Characteristics of halal gelatin from spanish mackerel (Scomberomorus commersonii) bone gelatin isolated with bromelain enzyme pretreatment
In this research, gelatin was isolated and characterized from mackerel fish bone (Scomberomorus commersonii) by varying the bromelain enzyme concentration as an alternative source of halal gelatin. This study aimed to detect the presence of typical gelatin absorption in the FTIR (Fourier Transform I...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Airlangga
2024-12-01
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| Series: | Journal of Halal Product and Research |
| Online Access: | https://e-journal.unair.ac.id/JHPR/article/view/61904 |
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