CD Skripsi

Penggunaan Susu Kedelai Dan Santan Kelapa Dalam Pembuatan Es Krim Bunga Telang

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ABSTRACT
Ice cream is a semi solid food made from milk, fat, sugar and other additional ingredients. The purpose of this study was to obtain the best ratio of soy milk and coconut milk towards the physicochemical quality and sensory quality of ice cream with the addition of butterfly pea extract as a natural colorant. This study used a completely randomized design with four treatments and four replications, resulting in 16 experimental units. The treatments in this study were the ratio of soy milk and coconut milk with four levels namely KS1 (60:40), KS2 (65:35), KS3 (70:30) and KS4 (75:25). Parameters observed were fat content, protein content, overrun, total solids, melting time, and sensory assessment (descriptive and hedonic). The result shows that the ratio of soy milk and coconut milk in butterfly pea ice cream significantly affected fat content, protein content, total solids, overrun, melting time and sensory assessment (descriptive and hedonic). KS1 (60:40) was the best treatment with 24.68 fat content, 2.82 protein content, 40.83 total solids, 15.25 overrun, and melting time 16.02 minutes. The findings of the descriptive test from the best treatment demonstrate that the butterfly pea ice cream was turquoise, flavorful coconut milk, a slight taste of coconut milk and soy milk, a soft texture, and overall sensory assessment was favored by the panelists.
Keywords: Butterfly pea, coconut milk, ice cream, soy milk.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1606111966

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI HASIL PERTANIAN., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1606111966

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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