In recent years, there is increasing demand of gelatin application, particularly in confectionary products such as marshmallow. Due to halal issue of predominant porcine gelatin, alternative gelatin from other source, like buffalo hide, is critically needed. This study aimed to analyze physical and chemical properties of marshmallow made from buffalo hide gelatin, which was compared to commercial marshmallow and those made using commercial gelatin. Conducted in two stages, the first part was gelatin extraction from buffalo hide and its quality analyses. The second was marshmallow preparation from the gelatin and its analyses. Concentration of buffalo hide gelatin was 4%, 5%, dan 6%, whereas commercial gelatin was 7%, 8%, and 9%. The experim...
Marshmallow is an aerated confectionery product with a characteristic foamy structure created when a...
The objective of the research was to identify the effect of the concentration of hydrochloric acid (...
Food technology is a branch of Engineering that deals with recent trends in food science and technol...
In recent years, there is increasing demand of gelatin application, particularly in confectionary pr...
This study aims to determine the comparison of physical and orgnoleptic qualities between marshmallo...
The article presents the results of studying the foaming properties of gelatin with solubilized subs...
Marshmallow merupakan jenis makanan ringan yaitu sejenis permen lunak (soft candy) dengan salah satu...
This study aims to determine the formulation of the use of cassava starch and gelatin on the physico...
The production of halal gelatin from buffalo hide waste which is animal be slaughtered according to ...
The study aimed to determine the characteristics of gelatin from water buffalo (Bubalus bubalis) ski...
The study was investigated the functional properties of buffalo skin gelatine. Gelatine was extracte...
The research was to find the characteristics and obtain a jelly candy formula from bovine split hi...
Marshmallow with health benefits are expected to increase antioxidant activity and protein levels. S...
Marshmallow was known as snack food made from sugar, glucose syrup, gelatin and coloring with additi...
Marshmallow was known as snack food made from sugar, glucose syrup, gelatin and coloring with additi...
Marshmallow is an aerated confectionery product with a characteristic foamy structure created when a...
The objective of the research was to identify the effect of the concentration of hydrochloric acid (...
Food technology is a branch of Engineering that deals with recent trends in food science and technol...
In recent years, there is increasing demand of gelatin application, particularly in confectionary pr...
This study aims to determine the comparison of physical and orgnoleptic qualities between marshmallo...
The article presents the results of studying the foaming properties of gelatin with solubilized subs...
Marshmallow merupakan jenis makanan ringan yaitu sejenis permen lunak (soft candy) dengan salah satu...
This study aims to determine the formulation of the use of cassava starch and gelatin on the physico...
The production of halal gelatin from buffalo hide waste which is animal be slaughtered according to ...
The study aimed to determine the characteristics of gelatin from water buffalo (Bubalus bubalis) ski...
The study was investigated the functional properties of buffalo skin gelatine. Gelatine was extracte...
The research was to find the characteristics and obtain a jelly candy formula from bovine split hi...
Marshmallow with health benefits are expected to increase antioxidant activity and protein levels. S...
Marshmallow was known as snack food made from sugar, glucose syrup, gelatin and coloring with additi...
Marshmallow was known as snack food made from sugar, glucose syrup, gelatin and coloring with additi...
Marshmallow is an aerated confectionery product with a characteristic foamy structure created when a...
The objective of the research was to identify the effect of the concentration of hydrochloric acid (...
Food technology is a branch of Engineering that deals with recent trends in food science and technol...