?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=%0D%0APENGARUH+KONSENTRASI+TEPUNG+UMBI+SUWEG+(Amorphophallus+campanulatus+B)+sebagai+PENSTABIL+ES+KRIM+SUSU+KAMBING%0D%0A%0D%0A&rft.creator=DUWI+INDIRA+PUTRI+%2C+1214051027&rft.subject=Pertanian+(+Umum+)&rft.description=ABSTRAK%0D%0A%0D%0ASusu+kambing+masih+jarang+dikonsumsi+dibandingkan+susu+sapi+karna+memiliki+aroma+dan+rasa+spesifik+yang+dihasilkan+oleh+asam+lemak+volatile+yang+terkandung+dalam+susu+kambing+sehingga+kurang+diminati+konsumen.++Pengolahan+produk+susu+kambing+menjadi+es+krim+dapat+mengurangi+asam+lemak+volatile+yang+menguap+karna+adanya+proses+pembekuan+sehingga+dapat+mengurangi+aroma+dan+rasa+khas+dari+susu+kambing.++Penambahan+tepung+umbi+suweg+dapat+menstabilkan+emulsi+pada+es+krim+susu+kambing.++Tepung+umbi+suweg+mengandung+glukomannan+yang+bersifat+larut+dalam+air%2C+dapat+membentuk+gel+yang+memiliki+daya+rekat+yang+kuat.++Penelitian+ini+disusun+dalam+Rancangan+Acak+Kelompok+Lengkap+(RAKL)+dengan+faktor+tunggal+dan+empat+ulangan.++Faktor+yang+dikaji+yaitu+jumlah+tepung+umbi+suweg+yang+terdiri+dari+enam+perlakuan+K1+0%25%2C+K2+(0%2C1%25)+K3+(0%2C2%25)%2C+K4+(0%2C3%25)%2C+K5+(0%2C4%25)%2Cdan+K6+%0D%0A%0D%0A%0D%0A%0D%0ADuwi+Indira+Putri%0D%0A%0D%0A%0D%0A(0%2C5%25)+(b%2Fv).++Perlakuan+K1+dilakukan+dengan+penggunaan+gelatin+0%2C5%25.+Data+yang+diperoleh+diuji+kesamaan+ragamnya+dengan+menggunakan+uji+Bartlet+.+Data+dianalisis+dengan+sidik+ragam+untuk+mendapatkan+penduga+ragam+galat.++Analisis+data+dilanjutkan+dengan+menggunakan+uji+BNJ+pada+taraf+5%25%2C+sedangkan+data+parameter+kecepatan+leleh+dianalisis+secara+deskriptif.++Hasil+uji+organoleptik+pada+parameter+warna%2C+tekstur%2C+penerimaan+keseluruhan%2C+aroma+dan+rasa+tidak+berpengaruh+pada+masing-masing+konsentrasi.++Konsentrasi+tepung+umbi+suweg+0.5%25+dapat+meleleh+sempurna+pada+suhu+ruang+dalam+waktu+30+menit+yang+menandakan+bahwa+tepung+umbi+suweg+dapat+memeprtahankan+waktu+leleh+dengan+baik.++Berdasarkan+analisa+proksimat+dengan+penambahan+konsentrasi+tepung+umbi+suweg+0.5%25+terkandung+es+krim+susu+kambing+dengan+kandungan+karbohidrat+by+different+sebanyak+87%2C32%25%2C+protein+7%2C56%25%2C+dan+lemak+0%2C29%25.++Konsentrasi+tepung+umbi+suweg+0.5%25+memenuhi+standar+mutu+gizi+es+krim+sesuai+SNI+01-3713-1995.%0D%0A%0D%0AKata+kunci%3A++susu+kambing%2C+penstabil%2C+glukomanan%2C+tepung+umbi+suweg%0D%0A%0D%0AABSTRACT%0D%0A%0D%0AGoat's+milk+is+rarely+consumed+than+cow's+milk+because+it+has+a+specific+aroma+and+flavor+caused+by+volatile+fatty+acids+that+contained+in+goat%E2%80%99s+milk+and+make+it+less+popular+consumer.++One+of+goat%E2%80%99s+milk+processing+is+ice+cream+because+it+can+reduce+volatile+fatty+acids+that+evaporated+by+freezing+process+to+reduce+the+aroma+and+flavor+typical+of+goat's+milk.++The+concentration+suweg+tuber+flour+was+added+to+stabilize+the+emulsion+on+goat%E2%80%99s+milk+ice+cream.++Suweg+tuber+flour+contains+glukomanan+and+protein+which+is+soluble+in+water+and+it+can+form+a+gel+that+has+a+strong+adhesive.++This+research+was+arranged+by+RAKL+nonfactorial+with+6+times+treatment+and+4+times+repetition.++The+treatments+are+K1+0%25%2C+K2+(0%2C1%25)+K3+(0%2C2%25)%2C+K4+(0%2C3%25)%2C+K5+(0%2C4%25)%2Cand+K6+(0%25)+(w%2Fv).++K1+treatment+was+using+0.5%25+gelatin.+++The+data+obtained+was+tested+in+common+manifold+using+Bartlet+test.++Data+was+analyzed+by+analysis+of+variance+to+get+the+error+variance+estimators.++The+data+analysis+followed+using+HSD+test+at+5%25+level%2C+while+the+melted+parameter+was+analyzed+descriptively.+%0D%0A%0D%0ADuwi+Indira+Putri%0D%0A%0D%0A%0D%0AThe+results+of+organoleptic+tests+on+the+parameters+of+the+color%2C+texture%2C+the+overall+acceptance%2C+aroma+and+taste+has+no+effect+at+each+concentration.++Suweg+tuber+starch+concentration+of+0.5%25+can+be+melted+perfectly+at+room+temperature+within+30+minutes+indicating+that+the+tuber+flour+suweg+was+maintained+melting+time+perfectly.++Suweg+tuber+starch+concentration+of+0.5%25+meet+the+quality+standards+of+nutrition+ice+cream+SNI+01-3713-1995+wich+contains+7.56%25+protein%2C+0.29%25+fat%2C+and+87.32%25.%0D%0A%0D%0Akey+words%3A+goat%E2%80%99s+milk.+Suweg+tuber+flour%2C+glukomanan%2C+stabilizer%0D%0A%0D%0A%0D%0A%0D%0A&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2016-10-24&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F24406%2F1%2FABSTRAK%2520%2528ABSTRACT%2529.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F24406%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F24406%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++DUWI+INDIRA+PUTRI+%2C+1214051027++(2016)++PENGARUH+KONSENTRASI+TEPUNG+UMBI+SUWEG+(Amorphophallus+campanulatus+B)+sebagai+PENSTABIL+ES+KRIM+SUSU+KAMBING.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F24406%2F