Penggunaan Sari Kacang Tanah Dan Pure Buah Kelubi Dalam Pembuatan Es Krim

ABSTRACT The purpose of this research was to get the best ratio of peanut juice and kelubi puree on the chemical, physical and sensory characteristics of ice cream based on Indonesian National Standard about ice cream. This research was conducted experimentally by using a completely randomized design with four treatments and four replications. The treatments in this research were the ratio of …