STABILITAS DAN SENSORI ICE MILK PADA KAPASITAS
TANGKI 4000 L DENGAN AGEING TIME DAN KECEPATAN
PENCAMPURAN BERBEDA
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Institusion
Universitas Djuanda
Author
Rizal, Muhamad
Subject
Q Science (General)
Datestamp
2022-03-30 03:28:42
Abstract :
ABSTRACT Muhamad Rizal. B.1510201. Ice Milk Stability and Sensory on 4000 L Tank Capacity with Different Ageing Time and Agitation Speeds. Supervised by Aminullah and Siti Aminah. Ice milk are one of the low-fat ice cream-based dairy products. The objective of this research was to study the effect of different aging times and agitation speeds on the stability and sensory ice milk on a larger scale. This research used Factorial Completely Randomized Design (CRD) with two factors consisted of ageing time with three treatment levels of 4 h, 24 h and 48 h and agitation speed with two treatment levels of 35 rpm and 45 rpm, with three replications. The product analysis included physical tests (fat globule, viscosity, and phase separation tests), chemical tests (total solids and fat content) and organoleptic tests (difference from control tests and quantitative descriptive analysis/QDA® ). The results of the study showed that in general longer ageing time and faster agitation speed did not significantly influenced fat globule, viscosity, total solids, and fat content. However, it was founded that the longer aging time (48 hours) and the agitation speed of 45 rpm tends to reduce the phase of separation that occured. In general, the ageing time and agitation speed produce a consistent quality of ice milk, and are strengthened by the results of sensory evaluation of difference from control test methods, ice milk detected differently was determined based on the overall sensory attributes between the blind control sample and the treatment sample that are 4 hour ageing time treatment; agitation speeds of 35 rpm (A1B1) and 45 rpm (A1B2), followed by quantitative descriptive analysis (QDA® ) of 10 sensory attributes only obtained coarse texture at 4 hours of ageing with agitation speed of 35 rpm. Keywords: ageing time, agitation speed, ice milk, sensory, stability.
ABSTRACT Muhamad Rizal. B.1510201. Ice Milk Stability and Sensory on 4000 L Tank Capacity with Different Ageing Time and Agitation Speeds. Supervised by Aminullah and Siti Aminah. Ice milk are one of the low-fat ice cream-based dairy products. The objective of this research was to study the effect of different aging times and agitation speeds on the stability and sensory ice milk on a larger scale. This research used Factorial Completely Randomized Design (CRD) with two factors consisted of ageing time with three treatment levels of 4 h, 24 h and 48 h and agitation speed with two treatment levels of 35 rpm and 45 rpm, with three replications. The product analysis included physical tests (fat globule, viscosity, and phase separation tests), chemical tests (total solids and fat content) and organoleptic tests (difference from control tests and quantitative descriptive analysis/QDA® ). The results of the study showed that in general longer ageing time and faster agitation speed did not significantly influenced fat globule, viscosity, total solids, and fat content. However, it was founded that the longer aging time (48 hours) and the agitation speed of 45 rpm tends to reduce the phase of separation that occured. In general, the ageing time and agitation speed produce a consistent quality of ice milk, and are strengthened by the results of sensory evaluation of difference from control test methods, ice milk detected differently was determined based on the overall sensory attributes between the blind control sample and the treatment sample that are 4 hour ageing time treatment; agitation speeds of 35 rpm (A1B1) and 45 rpm (A1B2), followed by quantitative descriptive analysis (QDA® ) of 10 sensory attributes only obtained coarse texture at 4 hours of ageing with agitation speed of 35 rpm. Keywords: ageing time, agitation speed, ice milk, sensory, stability.
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