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PENGARUH KONSENTRASI TEPUNG BIJI DURIAN (DURIO ZIBETHINUS MURR.) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS ES KRIM

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This study aims to determine the effect of durian seed flour concentration on physicochemical and sensory characteristics of ice cream. The study used a nonfactorial Completely Randomized Design (CRD) with 6 levels of treatment and 3 replicates, namely: F0 (control without durian seed flour), F1 (10 g flour), F2 (20 g), F3 (30 g), F4 (40 g), and F5 (50 g) from a total of 500 g ice cream mixture. The parameters observed included physical characteristics (overrun and melting time), chemical (water content, ash content, fat content and protein content), and sensory (aroma, taste, and texture). The results showed that the addition of durian seed flour had a significant effect on overrun, melting time, fat content, protein content, and organoleptic test. The best treatment was obtained in F2 (addition of 20 g durian seed flour), which provided a balance between physical stability, nutritional content, and the best sensory acceptance.

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Detail Information

Series Title

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Call Number

T1904222025

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2025

Collation

xi, 77 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

664.090 7

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Teknologi Tepung Biji Durian

Specific Detail Info

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Statement of Responsibility

MI

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