Kadar Lemak Dan Daya Terima Es Krim Yang Terbuat Dari Perbandingan Susu Almond Dan Susu Uht Full Cream

Rahmawati, Intan Fatika and , Pramudya Kurnia, S.TP., M.Agr (2022) Kadar Lemak Dan Daya Terima Es Krim Yang Terbuat Dari Perbandingan Susu Almond Dan Susu Uht Full Cream. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Ice cream is a food product very popular in the world and many people like children and mature people because the delicious taste, smell’s good, soft texture, affordable and easy to find. As inovation food product and nutrition increase to people, then do some comparison between almond milk and full cream UHT milk. This study aimed to know fat content and received power of almond ice cream with comparison almond milk and full cream UHT milk. Type of research was an experimental using Randomized Complete Random Design (RAL) with ice cream comparison between almond milk and full cream UHT milk were 100:0, 75:25, 50:50, 25:75. Fat content statistic analyzed using One Way Anova then Duncan’s. Received power data obtained from sensory preference test with 30 panelist. The result of fat content that was the highest was 5.88% (25:75) and the lowest was 4.24% (100:0). The result of received power that was most of like was comparison between almond milk and full cream UHT milk (25:75). There was a influence of comparison between almond milk and full cream UHT milk of fat content and received power.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Almond milk, fat content, full cream UHT milk, ice cream, received power
Subjects:	R Medicine > R Medicine (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	INTAN FATIKA RAHMAWATI
Date Deposited:	20 Apr 2022 01:51
Last Modified:	20 Apr 2022 01:51
URI:	http://eprints.ums.ac.id/id/eprint/99378

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