- Tytuł:
- The Effect of Red Tilapia Bone Gelatin Powder Addition On Preference Level of Panna Cotta
- Autorzy:
-
Ardiansyah, Ardiansyah
Junianto, Junianto
Kurniawati, Nia
Rochima, Emma - Powiązania:
- https://bibliotekanauki.pl/articles/1076521.pdf
- Data publikacji:
- 2019
- Wydawca:
- Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
- Tematy:
-
bone
gelatin
panna cotta
preference level
red tilapia - Opis:
- The purpose of this research was to determine the addition of red tilapia bone gelatin powder to produce the most preferred panna cotta. The method of the research was experimental method with four treatments of 2%, 4%, 6% and 8% of red tilapia bone gelatin powder addition level from total weight of the main raw materials (full cream milk and heavy cream). The parameters that observed i.e. appearance, aroma, texture and taste’s preference level of panna cotta. Observation result data was analyzed with Friedman test, multiple comparison and Bayes method. Based on research result showed that the most preferred panna cotta was obtained from gelatin powder addition as much as 4%.
- Źródło:
-
World Scientific News; 2019, 115; 68-90
2392-2192 - Pojawia się w:
- World Scientific News
- Dostawca treści:
- Biblioteka Nauki
Artykuł