Pengaruh perbedaan konsentrasi susu kacang hijau, bekatul beras merah, dan jenis minyak terhadap kualitas es krim = The effect of different concentration of mung bean milk, red rice bran, and type of oil toward the quality of ice cream

Angela, Michelle (2015) Pengaruh perbedaan konsentrasi susu kacang hijau, bekatul beras merah, dan jenis minyak terhadap kualitas es krim = The effect of different concentration of mung bean milk, red rice bran, and type of oil toward the quality of ice cream. Bachelor thesis, Universitas Pelita Harapan.

[img] Text (Title)
Title.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (1MB)
[img] Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (430kB)
[img] Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (3MB)
[img] Text (Chapter1)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (207kB)
[img] Text (Chapter2)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (255kB)
[img] Text (Chapter3)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (616kB)
[img] Text (Chapter4)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (14MB)
[img] Text (Chapter5)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (191kB)
[img] Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (195kB)
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (2MB)
[img] Text (Publication-Agreement)
Publication-Agreement.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (407kB)

Abstract

Generally, ice cream was made from cow milk which rich in animal fat and almost have no dietary fiber. Red rice bran was used as dietary fiber source in ice cream making and vegetable oil was used to replace the animal fat in ice cream. The aim of the research was to develop the utilization of red rice bran in the making of low fat ice cream, observed the ejfect of red rice bran concentration (5%, 10%, and 15%) and type of oil (soybean, corn, and palm) towards physicochemical properties, consumer acceptance, and nutritional composition. Different concentration of red rice bran affect pH and total soluble solid of ice cream. Both red rice bran and different type of oil affect the melting time and color of ice cream but did not affect overrun of ice cream. The best formulation were selected based on hedonic test in terms of color, taste, aroma, mouthfeel, and overall acceptance. Ice cream which used 5% of red rice bran and palm oil as animal fat replacer was selected as the best ice cream formula. The best formula ice cream contained 3.99% dietary fiber, 27.12% » carbohydrate, 3.13% fat. 1.40% protein, 67.74% » moisture, and 0.61% ash.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Angela, MichelleUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorParamawati, RaffiUNSPECIFIEDUNSPECIFIED
Thesis advisorHandayani, RatnaUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: dietary fiber ; ice cream ; mung bean milk ; red rice bran ; vegetable oil
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 08:00
Last Modified: 16 Dec 2019 04:01
URI: http://repository.uph.edu/id/eprint/1746

Actions (login required)

View Item View Item