KAJIAN JENIS KEMASAN DAN LAMA PENYIMPANAN TERHADAP MUTU ES KRIM SOYGHURT
Abstract: The aimed of the
research to evaluate the influence of packaging type and time storage on ice
cream soyghurt quality. This study used Completely Randomized Design with 2
factor treatments, packaging type (polipropilen and composite paper) and time
storage (0 day, 1 week, 2 weeks, 3 weeks, 4 weeks) followed by DNMRT test at
5%. The treatment in this study were K1T0 (polypropylene packing on 0 day
storage), K1T1 ( polypropylene at 1 week storage), K1T2 (polypropylene at 2
weeks storage), K1T3 (polypropylene at 3 weeks storage), K1T4 (polypropylene on
4 weeks storage), and K2T0 (composite paper on 0 day storage), K2T1 (composite
paper on 1 week storage), K2T2 (composite paper at 2 weeks storage), K2T3
(composite paper at 3 weeks storage), K2T4 (Composite paper at 4 weeks
storage). Test results up to 4 weeks of soyghurt ice cream still comply with
Indonesian National Ice Cream Standards. Soyghurt ice cream stored up to 4
weeks using polypropylene packaging is better than composite paper packaging
with 19.18% fat content, total lactic acid bacteria 9.73 CFU/ml, acidity (pH)
4.61, melting time 22.63 minutes and overrun 29.64%.
Penulis: Rinaldi Satria, Evy
Rossi, Noviar Harun
Kode Jurnal: jppertaniandd170109
