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Penggunaan Tepung Porang Sebagai Penstabil Pada Es Krim Susu Jagung

ABSTRAK
Ice cream in this study was made from corn milk as main ingredient and porang
flour as stabilizer. The study aimed to determine the effect of porang flour
concentration on physical and sensory properties and to obtain the selected porang
flour concentration as a stabilizer in making corn milk ice cream. The research was
conducted experimentally using a completely randomized design (RAL) with six
treatments and three replications. The treatment in this study was the addition of
porang flour (TP) from the weight of corn milk, including K0 (control), K1 (TP
2%), K2 (TP 3%), K3 (TP 4%), K4 (TP 5%), and K5 (TP 6%). The data obtained
will be analyzed statistically using analysis of variance (ANOVA). If Fcount ≥
Ftable will be followed by Duncan's multiple range test (DMRT) at the 5% level.
The results showed that the addition of porang flour stabilizer in making corn milk
ice cream had a significant effect on resistance, overrun, emulsion stability, total
solids, descriptive sensory assessment (color, aroma, taste, and softness) hedonic
sensory assessment (color, taste, and softness), but had no significant effect on fat
content, aroma hedonic sensory and overall assessment of ice cream. The selected
treatment in this study is K5 treatment which has a resistance of 25.49 minutes;
overrun 37.33%; emulsion stability 74.13%; total solids 41.53%, and fat content
1.83%. The sensory assessment results showed that the ice cream was yellowish
brown in color, slightly smelled of porang, slightly tasted of porang, and had a soft
texture, as well as hedonic assessment of ice cream with color and taste slightly
liked, aroma, softness and overall assessment favored by panelists.
Keyword: corn milk, ice cream, porang flour, stabilizer.

Ketersediaan
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Perpustakaan Universitas Riau 1906113474
1906113474
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
1906113474
Penerbit
Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN.,
Deskripsi Fisik
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Bahasa
Indonesia
ISBN/ISSN
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Klasifikasi
1906113474
Tipe Isi
-
Tipe Media
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Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERTANIAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
Versi lain/terkait

Tidak tersedia versi lain

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