CD Skripsi

Karakteristik Fisiko-Kimia Dan Sensoris Es Krim Sari Kedelai Dengan Penambahan Karagenan Rumput Laut (Eucheuma Cottonii)

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This study aims to determine the effect of the addition of Eucheuma cottonii carrageenan on the physicochemical and sensory characteristics of soy ice cream. The aim is to determine the best concentration of seaweed carrageenan addition. This study uses an experimental method, specifically by conducting an experiment to make ice cream with the addition of Eucheuma cottonii carrageenan as a stabilizer. The design used is a completely randomized design (CRD) with four treatment levels and three replications, namely K0 (0%), K1 (0.1%), K2 (0.2%), and K3 (0.3%), with twelve experimental units. The research test parameters include hedonic tests (texture, aroma, taste, and color), chemical tests (protein, fat, and crude fiber), and physical tests (melting power, overrun, and viscosity). The best carrageenan addition was found in the K3 treatment for hedonic tests, including texture (very much like), aroma (like), taste (very much like), and color (very much like), with a protein content of 2.74%, fat 1.32%, crude fiber 4.29%, melting point 52.05 s, viscosity 183.60 Pa's, and overrun 40.67%.

Keywords: Characteristic, Carrageenan, Ice cream, Soybean

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2104113619

Penerbit

Pekanbaru : Universita Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2104113619

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 HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Vina

Versi lain/terkait

Lampiran Berkas

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