Anggraeni, Adelia Devita (2022) PENGARUH PERBEDAAN PENSTABIL (CMC dan AGAR-AGAR) DENGAN PENAMBAHAN KONSENTRASI PUREE KALE CURLY PADA MUTU FISIKOKIMIA DAN ORGANOLEPTIK ES KRIM. Undergraduate (S1) thesis, Universitas Muhammadiyah Malang.

Preview	Text Pendahuluan.pdf Download (828kB) | Preview
Preview	Text BAB I.pdf Download (232kB) | Preview
Preview	Text BAB II.pdf Download (459kB) | Preview
Preview	Text BAB III.pdf Download (515kB) | Preview
	Text BAB IV.pdf Restricted to Registered users only Download (467kB) | Request a copy
	Text BAB V.pdf Restricted to Registered users only Download (216kB) | Request a copy
	Text Lampiran.pdf Restricted to Registered users only Download (522kB) | Request a copy

Abstract

Kale is a world class vegetable that contains high nutrional value. Kale vegetable have several types and have differences in colour, taste and texture. One type of kale that is popular and generally available is kale curly. Processing kale vegetables using high temperatures can damage or lower the nutrional content of kale vegetable. One of the food processing that does not use high temperatures is ice cream. The use of difference stabilizers on kale ice cream to compare each other and get the best ice cream results. The purpose of this study was to determine the effect of differences in stabilizers and the addition of puree kale concentrations on the physicochemical and organoleptic qualities of ice cream. This study used the first two factor of differences in the type of stabilizer, namely CMC and Agar-agar. Factor 2 is the difference in puree kale concentration of 0%,5%.10%.15%,20%. The parameters analyzed were total dissolved solid, fat content, protein conteint, antioxidant activity, overrun, melting powder,color intensitas,and organoleptics. The results of the study showed there were interactions on antioxidant activity, melting powder, organoleptics, color intensitas a and L. TPT 29brix, fat content 9,51%, protein content 1,28%, antioxidant activity 76,82%, overrun 63,52%, melting powder15-34 minutes. In addition, there are different types of stabilizers affecting overrun, melting powder, protein conteint, fat content, antioxidant activity, color intensitas b and the addition of kale concentration affect overrun, antioxidant activity, melting powder, total dissolved solid, color intensitas.

Item Type:	Thesis (Undergraduate (S1))
Student ID:	201510220311056
Thesis Advisors:	Mochammad Wachid (0721068201), Sukardi (0015106302)
Keywords:	ice cream, kale, stabilizer, agar, cmc
Subjects:	Q Science > QD Chemistry
Divisions:	Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User:	201510220311056 201510220311056
Date Deposited:	25 Aug 2022 03:39
Last Modified:	25 Aug 2022 03:39
URI :	http://eprints.umm.ac.id/id/eprint/92278

Actions (login required)

View Item