?url_ver=Z39.88-2004&rft_id=1814051036&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PENGGUNAAN+BERBAGAI+JENIS+STABILIZER%0D%0ATERHADAP+SIFAT+FISIK+DAN+SENSORI+ES+KRIM+DENGAN%0D%0APENAMBAHAN+UBI+JALAR+KUNING+(Ipomoea+batatas+L.+Lam)+&rft.creator=SALMA+APRILLIA%2C+salmaaprillia0804%40gmail.com&rft.subject=000+Ilmu+komputer%2C+informasi+dan+pekerjaan+umum&rft.subject=001+Ilmu+pengetahuan&rft.description=ABSTRACT%0D%0A+%0D%0ATHE+EFFECT+OF+THE+USE+OF+VARIOUS+TYPES+OF+STABILIZER+ON%0D%0ATHE+PHYSICAL+AND+SENSORY+PROPERTIES+OF+ICE+CREAM+WITH+%0D%0ATHE+ADDITION+OF+YELLOW+SWEET+POTATOES+%0D%0A(Ipomoea+batatas+L.+Lam)+%0D%0A%0D%0A%0D%0ABy%0D%0A+%0D%0ASALMA+APRILLIA%0D%0A%0D%0A+%0D%0AThe+purpose+of+this+study+was+to+determine+the+effect+of+various+types+of%0D%0Astabilizers+on+the+physical+and+sensory+properties+of+ice+cream+with+the+addition+of%0D%0Ayellow+sweet+potato+and+determine+the+best+type+of+stabilizer+that+produces+ice%0D%0Acream+with+good+physical+and+sensory+properties.+The+study+was+arranged+in+a%0D%0Acompletely+randomized+design+(CRD)+with+a+single+factor+and+four+replications.%0D%0AThe+single+factor+treatment+was+a+stabilizer+type+with+6+levels+of+CMC+0.5%25+(P1)%2C%0D%0A0.5%25+sodium+alginate+(P2)%2C+0.5%25+carrageenan+(P3)%2C+0.5%25+arabic+gum+(P4)%2C+gelatin%0D%0A0+.5%25+(P5)%2C+and+0.5%25+pectin+(P6).+The+results+showed+that+the+use+of+various+types%0D%0Aof+stabilizers+had+a+significant+effect+on+overrun%2C+texture%2C+color%2C+and+overall%0D%0Aacceptance%2C+but+did+not+significantly+affect+the+melting+speed+and+stability+of+the%0D%0Aice+cream+emulsion+with+the+addition+of+yellow+sweet+potato.+The+best+type+of%0D%0Astabilizer+for+ice+cream+with+the+addition+of+yellow+sweet+potato+is+0.5%25+gelatin%0D%0A(P5)+with+an+overrun+value+(52.95%25)%2C+emulsion+stability+(86.82%25)%2C+melting+speed%0D%0A(27.00+minutes)%2C+texture+score+4.31+(soft)%2C+color+score+2.73+(yellowish+white)%2C+and%0D%0Aoverall+acceptance+score+4.44+(like).+Yellow+sweet+potato+ice+cream+with+the%0D%0Aaddition+of+0.5%25+gelatin+stabilizer+contains+fat+content+(22.18%25)%2C+protein+content%0D%0A(6.29%25)%2C+total+solids+content+(37.36%25)%2C+crude+fiber+content+(0.67%25)%2C+and%0D%0Aantioxidant+activity+(752.32+g%2FmL).+%0D%0AKeywords+%3A+ice+cream%2C+yellow+sweet+potatoes%2C+stabilizer%0D%0A%0D%0A%0D%0A%0D%0ATujuan+penelitian+adalah+mengetahui+pengaruh+berbagai+jenis+penstabil+terhadap%0D%0Asifat+fisik+dan+sensori+es+krim+dengan+penambahan+ubi+jalar+kuning+dan%0D%0Amenentukan+jenis+penstabil+terbaik+yang+menghasilkan+es+krim+dengan+sifat+fisik%0D%0Adan+sensori+yang+baik.+Penelitian+disusun+dalam+Rancangan+Acak+Lengkap+(RAL)%0D%0Adengan+faktor+tunggal+dan+empat+kali+ulangan.+Perlakuan+faktor+tunggal+adalah%0D%0Ajenis+penstabil+dengan+6+taraf+perlakuan+CMC+0%2C5%25+(P1)%2C+sodium+alginat+0%2C5%25%0D%0A(P2)%2C+karagenan+0%2C5%25+(P3)%2C+gum+arab+0%2C5%25+(P4)%2C+gelatin+0%2C5%25+(P5)%2C+dan+pektin%0D%0A0%2C5%25+(P6).+Hasil+penelitian+menunjukkan+bahwa+penggunaan+berbagai+jenis%0D%0Apenstabil+berpengaruh+nyata+terhadap+overrun%2C+tekstur%2C+warna%2C+dan+penerimaan%0D%0Akeseluruhan%2C+namun+tidak+berpengaruh+nyata+terhadap+kecepatan+leleh+dan%0D%0Astabilitas+emulsi+es+krim+dengan+penambahan+ubi+jalar+kuning.+Jenis+bahan%0D%0Apenstabil+terbaik+es+krim+dengan+penambahan+ubi+jalar+kuning+adalah+gelatin+0%2C5%25%0D%0A(P5)+dengan+nilai+overrun+(52%2C95%25)%2C+stabilitas+emulsi+(86%2C82%25)%2C+kecepatan+leleh%0D%0A(27%2C00+menit)%2C+skor+tekstur+4%2C31+(lembut)%2C+skor+warna+2%2C73+(putih+kekuningan)%2C%0D%0Adan+skor+penerimaan+keseluruhan+4%2C44+(suka).+Es+krim+dengan+penambahan+ubi%0D%0Ajalar+kuning+menggunakan+penstabil+gelatin+0%2C5%25+mengandung+kadar+lemak%0D%0A(22%2C18%25)%2C+kadar+protein+(6%2C29%25)%2C+kadar+total+padatan+(37%2C36%25)%2C+kadar+serat+kasar%0D%0A(0%2C67%25)%2C+dan+aktivitas+antioksidan+(752.32+%C2%B5g%2FmL).+%0D%0A%0D%0AKata+kunci+%3A+es+krim%2C+ubi+jalar+kuning%2C+penstabil&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2022-10-12&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F66905%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F66905%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F66905%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++SALMA+APRILLIA%2C+salmaaprillia0804%40gmail.com++(2022)+PENGARUH+PENGGUNAAN+BERBAGAI+JENIS+STABILIZER+TERHADAP+SIFAT+FISIK+DAN+SENSORI+ES+KRIM+DENGAN+PENAMBAHAN+UBI+JALAR+KUNING+(Ipomoea+batatas+L.+Lam).++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.++++(Submitted)++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F66905%2F