CD Skripsi

Rasio Susu Full Cream Dan Minyak Sawit Merah Pada Pembuatan Es Krim Ubi Jalar Kuning (Ipomea Batatas L.)

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Ice cream is a semi-solid food made by freezing a mixture of milk, fats of animal and vegetable, sugar, and other foodstuffs. This study aims to get the best ratio between full cream milk and red palm oil. This research used a Complete Randomized Design (CRD) with four treatments and four replications. The treatment were full cream milk : red palm oil 100:0 (E0), 97:3 (E1), 94:6 (E2), 91:9 (E3). The data obtained were statistically analyzed using Analysis of Variance (ANOVA) and Duncan's New Multiple Range Test (DNMRT) at 5%. The research observed was overrun, melting rate, total solids, protein content, fat content, and sensory test. The best treatment of ice cream from this research was E2 which have overrun 23.45%, melting rate 12.47 minutes, total solids 33.01%, fat 5.17%, and protein 2.82%. The result of descriptive test assesment ice cream has yellow colour (2.83), taste sweet (2.50), slightly flavour red palm (3.33), and texture creamy (2.26). Overall assessment hedonik test of ice cream was preferred by the panelists. Keywords: Ice cream, full cream milk, red palm oil

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 117 (0033)

Penerbit

Pekanbaru : Universitas Riau - Fakultas Pertanian - Teknologi Pertanian., 2017

Deskripsi Fisik

ix, 54 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 117 (0033)

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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