SIFAT FISIK, ORGANOLEPTIK DAN KELAYAKAN EKONOMIES KRIM YOGURT PROBIOTIK SEBAGAI ALTERNATIFMINUMAN FUNGSIONAL DENGAN PENAMBAHANEKSTRAK ROSELLA YANG BERBEDA
PROPOSALBestarina Rahma LDEPARTEMEN ILMU PRODUKSI DAN TEKNOLOGI PETERNAKANFAKULTAS PETERNAKANINSTITUT PETERNAKAN BOGOR 2009
DEPARTEMEN PENDIDIKAN NASIONAL REPUBLIK INDONESIAINSTITUT PERTANIAN BOGOR FAKULTAS PETERNAKAN
Jl. Rasmala Kampus IPB Daramaga, Bogor 16680Telepon: 0251-622841 Faximile: 0251-622842
LEMBAR PENGESAHANIdentitas Mahasiswa dan Lembar Pengesahan
Nama lengkapBestarina Rahma Lestari Nomor pokok mahasiswaD14061299Alamat di BogorPuri Madani, BadonengAlamat asalBukit Pamulang Indah, Blok F7/1Pamulang-TangerangBeban studi yang diambil semester ini 7 SKSJumlah SKS yang telah diselesaikan138 SKSIPK3,38JudulSifat fisik, organoleptik dan kelayakanekonomi es krim yogurt probiotik sebagai alternatif minuman fungsionaldengan penambahan ekstrak rosella yang berbedaLokasi penelitianLaboratorium Pengolahan Susu FakultasPeternakanLama penelitian3 Bulan
DAFTAR ISI
HalamanLEMBAR PENGESAHAN .....................................................................................2DAFTAR ISI ............................................................................................................3DAFTAR TABEL ....................................................................................................4DAFTAR GAMBAR ...............................................................................................5PENDAHULUAN ....................................................................................................6Latar Belakang .............................................................................................6Tujuan ...........................................................................................................8Perumusan Masalah ......................................................................................8Manfaat .........................................................................................................8TINJAUAN PUSTAKA ...........................................................................................9Susu ..............................................................................................................9Es Krim .......................................................................................................10Yogurt .........................................................................................................12Rosela (Hibiscus sabdariffa) ...................................................................... 13Jambu Biji ...................................................................................................14Serat (Fiber) ................................................................................................15Vitamin C ................................................................................................... 17Antioksidan ................................................................................................ 20Uji Organoleptik .........................................................................................21Analisis Titik Impas (Break Even Point) ................................................... 22Lokasi dan Waktu .......................................................................................24Materi ........................................................................................................ 24Bahan ................................................................................................ 24Alat ....................................................................................................24Metode Penelitian .......................................................................................24Perlakuan ...........................................................................................28Peubah yang diamati ......................................................................... 28Rancangan Percobaan .................................................................................31RENCANA BIAYA ...............................................................................................33DAFTAR PUSTAKA ............................................................................................ 34
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SIFAT FISIK, ORGANOLEPTIK DAN KELAYAKAN EKONOMI ES KRIM YOGURT PROBIOTIK SEBAGAI ALTERNATIF MINUMAN FUNGSIONAL DENGAN PENAMBAHAN EKSTRAK ROSELLA YANG BERBEDA
SIFAT FISIK, ORGANOLEPTIK DAN KELAYAKAN EKONOMI ES KRIM YOGURT PROBIOTIK SEBAGAI ALTERNATIF MINUMAN FUNGSIONAL DENGAN PENAMBAHAN EKSTRAK ROSELLA YANG BERBEDA
PROPOSAL Bestarina Rahma L
DEPARTEMEN ILMU PRODUKSI DAN TEKNOLOGI PETERNAKAN FAKULTAS PETERNAKAN INSTITUT PETERNAKAN BOGOR 2009… (More)
PROPOSAL Bestarina Rahma L
DEPARTEMEN ILMU PRODUKSI DAN TEKNOLOGI PETERNAKAN FAKULTAS PETERNAKAN INSTITUT PETERNAKAN BOGOR 2009… (More)
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