PENGARUH PENAMBAHAN TEPUNG SAGU PADA YOGHURT TERHADAP SIFAT FISIK ES KRIM YOGHURT The Addition of Sago Flour in Yoghurt Based on Physical Propeties of Yoghurt Ice Cream
Jurnal Ilmu dan Teknologi Hasil Ternak, April 2016, Hal 38-45
ISSN : 1978 - 0303
Vol. 11, No. 1
PENGARUH PENAMBAHAN TEPUNG SAGU PADA YOGHURT
TERHADAP SIFAT FISIK ES KRIM YOGHURT
The Addition of Sago Flour in Yoghurt Based on Physical Propeties of
Yoghurt Ice Cream
Ika Ayu Wijayanti1, Purwadi2, and Imam Thohari2
1)
Mahasiswa Bagian Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Brawijaya
2)
Bagian Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Brawijaya
Diterima 13 Februari 2016; ditrima pasca revisi 15 Maret 2016
Layak diterbitkan 1 April 2016
ABSTRACT
The purpose of this research was to determine the best concentration of adding
sago flour in yoghurt based on viscosity, overrun, melting rate and total solid of yoghurt
ice cream. The experiment was designed by Completely Randomized Design (CRD) using
four treatments were 0 %, 2 %, 4 %, 6 % from volume of fresh milk and four replications.
The data were analyzed by using Analysis of Variance (ANOVA) and continued by
Duncan’s Multiple Range Test (DMRT). Result of this research showed that
concentration of adding sago flour in yoghurt gave highly significant difference effect
(P
ISSN : 1978 - 0303
Vol. 11, No. 1
PENGARUH PENAMBAHAN TEPUNG SAGU PADA YOGHURT
TERHADAP SIFAT FISIK ES KRIM YOGHURT
The Addition of Sago Flour in Yoghurt Based on Physical Propeties of
Yoghurt Ice Cream
Ika Ayu Wijayanti1, Purwadi2, and Imam Thohari2
1)
Mahasiswa Bagian Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Brawijaya
2)
Bagian Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Brawijaya
Diterima 13 Februari 2016; ditrima pasca revisi 15 Maret 2016
Layak diterbitkan 1 April 2016
ABSTRACT
The purpose of this research was to determine the best concentration of adding
sago flour in yoghurt based on viscosity, overrun, melting rate and total solid of yoghurt
ice cream. The experiment was designed by Completely Randomized Design (CRD) using
four treatments were 0 %, 2 %, 4 %, 6 % from volume of fresh milk and four replications.
The data were analyzed by using Analysis of Variance (ANOVA) and continued by
Duncan’s Multiple Range Test (DMRT). Result of this research showed that
concentration of adding sago flour in yoghurt gave highly significant difference effect
(P