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All Journal Jurnal Pendidikan Teknologi Pertanian
Adam, Asmah
Universitas Negeri Makassar
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Mechanical Engineering

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PENGARUH PENAMBAHAN LABU KUNING (Cucurbita moschata) DAN UBI JALAR UNGU (Ipomoea batatas L) TERHADAP KECEPATAN LELEH ES KRIM YANG DIHASILKAN Nuralizah, Nuralizah; Adam, Asmah; Fadilah, Ratnawaty
Jurnal Pendidikan Teknologi Pertanian Vol 2 (2016): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (425.816 KB) | DOI: 10.26858/jptp.v2i0.5180

Abstract

This study aimed to determine the effect of pumpkin and purple sweet potato on the physical properties of ice cream and to find acceptance panelists against the ice cream produced. This research method using a complete randomized design (CRD ). The results showed that the observation of the overrun , melting speed and the results organoleptic (color , aroma, taste and texture) obtained the best results in the addition of 15 % is good on ice cream or ice cream pumpkin purple sweet potato
Co-Authors Fadilah, Ratnawaty Nuralizah, Nuralizah