?url_ver=Z39.88-2004&rft_id=2114051056&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KARAKTERISTIK+SIFAT+FISIK+DAN+SENSORI+ES+KRIM+FORMULASI%0D%0AGULA+KRISTAL+PUTIH+DAN+MADU+(Mellifera+crassicarpa)&rft.creator=Hersan+Pratama+%2C+Ashari+&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Ice+cream+was+a+widely+preferred+dessert+among+various+age+groups%2C+including%0D%0Achildren%2C+adolescents%2C+and+adults.+Traditionally%2C+granulated+white+sugar+was+used+as%0D%0Aa+sweetener+in+ice+cream+production.+However%2C+excessive+consumption+of+white%0D%0Agranulated+sugar+posed+health+risks+due+to+its+relatively+high+glycemic+index+(GI)%0D%0Aof+58.+To+address+this+issue%2C+granulated+white+sugar+was+substituted+with+honey%2C%0D%0Awhich+had+a+lower+GI+value+of+25.+This+study+aimed+to+determine+the+optimal%0D%0Aformulation+of+ice+cream+using+granulated+white+sugar+and+Mellifera+crassicarpa%0D%0Ahoney%2C+based+on+its+physical+and+sensory+characteristics.+The+research+was%0D%0Aconducted+using+a+Completely+Randomized+Design+(CRD)+with+two+factors%2C%0D%0Aconsisting+of+six+formulations+and+four+replications.+The+formulations+of+granulated%0D%0Awhite+sugar+and+Mellifera+crassicarpa+honey+used+were+G1M1+(100%3A0)%2C+G2M2%0D%0A(80%3A20)%2C+G3M3+(60%3A40)%2C+G4M4+(40%3A60)%2C+G5M5+(20%3A80)%2C+and+G6M6+(0%3A100).+The%0D%0Aresults+indicated+that+the+combination+of+granulated+white+sugar+and+Mellifera%0D%0Acrassicarpa+honey+significantly+influenced+the+physical+and+sensory+properties+of%0D%0Athe+ice+cream.+The+best-performing+formulation+was+G5M5+(20%3A80)+with+a+melting%0D%0Arate+of+2.08+minutes%2Fgram%2C+overrun+of+57.49%25%2C+color+score+of+4.1%3B+taste+score+of+4.3%3B%0D%0Aaroma+score+of+3.7%3B+and+texture+score+of+4.5.%0D%0AKeywords%3A+honey%2C+ice+cream%2C+physical%2C+sensory.%0D%0A%0D%0AEs+krim+menjadi+makanan+yang+sangat+diminati+oleh+beragam+kelompok+usia%2C+mulai%0D%0Adari+anak-anak%2C+remaja%2C+hingga+orang+dewasa+biasanya+dikonsumsi+sebagai%0D%0Amakanan+penutup.+Umumnya%2C+pembuatan+es+krim+menggunakan+gula+kristal+putih%0D%0Asebagai+bahan+pemanis.+Namun%2C+konsumsi+gula+kristal+putih+yang+berlebihan+dapat%0D%0Amemberikan+dampak+negatif+pada+kesehatan+karena+indeks+glikemik+kristal+putih%0D%0Ayang+cukup+besar+yaitu+58.+Mengatasi+efek+tersebut%2C+gula+kristal+putih+dapat%0D%0Adigantikan+oleh+madu+dengan+indeks+glikemik+yang+lebih+rendah+yaitu+25.+Tujuan%0D%0Apenelitian+ini+adalah+untuk+mengetahui+formulasi+terbaik+dari+es+krim+dengan%0D%0Aformulasi+gula+kristal+putih+dan+madu+Mellifera+crassicarpa+berdasarkan+sifat+fisik%0D%0Adan+sensorinya.+Penelitian+dilakukan+dengan+Rancangan+Acak+Kelompok+Lengkap%0D%0A(RAKL)+dengan+2+faktor+yang+terdiri+dari+6+formulasi+dengan+4+kali+ulangan.%0D%0AFormulasi+gula+kristal+putih+dan+madu+Mellifera+crassicarpa+yang+digunakan+adalah%0D%0AG1M1+(100%3A0)%2C+G2M2+(80%3A20)%2C+G3M3+(60%3A40)%2C+G4M4+(40%3A60)%2C+G5M5+(20%3A80)%2C+dan%0D%0AG6M6+(0%3A100).+Hasil+penelitian+menunjukkan+bahwa+formulasi+gula+kristal+putih+dan%0D%0Amadu+Mellifera+crassicarpa+berpengaruh+terhadap+sifat+fisik+dan+sensori+es+krim.%0D%0AEs+krim+formulasi+terbaik+adalah+formulasi+G5M5+gula+kristal+putih+dan+madu%0D%0AMellifera+crassicarpa+(20%3A80)+dengan+daya+leleh+2%2C08+menit%2Fgram%2C+overrun+sebesar%0D%0A57%2C49%25%2C+skor+warna+4%2C1%3B+skor+rasa+4%2C3%3B+skor+aroma+3%2C7%3B+dan+skor+tekstur+4%2C5.%0D%0AKata+kunci%3A+es+krim%2C+fisik%2C+madu%2C+sensori.&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2025-04-22&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F87923%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F87923%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F87923%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Hersan+Pratama+%2C+Ashari+++(2025)+KARAKTERISTIK+SIFAT+FISIK+DAN+SENSORI+ES+KRIM+FORMULASI+GULA+KRISTAL+PUTIH+DAN+MADU+(Mellifera+crassicarpa).++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F87923%2F