Physical, Chemical, and Sensory Properties of Ice Cream with the Substitution of Stabilizer with Gelatin from Various Sources

Bovine and porcine gelatin are usually used as ice cream stabilizer. However, Muslims are forbidden to consume foods that contain porcine or its derivatives product. Hence, in our previous study, we developed a technique to produce gelatin from local sources such as fish, buffalo, and bovine. This s...

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Autors principals:	Lily Arsanti Lestari, Resha Ayu Wildiana, Fatma Zuhrotun Nisa', Yuny Erwanto, Yudi Pranoto
Format:	Artigo
Idioma:	Inglês
Publicat:	LPPT Universitas Gadjah Mada 2019-12-01
Col·lecció:	Journal of Food and Pharmaceutical Sciences
Matèries:	bovine gelatin fish gelatin buffalo gelatin ice cream stabilizer
Accés en línia:	https://jurnal.ugm.ac.id/v3/JFPS/article/view/702
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