WILLIAWAN NAJIB AKBAR, 123020130 and Nana Sutisna Achyadi, Dosen and Wisnu Cahyadi, DS (2017) PERBANDINGAN SARI KEDELAI (Glycine max) DENGAN SUSU SKIM DAN KONSENTRASI SARI WORTEL (Daucus carota) TERHADAP KARAKTERISTIK ES KRIM. Skripsi(S1) thesis, Fakultas Teknik.
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Abstract
Ice cream is kind of semi solid food made by clotting ice cream or a mixture of milk, fat, sugar and other food. The purpose of this research were knowed and study the comparison of soybean extrct with skim milk nd carrot extract concentration on the characteristics of ice cream nd the interaction effect of both. Research method done in twi stages, namely research. Preliminari researchis to determine the selected stabilizer using organoleptic test. In the preliminary experimental organoleptic tests have stages consisting of washing, cutting, immersion, destruction, filtration, mixing, and strorage using freezers. While in the main research to determine the ratio of soybean juice concentration using RAK method. The main research stages consist of washing, cutting, soaking, crushing, filtering mixing and storing using frezzer. The response measured in this research chemical response which include fat content with soxhlet method and protein content with kjehdahl method, physical response tested ie overrun and organoleptic response (hedonic test) to color, flavor, aroma, texture. The results of preliminary research to determine the type of stabilizer obtained CMC as stabilizer best. The results of the main research shows that the main research shows that the interaction between the comparison sari soy with skim milk and concentration of essence carrots affect the color, taste, aroma, texture, overrun, fat and protein content ice cream. The results showed that the selected ice cream product was the treatmentof a3b3 sample (the comparison of soybean with 2:1 skim milk and 15% carrot extract concentration) because of organoleptic test was the preferred sample of panelist with the activity of protein content 3,42%, fat content 3,11% and overrun 82,53%. Keywords : soy essence, milk of kim, carrot juice, ice cream.
| Item Type: | Thesis (Skripsi(S1)) |
|---|---|
| Subjects: | S1-Skripsi |
| Divisions: | Fakultas Teknik > Teknik Pangan 2017 |
| Depositing User: | Irwan Kustiawan |
| Date Deposited: | 13 Jun 2017 09:07 |
| Last Modified: | 13 Jun 2017 09:07 |
| URI: | http://repository.unpas.ac.id/id/eprint/27996 |
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