Purwati, NurAfifahDwi (2014) Kandungan Protein dan Kalsium, serta Mutu Organoleptik Es Krim Free Lactose Berbahan Dasar Sari Hanjeli. Sarjana thesis, Universitas Brawijaya.
Abstract
Hanjeli merupakan salah satu jenis serealia yang memiliki kandungan protein dan kalsium lebih tinggi jika dibandingkan dengan serealia lainnya, sehingga dapat dimanfaatkan sebagai alternatif sumber protein dan kalsium dalam pembuatan es krim free lactose yang dapat dikonsumsi oleh penderita lactose intolerance. Tujuan penelitian ini adalah untuk mengetahui kandungan protein dan kalsium, serta mutu organoleptik es krim free lactose berbahan dasar sari hanjeli. Penelitian dilakukan secara eksperimental dengan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu sari hanjeli. Terdapat 5 perlakuan yang dibuat berdasarkan perbandingan antara hanjeli dan air, yaitu P1 (200%), P2 (100%), P3 (75%), P4 (60%), dan P5 (50%). Hasil penelitian menunjukkan kandungan protein pada Es Krim Free lactose berkisar antara 2,72 ± 0,17 – 6,16 ± 0,05 gram per 100 gram sampel. Kandungan protein tertinggi terdapat pada P1 dan terendah terdapat pada P5. Kandungan kalsium pada Es Krim Free Lactose berkisar antara 1190,62 ± 41,26 – 1485,62 ± 88,21 mg/L. Kandungan kalsium tertinggi terdapat pada P3 dan terendah terdapat pada P1. Berdasarkan hasil uji rangking terhadap aroma, tekstur, dan rasa dari kelima perlakuan Es Krim Free Lactose, diketahui bahwa perlakuan yang paling disukai adalah P4. Kesimpulan dari penelitian ini: Es Krim Free lactose berbahan dasar sari hanjeli mengandung 2,72 ± 0,17 – 6,16 ± 0,05 gram protein per 100 gram sampel dan 1190,62 ± 41,26 – 1485,62 ± 88,21 mg kalsium per liter, serta mutu organoleptik terbaik berdasarkan uji rangking adalah P4 (60%) dengan kandungan protein sebesar 2.91 ± 0.41 gram per 100 gram dan kalsium sebesar 1205,31 ± 37.65 mg/L.
English Abstract
Job’s tears is cereal that has protein and calcium content is higher then other cereals, so it can be used as an alternative source of protein and calcium in the manufacture of ice cream free lactose that can be consumed by people with lactose intolerance. The purpose of this study was to determine protein, calcium contents and organoleptic of Ice Cream Free Lactose from Job’s Tears Essence. The study was experimental study with completely randomized design (CRD) with one factor Job’s Tears Essence. There are 5 treatment are made based on a comparison between Job’s Tears and water, there are P1 (200%), P2 (100%), P3 (75%), P4 (60%), and P5 (50%). The result showed that protein content in ice cream free lactose is 2,72 ± 0,17 – 6,16 ± 0,05 gram per 100 gram of sample. Highest level of protein content showed in P1 and lower level showed in P5. Calcium content in ice cream free lactose is 1190,62 ± 41,26 – 1485,62 ± 88,21 mg/L. Highest level of calcium content showed in P3 and lower level showed in P1. The result of organoleptic test (aroma, texture, and taste) showed that P4 is the best treatment. Conclusion: Ice Cream Free Lactose from Job’s Tears essence had a protein content is 2.72 ± 0.17 - 6.16 ± 0.05 grams per 100 grams of sample and calcium content is 1190.62 ± 41.26 - 1485.62 ± 88,21 mg/L with the best products based on rank test was P4 (60%) with protein content is 2.91 ± 0.41 gram per 100 gram and calcium content is 1205,31 ± 37.65 mg/L.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/583/051404801 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 18 Aug 2014 10:54 |
| Last Modified: | 22 Oct 2021 02:59 |
| URI: | http://repository.ub.ac.id/id/eprint/124592 |
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