CD Skripsi

Penambahan Berbagai Konsentrasi Carboxymethyl Cellulose Terhadap Es Krim Sari Serai

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ABSTRACT
The purpose of this research was to obtain the best concentration of
carboxymethyl cellulose (CMC) on quality and organoleptic properties of
lemongrass extract ice cream. This study used a Completely Randomized Design
(CRD) which consist of five treatments and three replications. The treatments
performed were P1 (addition of 0.5 % CMC), P2 (addition of 0.75% CMC), P3
(addition of 1% CMC), P4 (addition of 1.25% CMC), and P5 (addition of 1.5%
CMC) on lemongrass ice cream formulation. Data were statistically analyzed
using analysis of variance (ANOVA) and then continued with Duncan’s New
Multiple Range Test (DNMRT) at 5% level. Results of the research showed that
the addition of CMC concentration significantly affected total solids, overrun,
melting rate (minutes/10 g), viscosity, and sensory of mouthfeel. The best
treatment was P1 (addition of 0.5% CMC) which had 33.46% total solid, 38.51%
overrun, 16.56 minutes/10 g melting rate, and 22470.00 cP viscosity. Result of the
descriptive test on the ice cream with addition of 0.5% CMC was soft and
panelists liked the ice cream for the mouthfeel..
Keywords: Ice cream, lemongrass, CMC

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 120 (0057)

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 (0057)

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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