Penggunaan gelatin kulit ikan cobia (Rachycentron canadum) untuk perbaikan karakteristik fruit leather buah naga merah The use of cobia (Rachycentron canadum) skin gelatin to improve the characteristics of red dragon fruit leather
Article Sidebar
Accepted
16 March 2023
Published
27 April 2023
Keywords:
-
bromelain, fruit leather, gelatin, red dragon fruit
Abstract
Fish gelatin is a biopolymer derived from the hydrolysis of fish collagen. This collagen can be obtained from fish processing by-product including cobia skin. The objective of this study was to determine the best gelatin concentration in producing fruit leather. Fruit leather was produced from red dragon fruit. The research approach utilized a completely random design with varying amounts of gelatin (0, 0.5, 1, 1.5, and 2%). Tensile strength, thickness, color, moisture, protein, antioxidant activity, and anthocyanin content were observed. All parameters of the treatment exhibited statistically significant (p<5%) differences in response to each treatment after gelatin addition. The highest value was obtained from the treatment of 2% of cobia skin gelatin, which had the following characteristics: tensile strength of 1.56 Mpa, thickness of 2.23 mm, color L* 28.35; a* 7.70; b* 8.64, water content of 16.66%, protein content of 14.96%, antioxidant activity of 41.21%, and anthocyanin content of 5.43 mg/100 g. Fruit leather of red dragon fruit can be improved by adding gelatin from cobia fish skin.
References
Abid, M., Yaich, H., Hidouri, H., Attia, H. & Ayadi, M.A., (2018). Effect of Substituted Gelling Agents from Pomegranate Peel on Colour, Textural and Sensory Properties of Pomegranate Jam. Food chemistry, 239, pp.1047-1054.
Addai, Z.R., Abdullah, A., Mutalib, S.A. & Musa, K.H., (2016). Evaluation of Fruit Leather made from Two Cultivars of Papaya. Italian Journal of Food Science, 28(1), 73-82.
Al-Hassan, A.A. & Norziah, M.H., (2012). Starch–gelatin Edible Films: Water Vapor Permeability and Mechanical Properties as Affected by Plasticizers. Food Hydrocolloids, 26(1), 108-117.
Arivalagan, M.,G. Karunakaran, T.K. Roy, M. Dinsha, B.C. Sindhu, V.M. Shilpashree, G.C. Satisha, & K.S. Shivashankara. (2021). Biochemical and Nutritional Characterization of Dragon Fruit (Hylocereus species). Food Chem., 353. https://doi.org/10.1016/j.foodchem.2021.129426
Arizona, K., Laswati, D. T., & Rukmi, K. S. A. (2021). Studi Pembuatan Marshmallow dengan Variasi Konsentrasi Gelatin dan Sukrosa. Agrotech: Jurnal Ilmiah Teknologi Pertanian, 3(2), 11- 17.
Badan Standarisasi Nasional. (2006). Standar Nasional Indonesia (SNI). SNI 01- 2354.2-2006. Penentuan Kadar Air pada Produk Perikanan. Dewan Standarisasi Indonesia. Jakarta.
Barman, M., Das, A.B. & Badwaik, L.S., (2021). Effect of Xanthan Gum, Guar Gum, and Pectin on Physicochemical, Color, Textural, Sensory, and Drying Characteristics of Kiwi Fruit Leather. Journal of Food Processing and Preservation, 45(5), 15478.
Benetti, D.D., Suarez, J., Camperio, J., Hoenig, R.H., Tudela, C.E., Daugherty, Z., McGuigan, C.J., Mathur, S., Anchieta, L., Buchalla, Y. & Alarcón, J., (2021). A Review on Cobia, Rachycentron canadum, Aquaculture. Journal of the World Aquaculture Society, 52(3), pp.691-709.
Derniawan, T. H., Nurdin, N., & Fakhriza, F. (2021). Analisa pengaruh putaran spindel pada friction welding terhadap tensile strength Alumunium A6061. Journal of Welding Technology, 3(1), 12-16.
