Perbedaan Komposisi Proksimat Dan Daya Terima Es Puter Berbahan Susu Kedelai Dan Santan Kelapa

• Main Authors: Wibowo, Setia Ari (Author), , Pramudya Kurnia,STP. M.Agr (Author), , Rusdin Rauf,STP,MP (Author)
• Format: Book
• Published: 2017.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Connect to this object online
• Notes: https://eprints.ums.ac.id/52236/1/NASKAH%20PUBLIKASI.pdf; https://eprints.ums.ac.id/52236/2/HALAMAN%20DEPAN.pdf; https://eprints.ums.ac.id/52236/3/BAB%20I.pdf; https://eprints.ums.ac.id/52236/4/BAB%20II.pdf; https://eprints.ums.ac.id/52236/5/BAB%20III.pdf; https://eprints.ums.ac.id/52236/6/BAB%20IV.pdf; https://eprints.ums.ac.id/52236/7/BAB%20V.pdf; https://eprints.ums.ac.id/52236/8/DAFTAR%20PUSTAKA.pdf; https://eprints.ums.ac.id/52236/9/LAMPIRAN.pdf; https://eprints.ums.ac.id/52236/10/SURAT%20PERNYATAAN%20PUBLIKASI%20KARYA%20ILMIAH.pdf
• Keywords: R Medicine (General); RN Nutrition

Es puter is one kind of ice cream product developed by the local community. Es puter main material is coconut milk. Coconut milk has physicochemical properties similar to cow's milk so that it fits into alternative materials for the manufacture of ice puter. Soy milk can also be applied in the ice puter making, the reason soy milk was used in the manufacture of ice puter is soy milk had higher levels of protein and amino acid composition similar to cow's milk. This study aims to determine differences in proximate composition and acceptance of es puter coconut milk and soy milk ice puter. The study design used is experimental by making ice puter coconut milk and soya milk is then performed proximate analysis and test of acceptability. Analysis of the data for proximate composition using independent t-test and acceptance test using Friedman test with significance level of 95%. P value proximate analysis of the water content of 0.000, 0.000 ash content, protein content of 0.001, 0.001 levels of fat, carbohydrate levels 0.002 and p-value test results receptivity to colors 0.000, 0.001 aroma, flavor 0.000, 0.000 texture, overall 0,000. Es puter proximate value of coconut milk and soy milk ice puter respectively the water content of 45.65% and 72.99%, ash content of 5.24% and 0.78%, protein content of 3.28% and 1 , 59%, fat content of 19.96% and 4.97%, carbohydrate content of 25.84% and 19.64. Better acceptance provided by coconut milk ice puter.