Kadar Vitamin C Dan Kualitas Es Krim Tradisional Dengan Penambahan Buah Sirsak Dan Kulit Buah Naga Merah

Melati Putri, Alviyan and , Dra. Suparti, M.Si (2016) Kadar Vitamin C Dan Kualitas Es Krim Tradisional Dengan Penambahan Buah Sirsak Dan Kulit Buah Naga Merah. Skripsi thesis, Universitas Muhammadiyah Surakarta.

	PDF (NASKAH PUBLIKASI) 9. naskah publikasi 1.pdf Download (456kB)
	PDF (HALAMAN DEPAN) 1. Halaman Depan revisi fix.pdf Download (683kB)
	PDF (BAB I) 2.BAB 1 fix.pdf Download (189kB)
	PDF (BAB II) 3. BAB II.pdf Restricted to Repository staff only Download (344kB)
	PDF (BAB III) 4. BAB III.pdf Restricted to Repository staff only Download (233kB)
	PDF (BAB IV) 5. BAB IV 7 1.pdf Restricted to Repository staff only Download (406kB)
	PDF (BAB V) 6. BAB V revisi.pdf Restricted to Repository staff only Download (84kB)
	PDF (DAFTAR PUSTAKA) 7. Dapus.pdf Download (203kB)
	PDF (LAMPIRAN) 8. Lampiran 1 fix.pdf Restricted to Repository staff only Download (2MB)
	PDF (PERNYATAAN PUBLIKASI) PERNYATAAN PUBLIKASI.pdf Restricted to Repository staff only Download (161kB)

Abstract

Traditional ice cream in Indonesia known as es es puter or dung-dung. Manufacture of traditional ice cream with twirling container by ice crystals and salt with raw materials such as coconut milk. Traditional soursop ice cream with the addition of red dragon fruit skin is an innovation and improvement of the nutritional value of food. This study aims to determine the quality (taste, texture, flavor and color) and vitamin C traditional ice cream with the addition of red dragon fruit skin. This study uses a completely randomized design (CRD) factorial design with two factors. The first factor is the addition soursop S1 (10 g), S2 (15 g) and S3 (20 g). The second factor is the addition of a red dragon fruit peel K1 (6 g), K2 (11 g), K3 (16 g). Analyzed data using One-way ANOVA. The results showed the highest levels of vitamin C in S3K3 (soursop 20 g: red dragon fruit peel 16 g) worth 4,795 mg. Best organoleptic results in treatment S2K3 (10 g) Soursop fruit : The skin of red dragon fruit 16 g) with the characteristic pink color, typical of soursop fruit flavor, taste quite sweet and the texture is quite soft. The results showed that the addition of soursop fruit and rind of a red dragon affect the levels of vitamin C and quality of traditional ice cream.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	Ice Cream, Dragon Fruit Leather, Soursop, Vitamin C.
Subjects:	Q Science > QR Microbiology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	ALVIYAN MELATI PUTRI
Date Deposited:	17 May 2016 02:54
Last Modified:	17 May 2016 02:54
URI:	http://eprints.ums.ac.id/id/eprint/43965

Actions (login required)

View Item