The abundance of seed waste durian durian season has not been widely used, on the other hand durian seeds as a potential food source. This study aims to identify the nutrients durian seeds are used as flour and its effect if used as a stabilizer of ice cream dairy cattle. The research material consists of durian seeds are used as flour, fresh milk, skimmed milk powder, cornstarch, powdered sugar, whipping cream and yolk. The method used is Complete Random Design with 5 treatments and 4 replications. The treatment is the use of durian seed flour 0.9% concentration (TBD1); 1.1% (TBD2); 1.3% (TBD3); 1.5% (TBD4) and commercial ice cream (control). Variables include the observation of moisture, ash, fat, protein, crude fiber and gross energy (GE) using the Bomb calorimeter with proximate analysis. Observations of ice cream include pH, melt velocity, viscosity and overrun. Data were analyzed using ANOVA and further diversity Significant Difference (LSD) with XL stat program. The results showed that, the use of durian seed flour (TBD) as a stabilizer of ice cream dairy cattle were statistically significant (p <0.05) on pH value and viscosity of ice cream (cP), and no significant effect (p> 0 , 05) to the melt speed (min) and an overrun (%) with the best pH value in the control treatment (6.40) and TBD1 (6.20), the longest in the melt speed TBD3 treatment (30.14 minutes per 50 ml) the highest viscosity 335.00 cP (TBD2 treatment and TBD3) and the best overrun is 74.26% (treatment TBD4). The greater the level of use in the dough ice cream TBD showed that the increasing value of the overrun.Key words: durian seed flour, ice cream, stabilizers ABSTRAKBerlimpahnya limbah biji durian pada musim durian belum banyak dimanfaatkan, disisi lain biji durian berpotensi sebagai sumber bahan makanan. Penelitian ini bertujuan untuk mengidentifikasi nutrisi biji durian yang dijadikan tepung dan pengaruhnya jika dimanfaatkan sebagai bahan penstabil es krim susu sapi perah. Materi penelitian terdiri dari biji durian yang dijadikan tepung, susu segar, susu bubuk skim, tepung maizena, gula halus, whipping cream dan yolk. Metode penelitian yang digunakan yaitu Rancang Acak Lengkap dengan 5 perlakuan dan 4 ulangan. Perlakuan adalah penggunaan tepung biji durian konsentrasi 0,9% (TBD1); 1,1% (TBD2); 1,3% (TBD3) ; 1,5% (TBD4) dan es krim komersial (Kontrol). Variabel pengamatan meliputi kadar air, kadar abu, lemak, protein, serat kasar dan gross energy (GE) menggunakan Bomb calorimeter dengan analisis proksimat. Pengamatan es krim meliputi pH, kecepatan meleleh, viskositas dan overrun. Data hasil penelitian dianalisis menggunakan ragam ANOVA dan uji lanjut Beda Nyata Terkecil (BNT) dengan program XL stat. Hasil penelitian menunjukan bahwa, pengunaan tepung biji durian (TBD) sebagai bahan penstabil es krim susu sapi perah secara statistik berpengaruh nyata (p<0,05) terhadap nilai pH dan viskositas es krim (cP), serta tidak berpengaruh nyata (p>0,05) terhadap kecepatan meleleh (menit) dan overrun (%) dengan nilai pH terbaik pada perlakuan...

