CD Skripsi

Pemanfaatan Bubur Buah Nanas Dalam Pembuatan Es Krim

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Ice cream is frozen food made from milk fat, nonfat milk solid, sweeteners, flavorings, and other additives such as nuts, fruits, or candies. The objective of this research was to find the optimal pineapple pulp addition on the physicochemical and sensory properties of ice cream. This study used Completely Randomized Design (CRD) experiment with 4 treatments and 4 replications. The treatments used for making ice cream were E0 (without the addition of pineapple slurry), E1 (addition of 3% pineapple), E2 (addition of 6% pineapple), and E3 (addition of 9% pineapple). The data obtained were analyzed statistically using ANOVA and DNMRT at 5% level. The results showed that the addition of pineapple slurry significantly affected overrun, melting time of ice cream, fiber and fat contents, and the descriptive sensory assessment including color, flavor, aroma, texture, and hedonic assessment of overall acceptance of ice cream. The selected pineapple fruit ice cream of treatment E1 (3% pineapple fruit addition) has 34.46% overrun, 16.38 minute melting time, 0.48% fiber content, and 4.00% fat content, and overall sensory assessment liked by panelists.
Keywords: pulp pineapple, ice cream.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0069)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2018

Deskripsi Fisik

vi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 118 (0069)

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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