The Effect of the Percentage of Non-Dairy Cream and Moringa Leaves Filtrate on the Chemical and Organoleptic Characteristics of Peanut Ice Cream

This research was conducted to determine the effect of the percentage of non-dairy cream and Moringa leaves filtrate on the characteristics of peanut ice cream. This research used a Completely Randomized Design (RAL) method with two factors i.e the percentage of non-dairy cream (10, 20%, 30%, and 40...

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Bibliographic Details
Published in:Indonesian Journal of Agricultural Research
Main Authors: Silvy Antika, Linda Masniary Lubis, Hotnida Sinaga
Format: Article
Language:English
Published: TALENTA 2024-02-01
Subjects:
ice cream
moringa leaves filtrate
non-dairy cream
peanuts
Online Access:https://talenta.usu.ac.id/InJAR/article/view/11617

Internet

https://talenta.usu.ac.id/InJAR/article/view/11617

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