Murni, Steffani Baretta Prasetio (2018) Pengaruh Konsentrasi Tepung Maizena dan Waktu Pembuihan (Foaming) Bahan Terhadap Karakteristik Es Krim Berbasis Susu Kental Manis. Sarjana thesis, Universitas Brawijaya.
Abstract
Es krim memiliki beragam komposisi dan proses pembuatan. Es krim tidak hanya bisa dibuat dari susu cair atau krim kental, es krim juga bisa dibuat dari susu kental manis. Es krim berbahan baku susu kental manis belum banyak dijumpai di pasaran. Kebanyakan hanya skala rumahan karena bahan bakunya cukup murah dan mudah ditemui. Tujuan dari penelitian ini adalah untuk mengetahui formulasi bahan dan proses pembuatan es krim berbasis susu kental manis. Selain itu juga untuk mengetahui ada atau tidaknya interaksi antara konsentrasi tepung maizena dengan lama pembuihan terhadap sifat fisik, kimia dan organoleptik dari es krim. Data penelitian dianalisis dengan Metode Penelitian Rancangan Acak Kelompok (RAK) dengan 2 faktor yang masing-masing terdiri dari 3 level. Faktor pertama adalah konsentrasi maizena dan lama waktu pembuihan bahan selama 10, 15, dan 20 menit. Data yang diperoleh dianalisa menggunakan Sidik Ragam (ANOVA). Apabila dalam perlakuan terdapat pengaruh sangat nyata dilakukan uji BNT dengan taraf kepercayaan 1% dan 5% kemudian dilakukan uji DMRT apabila terdapat interaksi pada kedua perlakuan. Analisis meliputi analisa kadar lemak, total padatan, kecepatan leleh, overrun, dan hedonik. Data hasil uji hedonik dilakukan dengan uji Hedonic Scale Scoring. Pemilihan perlakuan terbaik menggunakan metode indeks efektivitas (Zeleny, 1982). Hasil penelitian menunjukkan bahwa lama pembuihan dan penambahan maizena terhadap es krim berbahan dasar susu kental manis berpengaruh terhadap mutu es krim yaitu kecepatan leleh dan total padatan.
English Abstract
Ice cream has a variety of composition and manufacturing process. Ice cream can not only be made from liquid milk or heavy cream, ice cream can also be made from sweetened condensed milk. Sweetened milk ice cream has not been found in the market. Most are just home scale because the materials are cheap and easy to find. The purpose of this research is to know the formulation of ingredients and process of making ice cream based on sweetened condensed milk. In addition, to determine whether or not the interaction between the concentration of cornstarch with the length of vaporization of the physical, chemical and organoleptic properties of ice cream. Research data was analyzed by Randomized Block Design Method (RAK) with 2 factors, each consisting of 3 levels. The first factor was maize: water 5: 100, 10: 100, and 15: 100 and the duration of feeding of the material for 10, 15, and 20 min. The data obtained were analyzed using Various Fingerprint (ANOVA). If in the treatment there is a very real influence BNT test with a 5% confidence level and tested DMRT if there is interaction on both treatments. The analysis included fat content, total solids, melting speed, overrun, and hedonic. The data of hedonic test result is done by Hedonic Scale Scoring test. Selection of the best treatment using the effectiveness index method (Zeleny, 1982). The results showed that the foaming time and the addition of maizena to ice cream based on sweetened condensed milk influenced the quality of ice cream that is melting speed and total solids.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/742/051803195 |
| Uncontrolled Keywords: | es krim, konsentrasi tepung maizena, waktu pembuihan (foaming) |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.8 Cooking specific kinds of dishes and preparing beverages > 641.86 Desserts > 641.863 Ices, sherbet, sorbet |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 23 May 2018 01:17 |
| Last Modified: | 11 Jan 2022 03:23 |
| URI: | http://repository.ub.ac.id/id/eprint/10859 |
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