Dewantoro, A. A., R. A. Kurniasih, & S. Suharto. (2019). Aplikasi gelatin kulit ikan cobia (Rachycentron canadum) sebagai pengental sirup nanas. Jurnal Ilmu dan Teknologi Perikanan, 1 (1), 37-46.
Febriyanti, S., & Yunianta, Y. (2015). Pengaruh konsentrasi karagenan dan rasio sari jahe emprit (Zingiber officinale var. Rubrum) terhadap sifat fisik, kimia, dan organoleptik jelly drink jahe. Jurnal Pangan dan Agroindustri, 3(2), 542-550.
Huang, T., Tu, Z.C., Shangguan, X., Wang, H., Sha, X. & Bansal, N. (2018). Rheological Behavior, Emulsifying Properties and Structural Characterization of Phosphorylated Fish Gelatin. Food Chemistry, 246, 428-436.
Husna, E. N., M. Novita, & S. Rohaya. (2013). Kandungan antosianin dan aktivitas antioksidan ubi jalar ungu segar dan produk olahannya. Agritech, 33(3), 296-302.
Irvan, M., Darmanto, Y. S., & Purnamayati, L. (2019). Pengaruh penambahan gelatin dari kulit ikan yang berbeda terhadap karakteristik chikuwa. Jurnal Ilmu Pangan Dan Hasil Pertanian, 3(1), 78-93.
Kurniadi, M., M. Angwar, A. D. Miftahkussolikhah & N. Khusnia. (2019). Karakteristik cookies dari campuran tepung ubi kayu termodifikasi (Mocaf), tempe, telur kacang hijau dan ikan lele. Jurnal Dinamika Penelitian Industri, 30(1), 1-9.
Lv, L. C., Huang, Q. Y., Ding, W., Xiao, X. H., Zhang, H. Y., & Xiong, L. X. (2019). Fish gelatin: The Novel Potential Applications. Journal of Functional Foods, 63, 103581.
Masri, M. (2013). Isolasi dan pengukuran aktivitas enzim bromelain dari ekstrak kasar bonggol nanas (Ananas Comosus) pada variasi suhu dan pH. BIOSEL (Biology Science and Education): Jurnal Penelitian Science dan Pendidikan, 2(1), 70-79.
Maulani, T. R., & Hakiki, D. N. (2018). Karakteristik sifat fisikokimia nata de taro talas beneng dengan perbedaan konsentrasi acetobacter xylinum dan sumber karbon. Jurnal Teknologi Industri Pertanian, 28(3).
Maulida, R., & Guntarti, A. (2015). Pengaruh kkuran partikel beras hitam (Oryza Sativa L.) terhadap rendemen ekstrak dan kandungan total antosianin. J Pharm, 5(1), 9-16.
Nikoo, M., Benjakul, S., & Xu, X. (2015). Antioxidant and Cryoprotective Effects of Amur Sturgeon Skin Gelatin Hydrolysate in Unwashed Fish Mince. Food Chemistry, 181, 295-303.
Novita, D. B., & Rahmadhia, S. N. (2021). Sifat Fisiko-Kimia Kemasan Berbasis Gelatin dengan Variasi Penambahan Gliserol dan Ekstrak Daun Kersen (Muntingia calabura). Jurnal Teknologi Pangan, 15(2), 1-13.
Nurdiani, R., Yufidasari, H. S., & Sherani, J. S. (2019). Karakteristik edible film dari gelatin kulit ikan kakap merah (Lutjanus argentimaculatus) dengan penambahan pektin. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(1), 174-186.
Nurilmala, M., Suryamarevita, H., Hizbullah, H.H., Jacoeb, A.M., Ochiai, M. (2022). Fish Skin as Biomaterial for Halal Collagen and Gelatin. Saudi Journal of Biological Sciences, 29(2), 1100-1110.
Permatasari, A. A., Sumardianto, S., & Rianingsih, L. (2018). Perbedaan konsentrasi pewarna alami kulit buah naga (Hylocereus Polyrhizus) terhadap warna terasi udang rebon (Acetes Sp.). Jurnal Teknologi Hasil Pertanian, 11(1), 39-52.
