KARAKTERISTIK ES KRIM HASIL MODIFIKASI DENGAN FORMULASI BUBUR TIMUN SURI (Cucumis melo L.) DAN SARI KEDELAI [Characteristics of Modified Ice Cream Formulated with Cucumis melo L. Puree and Soybean Milk]
The objective of this research was to observe the physical and chemical characteristics of ice cream made with various formulations of Cucumis melo L. puree and soybean milk. The experiment was designed using Factorial Randomized Block Design with two treatments and each combination was replicated t...
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Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2012-06-01
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Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/5288 |
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doaj-ce793f8832164d44b292df8d91df1d522020-11-24T22:43:47ZengBogor Agricultural University; Indonesian Food Technologist Association (IAFT)Jurnal Teknologi dan Industri Pangan1979-77882087-751X2012-06-012311722KARAKTERISTIK ES KRIM HASIL MODIFIKASI DENGAN FORMULASI BUBUR TIMUN SURI (Cucumis melo L.) DAN SARI KEDELAI [Characteristics of Modified Ice Cream Formulated with Cucumis melo L. Puree and Soybean Milk]OksiliaMerynda Indriyani Syafutri*Eka LidiasariThe objective of this research was to observe the physical and chemical characteristics of ice cream made with various formulations of Cucumis melo L. puree and soybean milk. The experiment was designed using Factorial Randomized Block Design with two treatments and each combination was replicated three times. The factors investigated were formulations of Cucumis melo L. puree (10, 12.5 and 15 %) and soybean milk (40, 50 and 60%). The ice cream’s viscosity, overrun and melting time were determined, where as protein, fat and potassium content were analyzed. The results showed that the interaction of Cucumis melo L. puree and soybean milk formulation had significant effect on viscosity and overrun. Modified ice cream made with 12.5% Cucumis melo L. puree and 40% soybean milk was the best formula for producing modified ice cream. The resulted ice cream had viscosity of 1.03 cP, overrun 53.93% and melting time 23,58 minutes, while the protein, fat and potassium content were 5.18%, 70% and 1083.33 mg/L, respectively. http://journal.ipb.ac.id/index.php/jtip/article/view/5288cucumis melo L. pureeice creamsoybean milk |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Oksilia Merynda Indriyani Syafutri* Eka Lidiasari |
spellingShingle |
Oksilia Merynda Indriyani Syafutri* Eka Lidiasari KARAKTERISTIK ES KRIM HASIL MODIFIKASI DENGAN FORMULASI BUBUR TIMUN SURI (Cucumis melo L.) DAN SARI KEDELAI [Characteristics of Modified Ice Cream Formulated with Cucumis melo L. Puree and Soybean Milk] Jurnal Teknologi dan Industri Pangan cucumis melo L. puree ice cream soybean milk |
author_facet |
Oksilia Merynda Indriyani Syafutri* Eka Lidiasari |
author_sort |
Oksilia |
title |
KARAKTERISTIK ES KRIM HASIL MODIFIKASI DENGAN FORMULASI BUBUR TIMUN SURI (Cucumis melo L.) DAN SARI KEDELAI [Characteristics of Modified Ice Cream Formulated with Cucumis melo L. Puree and Soybean Milk] |
title_short |
KARAKTERISTIK ES KRIM HASIL MODIFIKASI DENGAN FORMULASI BUBUR TIMUN SURI (Cucumis melo L.) DAN SARI KEDELAI [Characteristics of Modified Ice Cream Formulated with Cucumis melo L. Puree and Soybean Milk] |
title_full |
KARAKTERISTIK ES KRIM HASIL MODIFIKASI DENGAN FORMULASI BUBUR TIMUN SURI (Cucumis melo L.) DAN SARI KEDELAI [Characteristics of Modified Ice Cream Formulated with Cucumis melo L. Puree and Soybean Milk] |
title_fullStr |
KARAKTERISTIK ES KRIM HASIL MODIFIKASI DENGAN FORMULASI BUBUR TIMUN SURI (Cucumis melo L.) DAN SARI KEDELAI [Characteristics of Modified Ice Cream Formulated with Cucumis melo L. Puree and Soybean Milk] |
title_full_unstemmed |
KARAKTERISTIK ES KRIM HASIL MODIFIKASI DENGAN FORMULASI BUBUR TIMUN SURI (Cucumis melo L.) DAN SARI KEDELAI [Characteristics of Modified Ice Cream Formulated with Cucumis melo L. Puree and Soybean Milk] |
title_sort |
karakteristik es krim hasil modifikasi dengan formulasi bubur timun suri (cucumis melo l.) dan sari kedelai [characteristics of modified ice cream formulated with cucumis melo l. puree and soybean milk] |
publisher |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) |
series |
Jurnal Teknologi dan Industri Pangan |
issn |
1979-7788 2087-751X |
publishDate |
2012-06-01 |
description |
The objective of this research was to observe the physical and chemical characteristics of ice cream made with various formulations of Cucumis melo L. puree and soybean milk. The experiment was designed using Factorial Randomized Block Design with two treatments and each combination was replicated three times. The factors investigated were formulations of Cucumis melo L. puree (10, 12.5 and 15 %) and soybean milk (40, 50 and 60%). The ice cream’s viscosity, overrun and melting time were determined, where as protein, fat and potassium content were analyzed. The results showed that the interaction of Cucumis melo L. puree and soybean milk formulation had significant effect on viscosity and overrun. Modified ice cream made with 12.5% Cucumis melo L. puree and 40% soybean milk was the best formula for producing modified ice cream. The resulted ice cream had viscosity of 1.03 cP, overrun 53.93% and melting time 23,58 minutes, while the protein, fat and potassium content were 5.18%, 70% and 1083.33 mg/L, respectively. |
topic |
cucumis melo L. puree ice cream soybean milk |
url |
http://journal.ipb.ac.id/index.php/jtip/article/view/5288 |
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