Skripsi

KARAKTERISTIK FISIK DAN SENSORIS ES KRIM RUMPUT LAUT Kappaphycus alvarezii

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Penilaian

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The research was conducted firom October 2006 until December 2006 in Technology of Fisheries Product Laboratory and Bioproses Chemical Engineering Laboratory, Universitas Sriwijaya at Inderalaya. The objective of this research was to determine the physical and sensory characteristics of ice cream made of seaweed (Kappaphyscus alvarezii). The research used Randomized BIock Design with four treatments and each treatments was replicated three times. The treatments were concentration of seaweed (0% (control), 20%, 40%, and 60%). The parameters were the physical analysis (viscosity, melting rate, and ovemin) and sensory evaluation using hedonic test (texture, mouth feel, taste, colour, and flavour). The result of this research showed that the concentration of seaweed had significant effect on the viscosity, melting rate, and ovemin of the ice cream. Most panelists prefered the seaweed ice cream with the addition 40% of seaweed. The best formulation of seaweed ice cream (40% seaweed) was 110,99 cP for viscosity, 5,55 minutes to melting rate, and 13,76% ovemin. The concentration of seaweed significant effect on the flavour of the ice cream.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
0707000184	T79600	T796002007	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T796002007

Publisher

Inderalaya : Prodi Teknologi Hasil Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2007

Collation

xvi, 51 hlm.; ill.; tab.; 28 cm.

Language

Indonesia

ISBN/ISSN

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Classification

664.755

Content Type

Text

Media Type

unmediated

Carrier Type

unspecified

Edition

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Subject(s)

Prodi Teknologi Hasil Perikanan
Pembuatan Es Krim Rumput Laut

Specific Detail Info

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Statement of Responsibility

Furika

Other version/related

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