KARAKTERISTIK FISIK DAN SENSORIS ES KRIM RUMPUT LAUT Kappaphyscus alvarezii

RAHMAWATI, EMI and Pratama, Filli and Baehaki, Ace (2007) KARAKTERISTIK FISIK DAN SENSORIS ES KRIM RUMPUT LAUT Kappaphyscus alvarezii. Undergraduate thesis, Sriwijaya University.

	Text RAMA_54244_05023110012.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (34MB) | Request a copy
Preview	Text RAMA_54244_05023110012_0030066602_0009067601_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (8MB) | Preview
	Text RAMA_54244_05023110012_0030066602_0009067601_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (4MB) | Request a copy
	Text RAMA_54244_05023110012_0030066602_0009067601_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (3MB) | Request a copy
	Text RAMA_54244_05023110012_0030066602_0009067601_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (8MB) | Request a copy
	Text RAMA_54244_05023110012_0030066602_0009067601_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (453kB) | Request a copy
	Text RAMA_54244_05023110012_0030066602_0009067601_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_54244_05023110012_0030066602_0009067601_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (8MB) | Request a copy

Abstract

The research was conducted firom October 2006 until December 2006 in Technology of Fisheries Product Laboratory and Bioproses Chemical Engineering Laboratory, Universitas Sriwijaya at Inderalaya. The objective of this research was to determine the physical and sensory characteristics of ice cream made of seaweed (Kappaphyscus alvarezii). The research used Randomized BIock Design with four treatments and each treatments was replicated three times. The treatments were concentration of seaweed (0% (control), 20%, 40%, and 60%). The parameters were the physical analysis (viscosity, melting rate, and ovemin) and sensory evaluation using hedonic test (texture, mouth feel, taste, colour, and flavour). The result of this research showed that the concentration of seaweed had significant effect on the viscosity, melting rate, and ovemin of the ice cream. Most panelists prefered the seaweed ice cream with the addition 40% of seaweed. The best formulation of seaweed ice cream (40% seaweed) was 110,99 cP for viscosity, 5,55 minutes to melting rate, and 13,76% ovemin. The concentration of seaweed significant effect on the flavour of the ice cream.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Es Krim, Rumput laut
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing S Agriculture > SH Aquaculture. Fisheries. Angling > SH337 Packing, transportation, and storage
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	24 Sep 2022 14:32
Last Modified:	24 Sep 2022 14:32
URI:	http://repository.unsri.ac.id/id/eprint/79600

Actions (login required)

View Item