| NIM | D1E014251 |
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| Namamhs | ONY PUJI ASTUTI |
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| Judul Artikel | PENGARUH PENAMBAHAN EKSTRAK UBI JALAR UNGU ( Ipomea batatas L ) DENGAN PERSENTASE YANG BERBEDA TERHADAP OVERRUN, DAYA LELEH, DAN KEKERASAN ES KRIM |
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| Abstrak (Bhs. Indonesia) | Tujuan penelitian untuk mengetahui pengaruh penambahan ekstrak ubi jalar ungu (Ipomea batatas L) dengan perentase yang berbeda terhadap overrun, daya leleh dan kekerasan es krim. Materi yang digunakan yaitu susu sapi murni 20 liter, ekstrak ubi jalar ungu 487,5 g, lemak susu 600 g, gula 4 kg, agar-agar 70 g, dan larutan diethyl ether 40 ml. Metode penelitian adalah eksperimen dengan Rancangan Acak Lengkap dan uji lanjut Beda Nyata Jujur. Penelitian menggunakan 4 macam perlakuan yaitu penambahan ekstrak ubi jalar ungu (P1 0,5%; P2 1,5%; P3 2%; P4 2,5%) dengan masing-masing perlakuan diulang 5 kali. Variabel yang diukur overrun (%), daya leleh (menit) dan kekerasan (mm/g/dt). Hasil penelitian penambahan ekstrak ubi jalar ungu dengan persentase yang berbeda berpengaruh sangat nyata (P<0,01) terhadap overrun es krim dengan nilai rataan sebesar 90,935 % dan daya leleh es krim dengan nilai rataan sebesar 58,305 %, tetapi berpengaruh tidak nyata (P>0.05) terhadap kekerasan es krim dengan nilai rataan sebesar 0,082 %. Kesimpulan, bahwa penambahan ekstrak ubi jalar ungu sampai dengan 2,5% menurunkan nilai overrun, menaikkan daya leleh tetapi menghasilkan kekerasan es krim yang sama. |
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| Abtrak (Bhs. Inggris) | This research aims to study the effect of addition of purple sweet potato extract (Ipomea batatas L) with different percentages to overrun, melting power, and hardness. The material used in this research was cow milk 20 liters, purple sweet potato extract 487,5 gram, milk fat 600 gram, sugar 4000 gram, agar 70 gram and diethyl ether solution 40 ml. This research determined by Completely Randomized Design (CRD) and continue with further tests of Honest Real Difference. The research used 4 types of treatment namely the addition of purple sweet potato extracts(P1 0,5%; P2 1,5%; P3 2%; P4 2,5%) and it repeated five times. Variables measured were overrun (%) , melting power (minutes) and hardness (mm / g / dt).The results of the research was additions purple sweet potato extract with different percentages had very significant effect (P <0.01) to overrun with 90.935 % and melting power of ice cream with a good value of 58.305%, but not significant (P> 0.05) on hardness of ice cream with an average value of 0.082%. The conclusion of this research that the addition of purple sweet potato extract with a different percentage up to 2.5% can decrease in the overrun value, increase the melting power but produce the same hardness of ice cream. |
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| Kata kunci | Kata kunci: Es Krim, Ubi Jalar Ungu, Overrun, Daya Leleh, Kekerasan |
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| Pembimbing 1 | Dr. Triana Setyawardani, S.Pt, MP |
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| Pembimbing 2 | Ir. Kusuma Widayaka, MS |
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| Pembimbing 3 | |
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| Tahun | 2019 |
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| Jumlah Halaman | 8 |
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| Tgl. Entri | 2019-02-12 06:00:44.891874 |
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