CD Skripsi

Sifat Kimia Dan Organoleptik Es Krim Kefir Berbahan Baku Ubi Jalar Ungu

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The purpose of this research was to get the best combination of kefir and
purple sweet potato in the making ice cream. This research was conducted
experimentally by using completely randomized design (CRD) with four
treatments and four replications. The treatments were KU1 (50 kefir and 50 purple
sweet potato puree), KU2 (60 kefir and 40 purple sweet potato puree), KU3 (70
kefir and 30 purple sweet potato puree), and KU4 (80 kefir and 20 purple sweet
potato puree). Data were statistically analyzed using anova and duncan’s new
multiple range test (DNMRT) at 5% level. Research showed that addition of kefir
and purple sweet potato puree has a significantly affected in total solids, overrun,
melting time, fat content, protein content, antioxidant activity, crude fiber content,
as well sensory test of the ice cream. Based on this research the best treatment was
KU1 ice cream (50 kefir and 50 purple sweet potato puree) with 40.60% total
solids, 15.42 minutes melting time, 23.78% overrun, 4.38% fat content, 2.28%
protein content, IC50 152.93 ppm antioxidant activity, 0.73% crude fiber content.
Result of the sensory test were descriptively has a deep purple color, flavorful
purple sweet potato, has a sweet taste, soft textured, and panelist liked theice
creamfor the overall assessment.
Keyword: kefir, purple sweet potato, ice cream

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 120 (0034)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Pertanian., 2020

Deskripsi Fisik

x, 66 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 120 (0034)

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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