Scribd Logo
Upload

Welcome to Scribd!

  • 71 views

    Contoh 2 Report Sain Purple Potatoe Ice Cream

    Uploaded by

    Arif Yuniar
    This document summarizes a research study that aimed to determine the best formulation for purple sweet potato ice cream using different fat sources. The study compared ice cream made with cow's milk fat to those made by substituting soy milk for some of the cow's milk. Through sensory analysis and tests of physical, chemical, and antioxidant properties, the study found that the best tasting purple sweet potato ice cream used a 10% sweet potato and 6% skim cow's milk formulation. When substituting soy milk for cow's milk, consumers preferred the formulation with 75% cow's milk and 25% soy milk.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Contoh 2 Report Sain Purple Potatoe Ice Cream

    Uploaded by

    Arif Yuniar
    71 views3 pages
    This document summarizes a research study that aimed to determine the best formulation for purple sweet potato ice cream using different fat sources. The study compared ice cream made with cow's milk fat to those made by substituting soy milk for some of the cow's milk. Through sensory analysis and tests of physical, chemical, and antioxidant properties, the study found that the best tasting purple sweet potato ice cream used a 10% sweet potato and 6% skim cow's milk formulation. When substituting soy milk for cow's milk, consumers preferred the formulation with 75% cow's milk and 25% soy milk.

    Original Title

    contoh 2 report sain purple potatoe ice cream

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document summarizes a research study that aimed to determine the best formulation for purple sweet potato ice cream using different fat sources. The study compared ice cream made with cow's milk fat to those made by substituting soy milk for some of the cow's milk. Through sensory analysis and tests of physical, chemical, and antioxidant properties, the study found that the best tasting purple sweet potato ice cream used a 10% sweet potato and 6% skim cow's milk formulation. When substituting soy milk for cow's milk, consumers preferred the formulation with 75% cow's milk and 25% soy milk.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    71 views3 pages

    Contoh 2 Report Sain Purple Potatoe Ice Cream

    Uploaded by

    Arif Yuniar
    This document summarizes a research study that aimed to determine the best formulation for purple sweet potato ice cream using different fat sources. The study compared ice cream made with cow's milk fat to those made by substituting soy milk for some of the cow's milk. Through sensory analysis and tests of physical, chemical, and antioxidant properties, the study found that the best tasting purple sweet potato ice cream used a 10% sweet potato and 6% skim cow's milk formulation. When substituting soy milk for cow's milk, consumers preferred the formulation with 75% cow's milk and 25% soy milk.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    4.

    Report text
    Report text (teks laporan) yang termasuk dalam kelompok teks sains di
    antaranya laporan penelitian jenis experiment research (penelitian eksperimen).
    Laporan ini pada umumnya mengekspos
    - latar belakang,
    - tujuan,
    - metode, dan
    - simpulan berdasarkan data-data hasil eksperimen.

    Contoh:
    PURPLE SWEET POTATO (IPOMOEA BATATAS) ICE CREAM :
    OVERVIEW OF SENSORY, PHYSICAL, CHEMICAL PROPERTIES
    AND ANTIOXIDANT ACTIVITY
    Dian Rachmawanti and Sri Handajani
    Abstract
    This study aimed to determine the best ice cream based on sensory properties.
    It was also to determine the characteristics purple sweet potato ice cream with a fat
    source of soy milk or cow's milk; included sensory properties (color, aroma, flavor,
    texture, and overall), physical properties (overrun), chemical properties (protein,
    fat, and total solid), and functional properties (antioxidant activity). The study was
    conducted using experimental design CRD (Completely Randomized Design). The
    treatment given was a formula variation of purple sweet potato ice cream. There
    are two experiments conducted, there were the determination of the characteristics
    of purple sweet potato ice cream with cow's milk fat source and detrmination of the
    characteristics of purple sweet potato ice cream with a fat source that was
    substituted by soy milk.
    The best sensory quality of purple sweet potato ice cream was a formula of
    purple sweet potato 10% + 6% skim. It had the most preferred taste and also the
    most preferred overall than the other formula of purple sweet potato ice cream
    cow's milk. This treatment obtained the ice cream with level of protein, fat, total
    solid, and overrun which were SNI qualified. Its functional properties was also
    better than the purple sweet potato-cow's milk ice cream because of the most high
    antioxidant activity. In general, substitution of soy milk on a purple sweet potato-
    cow's milk ice cream lowered the level of preference for ice cream. The most
    preferred purple sweet potato-soy milk ice cream was ice cream with the
    proportion of cow's milk: soy milk at 75:25 in terms of color, aroma, flavor,
    texture, and overall. It was obtained ice cream with level of protein, fat, total solid,
    and overrun which were SNI qualified. Its functional properties was also better
    than the purple sweet potato-cow's milk ice ream because of the higher antioxidant
    activity.

