| NIM | A1F016063 |
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| Namamhs | WIRIS RAHMI WARDHANI |
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| Judul Artikel | PENGARUH KONSENTRASI SANTAN DAN GULA KELAPA TERHADAP KARAKTERISTIK SENSORI ES KRIM SANTAN KELAPA |
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| Abstrak (Bhs. Indonesia) | Es krim merupakan salah satu makanan bergizi. Namun kandungan utamanya yang berupa susu sapi membuat harga produksinya relatif tinggi, selain itu penderita lactose intolerance tidak dapat mengkonsumsinya. Sehingga perlu dikembangkan es krim berbasis nabati yang dapat menekan harga produksi lebih rendah serta aman dikonsumsi oleh lactose intolerant. Penelitian ini menggunakan santan kelapa dan gula kelapa cetak untuk menghasilkan es krim nabati. Penelitian dilakukan dengan eksperimental menggunkan metode Rancangan Acak Kelompok (RAK) dengan 2 faktor, yaitu konsentrasi santan kelapa (P) sebanyak 4 taraf (P1): 20%, (P2): 25%, (P3): 30%, (P4) 35% dan konsentrasi gula kelapa (A) sebanyak 4 taraf (A1): 15%, (A2): 20%, (A3): 25%, (A4): 30% dan 2 kali pengulangan. Hasil penelitian menunjukan bahwa konsentrasi gula kelapa berpengaruh sangat nyata terhadap flavour, rasa, tekstur dan tingkat kesukaan. Sedangkan kombinasi perlakuan memberikan pengaruh sangat nyata terhadap tingkat kesukaan es krim. |
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| Abtrak (Bhs. Inggris) | Ice cream is a nutritious food. However, the main content in the form of cow's milk makes the production relatively high, besides that, people with lactose intolerance cannot consume it. It is necessary to develop plant-based ice cream that can reduce lower prices and is safe for consumption by lactose intolerant. This research uses coconut milk and solidified coconut sugar to produce vegetable ice cream. The research was conducted using an experimental method with a randomized block design (RBD) with 2 factors, namely the concentration of coconut milk (P) of 4 levels (P1): 20%, (P2): 25%, (P3): 30%, (P4) 35% and coconut sugar concentration (A) as many as 4 levels (A1): 15%, (A2): 20%, (A3): 25%, (A4): 30% and 2 repetitions. The results showed that coconut sugar concentration had a very significant effect on flavor, taste, texture and level of preference. Meanwhile, the combination of influences has a significant effect on the level of preference for ice cream. |
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| Kata kunci | Kata kunci: es krim, gula kelapa cetak, kelapa, santan kelapa |
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| Pembimbing 1 | Dr. Ir. Tri Yanto, M.T. |
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| Pembimbing 2 | Karseno, S.P. M.P. Ph.D. |
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| Pembimbing 3 | |
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| Tahun | 2020 |
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| Jumlah Halaman | 9 |
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| Tgl. Entri | 2021-01-21 16:06:20.219177 |
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