Utami, Citra Asti (2025) Karakteristik Fisikokimia Dan Profiling Atribut Sensori Es Krim Tape Ketan Hitam (Oryzasativa Var. Glutinosa L.) Menggunakan Whipping Cream Sebagai Pengemulsi Dengan Metode Rata (Rate-All-That-Apply). Undergraduate thesis, UPN Veteran Jawa Timur.
![[img]](https://repository.upnjatim.ac.id/style/images/fileicons/text.png) |
Text (COVER)
21033010051_COVER.pdf Download (8MB) |
|
Text (BAB I)
21033010051_BAB I.pdf Download (226kB) |
|
Text (BAB II)
21033010051_BAB II.pdf Restricted to Repository staff only until 28 July 2027. Download (391kB) | Request a copy |
|
Text (BAB III)
21033010051_BAB III.pdf Restricted to Repository staff only until 28 July 2027. Download (293kB) | Request a copy |
|
Text (BAB IV)
21033010051_BAB IV.pdf Restricted to Repository staff only until 28 July 2027. Download (1MB) | Request a copy |
|
Text (BAB V)
21033010051_BAB V.pdf Download (208kB) |
|
Text (DAFTAR PUSTAKA)
21033010051_DAFTAR PUSTAKA.pdf Download (253kB) |
|
Text (LAMPIRAN)
21033010051_LAMPIRAN.pdf Restricted to Repository staff only Download (3MB) | Request a copy |
Abstract
This study aims to identify and analyze the sensory attributes of black sticky rice ice cream using the Rate-All-That-Apply (RATA) method. The RATA method is a sensory evaluation approach that combines attribute selection with intensity assessment, performed by untrained panelists. This study employs a completely randomized factorial design with two factors. Factor I is the addition of whipping cream (10%, 20%, and 30% of the weight of whole milk), and Factor II is the addition of black glutinous rice (10%, 20%, and 30% of the weight of the ice cream mixture). Data analysis was performed using ANOVA at the 5% level, and if significant differences were found, Duncan's test at the 5% level was conducted. The physicochemical results obtained were overrun 6.55%-17.22%, total solids of 22.18%-38.05%, melting rate of 13.20-16.54 minutes, protein content of 2.94%-3.76%, fat content of 6.96%-8.96%, and total sugar content of 21.06%-24.39%. The attributes of the tested product were determined using the Rate-All-that-Apply (RATA) method. The profiling of black glutinous rice tape ice cream was conducted by 100 respondents, resulting in 26 distinct sensory attributes, including aroma (milky, alcoholic, grain seeds, sweet), color (white, blackish, purple, pinkish), texture (thickness and gritty), taste (creamy, sweet, sour, saltiness, fermented product), mouthfeel (cooling effect, sticky, throat irritation), and aftertaste (saltiness, bitter, off-taste, sour, creamy). Keywords: Rate-All-that-Apply, Ice Cream, Black Glutinous Rice Tape
| Item Type: | Thesis (Undergraduate) | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
||||||||||||
| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Citra Asti Utami | ||||||||||||
| Date Deposited: | 04 Aug 2025 02:23 | ||||||||||||
| Last Modified: | 04 Aug 2025 02:23 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/41273 |
Actions (login required)
 |
View Item |