CD Skripsi

Penggunaan Carboxymetyhl Celullose Dan Karagenan Sebagai Penstabil Dalam Pembuatan Es Krim Wortel

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The aim of this study was to obtain the best type of stabilizer for the quality of ice cream produced. This research was conducted experimentally using a randomized complete design with five treatments and three replications, followed by the DNMRT test at 5% level. The treatments in this study were CK1 (CMC: carrageenan 0: 1), CK2 (CMC: carrageenan 1: 0), CK3 (CMC: carrageenan 1: 1), CK4 (CMC: carrageenan 1: 2), CK5 (CMC: carrageenan 2: 1). The parameters observed include overrun, melting time, total solids, fat content, protein content and sensory assessment in a descriptive and hedonic analysis (color, aroma, taste, texture). The results showed that the best treatment was CK5 (CMC: carrageenan 2: 1) treatment with an overrun value of 25.51%, melting time of 20.16 minutes, total solids of 32.12%, fat content of 4.17%, protein content of 2 , 75%. The hedonic assessment result showed that the panelist liked the product, with a descriptive assessment that is yellow, a slightly carrot-scented aroma, sweet taste, soft texture.
Keywords: ice cream, carrots, stabilizer.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 120 (0002)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2020

Deskripsi Fisik

xiv, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 120 (0002)

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

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