PENGARUH LAMA PERENDAMAN KULIT LEMADANG DALAM LARUTAN ASAM ASETAT DAN ENZIM PAPAIN TERHADAP MUTU GELATIN
| Main Authors: | , BENGET R SIMANJUNTAK, , Dr.Ir. Latif Sahubawa, M.Si. |
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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/127251/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=67500 |
Daftar Isi:
- Gelatin is widely used as food additive in food and pharmaceutical industries. In fisheries field, most of the raw materials obtained from waste processing, one of that is from fish skin. This research aims to know the effect of soaking time in the acetic acid solution and papain enzyme for the quality of gelatin from lemadang fish skin. The treatments were variation of soaking time (12, 24, 36 hours) and concentration of acetic acid (0,5