CD Skripsi

Penggunaan Sari Kacang Tanah Dan Pure Buah Kelubi Dalam Pembuatan Es Krim

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ABSTRACT
The purpose of this research was to get the best ratio of peanut juice and kelubi puree on the chemical, physical and sensory characteristics of ice cream based on Indonesian National Standard about ice cream. This research was conducted experimentally by using a completely randomized design with four treatments and four replications. The treatments in this research were the ratio of peanut juice and kelubi puree, which were KKT1 (92.5:7.5), KKT2 (85:15), KKT3 (77.5:22.5), and KKT4 (70:30). Data obtained were statistically analyzed using analysis of variance and continued with Duncan's multiple range test (DMRT) at a 5% level. The result of this research showed that the ratio of peanut juice and kelubi puree significantly affected fat, protein, total solids, overrun, viscosity, melting time, and sensory characteristics of color, flavor, softness, taste, and overall. The best treatment in this research was the ratio of peanut juice and kelubi puree (92.5:7.5) where fat content of 5.62%, protein content of 5.83%, antioxidant activity of 144.03 ppm, total solids of 35.44%, viscosity of 2950.85 cP, overrun of 43.16%, and melting time of 13.26 minutes. The descriptive test showed that ice cream had ivory white color, peanut’s flavor, soft, a little peanut taste, and overall assessment hedonically was favored by panelists.
Keywords: ice cream, peanut juice, kelubi puree

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1706122779

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian- Teknologi Pertanian., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1706122779

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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