KARAKTERISTIK FISIK, KIMIA DAN SENSORIS ES KRIM UBI JALAR UNGU (ANTIN-1) DAN CILEMBU

HARSENO, FRADITO and Wijaya, Agus and Sugito, Sugito (2013) KARAKTERISTIK FISIK, KIMIA DAN SENSORIS ES KRIM UBI JALAR UNGU (ANTIN-1) DAN CILEMBU. Undergraduate thesis, Sriwijaya University.

	Text RAMA_41231_05061007025.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (37MB) | Request a copy
Preview	Text RAMA_41231_05061007025_0012086803_0005097901_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (10MB) | Preview
	Text RAMA_41231_05061007025_0012086803_0005097901_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (5MB) | Request a copy
	Text RAMA_41231_05061007025_0012086803_0005097901_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (4MB) | Request a copy
	Text RAMA_41231_05061007025_0012086803_0005097901_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (325kB) | Request a copy
	Text RAMA_41231_05061007025_0012086803_0005097901_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (2MB) | Request a copy
	Text RAMA_41231_05061007025_0012086803_0005097901_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (8MB) | Request a copy
	Text RAMA_41231_05061007025_0012086803_0005097901_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 objective of this research was to determine the physical, Chemical and sensory characteristics of ice cream Ungu (Antin-1) and Cilembu Sweet Potatoes. The research was conducted at Chemical Laboratory of Agricultural Product, Agricultural Technology Department, Agricultural Faculty, Sriwijaya University, from December 2011 to May 2013. The research was designed with factorial randomized block design, which consisted of two factors, there are the varieties of sweet potato (designated as Ungu (Antin-1) and Cilembu) and addition of sweet potato porridge concentration (designated as 17%, 20% and 23%). Each combination was replicated three times. Observed parameters in this study included physical characteristics (viscosity, color, and melting time), Chemical characteristics (protein and fat content) and sensory characteristics using hedonic test (aroma, color, textur and taste). The results indicated that varieties of sweet potato had significant effect viscosity, melting time and color (lightness, chroma and hue), whereas addition of sweet potato porridge concentration had significant effect on viscosity and melting time of ice cream. AiBj (Ungu (Antin-1), addition of sweet potato porridge concentration, 17%) treatment was the best treatment which was shown by sensory on characteristics with the following average scores: aroma of 2.92, color of 2.96, texture of 3.2 and 2.76 of taste

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Es Krim, Ubi Cilembu
Subjects:	S Agriculture > S Agriculture (General) > S560-571.5 Farm economics. Farm management. Agricultural mathematics. Including production standards, record keeping, farmwork rates, marketing S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	18 Aug 2022 03:48
Last Modified:	18 Aug 2022 03:48
URI:	http://repository.unsri.ac.id/id/eprint/77352

Actions (login required)

View Item