NISA PURNAMA SARI, 123020121 and Yusep Ikrawan, DS and Hervelly, DS (2016) PENGARUH KONSENTRASI PUTIH TELUR DAN TWEEN 80 TERHADAP KARAKTERISTIK MINUMAN COKELAT INSTAN. Skripsi(S1) thesis, Fakultas Teknik Unpas.
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Abstract
Instan cocoa beverage was apowder product that was so easly soluble inwater, with or without sugar,flavor and contain not less than 30% cocoa powder.The aim of this research was to obtain the influenceand the stable consentration ofalbumenand tween 80 of instan cocoa beverage chacarteristic with foammingdrying method there was will got the best quality of physic, chemical andorganoleptic test from instan cocoa beverage. The methodof this research was used completely randomized design (RAK)withpattern3 x 3 factorial and was repeated for three times. The first factor wasalbumen (p) consist of three leveltherewasp1 (5%), p2 (10%) and p3 (15%) andthe second factor was tween 80consist of three level which was t1 (0,25%), t2(0,50%) and t3 (0,75). The analysis of this research was used to chemical analysis (water content,protein content, fat content and antioxidan content), physical analysis (soluble test)and organoleptic test wasranking test consist of colour, taste and flavour. The result of the research showed that the best treatment sample was p3t2(consist of albumen 15% and tween 80 0,50%) from all of respon with 1,653% ofwater content, 8,04% of fat content, 14,43% of protein content, 484,1803 ppm ofantioxidant content and 15,55 second of dilute time.
| Item Type: | Thesis (Skripsi(S1)) |
|---|---|
| Subjects: | S1-Skripsi |
| Divisions: | Fakultas Teknik > Teknik Pangan 2016 |
| Depositing User: | Irwan Kustiawan |
| Date Deposited: | 21 Sep 2016 18:36 |
| Last Modified: | 21 Sep 2016 18:36 |
| URI: | http://repository.unpas.ac.id/id/eprint/12324 |
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