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Gelatin Extraction from Betok Fish Scales by Achmad Ridho Inzhaki Fshard is a document available to read on EtoBox.
This document summarizes a study on extracting gelatin from betok fish (Anabas testudineus) scales in Aceh Tamiang Regency using citric acid. The study aimed to determine the quality of the extracted gelatin based on yield, organoleptic properties, pH, viscosity and microbial content. Gelatin was extracted from betok fish scales using various concentrations of citric acid (3%, 6%, 9%) and soaking times (36, 48, 60 hours). The optimum extraction used 6% citric acid for 60 hours, producing 18.90% yield, sligh
- Author
- Achmad Ridho Inzhaki Fshard
- Language
- EN