PENGARUH PROSES PEMBUATAN ES KRIM TERHADAP MUTU ES KRIM BERBAHAN BAKU PISANG

Hasanuddin, Hasanuddin and Kurnia , Harlina Dewi and Insi , Fitri (2016) PENGARUH PROSES PEMBUATAN ES KRIM TERHADAP MUTU ES KRIM BERBAHAN BAKU PISANG. Jurnal AGROINDUSTRI, 1 (1). pp. 1-7. ISSN 2088 – 5369

Archive (Article) B8 Jurnal Agroindustri V ol 1 No 1 PENGARUH PROSES PEMBUATAN ES KRIM TERHADAP MUTU ES KRIM BERBAHAN BAKU PISANG.pdf - Bibliography Restricted to Registered users only Available under License Creative Commons GNU GPL (Software). Download (267kB)

Abstract

Ice cream is a frozen food that could and very favorable in whole circle and usually consumed as desert. Productions of ice cream by traditional and mid-modern method are methods that have difference in the production process especially in freezing process. The research aimed to understand influence of production process of ice cream (traditional and mid-modern processes) toward overrun, melt ability, organolepthyc and chemical characteristics. The research used Complete Random Design and factorial by two difference factors. The result shown that the highest overrun and the fastest melted of ice cream is K1B2 treatment (banana mid-modern process).

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