CD Skripsi

Karakteristik Es Krim Dengan Tambahan Kentang Ungu Dan Tepung Biji Durian

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Durian seed flour is a food that contains glucomannan which can be used as a stabilizer in purple sweet potato ice cream. The purpose of this study was to determine the effect of adding durian seed flour on the physical, chemical and sensory properties of ice cream and to obtain best concentrations. This study was conducted experimentally using a completely randomized design with six treatments and three replications. The treatments used were UD1 (without addition of durian seed flour or control), UD2 (addition of 0.2% durian seed flour), UD3 (addition of 0.4% durian seed flour), UD4 (addition of 0.6% durian seed flour), UD5 (addition of 0.8% durian seed flour), and UD6 (addition of 1.0% durian seed flour). The data obtained was analyzed statistically using the analysis of variance test. If the value of Fcount ≥ Ftable, then continue with Duncan's multiple range test at the 5% level. The results showed that different concentrations of durian seed flour in purple sweet potato ice cream had a significant effect on overrun, melting speed, total solids, protein content, and descriptive and hedonic sensory assessments of softness. The best treatment in this study was treatment UD3 (addition of 0.4% durian seed flour) with overrun of 31.85%, melting speed of 20.29 minutes, total solids of 42.95%, protein of 5.82%, and fat of 7.85% with characteristic light purple color, not smelled of durian seed flour, not taste of durian seed flour, very soft texture, and overall the panelists liked it.
Keyword : ice cream, durian seed flour, purple sweet potato

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906155230

Penerbit

Pekanbaru : Universitas Riau - F. Pertanian - Teknologi Pertanian., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906155230

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

Vina

Versi lain/terkait

Lampiran Berkas

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