PRODUCTION OF CORK FISH BONE GELATIN WITH PROTEIN Α-CASEIN ADDITION
| Main Authors: | Supraptiah, Endang, Silviyati, Idha, Ningsih, Aisyah Suci, Tsuroyya, Masayu |
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| Format: | Article NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
Politeknik Negeri Sriwijaya
, 2016
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| Subjects: | |
| Online Access: |
http://eprints.polsri.ac.id/3558/1/0-cover-depan.pdf http://eprints.polsri.ac.id/3558/2/0-toc.pdf http://eprints.polsri.ac.id/3558/3/B6.pdf http://eprints.polsri.ac.id/3558/ http://first.polsri.ac.id |
Daftar Isi:
- Various studies indicate that the gelatin from cork fish bones have a lower quality than the gelatin from cows and pigs. The fish gelatin has a gel strength values were low, physico-chemical properties of the gelatin is still lower than the gelatin produced from bones and skin of pigs and cows. This study aimed to determine the effect addition of α-casein and mixing temperature to physical and gelatin gel chemical from snakehead fish bones in order to qualify SNI. The method used in this study is produce gelatin from fish bones, making α-casein from extracted milk and mixing both of them with composition of the gelatin : α-casein (10 : 1; 10 : 2; 10 : 3 ) in various temperature (40, 50 and 60oC). The parameters observed in this study which is the levels of proteins, gel strength, viscosity, pH, moisture content, ash content and yield. The results in this study is, gel strength, viscosity, water content, ash content and yield best at temperature 60oC. while the protein content and gel strength of the optimum results obtained at composition gelatin 10 : 3