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Abstract
Ice cream is a frozen food that could and very favorable in the whole circle and usually consumed as desert. Productions of ice cream by traditional and mid-modern method are methods that have a difference in the production process, especially in the freezing process. The research aimed to understand the influence of production process of ice cream (traditional and mid-modern processes) toward overrun, melt-ability, organoleptic and chemical characteristics. The research used Complete Random Design and factorial by two different factors. The result showed that the highest overrun and the fastest melted of ice cream is K1B2 treatment (banana mid-modern process).
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References
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References
Anonim. 2008. Dibalik lembutnya Ice cream. http://www.kimianet. lipi.go.id/utama.cgi? artikel&1101
Anonim. 1992. PascapanenSayur. PenebarSwadaya: Jakarta
Astawan. 2008. Ada Penjinak virus di dalam Es Krim. Pusat Data dan Informasi departemen Kesehatan. http://www.depkes.go.id/index.php?articles&tqsk= viewarticle&artid=226&itemid=3
Buckle, K A. 1985. Ilmu Pangan. UI-Press: Jakarta
Chan. 2008. Membuat Ice cream. Agromedia Pustaka: Jakarta
Elisabeth dalam Padaga. 2005. Jurnal Pemanfaatan Umbi Ubi Jalar SebagaiBahan Baku Pembuatan Ice cream. Balai Pengkajian Teknologi Pertanian (BPTP): Bali
Hidayat. 2008. AduStrategi Di Pasar Ice cream. http://202.59.162.82/cetak. php?cid=1&id=7529&url=http%3A%2F%2F202.59.162.82%2Fswamajlah%2Fpraktik%2Fdetails.php%3Fcid%3D1%26id%3D7529. (04 Oktober 2008)
Jati. 2009. Indoeskim Tanam US$20 Juta Tingkatkan Utilisasi. http://tumoutou.net/ 7020713/sri. htm(17 Januari 2009)
Kartika. 1998. Petunjuk Evaluasi Produksi Industri Hasil Pertanian. UGM: Yogyakarta
Nugroho. 2008. Dasar-dasar Rancangan Percobaa. Universitas Bengkulu Press: Bengkulu
Padaga. 2005. Membuat Es Krim Yang Sehat.TrubusAgrisana: Surabaya