CD Skripsi

Karakteristik Mutu Es Krim Susu Kambing Dengan Fortifikasi Rumput Laut Coklat (Sargassum Sp.)

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ABSTRACT
This study aimed to determine the quality characteristics of goat's milk ice cream with fortified brown seaweed (Sargassum sp.). The research method used was a non-factorial completely randomized design (CRD) with 4 levels of treatment, namely R0 (0% Sargassum sp.), R1 (5% Sargassum sp.), R2 (10% Sargassum sp.), R3 (15% Sargassum sp.). The test parameters carried out were organoleptic quality analysis of appearance, aroma, taste, and texture. The results showed that goat's milk ice cream with fortified brown seaweed (Sargassum sp.) had a significant effect on organoleptic quality characteristics at the 95% confidence level. The value of organoleptic quality of appearance, aroma, taste and texture of the best treatment was R3 (15% Sargassum sp.), with organoleptic value of appearance 3.80, aroma 4.00, taste 3.40, and texture value 4.40. The average organoleptic value was 4.00 with the characteristic appearance of the ice cream being slightly dark brown; specific aroma of ice cream, typical of seaweed; ice cream flavor, slightly sweet; and the texture of the ice cream, soft.
Keywords: Characteristics, Goat's milk, Ice cream, Sargassum sp.
1) Student at Faculty of Fisheries and Marine, Universitas Riau
2) Lecturer at Faculty of Fisheries and Marine, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1804113521

Penerbit

Pekanbaru : Universitas Riau –Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1804113521

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 HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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