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PENGARUH BUBUR HUNKWE PADA FORMULASI ES KRIM TERHADAP KARAKTERISTIK FISIK DAN SENSORIS ES KRIM YANG DIHASILKAN

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The purpose of this study was to determine the effect of adding hunkwe porridge to the ice cream formula on the physical, chemical and sensory characteristics of the resulting ice cream. This research used a Non-Factorial Completely Randomized Design (RAL) with five factors and the treatment was repeated 3 times. The treatment factor include addition of hunkwe porridge (10 g, 20 g, 30 g, 40 g and 50 g). The parameters observed included physical characteristic (overrun), chemical characteristic (total solid, fat content and protein content), and sensory characteristic (appearance, aroma, texture and taste). The results showed that the addition of hunkwe porridge had a significant effect on appearance and texture at sensory characteristic. Ice cream with the addition of 50 g of hunkwe porridge is the best treatment based on sensory characteristic (hedonic test) for appearance and texture with the same score of 3,44, chemical characteristic to total solid 38,12%, fat content 12,47% and protein content 5,65% and physical characteristic to overrun 73%. Ice cream with addition of hunkwe 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
2307003733T119708T1197082023Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1197082023
Publisher
Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xv, 37 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
664.707
Content Type
Text
Media Type
unmediated
Carrier Type
-
Edition
-
Subject(s)
Prodi Teknologi Hasil Pertanian
Specific Detail Info
-
Statement of Responsibility
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No other version available

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