions. This study was conducted to evaluate the best fat reduction condition by the addition of acetic acid at concentrations of 0, 2.5...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Syarif Hidayatullah Jakarta State Islamic University
2015-05-01
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| Series: | Jurnal Kimia Valensi |
| Subjects: | |
| Online Access: | http://journal.uinjkt.ac.id/index.php/valensi/article/view/3149 |