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PENGARUH BUBUR GANYONG (Canna edulis Kerr.) TERHADAP KARAKTERISTIK SENSORIS DAN KIMIA ES KRIM YANG DIHASILKAN

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This research aimed to determine the chemical and organoleptic characteristics of ice cream with the addition of ganyong 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 ganyong porridge (2%, 4%, 6%, 8% and 10%). The parameters observed included organoleptic characteristics (color, aroma, texture and taste), chemical characteristics (total solid, protein content and fat content), and physical characteristics (overrun). The result showed that the addition of ganyong porridge had a significant effect on organoleptic characteristics (color, aroma, taste and texture). Ice cream with the addition of ganyong porridge as much as 10% was the best treatment based on organoleptic characteristics (hedonic test) to color 3,48 (like), aroma 3,04 (like), taste 3,28 (like) and texture 3,40 (like), chemical characteristics to total solid 38,25%, protein content 5,09% and fat content 10,08% and physical characteristics to overrun 81%. Ice cream with the addition of ganyong porridge of this research had complied the total solid, protein content and fat content standart according to SNI 3713-2018.

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Inventory Code Barcode Call Number Location Status
2307005005T125531T1255312023Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1255312023
Publisher
Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xv, 36 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
631.807
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Prodi Teknologi Hasil Pertanian
Specific Detail Info
-
Statement of Responsibility
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