PENGARUH SUHU DAN KOMPOSISI PENAMBAHAN α-KASEIN TERHADAP GELATIN TULANG IKAN GABUS (CHANNA STRIATA)
| Main Author: | Tsurooya, Masayu |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2015
|
| Subjects: | |
| Online Access: |
http://eprints.polsri.ac.id/2000/1/DAFTAR%20ISI.pdf http://eprints.polsri.ac.id/2000/2/LA%20BAB%201.pdf http://eprints.polsri.ac.id/2000/3/LA%20BAB%202.pdf http://eprints.polsri.ac.id/2000/4/LA%20BAB%203.pdf http://eprints.polsri.ac.id/2000/5/LA%20BAB%204.pdf http://eprints.polsri.ac.id/2000/6/LA%20BAB%205.pdf http://eprints.polsri.ac.id/2000/7/DAFTAR%20PUSTAKA.pdf http://eprints.polsri.ac.id/2000/ |
| ctrlnum |
2000 |
|---|---|
| fullrecord |
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<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><relation>http://eprints.polsri.ac.id/2000/</relation><title>PENGARUH SUHU DAN KOMPOSISI PENAMBAHAN α-KASEIN TERHADAP GELATIN TULANG IKAN GABUS (CHANNA STRIATA)</title><creator>Tsurooya, Masayu </creator><subject>TP Chemical technology</subject><description>Gelatin is a protein obtained from the partial hydrolysis of collagen of the skin, connective tissue and bones of animals. The aim of this study is to determine the effect of α-casein physical and gelatin gel chemical from snakehead fish bones in order to qualify SNI. The method used in the addition of α-casein to snakehead fish bones. This study is the preparation of materials, mixing gelatin and casein, heating, addition of NaCl solvent concentration and refrigerate. This study was conducted by two independent variables which its temperature are (70, 80, and 90 ° C) and the composition of the casein (3ml, 6ml, and 9ml). The parameters observed in this study among which the levels of proteins, gel strength, viscosity, pH, moisture content, ash content and yield. The optimum results obtained from this research that the yield of 7.9%; 208.304 gbloom gel strength, value pH 5, 5.4% moisture amount, ash amount of 21.16%, 82.64% protein amountt and viscosity cPs 5.8026.
Keywords: Gelatin, Gelatin of Snakehead fish bones, Gelatin of Snakehead fish bones in addition of α-casein</description><date>2015-10</date><type>Thesis:Thesis</type><type>PeerReview:NonPeerReviewed</type><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/2000/1/DAFTAR%20ISI.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/2000/2/LA%20BAB%201.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/2000/3/LA%20BAB%202.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/2000/4/LA%20BAB%203.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/2000/5/LA%20BAB%204.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/2000/6/LA%20BAB%205.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/2000/7/DAFTAR%20PUSTAKA.pdf</identifier><identifier> Tsurooya, Masayu (2015) PENGARUH SUHU DAN KOMPOSISI PENAMBAHAN α-KASEIN TERHADAP GELATIN TULANG IKAN GABUS (CHANNA STRIATA). Other thesis, Politeknik Negeri Sriwijaya. </identifier><recordID>2000</recordID></dc>
|
| language |
eng |
| format |
Thesis:Thesis Thesis PeerReview:NonPeerReviewed PeerReview Book:Book Book |
| author |
Tsurooya, Masayu |
| title |
PENGARUH SUHU DAN KOMPOSISI PENAMBAHAN α-KASEIN TERHADAP GELATIN TULANG IKAN GABUS (CHANNA STRIATA) |
| publishDate |
2015 |
| topic |
TP Chemical technology |
| url |
http://eprints.polsri.ac.id/2000/1/DAFTAR%20ISI.pdf http://eprints.polsri.ac.id/2000/2/LA%20BAB%201.pdf http://eprints.polsri.ac.id/2000/3/LA%20BAB%202.pdf http://eprints.polsri.ac.id/2000/4/LA%20BAB%203.pdf http://eprints.polsri.ac.id/2000/5/LA%20BAB%204.pdf http://eprints.polsri.ac.id/2000/6/LA%20BAB%205.pdf http://eprints.polsri.ac.id/2000/7/DAFTAR%20PUSTAKA.pdf http://eprints.polsri.ac.id/2000/ |
| contents |
Gelatin is a protein obtained from the partial hydrolysis of collagen of the skin, connective tissue and bones of animals. The aim of this study is to determine the effect of α-casein physical and gelatin gel chemical from snakehead fish bones in order to qualify SNI. The method used in the addition of α-casein to snakehead fish bones. This study is the preparation of materials, mixing gelatin and casein, heating, addition of NaCl solvent concentration and refrigerate. This study was conducted by two independent variables which its temperature are (70, 80, and 90 ° C) and the composition of the casein (3ml, 6ml, and 9ml). The parameters observed in this study among which the levels of proteins, gel strength, viscosity, pH, moisture content, ash content and yield. The optimum results obtained from this research that the yield of 7.9%; 208.304 gbloom gel strength, value pH 5, 5.4% moisture amount, ash amount of 21.16%, 82.64% protein amountt and viscosity cPs 5.8026.
Keywords: Gelatin, Gelatin of Snakehead fish bones, Gelatin of Snakehead fish bones in addition of α-casein |
| id |
IOS15200.2000 |
| institution |
Politeknik Negeri Sriwijaya |
| institution_id |
186 |
| institution_type |
library:university library |
| library |
Perpustakaan Politeknik Negeri Sriwijaya |
| library_id |
333 |
| collection |
Perpustakaan Politeknik Negeri Sriwijaya |
| repository_id |
15200 |
| city |
KOTA PALEMBANG |
| province |
SUMATERA SELATAN |
| repoId |
IOS15200 |
| first_indexed |
2021-08-25T09:29:25Z |
| last_indexed |
2021-08-25T09:29:25Z |
| recordtype |
dc |
| _version_ |
1709058390947266560 |
| score |
17.538404 |