PENGARUH FORMULASI KONSENTRASI GELATIN DAN PERBANDINGAN KOMPOSISI SUSU DENGAN WHIPPED CREAM TERHADAP KARAKTERISTIK PANNA COTTA

SARIFAH, AINUN ZAKIAH and Malahayati, Nura and Widowati, Tri Wardani (2019) PENGARUH FORMULASI KONSENTRASI GELATIN DAN PERBANDINGAN KOMPOSISI SUSU DENGAN WHIPPED CREAM TERHADAP KARAKTERISTIK PANNA COTTA. Undergraduate thesis, Sriwijaya University.

	Text RAMA_41231_05031381520047.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (4MB) | Request a copy
	Text RAMA_41231_05031381520047_TURNITIN.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (9MB) | Request a copy
Preview	Text RAMA_41231_05031381520047_0008016202_0010056302_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (3MB) | Preview
	Text RAMA_41231_05031381520047_0008016202_0010056302_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (381kB) | Request a copy
	Text RAMA_41231_05031381520047_0008016202_0010056302_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (670kB) | Request a copy
	Text RAMA_41231_05031381520047_0008016202_0010056302_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (390kB) | Request a copy
	Text RAMA_41231_05031381520047_0008016202_0010056302_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (181kB) | Request a copy
	Text RAMA_41231_05031381520047_0008016202_0010056302_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (423kB) | Request a copy
	Text RAMA_41231_05031381520047_0008016202_0010056302_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (805kB) | Request a copy

Abstract

The objective of the research was to analyze the effect of gelatin concentration, milk and whipped cream composition on panna cotta characteristics. The research was conducted at Agricultural Product Chemical Laboratory, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University. The research used a Completely Randomized Design, formulations of gelatin and composition of milk and whipped cream. The observed parameters in this research were physical characteristics (texture, syneresis), chemical characteristics (moisture content, total sugar content, and protein content), and sensory characteristics (flavor, taste, and texture). The results showed that the gelatin formulation as well as the composition of milk and whipped cream significantly affected the texture, syneresis, moisture content, total sugar content and sensory characteristics for flavor and texture. Panna cotta with the addition of 1% gelatin and the ratio of milk with whipped cream 70%: 30% was the best treatment based on the highest score of panelist acceptance of texture (3.28) and taste (3.52). Texture, water content and protein content the best treatment of panna cotta were 33.93 gf, 67.39% and 4.19 ± 0.03%, respectively. Texture, water content and protein content of commercial panna cotta were 28,27±0,46 gf, 67,89±0,14% and 25%, respectively.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Teknologi Hasil Pertanian, Panna Cotta
Subjects:	K Law > K Law (General) > K3926-3935 Food processing industries
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 1941 not found.
Date Deposited:	19 Sep 2019 06:17
Last Modified:	19 Sep 2019 06:17
URI:	http://repository.unsri.ac.id/id/eprint/8114

Actions (login required)

View Item