Praseptiangga, D., T. P. Aviany, & N. H. R. Parnanto. (2016). Pengaruh penambahan gum arab terhadap karakeristik fisikokimia dan sensoris fruit leather nangka (Artocarpus heterophyllus). Jurnal Teknologi Hasil Pertanian, 9 (1): 71-83.
Purbaningtias, T.E., Aprilia, A.C., & Fauzi’ah. (2017, 020014-1–020014-5). The Study of Temperature and UV Light Effect in Anthocyanin Extract from Dragon Fruit (Hylocereus costaricensis) Rind Using UV-Visible Spectrophotometer (Conference Session). Development of Chemical Education in 21st Century Learning.
Putro, C. A., S. Surjoseputroa, & E. Setijawatia. (2015). Pengaruh konsentrasi buah naga merah terhadap sifat fisikokimia dan organoleptik Fruit Leather pulp kulit durian - buah naga merah merah. Jurnal Teknologi Pangan dan Gizi, 14 (2), 61-66.
Rahardjo, M., Wahyu, F. D., & Nadia, E. T. (2020). Karakteristik fisik, sensori, serta aktivitas antioksidan roti dengan tambahan serbuk teh hijau. Jurnal Pangan Dan Agroindustri, 8(1), 47- 55.
Raj, G. B., & Dash, K. K. (2022). Development of Hydrocolloids Incorporated Dragon Fruit Leather by conductive hydro drying: Characterization and Sensory Evaluation. Food Hydrocolloids for Health, 100086.
Rasyid, F. A., Handayani, S., & Kurniawati, I. (2020). Uji aktivitas antioksidan ekstrak daun karet kebo (Ficus Elastica) dengan metode peredaman radikal bebas DPPH (1, 1-Diphenyl-2-Picrylhydrazil). Jurnal Farmasi Galenika (Galenika Journal of Pharmacy) 6(1), 141-150.
Ridhani, M. A., & Aini, N. (2021). Potensi penambahan berbagai jenis gula terhadap sifat sensori dan fisikokimia roti manis. Pasundan Food Technology Journal, 8(3), 61-68.
Romadhon, R., Darmanto, Y. S., & Kurniasih, R. A. (2019). The ifference Characteristicsof Collagen from Tilapia (Oreochromis niloticus) Bone, Skin, and Scales. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(2), 403-410.
Rosmawati, Abustam, E., Tawali, A. B., Said, M. I., & Sari, D. K. (2018). Effect of Body Weight on the Chemical Composition and Collagen Content of Snakehead Fish Channa Striata Skin. Fisheries science, 84(6), 1081-1089.
Roy, S., & Rhim, J. W. (2021). Anthocyanin Food Colorant and Its Application in pH-responsive Color Change Indicator Films. Critical Reviews in Food Science and Nutrition, 61(14), 2297-2325.
Santoso, C., T. Surti, dan. Sumardianto. (2015). Perbedaan penggunaan konsentrasi larutan asam sitrat dalam pembuatan gelatin tulang rawan ikan pari mondol (Himantura gerrardi). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 4(2), 106-114.
Setiaboma, W., Fitriani, V. and Mareta, D.T., (2019, April). Characterization of fruit leather with carrageenan addition with various bananas. In IOP Conference Series: Earth and Environmental Science, 258(1), 012004. IOP Publishing.
Sidi, N. C., Widowati, E., & Nursiwi, A. (2014). Pengaruh penambahan karagenan pada karakteristik fisikokimia dan sensoris fruit leather nanas (Ananas comosus L. Merr.) dan wortel (Daucus carota). Jurnal Aplikasi Teknologi Pangan, 3(4), 122-127.
Singh, A., Sonkar, C. & Shingh, S. (2019). Studies on development of process and product of plum fruit leather. Studies, 4(5).
