Color Profile of Ice Cream in Several Proportions of Red Guava Fruit Puree (Psidium guajava L.) with Full Cream Milk
Profil Warna Es Krim pada Beberapa Proporsi Puree Buah Jambu Biji Merah (Psidium guajava L.) dengan Susu Full Cream
DOI:
https://doi.org/10.21070/ups.5600Keywords:
ice cream, red guava, full cream milkAbstract
Guava Red guava (Psidium guajava L.) is an easy climacteric fruit. To reduce the damage rate, red guava fruit can be processed into ice cream. This research used a Randomized Group Design (RAK), namely red guava fruit puree with full cream milk, namely: P1 (0% : 100%); P2 (10% : 90%); P3 (20% : 80%); P4 (30% : 70%); P5 (40% : 60%); P6 (50% : 50%); P7 (60% : 40%); P8 (70% : 30%); P9 (80% : 20%). Each treatment was repeated 3 times to obtain 27 experimental units. The data obtained will be processed using ANOVA followed by the BNJ test at 5% level. The results showed that the proportion of red guava fruit puree with full cream milk had a significant effect on the brightness and redness values, but had no significant effect on the yellowness values.
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