KARAKTERISTIK EDIBLE FILM YANG DIPRODUKSI DARI KOMBINASI GELATIN KULIT KAKI AYAM DAN SOY PROTEIN ISOLATE

• المؤلفون الرئيسيون: , MUHAMAD HASDAR, S.PT, , Yuny Erwanto, S.Pt., M.P., Ph.D.
• التنسيق: Theses and Dissertations NonPeerReviewed
• منشور في: [Yogyakarta] : Universitas Gadjah Mada 2012
• الموضوعات: ETD
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/97907/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=54313

This study was aimed to combine chicken legs skin gelatin and soy protein isolate as a raw material for edible films. This research materials were used chicken leg skin and soy protein isolate. The experimental was divided into two stages. The first stage was processing of gelatin from chicken leg s...