CD Skripsi

Studi Pembuatan Es Krim Berbasis Santan Kelapa Dan Bubur Ubi Jalar Ungu

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The purpose of this study was to determine the effect of coconut milk and purple sweet potato puree on the quality of the ice cream. This study was conducted experimentally by using completely randomized design (CRD) with five treatments and three replications. The treatments were K1 (30% coconut milk and 0% purple sweet potato puree), K2 (27.5% coconut milk and 2.5% purple sweet potato puree), K3 (25% coconut milk and 5% purple sweet potato puree), K4 (22.5% coconut milk and 7.5% purple sweet potato puree) and K5 (20% coconut milk and 10% purple sweet potato puree). The obtained data was treated by the analysis of variance by Duncan New Multiple Range Test (DNMRT) at the level of 5%. The best treatment in this research was K3, with fat content of 10.57% and total solids 36.78% that has reached the quality standard of ice cream (SNI 01-3713-1995), 1.90% protein content, 24.33% overrun, 13.72 minutes for the melting time.
Keywords: Ice cream, coconut milk and purple sweet potato

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 115(0051)

Penerbit

Pekanbaru : Universitas Riau - Fakultas Pertanian - Teknologi Hasil Pertanian., 2015

Deskripsi Fisik

vi, 51 hlm.: ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 115(0051)

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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