APLIKASI GELATIN KULIT IKAN PAYUS (Elops hawaiensis) TERHADAP MUTU PERMEN JELI
| Main Author: | WAHYUNINGTYAS, FEBRIANA |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | ind |
| Terbitan: |
, 2016
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| Subjects: | |
| Online Access: |
https://eprints.untirta.ac.id/12063/1/APLIKASI%20GELATIN%20KULIT%20IKAN%20PAYUS%20%28ELOPS%20HAWAIENSIS%29%20TERHADAP%20MUTU%20PERMEN%20JELI.PDF https://eprints.untirta.ac.id/12063/ |
Daftar Isi:
- Utilization of ladyfish skin as a gelatin raw material was an attempt to support the of zero waste to activities increase the added value of fish skin. One of the development effort on ladyfish skin utilization which is in the form gelatin and can be applied to jelly candy. The purpose of this research determine the best of concentration of gelatin ladyfish skin to the quality of jelly candy. Research has been conducted in March-April 2016 at the Fishery Products Processing Technology Laboratory, Sultan Ageng Tirtayasa University, Serang. This research was divided in two stages. The first stage was to extraction gelatin of ladyfish skin. The second stage was to application gelatin of ladyfish skin in jelly candy. The concentration of gelatin used in the eksperiment were 4%, 6%, 8%, and 10%. The parameter observed were organoleptic, physic, chemish, and microbial. The result showed that concentration gelatin 8% was the best gelatin concentration of jelly candy. Concentration of gelatin 8% in jelly candy has result 3.47 color with hedonic value; 3.70 texture with hedonic value; 3.37 flavor with hedonic value; 2871.23 g/m 2 gel strength; 89.30% elasticity; 0.83 water activity; 22.42% water content; 0.08% ash content; 0.77% fat content, 8.04% protein content, 4.5×10 4 TPC value. Jelly candy with concentration of gelatin 8% can generally qualify of Indonesian National Standard.