Standar Nasional Indonesia. (1996). Syarat Mutu Manisan Kering Buah-buahan. Dewan Standarisasi Nasional. Jakarta.
Suna, S. (2019). Effects of hot air, microwave and vacuum drying on drying characteristics and in vitro bioaccessibility of medlar fruit leather (pestil). Food Science and Biotechnology, 28(5), 1465-1474.
Suna, S., C.E. Tamer, B. Incedayi, G.Ö. Sinir, Ö.U. & Çopur. (2014). Impact of Drying Methods on Physicochemical and Sensory Properties of Apricot Pestil. Indian Journal of Traditional Knowledge, 13(1), 47-55
Valenzuela, C., dan Aguilera, J. M. (2013). Aerated apple leathers: Effect of Microstructure on Drying and Mechanical Properties. Drying Technology, 31(16), 1951-1959.
Vargas, M.L.V., Cortez, J.A.T., Duch, E.S., Lizama, A.P., and Méndez, C.H.H. (2013). Extraction and Stability of Anthocyanin Present in The Skin of The Dragon Fruit (Hylocereus undatus). Food and Nutrition Science, 4, 1221-1228.
Vázquez-Sánchez, A.Y., R. Corfield, N. Sosa, D. Salvatori, & C. Schebor. (2021) Physicochemical, Functional, and Sensory Characterization of Apple Leathers Enriched with Acáchul (Ardisia compressa Kunth) Powder. LWT Food Science and Technology,, 146.
Wang, H., Liu, W., Cheng, Y., Ma, L. & Zhang, Y., (2022). Stabilizing Performance of Montmorillonite on Fish Gelatin-monascorubins System by Labyrinth effect. Progress in Organic Coatings, 170, 106979.
Winarti, S., Sarofa, U., & Wulandari, V. V. (2020). Karakteristik fruit leather dari buah bidara (ziziphus mauritiana) dan kulit buah naga merah serta rumput laut sebagai bahan pengikat. Agrointek: Jurnal Teknologi Industri Pertanian, 14(1), 99-111.
Zaidiyah, Z., Malini, C. P., & Abubakar, Y. (2021). Karakteristik fisikokimia fruit leather jambu biji (Psidium guajava L.) dengan variasi konsentrasi gum arab dan sukrosa. Jurnal Teknologi dan Industri Pertanian Indonesia, 13(2), 79-84.
Zitha, E. Z. M., Magalhães, D. S., do Lago, R. C., Carvalho, E. E. N., Pasqual, M., & Boas, E. V. D. B. V. (2022). Changes in the Bioactive Compounds and Antioxidant Activity in Red-Fleshed Dragon Fruit During its Development. Scientia Horticulturae, 291, 110611
Addai, Z.R., Abdullah, A., Mutalib, S.A. & Musa, K.H., (2016). Evaluation of Fruit Leather made from Two Cultivars of Papaya. Italian Journal of Food Science, 28(1), 73-82.
Al-Hassan, A.A. & Norziah, M.H., (2012). Starch–gelatin Edible Films: Water Vapor Permeability and Mechanical Properties as Affected by Plasticizers. Food Hydrocolloids, 26(1), 108-117.
Arivalagan, M.,G. Karunakaran, T.K. Roy, M. Dinsha, B.C. Sindhu, V.M. Shilpashree, G.C. Satisha, & K.S. Shivashankara. (2021). Biochemical and Nutritional Characterization of Dragon Fruit (Hylocereus species). Food Chem., 353. https://doi.org/10.1016/j.foodchem.2021.129426
Arizona, K., Laswati, D. T., & Rukmi, K. S. A. (2021). Studi Pembuatan Marshmallow dengan Variasi Konsentrasi Gelatin dan Sukrosa. Agrotech: Jurnal Ilmiah Teknologi Pertanian, 3(2), 11- 17.
Badan Standarisasi Nasional. (2006). Standar Nasional Indonesia (SNI). SNI 01- 2354.2-2006. Penentuan Kadar Air pada Produk Perikanan. Dewan Standarisasi Indonesia. Jakarta.
