KARAKTERISTIK FISIKA, KIMIA DAN SENSORIS ES KRIM DENGAN PENAMBAHAN GELATIN TULANG IKAN GABUS

OKTASURI, LENI NUR and Rinto, Rinto and Nopianti, Rodiana (2009) KARAKTERISTIK FISIKA, KIMIA DAN SENSORIS ES KRIM DENGAN PENAMBAHAN GELATIN TULANG IKAN GABUS. Undergraduate thesis, Sriwijaya University.

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Abstract

Penelitian ini bertujuan untuk mengetahui mengetahui karakteristik fisik dan sensoris es krim dengan penambahan gelatin tulang ikan Gabus (Channa striata). Penelitian ini dilaksanakan pada bulan September sampai dengan Oktober 2008, di Laboratorium Teknologi Hasil Perikanan Fakultas Pertanian Universitas Sriwijaya dan Laboratorium Pengolahan Hasil Pertanian Fakultas Pertanian Universitas Lampung. Penelitian ini menggunakan Rancangan Acak Kelompok Non Faktorial dengan lima perlakuan dan tiga kali ulangan pada setiap perlakuan. Konsentrasi gelatin yang digunakan 0% (J0), 0,1% (J 1), 0,3% (J2), 0,5% (J3), dan 0,7% (J4). Parameter yang diamati yaitu sifat fisik es krim (kekentalan, overrun, kecepatan meleleh, total padatan, dan pH) dan analisis sensoris (tektur, aroma, rasa, warna, dan daya leleh). Hasil penelitian menunjukkan bahwa perlakuan penambahan gelatin tulang ikan Gabus berpengaruh nyata terhadap kekentalan, overrun, kecepatan meleleh, total padatan, dan pH. Perlakuan es krim terbaik yaitu 0,3% (J2) dengan nilai kekentalan 79,16 cP, overrun 11,65 %, kecepatan meleleh 7,43 menit, total padatan 34,34 %, dan pH 6,36. Es krim dengan perlakuan gelatin 0,3% (J2) paling disukai oleh panelis dengan nilai tekstur 3,92; aroma 3,16; rasa 3,96; warna 4,00; dan daya leleh 3,60.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Es Krim, Gelatin Tulang Ikan Gabus
Subjects: S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing
Divisions: 05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User: Mr Halim Sobri
Date Deposited: 01 Nov 2022 07:43
Last Modified: 01 Nov 2022 07:43
URI: http://repository.unsri.ac.id/id/eprint/81112

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