CD Skripsi

Pemanfaatan Susu Kedelai Dan Santan Kelapa Dalam Pembuatan Es Krim Ubi Jalar Ungu

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ABSTRACT
Ice cream is a frozen food made from cow's milk which is very popular
with the public. This study aimed to obtain the best formulation of the use of soy
milk and coconut milk on the quality of purple sweet potato ice cream, which
refers to SNI No. 01-3713-1995. This study used a completely randomized design
with four treatments and four replications, resulting in 16 experimental units.
Making of treatment in this research was the ratio of soy milk and coconut milk in
purple sweet potato ice cream production. The formulations were KS1
(70.0:30.0), KS2 (72.5:27.5), KS3 (75.0:25.0), KS4 (77.5:27.5). Parameters
observed were fat content, protein content, overrun, total solids, melting time, and
sensory assessment (descriptive and hedonic). The result shows that the ratio of
soy milk and coconut milk in purple sweet potato ice cream significantly affected
fat content, protein content, total solids, overrun, melting time and sensory
assessment (descriptive and hedonic). KS1 (70.0:30.0) with 16.59 fat content,
10.71 protein content, 39.10 total solids, 14.50 overrun, and melting time 16.23
minutes. The findings of the descriptive test from the best treatment demonstrate
that the purple sweet potato ice cream was purple, had no unpleasant taste, a slight
taste of coconut milk, a soft texture, and the panelists liked it overall.
Keywords: coconut milk, ice cream, purple sweet potato, soy milk

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1606111800

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian – Teknologi Pertanian., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1606111800

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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