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All Journal Agroland : Jurnal Ilmu-Ilmu Pertanian
Asrawaty Asrawaty
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Agriculture, Biological Sciences & Forestry

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SIFAT FISIKOKIMIA DAN SENSORIS ES KRIM LABU KUNING DENGAN PENAMBAHAN TEPUNG TALAS SEBAGAI PENGENTAL Abdul Rahim; Syamsudin laude; Asrawaty Asrawaty; Akbar Akbar
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 24, No 2 (2017)
Publisher : Universitas Tadulako

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Abstract

The objective of the research was to determine the physicochemical and sensory properties of taro flour as a thickener. The treatment used was taro flour concentrations at 5, 10, 15, 20 and 25%. The study was conducted using a Completely Randomized design for observing the physicochemical properties including overrun, melting rate, β-caroten content and protein content;and a Randomized Block design for observing the sensory properties under five treatments with three replicates.  The pumpkin ice cream with addition of taro flour concentration between 10-25% can be used as thickener on ice cream making. The overrun and melting rates of ice cream pumpkin tended to decrease with increasing the taro flour concentrations. Best β-caroten and protein contentsfound inthe pumpkin ice cream are under the taro flour concentrations at 10-15%. The sensory properties of pumpkin ice cream are liked by panelists. Key words: Ice cream, Pumpkin, Taro flour, Thickener.
Co-Authors Abdul Rahim Akbar Akbar Syamsudin laude