Djajati, Sri and Jariyah, Jariyah and Anjani, Anjani (2017) KUALITAS ES KRIM DENGAN FORTIFIKASI SARI BUAH MURBEI (Morus alba L.) DAN PENAMBAHAN SUSU SKIM. In: Seminar Nasional PATPI 2017 : Peran Ahli Teknologi Pangan dalam mewujudkan ketahanan Pangan Nasional, 10-12 November 2017, Lampung.
|
Text
31.Bukti_No.31_PATPI_LAMPUNG_penulis2.pdf Download (261kB) | Preview |
Abstract
Ice cream is one of the types of foods that are highly preferred by all kinds of ages ranging from children to adults. One alternative the efforts increased consumption if Murbai (Morus alba L.) can be done with the fortification of the mulberry on ice cream products into functional food products (functional food). The purpose of this research was to know the influence of the treatment of nature physical, chemical and organoleptic on probiotic ice cream, so that the obtained treatment the best. This study used a randomized complete design with two factors, factor I, namely the addition of the murbei fruit juice (10%, 30% and 50%) and factor II skim milk (4%, 7% and 10%) repeated 3 times. Data obtained analyzed using the method of Analysis Of Variance (ANOVA) and advanced test using BNJ (α = 5%). The research results showed that, the best treatment was the addition of 50% Murbai fruit juice and skim milk 7%, viscosity dPa'S 0.41, overrun 53.72%, melting speed of 7.48 seconds/5 gr, total solids 32.53 ° Brix, prefferent of colour 146, flavor 113 and taste 100, texture 106.5. Key words: ice cream, murbai fruits
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture |
| Divisions: | Conference/Seminar |
| Depositing User: | Fatchullah Fatchullah |
| Date Deposited: | 29 Aug 2022 02:03 |
| Last Modified: | 29 Aug 2022 02:03 |
| URI: | http://repository.upnjatim.ac.id/id/eprint/8869 |
Actions (login required)
 |
View Item |