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

ISNA, MUSFIROTUN and Hamzah, Basuni (2023) PENGARUH BUBUR SAGU (Metroxylon sp.) PADA FORMULA ES KRIM TERHADAP KARAKTERISTIK ES KRIM YANG DIHASILKAN. Undergraduate thesis, Sriwijaya University.

	Text RAMA_41231_05031181924009.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_41231_05031181924009_TURNITIN.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (3MB) | Request a copy
	Text RAMA_41231_05031181924009_0012065304_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (843kB)
	Text RAMA_41231_05031181924009_0012065304_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (400kB) | Request a copy
	Text RAMA_41231_05031181924009_0012065304_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (672kB) | Request a copy
	Text RAMA_41231_05031181924009_0012065304_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (353kB) | Request a copy
	Text RAMA_41231_05031181924009_0012065304_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (184kB) | Request a copy
	Text RAMA_41231_05031181924009_0012065304_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (320kB) | Request a copy
	Text RAMA_41231_05031181924009_0012065304_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (899kB) | Request a copy

Abstract

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.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Es krim, bubur sagu
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S530-559 Agricultural education S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Musfirotun Isna
Date Deposited:	26 May 2023 02:39
Last Modified:	26 May 2023 02:39
URI:	http://repository.unsri.ac.id/id/eprint/105194

Actions (login required)

View Item