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

LESTARI, PUTRI YULYANZA INDAH and Santoso, Budi (2023) PENGARUH BUBUR HUNKWE PADA FORMULASI ES KRIM TERHADAP KARAKTERISTIK FISIK DAN SENSORIS ES KRIM YANG DIHASILKAN. Undergraduate thesis, Sriwijaya University.

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Abstract

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.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	es krim, bubur hunkwe
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:	Putri Yulyanza Indah Lestari
Date Deposited:	24 Jul 2023 03:19
Last Modified:	24 Jul 2023 03:19
URI:	http://repository.unsri.ac.id/id/eprint/119708

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