Karakterisasi Gelatin Kulit Ikan Kurisi (Nemipterus tambuloides) dan Aplikasinya sebagai Pengemulsi dan Penstabil dalam Es Krim
The aims of this research is to discover the effect of extraction temperature on the quality of fivelined threadfin bream fish skin gelatin and the best quality gelatin applied in production of ice cream. Three variations of temperature (60, 80 and 95 °C) were used in extraction process of fiveline...
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| Format: | Theses and Dissertations NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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| Online Access: | https://repository.ugm.ac.id/126367/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=66592 |
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id-ugm-repo.1263672016-03-04T08:40:45Z https://repository.ugm.ac.id/126367/ Karakterisasi Gelatin Kulit Ikan Kurisi (Nemipterus tambuloides) dan Aplikasinya sebagai Pengemulsi dan Penstabil dalam Es Krim , Mawaddah Isgitani , Dr. Yudi Pranoto, STP., MP. ETD The aims of this research is to discover the effect of extraction temperature on the quality of fivelined threadfin bream fish skin gelatin and the best quality gelatin applied in production of ice cream. Three variations of temperature (60, 80 and 95 °C) were used in extraction process of fivelined threadfin bream fish skin gelatin. The results from three variations extraction temperature for yield 30.45 to 38.99% with significant difference at 95 °C extraction temperature [Yogyakarta] : Universitas Gadjah Mada 2013 Thesis NonPeerReviewed , Mawaddah Isgitani and , Dr. Yudi Pranoto, STP., MP. (2013) Karakterisasi Gelatin Kulit Ikan Kurisi (Nemipterus tambuloides) dan Aplikasinya sebagai Pengemulsi dan Penstabil dalam Es Krim. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=66592 |
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ETD , Mawaddah Isgitani , Dr. Yudi Pranoto, STP., MP. Karakterisasi Gelatin Kulit Ikan Kurisi (Nemipterus tambuloides) dan Aplikasinya sebagai Pengemulsi dan Penstabil dalam Es Krim |
| description |
The aims of this research is to discover the effect of extraction temperature on the quality of fivelined threadfin bream fish skin gelatin and the best quality gelatin applied in production of ice cream. Three variations of temperature (60, 80 and 95 °C) were used in extraction process of fivelined threadfin bream fish skin gelatin.
The results from three variations extraction temperature for yield 30.45 to 38.99% with significant difference at 95 °C extraction temperature |
| format |
Theses and Dissertations NonPeerReviewed |
| author |
, Mawaddah Isgitani , Dr. Yudi Pranoto, STP., MP. |
| author_facet |
, Mawaddah Isgitani , Dr. Yudi Pranoto, STP., MP. |
| author_sort |
, Mawaddah Isgitani |
| title |
Karakterisasi Gelatin Kulit Ikan Kurisi (Nemipterus tambuloides) dan Aplikasinya sebagai Pengemulsi dan Penstabil dalam Es Krim |
| title_short |
Karakterisasi Gelatin Kulit Ikan Kurisi (Nemipterus tambuloides) dan Aplikasinya sebagai Pengemulsi dan Penstabil dalam Es Krim |
| title_full |
Karakterisasi Gelatin Kulit Ikan Kurisi (Nemipterus tambuloides) dan Aplikasinya sebagai Pengemulsi dan Penstabil dalam Es Krim |
| title_fullStr |
Karakterisasi Gelatin Kulit Ikan Kurisi (Nemipterus tambuloides) dan Aplikasinya sebagai Pengemulsi dan Penstabil dalam Es Krim |
| title_full_unstemmed |
Karakterisasi Gelatin Kulit Ikan Kurisi (Nemipterus tambuloides) dan Aplikasinya sebagai Pengemulsi dan Penstabil dalam Es Krim |
| title_sort |
karakterisasi gelatin kulit ikan kurisi (nemipterus tambuloides) dan aplikasinya sebagai pengemulsi dan penstabil dalam es krim |
| publisher |
[Yogyakarta] : Universitas Gadjah Mada |
| publishDate |
2013 |
| url |
https://repository.ugm.ac.id/126367/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=66592 |
| _version_ |
1681232424547123200 |