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2019 | 133 | 145-157
Article title

Effect of concentration of Osteochilus hasselti (Valenciennes, 1842) skin gelatin on ice cream's preferences level

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EN
Abstracts
EN
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%.
Year
Volume
133
Pages
145-157
Physical description
Contributors
  • Fisheries and Marine Sciences Faculty, Padjadjaran University, Jatinangor 45363, West Java, Indonesia
  • Fisheries and Marine Sciences Faculty, Padjadjaran University, Jatinangor 45363, West Java, Indonesia
author
  • Fisheries and Marine Sciences Faculty, Padjadjaran University, Jatinangor 45363, West Java, Indonesia
author
  • Fisheries and Marine Sciences Faculty, Padjadjaran University, Jatinangor 45363, West Java, Indonesia
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Document Type
article
Publication order reference
Identifiers
YADDA identifier
bwmeta1.element.psjd-8903ae81-c3fc-47e5-8088-2ba4bcbba1bc
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