BRILIANSYAH, RESI (2023) KAJIAN PROPORSI SLURRY PORANG DAN SANTAN KELAPA SERTA PENAMBAHAN BUAH MANGGA PODANG TERHADAP KARAKTERISTIK FISIKOKIMIA SERTA ORGANOLEPTIK ES KRIM NABATI. Undergraduate thesis, UPN "VETERAN" JAWA TIMUR.
![[img]](https://repository.upnjatim.ac.id/style/images/fileicons/text.png) |
Text (COVER)
Cover.pdf Download (1MB) |
|
Text (BAB I)
Bab 1 Pendahuluan.pdf Download (169kB) |
|
Text (BAB II)
Bab 2 Tinjauan Pustaka.pdf Restricted to Repository staff only until 18 July 2026. Download (465kB) |
|
Text (BAB III)
Bab 3 Metodelogi.pdf Restricted to Repository staff only until 18 July 2026. Download (455kB) |
|
Text (BAB IV)
Bab 4 Hasil dan Pembahasan.pdf Restricted to Repository staff only until 18 July 2026. Download (778kB) |
|
Text (BAB V)
Bab 5 Kesimpulan.pdf Download (156kB) |
|
Text (DAFTAR PUSTAKA)
Daftar Pustaka.pdf Download (299kB) |
|
Text (LAMPIRAN)
Lampiran.pdf Restricted to Repository staff only until 18 July 2026. Download (2MB) |
Abstract
This research aims to determine the effect of substitution of coconut milk and porang tuber porridge and the addition of podang mango on the physicochemical and organoleptic quality of vegetable ice cream. The research used a Completely Randomized Design (CRD) with two factors and two replications. Data analysis using ANOVA was continued with the Duncan multiple range test (DMRT) at a confidence level of 5%. The first factor is slurry substitution porang tubers on coconut milk (10:90 (A1), 20:80 (A2), 30:70 (A3)). The second factor is the concentration of podang mango (15% (B1), 20% (B2), 25% (B3)). Parameters observed include protein content, overrun, melting speed, color analysis, total dissolved solids, viscosity, fat content, dietary fiber, vitamin C, and organoleptic analysis including texture, aroma, color and taste. The results of the porang tuber slurry substitution treatment for coconut milk and the concentration of podang mango had a significant effect on protein content, total solids, overrun, melting time and viscosity. The best treatment in this study was coconut milk vegetable ice cream with the addition of a variety of coconut milk and porang tubers with a ratio of 20:80% and the addition of mango podang 20% which produces vegetable ice cream with a fat content of 5.232%, a protein content of 4.024%, a total solids of 35.967%, a melting time of 17 minutes 54 seconds, an overrun of 26.110%, and a viscosity of 1388 mPa.s. Organoleptic analysis produced the best treatment with a texture value of 3.867, color 3.800, taste 3.333 and aroma 3.500.
| Item Type: | Thesis (Undergraduate) | ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
||||||||
| Subjects: | Q Science > Q Science (General) | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | resi resi briliansyah briliansyah | ||||||||
| Date Deposited: | 19 Jul 2024 06:29 | ||||||||
| Last Modified: | 19 Jul 2024 06:46 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/26544 |
Actions (login required)
 |
View Item |