Journal of Aquaculture Research & Development

Junianto Anto

Publications

• Research Article
  Physico-Chemical Characteristics and Levels of Preference for Drinking Collagen Drinks the Result of Extracts from Nilem Fish Skins
  Author(s): Junianto Anto, Iskandar and Achmad Rizal Junianto Anto, Iskandar and Achmad Rizal
  
  The purpose of this study is to determine the levels and concentration of stabilizers and determine the appropriate levels of sucrose and milk to the level of organoleptic preference for collagen drink products extracted from Nilem fish skin. The study take place in two stages, stage 1 used an experimental method with nine (9) treatments namely xanthan 0.20% (b/v), xanthan 0.25% (b/v), xanthan 0.30% (b/v), CMC 0,20% (b/v), CMC 0.25% (b/v), CMC 0.30% (b/v), xanthan-CMC (1: 1) 0.20% (b/v), xanthan -CMC (1: 1) 0.25% (b/v), and xanthan-CMC (1: 1) 0.20% (b/v). Stage 2 used trial method with six (6) treatments namely 5% sucrose with 0.25% (b/v) skim milk, 5% sucrose with 0.50% skim milk (b/v), 10% sucrose with skim milk 0.25% (b/v), 10% sucrose with skim milk 0.50% (b/v), 15% sucrose with 0.25% (b/v) skim milk and 5% sucrose with skim milk 0.50% (b/v). The stabilizers and concentrations use.. View More»
  DOI: 10.4172/2155-9546.1000555

  Abstract PDF