Barman, M., Das, A.B. & Badwaik, L.S., (2021). Effect of Xanthan Gum, Guar Gum, and Pectin on Physicochemical, Color, Textural, Sensory, and Drying Characteristics of Kiwi Fruit Leather. Journal of Food Processing and Preservation, 45(5), 15478.
Benetti, D.D., Suarez, J., Camperio, J., Hoenig, R.H., Tudela, C.E., Daugherty, Z., McGuigan, C.J., Mathur, S., Anchieta, L., Buchalla, Y. & Alarcón, J., (2021). A Review on Cobia, Rachycentron canadum, Aquaculture. Journal of the World Aquaculture Society, 52(3), pp.691-709.
Derniawan, T. H., Nurdin, N., & Fakhriza, F. (2021). Analisa pengaruh putaran spindel pada friction welding terhadap tensile strength Alumunium A6061. Journal of Welding Technology, 3(1), 12-16.
Dewantoro, A. A., R. A. Kurniasih, & S. Suharto. (2019). Aplikasi gelatin kulit ikan cobia (Rachycentron canadum) sebagai pengental sirup nanas. Jurnal Ilmu dan Teknologi Perikanan, 1 (1), 37-46.
Febriyanti, S., & Yunianta, Y. (2015). Pengaruh konsentrasi karagenan dan rasio sari jahe emprit (Zingiber officinale var. Rubrum) terhadap sifat fisik, kimia, dan organoleptik jelly drink jahe. Jurnal Pangan dan Agroindustri, 3(2), 542-550.
Huang, T., Tu, Z.C., Shangguan, X., Wang, H., Sha, X. & Bansal, N. (2018). Rheological Behavior, Emulsifying Properties and Structural Characterization of Phosphorylated Fish Gelatin. Food Chemistry, 246, 428-436.
Husna, E. N., M. Novita, & S. Rohaya. (2013). Kandungan antosianin dan aktivitas antioksidan ubi jalar ungu segar dan produk olahannya. Agritech, 33(3), 296-302.
Irvan, M., Darmanto, Y. S., & Purnamayati, L. (2019). Pengaruh penambahan gelatin dari kulit ikan yang berbeda terhadap karakteristik chikuwa. Jurnal Ilmu Pangan Dan Hasil Pertanian, 3(1), 78-93.
Kurniadi, M., M. Angwar, A. D. Miftahkussolikhah & N. Khusnia. (2019). Karakteristik cookies dari campuran tepung ubi kayu termodifikasi (Mocaf), tempe, telur kacang hijau dan ikan lele. Jurnal Dinamika Penelitian Industri, 30(1), 1-9.
Lv, L. C., Huang, Q. Y., Ding, W., Xiao, X. H., Zhang, H. Y., & Xiong, L. X. (2019). Fish gelatin: The Novel Potential Applications. Journal of Functional Foods, 63, 103581.
Masri, M. (2013). Isolasi dan pengukuran aktivitas enzim bromelain dari ekstrak kasar bonggol nanas (Ananas Comosus) pada variasi suhu dan pH. BIOSEL (Biology Science and Education): Jurnal Penelitian Science dan Pendidikan, 2(1), 70-79.
Maulani, T. R., & Hakiki, D. N. (2018). Karakteristik sifat fisikokimia nata de taro talas beneng dengan perbedaan konsentrasi acetobacter xylinum dan sumber karbon. Jurnal Teknologi Industri Pertanian, 28(3).
Maulida, R., & Guntarti, A. (2015). Pengaruh kkuran partikel beras hitam (Oryza Sativa L.) terhadap rendemen ekstrak dan kandungan total antosianin. J Pharm, 5(1), 9-16.
Nikoo, M., Benjakul, S., & Xu, X. (2015). Antioxidant and Cryoprotective Effects of Amur Sturgeon Skin Gelatin Hydrolysate in Unwashed Fish Mince. Food Chemistry, 181, 295-303.
