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2019 | 115 | 68-90
Article title

The Effect of Red Tilapia Bone Gelatin Powder Addition On Preference Level of Panna Cotta

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EN
Abstracts
EN
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%.
Keywords
Contributors
  • Fisheries Major, Fisheries and Marine Science Faculty, Padjajaran University, Jatinangor 45363, West Java, Indonesia
  • Fisheries and Marine Science Faculty, Padjajaran University, Jatinangor 45363, West Java, Indonesia
  • Fisheries and Marine Science Faculty, Padjajaran University, Jatinangor 45363, West Java, Indonesia
author
  • Fisheries and Marine Science Faculty, Padjajaran University, Jatinangor 45363, West Java, Indonesia
References
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Document Type
article
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YADDA identifier
bwmeta1.element.psjd-8924cff4-9c05-47f4-bfa6-3a0981853e13
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