Image of Pemanfaatan Wortel (Daucus Carota L.) Dalam Pembuatan Es Krim Dengan Penambahan Jeruk Kasturi (Citrus Microcarpa B.)
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Pemanfaatan Wortel (Daucus Carota L.) Dalam Pembuatan Es Krim Dengan Penambahan Jeruk Kasturi (Citrus Microcarpa B.)

Ice cream is a type of semi-solid food made by freezing ice cream flour from sugar, a mixture of milk, animal or vegetable fat, with or without other food additives permitted. The purpose of this study was to determine the effect of the addition of carrot (Daucus carota L.) and kasturi orange (Citrus microcarpa B.) in making ice cream on the quality and sensory properties of ice cream in accordance with the Indonesian National Standard (01-3713-1995). The experiment was conducted experimentally using a completely randomized design (RAL) with 4 treatments and 4 replications to obtain 16 experimental units. The treatment used in the study was W1 (ratio of carrot extract : kasturi orange 80:20), W2 (ratio of carrot extract : kasturi orange 70:30), W3 (ratio of carrot extract : kasturi orange 60: 40) and W4 (ratio of carrot extract : kasturi orange juice 50:50). The data obtained were analyzed statistically using analysis of variance (ANOVA). If F calculation was equal with or more than F table, the further testing is done by duncan's new multiple range test (DNMRT) at 5% level. The best formulation of ice cream was using W2 treatment (ratio of carrot extract 70% and kasturi orange 30%). The resulting ice cream total sugar of 60,16%, total solids of 66.11%, fat of 5.01%, protein of 3.08, overrun of 20.41%, melting time of 8.07%, and sensory assessment. Overall, the panelists like it with a yellowish-yellow description, kasturi orange, and carrot scented, sour to sweet, soft texture, and overall hedonic ice cream assessment.


Keywords: ice cream, carrot, kasturi orange

Ketersediaan
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Perpustakaan Universitas Riau 06 03. 119 (0017)
06 03. 119 (0017)
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
06 03. 119 (0017)
Penerbit
Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian.,
Deskripsi Fisik
v, 52 hlm.; ill.; 29 cm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
06 03. 119 (0017)
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERTANIAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
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Tidak tersedia versi lain

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