Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal AGRITEKNO, Jurnal Teknologi Pertanian
Mardila Rumra
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
KAJIAN SIFAT FISIKOKIMIA DAN ORGANOLEPTIK ES KRIM PISANG TONGKA LANGIT Helen C D Tuhumury; Sandriana J Nendissa; Mardila Rumra
AGRITEKNO: Jurnal Teknologi Pertanian Vol 5 No 2 (2016): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2016.5.2.46

Abstract

This research was aimed to determine the accurate ratio of concentration of tongka langit banana puree and water that would result in ice cream having good quality and would be preferred by consumers. A Completely Randomized experimental design having four levels of concentration ratio of tongka langit banana: water, i.e. 3%:52%, 5%:50%, 7%:48%, and 10%:45% was applied. Respective variables observed were chemical properties (protein, fat, vitamin C, and total solids contents), sensory properties (color, taste, texture, and overall acceptance), as well as physical properties (resistance / rate of melting). Results showed that the ratio of 7% : 48% was determined as the best ratio to produce ice cream with the best physicochemical and sensory properties.
Co-Authors Sandriana J Nendissa Tuhumury, Helen C.D.