Novita, D. B., & Rahmadhia, S. N. (2021). Sifat Fisiko-Kimia Kemasan Berbasis Gelatin dengan Variasi Penambahan Gliserol dan Ekstrak Daun Kersen (Muntingia calabura). Jurnal Teknologi Pangan, 15(2), 1-13.
Nurdiani, R., Yufidasari, H. S., & Sherani, J. S. (2019). Karakteristik edible film dari gelatin kulit ikan kakap merah (Lutjanus argentimaculatus) dengan penambahan pektin. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(1), 174-186.
Nurilmala, M., Suryamarevita, H., Hizbullah, H.H., Jacoeb, A.M., Ochiai, M. (2022). Fish Skin as Biomaterial for Halal Collagen and Gelatin. Saudi Journal of Biological Sciences, 29(2), 1100-1110.
Permatasari, A. A., Sumardianto, S., & Rianingsih, L. (2018). Perbedaan konsentrasi pewarna alami kulit buah naga (Hylocereus Polyrhizus) terhadap warna terasi udang rebon (Acetes Sp.). Jurnal Teknologi Hasil Pertanian, 11(1), 39-52.
Praseptiangga, D., T. P. Aviany, & N. H. R. Parnanto. (2016). Pengaruh penambahan gum arab terhadap karakeristik fisikokimia dan sensoris fruit leather nangka (Artocarpus heterophyllus). Jurnal Teknologi Hasil Pertanian, 9 (1): 71-83.
Purbaningtias, T.E., Aprilia, A.C., & Fauzi’ah. (2017, 020014-1–020014-5). The Study of Temperature and UV Light Effect in Anthocyanin Extract from Dragon Fruit (Hylocereus costaricensis) Rind Using UV-Visible Spectrophotometer (Conference Session). Development of Chemical Education in 21st Century Learning.
Putro, C. A., S. Surjoseputroa, & E. Setijawatia. (2015). Pengaruh konsentrasi buah naga merah terhadap sifat fisikokimia dan organoleptik Fruit Leather pulp kulit durian - buah naga merah merah. Jurnal Teknologi Pangan dan Gizi, 14 (2), 61-66.
Rahardjo, M., Wahyu, F. D., & Nadia, E. T. (2020). Karakteristik fisik, sensori, serta aktivitas antioksidan roti dengan tambahan serbuk teh hijau. Jurnal Pangan Dan Agroindustri, 8(1), 47- 55.
Raj, G. B., & Dash, K. K. (2022). Development of Hydrocolloids Incorporated Dragon Fruit Leather by conductive hydro drying: Characterization and Sensory Evaluation. Food Hydrocolloids for Health, 100086.
Rasyid, F. A., Handayani, S., & Kurniawati, I. (2020). Uji aktivitas antioksidan ekstrak daun karet kebo (Ficus Elastica) dengan metode peredaman radikal bebas DPPH (1, 1-Diphenyl-2-Picrylhydrazil). Jurnal Farmasi Galenika (Galenika Journal of Pharmacy) 6(1), 141-150.
Ridhani, M. A., & Aini, N. (2021). Potensi penambahan berbagai jenis gula terhadap sifat sensori dan fisikokimia roti manis. Pasundan Food Technology Journal, 8(3), 61-68.
Romadhon, R., Darmanto, Y. S., & Kurniasih, R. A. (2019). The ifference Characteristicsof Collagen from Tilapia (Oreochromis niloticus) Bone, Skin, and Scales. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(2), 403-410.
Rosmawati, Abustam, E., Tawali, A. B., Said, M. I., & Sari, D. K. (2018). Effect of Body Weight on the Chemical Composition and Collagen Content of Snakehead Fish Channa Striata Skin. Fisheries science, 84(6), 1081-1089.
Roy, S., & Rhim, J. W. (2021). Anthocyanin Food Colorant and Its Application in pH-responsive Color Change Indicator Films. Critical Reviews in Food Science and Nutrition, 61(14), 2297-2325.