    1 Inggris Panduan _Dilarang memfotokopi/menggandakan


    https://jurnal.uns.ac.id/ilmupangan/article/download/13572/11316

    Questions:
    1. The aim of the research is ....
    A. to determine the best ice cream with a fat source of cow's milk
    B. to determine the best ice cream with a fat source of soy milk
    C. to determine the characteristics of purple sweet potato ice cream
    D. to determine the sweatest ice cream based on sensory properties
    E. to obtain the best formula of purple sweet potato ice cream

    2. Wich statements are suitabel with the text above? Choose two answers.
    A. The formula of purple sweet potato 10% + 6% cow's milk was the best
    sensory quality of purple sweet potato ice cream.
    B. The formula of purple sweet potato 10% + 6% cow's milk was the most
    preferred taste and also the most preferred overall.
    C. The most preferred purple sweet potato-soy milk ice cream was ice cream
    with the proportion of potatoes: soy milk at 75 : 25.
    D. The proportion of potatoes: soy milk at 75:25 was also better than the
    purple sweet potato-cow's at 10 : 6.
    E. Cow's milk: soy milk at 75:25 was the proportion of ice cream with level
    of protein, fat, total solid, and overrun which were SNI qualified.

    3. Ingrediants of the experiments are.... Tick (√) the correct answer(s) below.
    Tic Ingredients
    k
    v purple sweet potato
    ice cream
    v soy milk
    v cow's milk

    4. Arifah is going to make a purple sweet potato ice cream with cow's milk. He
    has 2 kg of a purple sweet potato. She prepares cow's milk of 1,2 kg.
    Will it be a nice purple sweet potato ice cream? Give your reason.
    Yes, because ....
    No, because ....

    Answer:
    v Yes, because ....the composisition is suitable with the result of the
    experiments (10 : 6).

    2 Inggris Panduan _Dilarang memfotokopi/menggandakan


    v No, because .... a quality of the ice cream depends on many aspects, it
    does not just depend on the composition.

    5. Arifah is going to make a purple sweet potato ice cream with cow's milk. He
    has 2 kg of a purple sweet potato. How much does she has to prepare cow's
    milk?
    Answer: ____kg

    Answer: 1,2 kg.


    Penjelasan:
    Perbandingan ketela dengan susu = 10% : 6%.
    Kalau ketelanya 2 kg, maka susunya = 2 x 0,6 = 1,2 kg.

    6. Hasan is going to make a purple sweet potato ice cream with cow's milk and
    soy milk. He has 2 kg of a purple sweet potato. How much does he has to
    prepare cow's milk and soy milk?
    Anwer:
    Cow's milk= _____ kg
    Soy milk = _____ kg

    Answer:
    Cow's milk 75% = 2 x 0,6 x 75% = 0,9kg
    Soy milk 25% = 2 x 0,6 x 25% = 0,3 kg

    ---o0o---

    3 Inggris Panduan _Dilarang memfotokopi/menggandakan

    You might also like