THE EFFECT OF ADDING GELATIN AND SALT SOLUTION TO OFF-GRADE SAPODILLA JELLY CANDY THROUGH THE PROCESS OF REDUCING ITS TANNIN CONTENT
The young sapodilla fruit will take when harvesting is brownish green and has an astringent taste, called off-grade sapodilla fruit. The astringent taste of the fruit is due to the high tannin content. Soaking with a salt solution is a treatment done to reduce the astringent taste so that the fruit...
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| Główni autorzy: | , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Department of Food Technology
2021-12-01
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| Seria: | Food ScienTech Journal |
| Hasła przedmiotowe: | |
| Dostęp online: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/13223 |
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