STUDI PENAMBAHAN KONSENTRASI BUBUR JAGUNG MANIS (Zea mays saccharate) DAN CMC (Carboxyl Methyl Cellulose), TERHADAP MUTU ES KRIM
| Main Author: | Firmanzah, Rizky Oktatirta |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
|
| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/42249/1/Pendahuluan.pdf http://eprints.umm.ac.id/42249/2/Bab%20I.pdf http://eprints.umm.ac.id/42249/3/Bab%20II.pdf http://eprints.umm.ac.id/42249/4/Bab%20III.pdf http://eprints.umm.ac.id/42249/5/Bab%20IV.pdf http://eprints.umm.ac.id/42249/6/Bab%20V.pdf http://eprints.umm.ac.id/42249/7/Lampiran.pdf http://eprints.umm.ac.id/42249/ |
Daftar Isi:
- Ice cream is popular food product among people of all ages because of its sweet taste, soft and melted texture in the mouth, and cold sensation that can provide coolness in the body. In general, ice cream has sweat tastebecause it contains a lot of sugar, so if consumed in excess, it will couse illness. Therefore, it is necessary to find an alternative raw material that will provide sweetness to reduce the use of sweeteners (sugar). This study uses the addition of sweet corn concentration to replace sweeteners from granulated sugar with the addition of CMC as a stabilizer. The purpose of this study is to determine the effect of the addition of sweet corn concentration and CMC concentration on the quality of the ice cream. This study uses Factorial Randomized Block Design (RBD), which is arranged factorially using 2 factors, namely the first factor was the concentration of sweet corn porridge consisting of 3 levels and the second factor is the concentration CMC consisting of 3 levels, so there are 9 combinations and 1 additional control of the market. Parameters observed included protein content, fat content, viscosity, total dissolved solids, melting speed, reducing sugar and organoleptic. The results of the analysis shows that there is interaction between the addition of the concentration of sweet corn porridge and CMC concentration to protein content, fat content, viscosity, total dissolved solid, melting speed, reducing sugar, and organoleptic to the quality of ice cream. The best value is J1P1 (15% sweet corn porridge + 0,2% CMC) with a yield of 0,720. Ice cream with this treatment has a fat content value 4,72%. Total dissolved solids 24,83, viscosity 290, melting speed 28,67 minute, protein content 26,37%,reducing sugar 0,95%, flavor 3,17, color 3,33, texture 3,77, taste 2,9, and favorites 3,33.