PENGARUH DEFATTING DAN SUHU EKSTRAKSI TERHADAP KARAKTERISTIK FISIK GELATIN TULANG IKAN GABUS
Abstract: The purpose of this
research was to observe the effect of defatting and extraction temperature on
the physical properties of snakehead fish bone gelatin. The Factorial
Randomized Block Design was used with two factors of treatment and 2
replications. The different pretreatment (defatting and non-defatting) and
three different extraction temperature (60, 70 and 80 0C). The parameters were
yield, viscosity, gel strength and melting point. The best treatment was
defatting with extraction temperature 70 oC had gel strength 202,9 bloom,
viscosity 3,87 cP, melting point 22,5 oC and yield 3,53%.
Penulis: Wulandari, Agus
Supriadi, Budi Purwanto
Kode Jurnal: jpperikanandd130170
