ISOLASI DAN KARAKTERISASI GELATIN DARI TULANG AYAM DENGAN METODE ASAM

ISOLASI DAN KARAKTERISASI GELATIN DARI TULANG AYAM DENGAN METODE ASAM

The purpose of this study was to determine the quality of gelatin by using raw materials bone chicken (Gallus gallus domesticus) and the Broiler chickens for differences in the concentration of acetic acid immersion process ( curing ).The method used in this study is the preparation and broiler chic...

Full description

Bibliographic Details
Main Authors: Akyunul Jannah, Anik Maunatin, Arin Windayanti, Yuana Findianti, Zulfiatul Mufidah
Format: Article
Language:Indonesian
Published: Universitas Islam Negeri Malik Ibrahim 2013-10-01
Series:Alchemy: Journal of Chemistry
Subjects:
gelatin, protein, ash, water content and Cu
Online Access:http://ejournal.uin-malang.ac.id/index.php/Kimia/article/view/2904

Similar Items

Similar Items