CD Skripsi

Pengaruh Penggunaan Rumput Laut (Eucheuma Cottonii) Terhadap Mutu Es Krim

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This research aims to find out the effect of using seaweed (E.cottonii) as a
stabilizer on the physical condition of the ice cream, and to get the best addition of
seaweed to the ice cream. T-test experimental design, with each treatment of
seaweed (E.cottonii) on ice cream such as, 50 g E.cottonii pulp and 50 g E.cottonii
flour. The parameters observed were organoleptic (color, smell, taste, texture),
chemical analysis (moisture content, ash content, protein content, crude fiber
content, iodine content), physical test analysis (melting time). The research was
carried out at the Fisheries Product Processing Laboratory, Chemical and Fishery
Products Laboratory, Fishery Products Technology Department in June 2020. The
results showed that the best treatment can be seen from the results of the test
organoleptic is ice cream with the addition of seaweed pulp (E. cottonii) 50 g,
water content 78.24%, ash content 0.37%, protein content 2.89%, crude fiber
content 1,36%, iodine content 0.49 μg / g, and melting time 33.00 minutes .
Keywords: Stabilizer, E.cottonii pulp, E.cottonii flour.
1) Mahasiswa Fakultas Perikanan dan Kelautan Universitas Riau.
2) Dosen Fakultas Perikanan dan Kelautan Universitas Riau.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0025)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2020

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0025)

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 HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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