Abstrak. Es krim merupakan produk beku yang hasil campuran dari beberapa bahan baku seperti susu, gula, penstabil dan tambahan lainnya. Tujuan penelitian ini adalah untuk mengetahui karakteristik es nabati susu kedelai ubi jalar ungu terhadap penerimaan sensori. Penelitian menggunakan Rancangan Acak Lengkap (RAL) non faktorial yaitu rasio terdiri 3 taraf S1 (50%:50%), S2 (60%:40%) S3 (70%:30%) ...

Forty three subjects were invited under the pretence that they would take part in an experiment on hunger feelings. They came without having eaten anything that morning and received a standard breakfast containing orange juice, cream cheese on crackers and yoghurt. These products were later (when subjects returned after scoring hunger feelings during the day) used as targets amidst a set of dis...

Cottage cheese was produced from reconstituted skimmed milk powder Fer­ mentation of skim milk with approximately 11.16% total solids was performed at 22 °C with 0,5% mesophilic starter culture, "O" type (DVS, Chr Hansen's Lab), without rennet addition. Dry Cottage cheese samples contained an average 21,32% total solids; 17.85%) proteins; 0.75%) ash; and 90.33 mg Ca/lOOg. The Cottage cheese pro...

bacterium widely distributed in the soil and water. It is considered as an important enterotoxigenic food borne pathogen causing diarrhoeal and emetic food poisoning (Johnson, 1984; Kramer and Gilbert, 1989). Apart from gastroenteritis, B. cereus has a role in causing variety of non-gastro intestinal tract infections such as meningitis, endopthalmitis, endocarditis, periodontitis, osteomyelitis...

The aim of this research was to evaluate the changes in the Gelato ice cream properties at different levels of sweet whey protein concentrate (WPC) substitutions of egg yolk. Samples were made with two levels of egg yolk (4.5 and 9%). For each level one control sample with no WPC addition and four levels of WPC substitutions (20, 50, 80 and 100%) were made. Three replications of each treatment ...