Pengaruh Jenis dan Konsentrasi Penstabil Terhadap Karakteristik Velva Rosela (Hibiscus sabdariffa)  

Oleh:

Achyadi, Nana Sutisna

Jenis: Article from Journal - ilmiah nasional - tidak terakreditasi DIKTI
Dalam koleksi: Infomatek: Jurnal Informatika, Manajemen dan Teknologi vol. 11 no. 1 (Mar. 2009), page 1-10.
Topik: Stabilizer; Velva; Characteristic

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: II26 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

The objecties of research were knowing comparison between kind of stabilizer, and stabilizer concentration exactly to get rosella velva product which has the best characteristic. The advantages of research were given alternative way to processing rosella become a more durable product. And the other advantage of research is getting more varian of frozen dessert that has containing low fat, so the product was safe for consumer with a diet program, and get the benefits of rosella at the product. The design of doing in this research were includes two factors are kind of stabilizer as A factor that level a1 (gelatin), level a2 (gom arab) and level a3 (CMC), and stabilizer concentration as B factor that level b1(0,3%), level b2(0,4%), level b3(0,5%). While the design of testing in this resarch was using pattern of 3 x 3 factorial according to Random of Group Design (RGD) by Three times reviews. The results of research were kind of stabilizer as (A) factor was influenced in overrun, the colour and the flavour of the product. Stabilizer concentration factor (B) was influenced in overrun and colour of product. The interaction of two that factors (AB) was influenced in the overru, melting speed, and colour in a product. The best rosella velva product based on a scoring test to a result of chemistry and physical analysis and organoleptic testing was the product that kind of stabilizer gom arab with the concentration 0,4% (a2b2).

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