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All Journal International Journal of Advances in Applied Sciences Jurnal Pangan dan Gizi Jurnal AGROTEKNOLOGI Animal Agricultural Journal Jurnal Ilmu dan Teknologi Hasil Ternak WARTAZOA Indonesian Bulletin of Animal and Veterinary Sciences Journal of the Indonesian Tropical Animal Agriculture Jurnal Pangan dan Agroindustri Warta IHP (Warta Industri Hasil Pertanian) Animal Production : Indonesian Journal of Animal Production Caraka Tani: Journal of Sustainable Agriculture Jurnal Aplikasi Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Jurnal Pasopati : Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi FOCUS: Journal of Social Studies Jurnal Teknologi Pangan Berkala Penelitian Teknologi Kulit, Sepatu, dan Produk Kulit Jurnal Agripet
Nurwantoro .
Departemen Pertanian, Fakultas Peternakan Dan Pertanian, Universitas Diponegoro
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Journal : Jurnal AGROTEKNOLOGI

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KARAKTERISTIK FISIK DAN SENSORIS ES KRIM KACANG MERAH (Phaseolus vulgaris L.) DENGAN PENAMBAHAN TEPUNG UMBI GEMBILI (Dioscorea esculenta L.) SEBAGAI PENSTABIL Cicilia Nuryati; Anang Mohammad Legowo; Nurwantoro Nurwantoro
JURNAL AGROTEKNOLOGI Vol 14 No 02 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i02.17615

Abstract

Gembili tubers are Dioscoreaceae plants which contain mucus which is water soluble polysaccharide (13.42% db), able to bind materials and form gels, and is glucomannan (Harijono et al., 2010; Prabowo et al., 2014). Gembili tubers can be used as a stabilizer, thickener, and also gelling agent in ice cream products because of this content. This research aims to determine the effect of added gembili tuber flour with different concentrations on overrun, melting speed, total solids, and hedonic quality of red bean ice cream. The material used is red bean porridge, fresh cow's milk, granulated sugar, whipped cream, egg yolks, water, and gembili tuber flour. The experimental design used was a Completely Randomized Design (CRD) with 5 treatments and 4 replications with a formulation of adding gembili tuber flour concentration of 0%, 2%, 4%, 6%, 8%. Analysis of the data used is the Analysis of Variants (ANOVA) at a significance level of 5%. The results showed that the addition of different concentrations of gembili tuber flour to peanut ice cream had a significant effect (P <0.05) on overrun, melting speed, and total solids, as well as texture, taste, and thickness characteristics but did not significantly affect the color, aroma, and favorite overalls. The best treatment of added gembili tuber flour as a stabilizer of red bean ice cream is 0.4%. Keywords: gembili tubers, hedonics, ice cream, kidney beans, overrun
Co-Authors A M Jannah A M Legowo A Prakoso A Purnomoadi A. Prakoso A. Purnomoadi A.M. Legowo Abdullah, Sabina Fairuz Jinan Agung Purnomoadi Agung Purnomoadi Ahmad Ni&#039;matullah Albaari Ahmad Ni’matullah Al-Baarri Al-Baarri, Ahmad Ni'matullah Anang M Legowo Andi Febrisiantosa Annisya, Shintya Wahyu Antonius Hintono Anum D Ari Wibawa Budi Santosa Arini, Annisa Shafa Putri Arissaputra, Hermawan Asfan, Muhammad Ayu Anesakirani Ayu Ning Jagat Azalia Rohmani Surya Sari Bambang Dwiloka Bambang Sulistiyanto Barlian Rizal Bhakti Etza Setiani Bintoro, V Priyo Bintoro, V. Priyo C Imam Sutrisno Cecilia Ariantika Cicilia Nuryati Claradhita Ayu Shauma Clory Agustin Pienarso Cynthia Faradila Dea Erik Bahtiar Desnandia Radhika Ningsih Devi Yuniar Pristiana Dewandhaka Andaru Dian Handayani Dian Wahyu Harjanti Dina Azalea Handayani Duana Martha Saragih Dwi Ahmadi Dipowaseso Dwi Sunarti E. Widiastuti Edi Prayitno, Edi Eka Intan Kumala Putri El Fayyadh, Muhammad Ariq Ghoniy Elisabet Selly Andriani endra fajar pratiwi Fahmi Arifan Farhandhia Devangga Fariza Amelia Anisa Fauzan Achmad Febryan Taufiq Felia Wahono Forsitawati, Fransiska Martaryza Fransisca Pramiarti Pasca H. I. Wahyuni Hafizh Azzam Hilmy Hanifah Mustika Wahda Heni Rizqiati Heni Rizqiati Hidayatul Munawaroh I. Isroli Indira Putri Negari, Indira Putri Indri Desy Natalia Siagian Indro Sumantri Ingke Endrina Istiyan PM Kafaah Estancia Kardina Enny Dian Kumalasari Kiryanto Kiryanto L D Ambara L.D. Ambara Lisa Harmi Susanti Lorentia Lydia Margareth Lubis, Dina Mariana Uli Luqman Nauval Hakim Luthfiyah Nur Sulistiyani Maulida Rochmayani Melati Citra Anggraeni Mohammad Ihsan Yahya Prayoga Mohammad Kresna Bayu Muttaqin, Izza Wildani Nisa Ishma Savitry Nur Ismawati Nurul Aulia Octani Dwi Siswati Pangestu, Ridho Perdana, Gilang Ade Prasasti, Rahel Nathania Prasasti Prayoga, M. I. Y. Pujiyanto, Risang Putri Setyoningsih Putri, Naluri Amella Rahimi, Vini Rakita Dewi Mega Ramadhaningrum, Ilma Muliasari Rani Widya Pramesthi Rio Sentosa ritna ningsih Rizqiati, H. S Mulyani S. Mulyani S. Sugiharto Sartono, T. A. Selma Husniah Ramadhiyana Elsadi Septiawati, Tria Setya Budi M. Abduh Setya Budi Muhammad Abduh, Setya Budi Muhammad Shindy Raviola Rizka Siti Susanti Siti Susanti, Siti Sri Kusmawati Sri Mulyani Sri Mulyani Sri Mulyani Sri Sumarsih Sudjono, Elisabeth Febriane Lovita Sulistiarto, Sigit Surya, Karina Rizqy Anggita SUSANTI, S. Sutaryo Sutaryo Suyadi Suyadi Syavira Aulia Tandrian, Christian taufiqi bagas ramadhani Tisqa Rizky Quna Triana Setyawardani Trisna Fitriana Turrini Yudiarti Ulfi Nihayatuzzahro Ardiani Yasinta V P Bintoro V. Priyp Bintoro V.P. Bintoro Valentinus Priyo Bintoro Vitus Dwi Yunianto Budi Ismadi Warsono Sarengat Wawan Budi Setyawan Widya Tamimi Wisnu Pangestu Setiaji Wiwid Rizqi Maryati Y B Pramono Yehezkiel Bobby Slamet Yoga Pratama Yoga Pratama Yoga Pratama Yosyfa Astiari Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yudonegoro, Ridho Julio Yulindha Yulindha