Penggunaan Carboxymetyhl Celullose Dan Karagenan Sebagai Penstabil Dalam Pemb…

The aim of this study was to obtain the best type of stabilizer for the quality of ice cream produced. This research was conducted experimentally using a randomized complete design with five treatments and three replications, followed by the DNMRT test at 5% level. The treatments in this study were CK1 (CMC: carrageenan 0: 1), CK2 (CMC: carrageenan 1: 0), CK3 (CMC: carrageenan 1: 1), CK4 (CMC: …