?url_ver=Z39.88-2004&rft_id=1814051070&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KARAKTERISTIK+FISIK+DAN+SENSORI+ES+KRIM+SUSU+KAMBING%0D%0AETAWA+DENGAN+PENGGUNAAN+TEPUNG+BIJI+DURIAN%0D%0A(Durio+zibethinus+Murr)+SEBAGAI+PENSTABIL&rft.creator=M.+NUR+FAZA+TAQIYYUDDIN%2C+1814051070&rft.subject=000+Ilmu+komputer%2C+informasi+dan+pekerjaan+umum&rft.subject=001+Ilmu+pengetahuan&rft.description=ABSTRACT%0D%0APHYSICAL+AND+SENSORY+CHARACTERISTICS+OF+ETAWA+GOAT%0D%0AMILK+ICE+CREAM+WITH+THE+USE+OF+DURIAN+SEED+FLOUR+(Durio%0D%0Azibethinus+Murr)+as+STABILIZER%0D%0ABy%0D%0AM.+NUR+FAZA+TAQIYYUDDIN%0D%0AGoat+milk+and+durian+seed+flour+contain+proteins%2C+fats%2C+and+carbohydrates+that+are%0D%0Astill+rarely+used.+The+high+starch+content+of+durian+seed+flour+consisting+of+amylose%0D%0Aand+amylopectin+can+be+used+as+a+stabilizer.+This+study+aims+to+determine+the+effect%0D%0Aof+the+addition+of+durian+seed+flour+on+physical+and+sensory+properties%2C+as+well+as%0D%0Athe+criteria+for+goat+milk+ice+cream+according+to+SNI+3713-2018.+The+study+was%0D%0Aconducted+with+a+Randomized+Complete+Block+Design+(RCBD)+five+tests+with+a%0D%0Asingle+factor%2C+namely+durian+seed+flour+with+5+treatment+levels+of+0%25+(F1)%2C+1.5%25%0D%0A(F2)%2C+3%25+(F3)%2C+4.5%25+(F4)%2C+6%25+(F5).+As+a+control+used+gelatin+0.5%25.+The+data%0D%0Aobtained+in+the+similarity+of+the+variables+were+tested+using+the+Bartlett+test.+The%0D%0Adata+was+analyzed+using+fingerprints+to+obtain+an+error+variation+estimator.+Data%0D%0Aanalysis+continued+with+the+Honestly+Significant+Difference+(HSD)+test+at+the+level%0D%0Aof+5%25.+The+results+showed+that+the+use+of+various+concentrations+of+durian+seed%0D%0Aflour+affects+the+overrun%2C+melting+speed%2C+emulsion+stability%2C+color%2C+texture%2C+and%0D%0Aoverall+acceptance+of+goat+milk+ice+cream.+The+best+concentration+of+goat+milk+ice%0D%0Acream+with+the+addition+of+durian+seed+flour+is+found+at+a+concentration+of+3%25+(F3)%0D%0Awith+a+soft+texture%2C+yellowish-white+color%2C+overrun+value+(33.40%25)%2C+melting+speed%0D%0A(25+minutes)%2C+emulsion+stability+(83%25)%2C+as+well+as+the+nutritional+value+of+fats%2C%0D%0Aproteins+and+total+solids+according+to+SNI+No+01-3713-2018.%0D%0AKey+word+%3A+Goat%E2%80%99s+milk%2C+durian+seed+flour%2C+starch%2C+stabilizer%0D%0A%0D%0A%0D%0ASusu+kambing+dan+tepung+biji+durian+mengandung+protein%2C+lemak+dan+karbohidrat%0D%0Ayang+masih+jarang+dimanfaatkan.+Kandungan+pati+tepung+biji+durian+yang+tinggi%0D%0Aterdiri+dari+amilosa+dan+amilopektin+dapat+digunakan+sebagai+stabilizer.+Penelitian%0D%0Aini+bertujuan+untuk+mengetahui+pengaruh+penambahan+tepung+biji+durian+terhadap%0D%0Asifat+fisik+dan+sensori%2C+serta+kriteria+es+krim+susu+kambing+sesuai+SNI+3713-2018.%0D%0APenelitian+dilakukan+dengan+Rancangan+Acak+Kelompok+Lengkap+(RAKL)+lima%0D%0Aulangan+dengan+faktor+tunggal+yaitu+tepung+biji+durian+dengan+5+taraf+perlakuan+0%25%0D%0A(F1)%2C+1%2C5%25+(F2)%2C+3%25+(F3)%2C+4%2C5%25+(F4)%2C+6%25+(F5).+Sebagai+kontrol+digunakan+gelatin%0D%0A0%2C5%25.+Data+yang+diperoleh+kesamaan+ragamnya+diuji+menggunakan+uji+Bartlett.%0D%0AData+dianalisis+menggunakan+sidik+ragam+untuk+mendapatkan+penduga+ragam%0D%0Agalat.+Analisis+data+dilanjutkan+dengan+uji+Beda+Nyata+Jujur+(BNJ)+pada+taraf+5%25.%0D%0AHasil+penelitian+menunjukan+bahwa+penggunaan+berbagai+konsentrasi+tepung+biji%0D%0Adurian+berpengaruh+terhadap+overrun%2C+kecepatan+leleh%2C+stabilitas+emulsi%2C+warna%2C%0D%0Atekstur%2C+dan+penerimaan+keseluruhan+es+krim+susu+kambing.+Konsentrasi+terbaik+es%0D%0Akrim+susu+kambing+dengan+penambahan+tepung+biji+durian+terdapat+pada%0D%0Akonsentrasi+3%25+(F3)+dengan+tekstur+lembut%2C+warna+putih+kekuningan%2C+nilai+overrun%0D%0A(33%2C40%25)%2C+kecepatan+leleh+(25+menit)%2C+stabilitas+emulsi+(83%25)%2C+serta+nilai+gizi+lemak%2C%0D%0Aprotein+dan+total+padatan+sesuai+SNI+no+01-3713-2018.%0D%0AKata+kunci+%3A+Susu+kambing%2C+tepung+biji+durian%2C+pati%2C+penstabil&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2023-01-26&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F69167%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F69167%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F69167%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++M.+NUR+FAZA+TAQIYYUDDIN%2C+1814051070++(2023)+KARAKTERISTIK+FISIK+DAN+SENSORI+ES+KRIM+SUSU+KAMBING+ETAWA+DENGAN+PENGGUNAAN+TEPUNG+BIJI+DURIAN+(Durio+zibethinus+Murr)+SEBAGAI+PENSTABIL.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.++++(Submitted)++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F69167%2F