KAJIAN FORMULASI ( BAHAN BAKU , BAHAN PEMANTAP ) DAN METODE PEMBUATAN TERHADAP KUALITAS ES KRIM

Abstract

Endang Sri Hartatie

Staf Pengajar Jurusan Teknologi Industri Peternakan, Fakultas Pertanian Peternakan.
Universitas Muhammadiyah Malang
Alamat Korespondensi : Jl. Danau Diatas F 1B4 Malang
Telpon : 0341 713191, Hp : 085646419060

ABSTRACT

The purpose of this research was to get ice cream formula with sensory characteristic that
preferred by consumer and to know ice cream quality that processed with convensional methode
and machine methode.
The experimental design used was Ramdomized Complete design with two factors and three
repetition. The first factor was ice cream formula and the second factor was the processing methode
( convensional and machine methode)
The result of this research showed that the ice cream formula, processing methode and interaction
between treatments had significant effect ( P < 0,05 ) on overrun. Prefer of panelis on ice cream
product was depend on sensory characterisric of ice cream and sensory characteristic of ice cream
was depend on raw material quality. Ice cream composition ( fat, solid non fat, water content, sugar
and stabilizer) and processing methode. Proceesing methode ice cream with machine was better
quality ice cream thsn convensional methode.