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Sari, Rella Alam (2018) Pengaruh Penambahan Creamer Pada Es Krim Yoghurt Buah Naga Super Merah (Hylocerus Costaricensis) Terhadap Kualitas Es Krim Yoghurt Ditinjau Dari Kadar Air, Daya Leleh, Dan Organoleptik. Sarjana thesis, Universitas Brawijaya.

Indonesian Abstract

Es krim merupakan salah satu makanan yang bernilai gizi tinggi namun rendah serat (0%). Es krim yoghurt dibuat dengan cara mengkombinasikan antara creamer dengan bahan yang berperan sebagai probiotik yang tidak memberikan efek negatif bila dikonsumsi. Buah naga memiliki kadar air tinggi dan mudah rusak oleh sebab itu perlu dilakukan pengolahan Penelitian ini bertujuan untuk mengetahui perbedaan pengaruh pada pengolahan es krim yoghurt buah naga super merah ditinjau dari organoleptik, kadar air dan daya leleh dengan dilakukan penambahan creamer Metode yang digunakan dalam penelitian ini adalah percobaan faktorial dengan rancangan acak lengkap (RAL) dengan 4 perlakuan 4 ulangan yaitu P0 tanpa penambahan creamer, P1 penambahan 5% cramer, P2 penambahan 7,5% creamer, dan P3 penambahan 10% creamer dari ICM. Variabel yang diteliti adalah kadar air, daya leleh dan organoleptik. Data yang diperoleh dianalisis menggunakan Analysis of Variance (ANOVA) apabila terdapat perbedaan antar perlakuan maka dilanjutkan Uji Jarak Berganda Duncan. Hipotesis penambahan creamer pada perlakuan (0%, 1%, 2%, dan 3%) adalah memberikan perbedaan pengaruh. v Hasil analisis ragam menunjukkan bahwa pengaruh penambahan creamer pada es krim yoghurt buah naga super merah berbeda sangat nyata (P<0,01) terhadap kadar air dan daya leleh es krim yoghurt sedangkan pada organoleptik tidak memberikan perbedaan yang nyata. Rata-rata hasil analisis dari P0, P1, P2 dan P3 pada pengujian aroma 4.4; 4.1; 4.2; dan 4.3, tekstur 3.6; 3.8; 4.2; dan 3.5, rasa 4.7; 4.4; 4.4 dan 5.5, kadar air yaitu 46.0 %; 46.5 %; 48.0 %; dan 48.0%, serta daya leleh 46.0%; 46.5%; 49.7% dan 60.0%. Perlunya penelitian lanjut mengenai kadar nutrisi dan lama simpan es krim dengan penambahan creamer.

English Abstract

Ice cream was one of the foods with high nutrition value but low in fiber (0%). Yoghurt ice cream was made by combining probiotics with ingredients that act as probiotics that do not have a negative effect when consumed. Dragon fruit had high water content and easily damaged therefore it is necessary to do processing. The purpose of this research was to determine the best treatment and effect of super red dragon fruit yoghurt ice cream which added with creamer in term of organoleptic, moisture content and melting rate. The method of this research was experiment with completely randomized design (CRD) by using 4 treatments and 4 replications. The treatments were P0= Super red dragon fruit yoghurt with no treatment, P1= Super red dragon fruit yoghurt with 5% treatment, P2= Super red dragon fruit yoghurt with 7,\.5% treatment and P3= Super red dragon fruit yoghurt with 10% treatment from ICM Data was analyzed by Analysis of Variance (ANOVA) and continued by Duncan’s Multiple Range Test. The result showed that the effect of the addition of creamer gave a highly significant different effect (P <0.01) vii on muisture content and melting rate of super red dragon fruit red of ice cream but gave no significantly different effect (P > 0.05) on organoleptic. The best treatment was P1 with the addition of 5% creamer with good result of organoleptic, water content (46.5%) and melting rate was (46.5%), in according to SNI standrad where the good addition of creamer was 5%. It was suggested for further research on the nutritional content and the storage period super red dragon fruit of ice cream with the addition of creamer.

Other Language Abstract

UNSPECIFIED

Item Type: Thesis (Sarjana)
Identification Number: SKR/FPT/2018/556/051810635
Uncontrolled Keywords: Creamer, ice cream, melting rate, organoleptic, water content
Subjects: 600 Technology (Applied sciences) > 637 Processing dairy and related products > 637.1 Milk processing > 637.14 Processing specific forms of cow's milk > 637.147 Skim milk > 637.147 6 Cultured skim milk
Divisions: Fakultas Peternakan > Peternakan
Depositing User: Endang Susworini
URI: http://repository.ub.ac.id/id/eprint/168162
Text
Rella Alam Sari (2).pdf
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