RASIO SUSU FULL CREAM DAN MINYAK SAWIT MERAH PADA PEMBUATAN ES KRIM UBI JALAR KUNING (Ipomea batatas L.)
Abstract: Ice cream is a
semi-solid food made by freezing a mixture of milk, fats of animal and
vegetable, sugar, and other foodstuffs. This study aims to get the best ratio
between full cream milk and red palm oil. This research used a Complete
Randomized Design (CRD) with four treatments and four replications. The
treatment were ratio of full cream milk : red palm oil 100:0 (E0), 97:3 (E1),
94:6 (E2), 91:9 (E3). The data were statisticallyanalyzed using Analysis of
Variance (ANOVA) and Duncan's New Multiple Range Test (DNMRT) at 5%. The
research observed was overrun, melting rate, total solids, protein content, fat
content, and sensory test. The best treatment of ice cream from this research
was E2 which have overrun 23.45%, melting rate 12.47 minutes, total solids
33.01%, fat 5.17%, and protein 2.82%.The result of ice cream’s descriptive
assesment testwere yellow colour (2.83),
taste sweet (2.50), slightly flavour red palm oil (3.33), and texture creamy
(2.26). Overall assessment hedonic test
of ice cream was preferred by the panelists.
Penulis: Muhaiminati Adlina,
Netti Herawati, Yelmira Zalfiatri
Kode Jurnal: jppertaniandd170125
