Skripsi

PENGARUH BUBUR PORANG(Amorphophallus oncophyllus) PADA FORMULASI ES KRIM TERHADAP KARAKTERISTIK ES KRIM

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Penilaian

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This study aims to determine the effect of adding the concentration of porang flour slurry on the characteristics of ice cream. This research was conducted from January to completion in 2023 at the Chemical, Sensory and Processing of Agricultural Products Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a non-factorial Completely Randomized Design (RAL) with 5 levels of treatment and each treatment was repeated 3 times. Each treatment was as follows: 500g ice cream powder (w/b): 10g porang porridge (w/b); 500g ice cream powder (w/b): 20g porang porridge (w/b); 500g ice cream powder (w/b): 30g porang porridge (w/b); 500g ice cream powder (w/b): 40g porang porridge (w/b); 500g ice cream powder (w/b): 50g porang porridge (w/b). The parameters observed in this study were physical characteristics (overrun), chemical characteristics (total solids, protein and fat), sensory characteristics (appearance, aroma, taste and texture). The results showed that the addition of porang flour slurry had a significant effect on color and texture. The best treatment was a formulation with the addition of a concentration of 50g of porang pulp flour. The best treatment was treatment A5 with the addition of 50g of porang pulp based on physical characteristics (overrun 85%) and chemical characteristics (total solids 41.29%, fat content 6.1755% and protein content 8.5492%).

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307002876	T122914	T1229142023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1229142023

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2023

Collation

xiv, 35 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Teknologi pembuatan makanan dari sayuran

Specific Detail Info

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Statement of Responsibility

SEPTA

Other version/related

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