Pengaruh konsentrasi jahe dan konsentrasi stabilizer guar gum terhadap sifat fisik dan organoleptik es krim jahe

Harsanto, Thresia Margareth (2018) Pengaruh konsentrasi jahe dan konsentrasi stabilizer guar gum terhadap sifat fisik dan organoleptik es krim jahe. Undergraduate thesis, Widya Mandala Catholic University Surabaya.

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Abstract

Ginger is one of the kind of spice plants used by housewives as a spice for cooking. Ginger contains 0,25-3,3% of essential oils which gives a distinctive aroma of ginger. Typical scent and ginger flavor makes ginger potentially used as a flavoring agent on ice cream. Ice cream is a diary product with the addition of flavorings or sweeteners and served in semi-frozen form. The ice cream quality improvement can be done with the addition of a stabilizers, that is guar gum. Guar gum swells and or dissolves in a polar solvent and forms a strong hydrogen bonds due to the presence of hydroxyl groups in guar gum molecules. The aim of this research is to know the effect of ginger concentration and the concentration of guar gum stabilizer on physical and organoleptic properties of ginger ice cream. The parameters measured in this study are physical parameters including melting rate, overrun percent and the organoleptic parameters are taste and mouthfeel. The design used was Randomized Block Design (RBD) with two factors. Each factor consisted of 3 levels i.e. 20%, 35% and 50% on the concentration of ginger and 0,2%, 0,4% and 0,6% on guar gum concentration factor with 3 replications. The data were analyzed statistically to find out if there was any effect of ginger concentration and guar gum stabilizer concentration on parameter using ANOVA test at α=5%. If the effect of treatment on tested parameter are real then continued with the DMRT test at α=5% to know the treatment is significantly different. The results showed that there was an effect of different concentrations of ginger and guar gum stabilizer on ginger ice cream. The higher concentrations of ginger and guar gum concentrations lead to decreased melting and overrun rates. The highest taste of ginger ice cream in P1K2 treatment and mouthfeel highest in P2K3 treatment.

Item Type: Thesis (Undergraduate)
Department: ["eprint_fieldopt_department_Faculty of Agricultural Technology" not defined]
Uncontrolled Keywords: Jahe, es krim, guar gum, sifat fisik, organoleptik
Subjects: Agriculture and Food Technology
Divisions: Faculty of Agricultural Technology > Food Technology Study Program
Depositing User: Thresia Margareth Harsanto
Date Deposited: 14 Aug 2018 05:57
Last Modified: 14 Aug 2018 06:01
URI: http://repository.ukwms.ac.id/id/eprint/15856

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