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All Journal Jurnal Promosi Pendidikan Ekonomi Jurnal Ilmiah Wahana Pendidikan PHARMACOLOGY, MEDICAL REPORTS, ORTHOPEDIC, AND ILLNESS DETAILS (COMORBID) Sagu Klausula: Jurnal Hukum Tata Negara, Hukum Adminitrasi, Pidana dan Perdata Journal of Artificial Intelligence and Digital Business Jurnal Studi Ilmu Alquran dan Tafsir
Junita, Putri
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Penggunaan Santan Kelapa dan Whipping Cream dalam Pembuatan Es Krim Terong Belanda Junita, Putri; Rahmayuni, Rahmayuni; Riftyan, Emma
Jurnal Sagu Vol 22, No 2 (2023)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.22.2.p.42-50

Abstract

Es krim merupakan makanan beku berbahan dasar susu sapi yang sangat digemari masyarakat. Penelitian ini bertujuan untuk mendapatkan formulasi terbaik menggunakan santan dan whipping cream untuk kualitas es krim terung belanda yang mengacu pada SNI No. 01-3713-1995. Penelitian ini menggunakan rancangan acak lengkap dengan lima perlakuan dan empat ulangan sehingga menghasilkan 20 satuan percobaan. Perlakuan dalam penelitian ini adalah perbandingan santan dan whipping cream dalam pembuatan es krim yang dibuat dari terung belanda dan biji saga. Formulasi yang digunakan adalah SW1 (90:10), SW2 (80:20), SW3 (70:30), SW4 (60:40), SW5 (50:50). Parameter yang diamati adalah kadar lemak, kadar protein, overrun, total padatan, waktu  leleh, dan penilaian sensori (deskriptif dan hedonik). Hasil penelitian menunjukkan bahwa perbandingan santan dan whipping cream pada es krim terung belanda berpengaruh nyata terhadap kadar lemak, kadar protein, total padatan, waktu  leleh, dan penilaian sensori. Perlakuan SW3 (70:30) merupakan perlakuan yang terbaik dengan kadar lemak 4,09%, kadar protein 18,03%, total padatan 35,26%, overrun 19,55%, dan titik leleh 13,53 menit.
PENGGUNAAN SANTAN KELAPA DAN WHIPPING CREAM DALAM PEMBUATAN ES KRIM BERBASIS TERUNG BELANDA DAN BIJI SAGA Junita, Putri; Rahmayuni; Riftyan, Emma
SAGU Vol. 22 No. 2 (2023): SAGU Journal – Agri. Sci. Tech., September, 2023, Vol. 22 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Ice cream is a frozen food made from cow’s milk which is very popular with the public. This study aims to get the best formulation using coconut milk and whipping cream for the quality of Tamarillo ice cream which refers to SNI No. 01=3713-1995. This study used a completely randomized design with five treatments and four replications resulting in 20 experimental units. The treatment in this study was the comparison of coconut milk and whipping cream in making Tamarillo ice cream. The formulations used were SW1 (90:10), SW2 (80:20), SW3 (70:30), SW4 (60:40), SW5 (50:50). Parameters observed were fat content, protein content, overrun, total solids, melting time, and sensory assessment (descriptive and hedonic). The results showed that the ratio of coconut milk and whipping cream in Tamarillo ice cream had a significant effect on fat content, protein content, total solids, melting time, and sensory assessment. SW3 (70:30) was the best treatment with 4.09% fat content, 18.03% protein content, 35.26% total solids, 19.55% overrun, and 13.53 minutes melting time.
Co-Authors Anasthalia, Deva Anisa Maulidya Aprianti, Siska Azzahra, Hajar Auliya Hafni Zahara Hilal, Cut Anastasia Nurul Hilal, Cut Anastasya Nurul Kholila, Marsya Ainun Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Raisah, Putri Riftyan, Emma Ubaidillah Kamal Wibowo, Fiana Suryaningtyas