Cristina, Angel and Indirawirawan, Celline and Chelsea, Chelsea and Clara, Clara and Sunah, Jubaidah (2015) Karya Kompetensi Profesi Pembuatan Es Krim Homemade yang menggunakan susu pasteurisasi dengan kombinasi cita rasa sayur kale dan buah-buahan. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
The purpose of this paper is to show how the pasteurization milk has impacts on fruit and vegetable flavored homemade ice cream. In further, this paper will deeply explain on its characteristics which including; frosting process, texture, color, taste, smell, melting point, longevity and etc. The ingredients of this homemade ice cream are; three types of pasteurization milk, sweeteners, egg yolk, yoghurt, kale, lemon, banana, pineapple, sunkist and sunkist zest. It is very important be selective on choosing ingredients, measuring on all of the ingredients, mixing and frosting in the process making homemade ice cream. According to the experiment that had been performed for nine times, the use of fresh milk will produce a softer texture and creamier ice cream compare to the other two types of milk. Furthermore, the use of skim milk will give the most significant result, especially during the frosting process.
| Item Type: | Thesis (Bachelor) | ||||||||||||||||||
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| Additional Information: | CD KTA 541-12 CHE k | ||||||||||||||||||
| Uncontrolled Keywords: | homemade ice cream, pasteurization milk, fresh milk, low fat milk, skim milk and kale | ||||||||||||||||||
| Subjects: | T Technology > TX Home economics > TX 901-953 Hospitality Industry | ||||||||||||||||||
| Divisions: | University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Tourism > Hotel Management Current > Faculty/School - UPH Karawaci > Faculty of Tourism > Hotel Management |
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| Depositing User: | Users 5 not found. | ||||||||||||||||||
| Date Deposited: | 25 Feb 2019 04:29 | ||||||||||||||||||
| Last Modified: | 26 Jan 2021 04:21 | ||||||||||||||||||
| URI: | http://repository.uph.edu/id/eprint/2315 |
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