KARAKTERISTIK ES KRIM KACANG MERAH (Phaseolus vulgaris L)

SARI, JUANA and Rosidah, Umi and Syaiful, Friska (2019) KARAKTERISTIK ES KRIM KACANG MERAH (Phaseolus vulgaris L). Undergraduate thesis, Sriwijaya University.

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Abstract

Ice cream is a type of semi-solid food made by freezing from a mixture of milk, animal fats and vegetable fats, sugar with or without other food ingredients and food ingredients that are allowed. Judging from the nutritional content, ice cream is a product that contains calcium and protein because the main ingredient of ice cream is milk. Calcium and protein are nutrients needed by all ages, therefore ice cream can be consumed by all ages. The objective of the research was to analyze the physical, chemical and sensory characteristics of ice cream with the addition of red bean porridge (Phaseolus vulgaris L). The research was conducted at Chemical of Agricultural Product Laboratory and Sensory Laboratory, Agricultural Technology Department, Agricultural Faculty, Sriwijaya University, from January 2019 until September 2019. The research used a Non Factorial Completely Randomized Design with the treatment of adding red bean porridge and water. Each treatment was repeated three times. The parameters observed included physical characteristics (color, melting time, viscosity), chemical characteristics (total solid an protein content) and sensory characteristics using hedonic tests (color, taste, texture). The results showed that the treatment of adding red bean porridge by 20% can increase the melting time, viscosity and the amount of solids significantly while the addition of red bean porridge by 10% can reduce color (lightness and yellowness) and the addition of red bean porridge by 10% significantly increase redness. Ice cream with addition of red beans porridge 20 % and water 46 % was the best treatment based on sensory characteristics and some physicochemical characteristics of ice cream. Total solid and protein content in accordance with SNI ice cream No.01-3713-1995.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Es Krim, Kacang Merah
Subjects: T Technology > T Technology (General)
T Technology > TX Home economics > TX341-641 Nutrition. Foods and food supply
Divisions: 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: Users 1936 not found.
Date Deposited: 27 Sep 2019 04:00
Last Modified: 27 Sep 2019 04:00
URI: http://repository.unsri.ac.id/id/eprint/9052

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