Djajati, Sri and Nurismanto, Rudi and Jariyah, Jariyah (2016) ANALYSIS PHYSICAL CHEMISTRY FORMULATION “ES PUTER” FROM THE FRUIT OF MANGROVE (Sonneratia caseolaris). In: ISRM 2016, 15 Nov 2016, Surabaya.
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Abstract
Es puter is one frozen food product and is often identified with the ice cream. Fat sources used in es puter derived from coconut milk. Utilization of fruit mangrove applied into es puter aims to increase the economic value and diversified fruits mangrove. In addition, fruits contain antioxidants that mangrove high enough so that enough potential to be developed as es puter functional. The purpose of this research is to know the influence of formulation of coconut milk and pasta fruit mangrove against physico chemical es puter fruit mangrove. This study used a Randomized Complete Desi gn method (RAL) with 1 factors, namely the formulation of coconut milk : fruit pasta mangrove (62:10), (56:14), (18:54), (50:22), (46:26), (42:30), (39:34) and repeated as much as 3 times. Data were analyzed with ANOVA, Tukey Test using advanced test (α = 5%). to know or no influence of physico-chemical treatment on es puter fruit mangrove. Es puter fruit mangrove 42% coconut milk formulations: 30% fruit paste mangrove is the best treatment with the value of the overrun 8,89%, melting speed 5.59 minute, vis cosity 1.55 dPa'S, fat content3.54% , antioxidant activity 30.2%, and total phenol 18.88 ppm. Keywords: Es puter, fruit mangrove
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | T Technology > TP Chemical technology |
| Depositing User: | Fatchullah Fatchullah |
| Date Deposited: | 09 Apr 2020 03:21 |
| Last Modified: | 09 Apr 2020 03:21 |
| URI: | http://repository.upnjatim.ac.id/id/eprint/12 |
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