CD Skripsi

Pemanfaatan Kulit Manggis (Garcinia Mangostana L.) Dalam Pembuatan Es Krim Dengan Variasi Konsentrasi Gum Xanthan

---

Ice cream is a semi solid food made from milk which is very popular with the public. This study aimed to obtain the best concentration of xanthan gum as a stabilizer in the making of mangosteen skin ice cream. The study used a non factorial completely randomized design (CRD) with six treatments and three replications. The treatments in this study were the addition of xanthan gum concentrations namely P0 (0%), P1 (0.1%), P2 (0.2%), P3 (0.3%), P4 (0.4%), and P5 (0.5%). Data on differences between treatments were analyzed using Duncan's Multiple Range Test (DMRT) at the 5% level. The results showed that the concentration of xanthan gum significantly affected (P

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

1806125163

Penerbit

Pekanbaru : Universitas Riau - Pertanian - Agribisnis Pertanian., 2024

Deskripsi Fisik

-

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

1806125163

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Jaka

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar