RIANI, IRA GUSTI and Syafutri, Merynda Indriyani and Syaiful, Friska (2013) KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK ES KRIM DENGAN PENAMBAHAN BUBUR KACANG MERAH (Phaseolus vulgaris L.). Undergraduate thesis, Sriwijaya University.
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Abstract
Tujuan penelitian adalah untuk mengetahui karakteristik fisik, kimia dan organoleptik es krim dengan penambahan bubur kacang merah dilaksanakan pada bulan Febuari sampai dengan September 2013 di Laboratorium Kimia Hasil Pertanian dan Laboratorium Sensoris, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indralaya. Penelitian menggunakan metode Rancangan Acak Kelompok Non Faktorial (RAK) dengan 1 (satu) faktor perlakuan dan setiap kombinasi perlakuan diulang sebanyak 3 (tiga) kali. Faktor A adalah penambahan sumber lemak dan bubur kacang Penelitian ini merah (90:10, 80:20, 70:30, 60:40, 50:50). Parameter yang diamati meliputi karakteristik fisik (viskositas, over run, kecepatan leleh dan warna), karakteristik kimia (kadar protein dan kadar lemak), serta organoleptik (meliputi rasa, tekstur, aroma dan warna). Hasil penelitian menunjukkan bahwa penambahan sumber lemak dan bubur kacang merah berpengaruh nyata terhadap viskositas, kecepatan leleh, over run, warna dan kadar protein. Perlakuan A2 (80% sumber lemak dan 20% bubur kacang merah) merupakan perlakuan terbaik dengan viskositas 146,667 dPoise, kecepatan leleh 13,533 menit, over run 22,667%, lightness 72,100%, chroma 13,867%, hue 69,400°, kadar protein 10,700%, kadar lemak 15,45% dan uji hedonik dengan kategori suka (warna 4,2, rasa 3,88, tekstur 3,36, dan aroma 3,76).
Item Type: | Thesis (Undergraduate) |
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Uncontrolled Keywords: | es krim, Kacang Merah |
Subjects: | S Agriculture > S Agriculture (General) > S544-545.53 Agricultural extension work |
Divisions: | 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1) |
Depositing User: | Mr Halim Sobri |
Date Deposited: | 15 Jun 2022 06:55 |
Last Modified: | 15 Jun 2022 06:55 |
URI: | http://repository.unsri.ac.id/id/eprint/72263 |
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