CD Skripsi

Pembuatan Es Krim Probiotik Dengan Pemanfaatan Kefir Prima (Curd) Dan Whipped Cream

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Prime kefir is a solid fraction that has a creamy texture, medium sour
aroma and has many health benefits. One of the modified of prime kefir is
probiotic ice cream. The purpose of this research was to obtain the best
combination of prime kefir and whipped cream on the quality and sensory of
probiotic ice cream. This study used a complete randomized design with four
treatments and four replications, resulting in 16 experimental units. The treatment
research were PW1 (prime kefir 95: whipped cream 5), PW2 (prime kefir 85:
whipped cream 15), PW3 (prime kefir 75: whipped cream 25), and PW4 (prime
kefir 65: whipped cream 35). Parameters observed in this study included pH, total
lactic acid bacteria (LAB), total solids, viscosity, overrun, melting time, fat,
protein, sucrose contents as well as assessment sensory (descriptive and hedonic).
The results of the study showed that the best treatment was the treatment of PW3
(prime kefir 75: whipped cream 25) with the result of 4.01 pH, 7.63 log CFU/ml
total lactic acid bacteria (LAB), 35.26% total solids, 19564.50 cP viscosity,
15.45% overrun, 35.01 minutes melting time, 8.32% fat, 3.89% protein, and
16.81% sucrose contents. The result of the descriptive test of the ice cream from
the best treatment was rather taste kefir, soft texture, rather scented kefir, and
overall acceptance the panelists like the ice cream probiotic product.
Keywords: Prime kefir, whipped cream, probiotic ice cream

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 120 (0041)

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 (0041)

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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