CD Skripsi

Penambahan Whippy Cream Pada Pembuatan Es Krim Kefir Berbahan Dasar Susu Sapi

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Kefir is fermented products like yoghurt which is made from milk by
using bacteria such as Lactobacillus lactis, Lactobacillus delbruecki subsp
bulgaricus and yeast. To improve various processed and support the sale in the
community, kefir processed to ice cream product by addition whippy cream (w).
The purpose of this study was to obtain the best ratio of the whippy cream (w) and
kefir (k) to obtain ice cream in accordance with ISO quality of ice cream. This
research was conducted experiment ally using a completely randomized design
(CRD) with five treatments (KW1, KW2, KW3, KW4 and KW5 each ratio: 90
K:10 W, 80 K:20 W, 70 K:30 W, 60 K:40 W and 50 K:50 W respectively) with
three replications. Data obtained were analyzed statistically using analysis of
variance (ANOVA) and if the calculated F is greater than or equal to F table then
continued with DNMRT Test at 5% level.The results showed that the combination
of K and W in making ice cream significantly improved overrun, melting rate,
degree of acidity (pH), total lactic acid bacteria (BAL), total solids, fat and
viscosity. It can be concluded that the best treatment in making kefir ice cream
was KW2 treatment (80 kefir and 20 whippy cream).
Keywords : Kefir, ice cream and whippy cream.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 116 (0049)

Penerbit

Pekanbaru : Universitas Riau - Fakultas Pertanian - Teknologi Hasil Pertanian., 2016

Deskripsi Fisik

vii, 56 hlm.: ill.; 29 cm

Bahasa

ISBN/ISSN

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Klasifikasi

06 03. 116 (0049)

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

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