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PENGARUH BUBUR SAGU (Metroxylon sp.) PADA FORMULA ES KRIM TERHADAP KARAKTERISTIK ES KRIM YANG DIHASILKAN

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This research aimed to determine the physical, chemical, and organoleptic characteristics of ice cream with the addition of sago porridge. This research used a Non-Factorial Completely Randomized Design (CRD) with 5 factors and the treatment was repeated 3 times. The treatment factor include addition of sago porridge (10 grams, 20 grams, 30 grams, 40 grams and 50 grams). The parameters observed included organoleptic characteristics (appearance, aroma, texture and taste), chemical characteristics (total solid, fat content and protein content), and physical characteristics (overrun). The results showed that the addition of sago porridge had a significant effect on total solid, appearance and texture at organoleptic characteristics. Ice cream with the addition of sago porridge as much as 50 grams was the best treatment based on organoleptic characteristics (hedonic test) to appearance 3.12 (like) and texture 3.40 (like), chemical characteristics to total solid 38.87%, fat content 7.76%, and protein content 6.92%, and physical characteristics to overrun 79%. Ice cream with addition of sago porridge of this research had complied the total solid, fat content and protein content standart according to SNI 01-3713-1995.

Availability
Inventory Code Barcode Call Number Location Status
2307004185T105194T1051942023Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1051942023
Publisher
Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xvi, 39 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
633.607
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
sagu
Prodi Teknologi Hasil Pertanian
Specific Detail Info
-
Statement of Responsibility
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No other version available

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