- Tytuł:
- Effect of concentration of Osteochilus hasselti (Valenciennes, 1842) skin gelatin on ice creams preferences level
- Autorzy:
-
Fadhiilah, Fadhiilah
Junianto, Junianto
Zahidah, Hasan
Rochima, Emma - Powiązania:
- https://bibliotekanauki.pl/articles/1062757.pdf
- Data publikacji:
- 2019
- Wydawca:
- Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
- Tematy:
-
Javakarp
Osteochilus hasselti
Osteochilus vittatus
gelatin
ice cream
nilem fish
preference level
skin - Opis:
- This research aims to determine the concentration of the use of nilem skin gelatin in order to obtain the most preferred ice cream. The treatment is the concentration of the use of nilem skin gelatin 0.2%, 0.3%, 0.4%, and CMC 0.4% (control) of the total mixture of ice cream ingredients (full cream milk powder, skim, stabilizer, emulsifier, and water) with 4 repetitions. The parameters observed were the level of preference for the color, aroma, texture, and taste of ice cream. The most preferred ice cream is obtained by using nilem skin gelatin at a concentration of 0.4%.
- Źródło:
-
World Scientific News; 2019, 133; 145-157
2392-2192 - Pojawia się w:
- World Scientific News
- Dostawca treści:
- Biblioteka Nauki
Artykuł