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This research was aimed to describe characteristic of milk candy consisting of physical, chemical, and organoleptic appearances added with ginger and curcuma. Methodology used in this research was Completely Randomized Design with five treatments, P0: control, P1: 0.6% ginger, P2: 1% ginger, P3: 0.6% curcuma, and P4:1% curcuma. Variabels measured were rendement, density, pH, moisture, ether extract, protein, Gross Energy (GE), and organoleptic tests consisting of color, aroma, taste, texture, tenderness, and general acceptance. Results showed that treatments did not show significant effects (P> 0.05) on rendement (40.84%), density (0.933 g/cm 3 ), pH (5.36), moisture (9.63%), ether extract (6%), protein (5.5%), GE (4098 Kcal) and tenderness (4.80%). Treatments decreased acceptance of panelist for aroma (37.5%-13.75%), color (52.50%-18.75%), taste (56.25%-11.25%), texture (47.50%-7.50%) and overall product. The highest modus was found in P0 candy (58.75%). Manufacturing milk into candy type was able to improve the quality of milk; however, addition of ginger and curcuma decreased acceptance of the panelists compared to the one without ginger and curcuma. Key words: caramel, curcuma, ginger, physical-chemical, organoleptic characteristics ABSTRAKPenelitian ini bertujuan untuk mendeskripsikan karakteristik produk permen susu (karamel) meliputi sifat fisik, kimia, dan organoleptik setelah adanya penambahan jahe dan temulawak. Metode penelitian ini menggunakan Rancang Acak Lengkap pola satu arah terdiri dari lima perlakuan dengan empat ulangan yaitu P0: Kontrol, P1: 0,6% jahe, P2: 1% jahe, P3: 0,6% temulawak, dan P4: % temulawak. Variabel yang diukur meliputi rendemen, kerapatan, pH, kadar air, lemak, protein, Gross Energy (GE) dan uji organoleptik meliputi warna, aroma, rasa, tekstur, keempukan, dan produk secara umum. Hasil penelitian menunjukkan bahwa perlakuan tidak memberikan pengaruh yang nyata terhadap rataan jumlah rendemen (40,84%), kerapatan (0,933 g/cm 3 ), pH (5,36), kadar air (9,63%), lemak (6%), protein (5,5%), GE (4098 Kkal) dan keempukan (4,80%). Perlakuan menurunkan tingkat kesukaan panelis dari parameter aroma (37,5%-13,75%), warna (52,50%-18,75%), rasa (56,25%-11,25%), tekstur (47,50%-7,50%) serta produk secara keseluruhan. Modus kesukaan tertinggi pada permen karamel P0 (kontrol) sebesar 58,75%. Pengolahan susu menjadi karamel dapat meningkatkan mutu produk karamel susu namun penggunaan jahe dan temulawak menurunkan persentase tingkat kesukaan panelis dibandingkan dengan karamel tanpa penambahan jahe dan temulawak.

This research was aimed to evaluate preferences and economic analysis of specific location dairy products Scoring is based on color, flavor and texture to the cow's milk yogurt strawberry -2% was most preferred. Goat milk yogurt with the addition of 15% Durio zibethinus was preferred most. The assessment by the relatively high scores on the ice cream containing dairy cow milk with the addition of durian seed flour was as much as 0.9%. The production cost of dairy cattle milk yogurt strawberries per pack of 100 ml was Rp. In 2470, the selling price per pack of Rp 3000, margin per l of milk was Rp. 5300. The cost of production of dairy dairy goat milk yogurt with durian per pack of 100 ml was Rp. In 2870, the selling price per pack of Rp 3500, margin per l of milk was Rp. 6300.Key words: Durio, milk, strawberry, yogurt, ice cream ABSTRAKPenelitian ini bertujuan untuk mengevaluasi tingkat kesukaan dan analisis ekonomi produk susu olahan yang spesifik lokasi. Berdasarkan skoring warna, rasa dan tekstur pada yogurt susu sapi perah-stroberi 2% adalah yang paling disukai. Yogurt susu kambing dengan penambahan 15% Durio zibethinus yang lebih disukai. Adapun penilaian dengan skor relatif tinggi terdapat pada es krim susu sapi perah dengan penambahan tepung biji durian sebanyak 0,9%. Biaya produksi yogurt susu sapi perah denga buah stroberi per bungkus 100 ml adalah Rp. 2470, harga jual per bungkus Rp 3000, margin per l susu adalah Rp. 5300. Biaya produksi yogurt susu kambing perah perah dengan durian per bungkus 100 ml adalah Rp. 2870, harga jual per bungkus Rp 3500, margin per l susu adalah Rp. 6300.

As a country with a vast  natural forest,  Indonesia has a big potential production of honey.  Honey is nutritious food produced by bees that mostly inhabit in the forest.  Bengkulu is one of such place produced honey.  Honey is considered as healthy supplement by consumer. Therefore, in this research, it has been studied the segmentation of consumers of honey and identification of honey attributes.   This research was conducted in June- July 2015.  There were 96 responsents gathered from eight (8) outlets selling honey products in Kota Bengkulu.  Results showed that the consumers were young adults (67%), women (62%), married (82%), S1 education (56%), Kota Bengkulu domicile (88%) with income range of Rp 2,100,000-5,000,000/month (62%).  While the preference testing of honey products based on taste, aroma, and color had the score around  3.5- 3.7.  This meant that respondents like the honey product.