Pengaruh Konsentrasi Gelatin Ikan Sebagai Bahan Pengikat Terhadap Kualitas dan Penerimaan Sirup
Abstract: The purpose of this
research was to observe the effect of fish gelatin compared to commercial
gelatin as a binder on the quality of syrup. The concentrations of gelatin
added to syrup were 4, 6, 8 and 10%. The moisture content, ash content, protein
content, viscosity, and microbiology test of final products were analyzed.
Meanwhile, the organoleptic test was observed only for the syrup added with
fish gelatin. The result showed that gelatin concentration significantly
affected the viscocity of syrup. Microbiology test showed that there were no
mold in this product and Escherichia coli densities were less than 3 MPN /ml
while TPCs were 2,0x103 CFU/g. The syrup with 8% fish gelatine was mostly
preferred by the panelists because of its color and viscosity. Moisture
content, ash content, protein content, and viscosity of this syrup were 38.67%,
0,12%, 11.13%, and 122,60 cPs, respectively.
Keywords: binder, fish
gelatin, gelatin, syrup, viscocity
Penulis: Diah Lestari
Ayudiarti, Suryanti Suryanti, Tazwir Tazwir, Rosmawaty Paranginangin
Kode Jurnal: jpperikanandd070047
