PENGARUH KONSENTRASI GELATIN TULANG IKAN PATIN (Pangasius sp.) DAN KONSENTRASI PUTIH TELUR TERHADAP KARAKTERISTIK ES KRIM KACANG MERAH (Phaseolus vulgaris L.)

GINA SITI KHOERUNNISA, 123020125 and WILLY PRANATA WIDJAJA, DS and Tantan Widiantara, DS (2017) PENGARUH KONSENTRASI GELATIN TULANG IKAN PATIN (Pangasius sp.) DAN KONSENTRASI PUTIH TELUR TERHADAP KARAKTERISTIK ES KRIM KACANG MERAH (Phaseolus vulgaris L.). Skripsi(S1) thesis, Fakultas Teknik Unpas.

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Abstract

The purpose of this research was to determine the effect of gelatin from the bones of patin consentration and albumin consentration to the characteristics of red kidney beans ice cream. This research was used design factorial 3x3 in Randomized Block Design (RAK), which consists of two factors : factor A (concentration of gelatin bone patin) comprising three levels ie a1 (0.1%), a2(0,3%), a3 (0,5%) and factor B (consentration of albumin), which consist of three levels ie b1 (3%), b2(5%), b3(7%). The response in the research was the chemical response (fat, and protein analysis), physical response (melting time and overrun) and response organoleptic (hedonic test) for colour, taste, flavor, and texture. The result of preliminary research showed that gelatin from the bones of patin with viscosity 20,5 mps, pH 3,85, gel strength 3,049 g/force and 55,46% of rendemen. The result of main research were showed the interaction of bone gelatin concentration of patin and albumin concentration affect to colour, taste, flavor, texture, fat, protein, melting time and overrun for red kidney beans ice cream. Keywords: Gelatin, Albumin, Red Kidney Beans Ice cream.

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2017
Depositing User:	Irwan Kustiawan
Date Deposited:	07 Aug 2017 07:16
Last Modified:	07 Aug 2017 07:16
URI:	http://repository.unpas.ac.id/id/eprint/28498

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