Santoso, C., T. Surti, dan. Sumardianto. (2015). Perbedaan penggunaan konsentrasi larutan asam sitrat dalam pembuatan gelatin tulang rawan ikan pari mondol (Himantura gerrardi). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 4(2), 106-114.
Setiaboma, W., Fitriani, V. and Mareta, D.T., (2019, April). Characterization of fruit leather with carrageenan addition with various bananas. In IOP Conference Series: Earth and Environmental Science, 258(1), 012004. IOP Publishing.
Sidi, N. C., Widowati, E., & Nursiwi, A. (2014). Pengaruh penambahan karagenan pada karakteristik fisikokimia dan sensoris fruit leather nanas (Ananas comosus L. Merr.) dan wortel (Daucus carota). Jurnal Aplikasi Teknologi Pangan, 3(4), 122-127.
Singh, A., Sonkar, C. & Shingh, S. (2019). Studies on development of process and product of plum fruit leather. Studies, 4(5).
Standar Nasional Indonesia. (1996). Syarat Mutu Manisan Kering Buah-buahan. Dewan Standarisasi Nasional. Jakarta.
Suna, S. (2019). Effects of hot air, microwave and vacuum drying on drying characteristics and in vitro bioaccessibility of medlar fruit leather (pestil). Food Science and Biotechnology, 28(5), 1465-1474.
Suna, S., C.E. Tamer, B. Incedayi, G.Ö. Sinir, Ö.U. & Çopur. (2014). Impact of Drying Methods on Physicochemical and Sensory Properties of Apricot Pestil. Indian Journal of Traditional Knowledge, 13(1), 47-55
Valenzuela, C., dan Aguilera, J. M. (2013). Aerated apple leathers: Effect of Microstructure on Drying and Mechanical Properties. Drying Technology, 31(16), 1951-1959.
Vargas, M.L.V., Cortez, J.A.T., Duch, E.S., Lizama, A.P., and Méndez, C.H.H. (2013). Extraction and Stability of Anthocyanin Present in The Skin of The Dragon Fruit (Hylocereus undatus). Food and Nutrition Science, 4, 1221-1228.
Vázquez-Sánchez, A.Y., R. Corfield, N. Sosa, D. Salvatori, & C. Schebor. (2021) Physicochemical, Functional, and Sensory Characterization of Apple Leathers Enriched with Acáchul (Ardisia compressa Kunth) Powder. LWT Food Science and Technology,, 146.
Wang, H., Liu, W., Cheng, Y., Ma, L. & Zhang, Y., (2022). Stabilizing Performance of Montmorillonite on Fish Gelatin-monascorubins System by Labyrinth effect. Progress in Organic Coatings, 170, 106979.
Winarti, S., Sarofa, U., & Wulandari, V. V. (2020). Karakteristik fruit leather dari buah bidara (ziziphus mauritiana) dan kulit buah naga merah serta rumput laut sebagai bahan pengikat. Agrointek: Jurnal Teknologi Industri Pertanian, 14(1), 99-111.
Zaidiyah, Z., Malini, C. P., & Abubakar, Y. (2021). Karakteristik fisikokimia fruit leather jambu biji (Psidium guajava L.) dengan variasi konsentrasi gum arab dan sukrosa. Jurnal Teknologi dan Industri Pertanian Indonesia, 13(2), 79-84.
Zitha, E. Z. M., Magalhães, D. S., do Lago, R. C., Carvalho, E. E. N., Pasqual, M., & Boas, E. V. D. B. V. (2022). Changes in the Bioactive Compounds and Antioxidant Activity in Red-Fleshed Dragon Fruit During its Development. Scientia Horticulturae, 291, 110611
Authors
FebriantiA. A., SusantoE., PurnamayatiL., SumardiantoS., & SuhartoS. (2023). Penggunaan gelatin kulit ikan cobia (Rachycentron canadum) untuk perbaikan karakteristik fruit leather buah naga merah: The use of cobia (Rachycentron canadum) skin gelatin to improve the characteristics of red dragon fruit leather. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(2), 177-190. https://doi.org/10.17844/jphpi.v26i2.43392
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Article Details
