CD Skripsi

Penggunaan Santan Kelapa Dan Whipping Cream Dalam Pembuatan Es Krim Terong Belanda

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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 aims to get the best formulation using coconut milk and whipping cream for the quality of Dutch eggplant ice cream which refers to SNI No. 01=3713-1995. This study used a completely randomized design with five treatments and four replications resulting in 20 experimental units. The treatment in this study was the comparison of coconut milk and whipping cream in making Dutch eggplant ice cream. The formulations used were SW1 (90:10), SW2 (80:20), SW3 (70:30), SW4 (60:40), SW5 (50:50). Parameters observed were fat content, protein content, overrun, total solids, melting point time, and sensory assessment (descriptive and hedonic). The results showed that the ratio of coconut milk and whipping cream in Dutch eggplant ice cream had a significant effect on fat content, protein content, total solids, melting point time, and sensory assessment. SW3 (70:30) with 4.09% fat content, 18.03% protein content, 35.26% total solids, 19.55% overrun, and 13.53 minutes melting point. The results of the best treatment descriptive test showed that dutch eggplant ice cream had a purplish-red color, no unpleasant aroma, sweet taste, slightly rough softness, and was liked by the panelists as a whole.
Keywords: coconut milk, dutch eggplant ice cream, whipping cream

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1606112568

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI HASIL PERTANIAN., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1606112568

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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