Peningkatan Kadar Lemak Dan Daya Terima Es Krim Susu Jagung Dengan Penambahan Susu Uht Full Cream

Ummah, Ledy Annisa Khoirul and , Pramudya Kurnia, STP, M.Agr (2022) Peningkatan Kadar Lemak Dan Daya Terima Es Krim Susu Jagung Dengan Penambahan Susu Uht Full Cream. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Ice cream is a processed food product that is liked by all people, from children to adults because of its delicious taste, affordable price and easy to obtain. As a form of food product innovation and nutrition improvement in the community, ice cream is made based on corn milk and full cream UHT milk. The purpose of this study was to determine the fat content and acceptability of ice cream made from corn milk and full cream UHT milk with different percentage variations in composition. The research method used was experimental with a completely randomized design, using four treatments with variations in the percentage composition of corn milk and full cream UHT milk 100:0, 75:25, 50:50, 25:75. Analysis of fat content using the hydrolysis method and acceptance analysis using the organoleptic method (Post Hoc Test) and the Mann-Whitney Test method according to the 5 aspects given, namely color, aroma, texture, taste, and Overall. The results showed that the fat content of ice cream with variations in the percentage composition of corn milk UHT full cream milk were 3.13%, 3.76%, 4.39%, and 4.95%, respectively. The result of the acceptability test that liked the most overall was the ratio of corn milk and full cream UHT milk (50:50). There is an effect of fat content and acceptability in ice cream with variations in the percentage composition of corn milk and full cream UHT milk.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Ice cream, corn milk, full cream UHT milk, fat content, acceptability.
Subjects:	R Medicine > R Medicine (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	LEDY ANNISA KHOIRUL UMMAH
Date Deposited:	31 Oct 2022 06:56
Last Modified:	31 Oct 2022 07:01
URI:	http://eprints.ums.ac.id/id/eprint/105295

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