APLIKASI GELATIN KULIT IKAN TENGGIRI (Scomberromorus commersoni) SEBAGAI ENKAPSULAN PADA MIKROENKAPSULASI MINYAK ATSIRI DAUN SALAM (Pimenta racemosa) DENGAN METODE SPRAY DRYING
| Main Authors: | , WIDYA NUR ADINA SAFITRI, , Dr. Yudi Pranoto, S.TP., MP. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2014
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/127215/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=67462 |
Daftar Isi:
- Gelatin has been widely used in food industries, because of its functional properties, such as film forming and emulsifier. With these properties, gelatin can be used in microencapsulation process as coating material. The purpose of this research was to utilize skin waste of mackerel as gelatin and use this gelatin as coating material for microencapsulation of bay leaf (Pimenta racemosa) essential oil by spray drying method. Microcapsules that obtained from this process can be used as seasoning in many dishes, because it has identical flavor and aroma of bay leafs. This research conducted with extraction and characterization of gelatin from mackerel�s skins. Gelatin was used as coating material of bay leaf essential oil. Bay leaf essential oil was mixed with gelatin solutions (2.5%