Effects of tilapia bone gelatin addition in broccoli jelly candy towards the protein, fat, fiber, and vitamin C content
Yan Miharti,
Hari Kristopo
Abstract:This study aims to evaluate the effect of tilapia bone gelatin addition to the formulation of broccoli jelly candy and determine the best formulation from its protein, fat, fiber, and vitamin C content. The results show that tilapia bone gelatin addition to broccoli jelly candy significantly increases protein content from 8.17 - 12.19%, due to the gelatin composition that mostly consists of protein. This addition also increases the vitamin C content from 7.26 - 15.18 mg/g, due to gelatin’s ability to improve t… Show more
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