CD Skripsi

Penambahan Inulin Umbi Dahlia Pada Pembuatan Es Krim

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The objective of this research was to determine the effect of addition of dahlia tuber inulin on the physical, chemical, and sensory properties of ice cream. This study used a completely randomized design (CRD) with six treatments and three replications. The treatment in this study was the level of addition of inulin in ice cream. The levels of addition of inulin were E0 (without the addition of inulin dahlia tuber), E1 (addition of 1% inulin dahlia tuber), E2 (addition of 2% inulin dahlia tuber), E3 (addition of 3% inulin dahlia tuber), E4 (addition of 4% inulin dahlia tuber) and E5 (addition of 5% inulin dahlia tuber). The data obtained were analyzed statistically using analysis of variance (ANOVA). If F count is greater than or equal to F table then proceed with the DNMRT test at level 5%. The results of this study showed that the level of addition of dahlia tuber inulin in ice cream production had a significant effect (P

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0082)

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 (0082)

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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