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PENGARUH FORMULASI BUBUR BUAH NAGA MERAH (Hylocereus polyrhizus) DAN SARI KEDELAI (Glycine max L.) TERHADAP KARAKTERISTIK FISIK DAN KIMIA ES KRIM

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Penilaian

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The objective of this research was to analyze the effect of formulation of red dragon fruit pulp (Hylocereus polyrhizus) and soybean extract (Glycine Max L.) on the physical and chemical characteristics of ice cream. This research utilized a factorial completely randomized design with three treatment factors and the various kind of three times. The first factor is red dragon fruit pulp and the second factor is soybean extract. The parameters observed were physical parameters (viscosity, overrun and melt speed) and chemical (fat content, protein content and total dissolved solids). The results showed that the addition of red dragon fruit pulp had a significant effect on viscosity, overrun, fat content, melting speed and total dissolved solids, the addition of soybean extract had a significant effect on viscosity, overrun, fat content, dissolved protein content, melting speed, and total dissolved solids, while the interaction of the treatment factors of red dragon fruit pulp ice cream and soybean extract had a significant effect on viscosity, overrun, fat content, melting speed and total dissolved solids. The treatment A1B3 (addition of 10% red dragon fruit pulp and 50% soybean extract) was the chosen treatment. Because the A1B3 treatment has physical characteristics of melting speed with a value of 21.00 (minutes) and overrun with a value of 14,00% and has chemical characteristics, namely dissolved protein content and fat content with a values of 1.145 mg/mL and 1.29%.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207000416	T64851	T648512022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T648512022

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2022

Collation

xiii, 42 hlm.: ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

teknologi pembuatan makanan
Prodi Teknologi Hasil Pertanian
, Teknologi Pembuatan Makanan

Specific Detail Info

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Statement of Responsibility

SEPTA

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