CD Skripsi

Kajian Jenis Kemasan Dan Lama Penyimpanan Terhadap Mutu Es Krim Soyghurt

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The aimed of the research was to evaluate the influence of packaging type and time storage on ice cream soyghurt quality. This study used Completely Randomized Design with 2 factor treatments, packaging type (polipropilen and composite paper) and time storage (0 day, 1 week, 2 weeks, 3 weeks, 4 weeks) followed by DNMRT test at 5%. The treatment in this study were K1T0 (polypropylene packing on 0 day storage), K1T1 ( polypropylene at 1 week storage), K1T2 (polypropylene at 2 weeks storage), K1T3 (polypropylene at 3 weeks storage), K1T4 (polypropylene on 4 weeks storage), and K2T0 (composite paper on 0 day storage), K2T1 (composite paper on 1 week storage), K2T2 (composite paper at 2 weeks storage), K2T3 (composite paper at 3 weeks storage), K2T4 (Composite paper at 4 weeks storage). Test results up to 4 weeks of soyghurt ice cream still comply with Indonesian National Ice Cream Standards. Soyghurt ice cream stored up to 4 weeks using polypropylene packaging is better than composite paper packaging with 19.18% fat content, total lactic acid bacteria 9.73 CFU/ml, acidity (pH) 4.61, melting time 22.63 minutes and overrun 29.64%.
Keywords: Ice cream, soyghurt, packing type, storage time

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 117 (0065)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Pertanian., 2017

Deskripsi Fisik

ix, 59 hlm.: ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 117 (0065)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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