Skripsi
KARAKTERISTIK FISIK, KIMIA DAN SENSORIS ES KRIM UBI JALAR UNGU (ANTIN-1) DAN CILEMBU
The objective of this research was to determine the physical, Chemical and sensory characteristics of ice cream Ungu (Antin-1) and Cilembu Sweet Potatoes. The research was conducted at Chemical Laboratory of Agricultural Product, Agricultural Technology Department, Agricultural Faculty, Sriwijaya University, from December 2011 to May 2013. The research was designed with factorial randomized block design, which consisted of two factors, there are the varieties of sweet potato (designated as Ungu (Antin-1) and Cilembu) and addition of sweet potato porridge concentration (designated as 17%, 20% and 23%). Each combination was replicated three times. Observed parameters in this study included physical characteristics (viscosity, color, and melting time), Chemical characteristics (protein and fat content) and sensory characteristics using hedonic test (aroma, color, textur and taste). The results indicated that varieties of sweet potato had significant effect viscosity, melting time and color (lightness, chroma and hue), whereas addition of sweet potato porridge concentration had significant effect on viscosity and melting time of ice cream. AiBj (Ungu (Antin-1), addition of sweet potato porridge concentration, 17%) treatment was the best treatment which was shown by sensory on characteristics with the following average scores: aroma of 2.92, color of 2.96, texture of 3.2 and 2.76 of taste
Inventory Code | Barcode | Call Number | Location | Status |
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1307001110 | T77352 | T773522013 | Central Library (Referens) | Available but not for loan - Not for Loan |
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