STUDI PEMBUATAN ES KRIM BERBASIS SANTAN KELAPA DAN BUBUR UBI JALAR UNGU
Abstract: The purpose of this
study was to determine the effect of coconut milk and purple sweetpotato puree
on the quality of the ice cream. This study was conducted experimentally by
using completely randomized design (CRD) with five treatments and thre replications.
The treatments were K1 (30% coconut milk and 0%purple sweet potato puree), K2
(27.5% coconut milk and 2.5% purple sweet potato puree), K3 (25% coconut milk
and 5% purple sweet potato puree), K4 (22.5% coconut milk and 7.5%purple sweet
potato puree) and K5 (20% coconut milk and 10% purple sweet potato puree). The
obtained data was treated by the analysis of variance by Duncan New Multiple
Range Test (DNMRT) at the level of 5%. The best treatment in this research was
K3, with fat content of 10.57% and total solids36.78%that has reachedthe
quality standardof ice cream (SNI 01-3713-1995), 1.90% protein content,
24.33%overrun, 13.72 minutes for the melting time.
Penulis: Jumiati, Vonny
Setiaries Johan, Yusmarini
Kode Jurnal: jppertaniandd150404
