Daya Kembang, Total Padatan, Waktu Pelelehan, Dan Kesukaan Es Krim Fermentasi Menggunakan Starter Saccharomyces Cereviceae.

Abstract

The purpose of this study was to obtain scientific data the effect curing time dough ice cream using Saccharomyces starter cereviceae to total solids, Overrun, time melting, as well as preference test. The research was conducted in June-August 2012 in the Laboratory of Animal Products Technology, Faculty of Animal Science, Diponegoro University, Semarang. Experimental design used in this study was completely randomized design (CRD) with 5 treatments and 4 replications. Treatment applied is long ripening starter Saccharomyces cereviceae 1 hour (T1), ratio of 2 hours (T2), the comparison to 3 hours (T3), comparison 4 hours (T4) and comparison to 5 hours (T5). The parameters observed were total solids, flower power (overrun), time melting, as well as joy. The results showed that the longer curing Saccharomyces cereviceae significantly (P <0.05) for total solids reduction, improved overrun or flower power, and acceleration of melting time. The most preferred ice cream is ice cream with curing time of 3 hours