| NIM | D1B016010 |
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| Namamhs | MEILIN SURYADINI |
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| Judul Artikel | Pengaruh Penambahan Lemak Susu Terhadap Kadar Air dan Tingkat Kekerasan Es Krim
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| Abstrak (Bhs. Indonesia) | Tujuan penelitian untuk mengetahui pengaruh penambahan lemak susu yang berbeda terhadap kadar air dan tingkat kekerasan es krim. Penelitian dilaksanakan mulai tanggal 6 sampai dengan 16 Februari 2018 di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan Universitas Jenderal Soedirman, Purwokerto. Materi yang digunakan dalam penelitian adalah 18 liter susu sapi, lemak susu (krim) 323,88 gram, gula 4.050 gram, susu skim 2.970 gram, CMC (Carboxy Methyl Cellulose) 135 gram dan air 1.521,12 ml. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan yaitu; P1: penambahan lemak susu (krim) 5%, P2: penambahan lemak susu (krim) 7%, P3: penambahan lemak susu (krim) 9% dan masing-masing perlakuan diulang enam kali. Peubah yang diamati adalah kadar air dan tingkat kekerasan es krim. Hasil penelitian menunjukkan bahwa penambahan lemak susu pada pembuatan es krim berpengaruh tidak nyata (P > 0,05) terhadap kadar air dan tingkat kekerasan es krim. Hasil rataan kadar air es krim dengan penambahan lemak susu secara berurutan yaitu lemak susu 5% (62,04%), lemak susu 7% (59,73%) dan lemak susu 9% (59,13%). Rataan tingkat kekerasan es krim dengan penambahan lemak susu secara berurutan yaitu lemak susu 5% (0,070 mm/g/dt), lemak susu 7% (0,075 mm/g/dt) dan lemak susu 9% (0,071 mm/g/dt). Kesimpulan, penambahan lemak susu sampai dengan 9% menghasilkan es krim dengan kadar air dan tingkat kekerasan yang relatif sama. |
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| Abtrak (Bhs. Inggris) | The objective of this research was to know effect of the addition of different milk fat on water content and the hardness of ice cream. The research was conducted from 6th to February 16th 2018 at the Laboratory of Animal Products Technology, Faculty of Animal Science, Jenderal Soedirman University, Purwokerto. The material used was cow milk 18 liters, milk fat (cream) 323,88 gram, sugar 4.050 gram, skim milk 2.970 gram, CMC (Carboxy Methyl Cellulose) 135 gram and water 1,521,12 ml. The research used a Randomized Completely Design (RCD) with three treatments, which were; P1: addition of milk fat (cream) 5%, P2: addition of milk fat (cream) 7%, P3: addition of milk fat (cream) 9% and each treatment was repeated six times. The variables observed were water content and hardness of ice cream. The results showed that the addition of milk fat in ice cream no significant effect (P > 0,05) on water content and hardness of ice cream. The average result of ice cream water content with the addition of milk fat 5% (62,04%), milk fat 7% (59,73%) and milk fat 9% (59,13%). The average of hardness of ice cream with the addition of milk fat 5% (0.070 mm/g/s), milk fat 7% (0.075 mm/g/s) and milk fat 9% (0.071 mm/g/s). In conclusion, the addition of milk fat up to 9% produces ice cream with water content and the hardness was relatively the same. |
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| Kata kunci | Es Krim, Lemak Susu, Kadar Air, Tingkat Kekerasan |
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| Pembimbing 1 | Dr. Triana Setyawardani, S.Pt,MP. |
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| Pembimbing 2 | Ir. Kusuma Widayaka, M.S. |
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| Pembimbing 3 | |
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| Tahun | 2018 |
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| Jumlah Halaman | 6 |
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| Tgl. Entri | 2018-08-07 21:20:49.399257 |
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