Priscilla, Ineke (2013) Konsentrasi Bayam Hijau (Amaranthus blitum L) dan Konsentrasi Agar terhadap Karakteristik Es krim nabati (Melorine). Sarjana thesis, Universitas Brawijaya.
Abstract
Es krim adalah produk pangan beku yang dibuat melalui kombinasi proses pembekuan dan agitasi pada campuran bahan-bahan yang terdiri dari susu dan produk susu, bahan pemanis, bahan penstabil, bahan pengemulsi, serta penambahan cita rasa. Es krim juga merupakan salah satu jajanan sehat favorit bagi anak-anak. Namun tidak untuk anak yang mempunyai alergi terhadap laktosa (lactose intolerance), dimana penderita tidak dapat mengkonsumsi susu atau produk yang berbasis susu. Oleh karena itu perlu dikembangkan produk es krim berbasis bahan-bahan nabati. Es krim nabati ini juga sangat cocok dikonsumsi bagi mereka yang vegetarian. Bayam (Amaranthus spp.) sebagai sayuran yang memiliki sumber zat besi yang penting dan baik untuk tubuh manusia. Agar sebagai penstabil yang satu-satunya dijual tanpa tamabahan garam dalam keadaan murni dan dapat dgunakan dalam konsentrasi yang rendah. Tujuan penelitian ini untuk mengetahui pengaruh proporsi antara bayam hijau dan santan serta konsentrasi agar terhadap karakteristik es krim nabati. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) yang tersusun atas 2 faktor yaitu faktor I adalah konsentrasi bayam hijau (10%, 20%, 30% b/v) dan faktor II adalah konsentrasi agar (0,05%; 0,10%; 0,15% b/v) dengan 3 kali pengulangan. Pengamatan pada es krim nabati meliputi overrun, kecepatan leleh, total padatan, total klorofil, kadar protein, kadar lemak, organoleptik (warna, aroma, rasa, tekstur, kecepatan leleh). Data hasil pengamatan dianalisa dengan menggunakan ANOVA, jika tidak terjadi interaksi maka dilakukan uji BNT dengan selang kepercayaan 5% dan jika terdapat interaksi maka dilakukan uji lanjut DMRT dengan selang kepercayaan 5%. Sedangkan pemilihan perlakuan terbaik menggunakan metode De Garmo. Hasil analisa total klorofil menunjukan semakin tinggi konsentrasi bayam total klorofil semakin tinggi, namun semakin tinggi konsentrasi agar total klorofil menurun. Semakin tinggi konsentrasi bayam dan agar, overrun dan kecepatan leleh es krim nabati menurun, namun total padatan semakin meningkat. Hasil skor penilaian panelis terhadap rasa di mulut, tekstur, kecepatan leleh dan aroma menunjukan bahwa semakin tinggi konsentrasi bayam cenderung kurang disukai oleh panelis. Semakin tinggi konsentrasi agar meningkatkan skor penilaian panelis terhadap kecepatan leleh dan aroma es krim nabati. Hasil penelitian menunjukkan es krim nabati perlakuan terbaik diperoleh pada perlakuan konsentrasi bayam 20% dan konsentrasi agar 0,05% (B2A1). Komposisi kimia dan fisik es krim nabati perlakuan terbaik adalah sebagai berikut total energi 221,7 kal, protein 1,81%, lemak 16,46%, total gula 2,05, serat kasar 2,05%, abu 1,04%, klorofil 13,83 mg/g, total padatan 36,25%, overrun 10,78%, kescepatan leleh 0,238 g/menit, warna (L*) 44,3, warna (a*) -2,9, warna (b*) 32,8, rasa di mulut (mouthfeel) 3,75 (agak berat), tekstur 3,50 (agak kasar), aroma 4,35 (agak tidak langu), dan kecepatan leleh 3,20 (agak cepat).
English Abstract
Ice cream is a frozen food product made through a combination of freezing and agitation in a mixture of ingredients consisting of milk and dairy products, sweeteners, stabilizers, emulsifiers, as well as adding flavor. Ice cream is also a favorite healthy snacks for children. But not for the kids who have allergies to lactose (lactose intolerance), whose the patient can not consume milk or milk-based products. It is necessary to develop products based ice cream plant ingredients. Ice cream vegetable consumption is also very suitable for those who are vegetarian. Spinach (Amaranthus spp.) as a vegetable has an important source of iron and good for the human body. Agar is the sole stabilizer sold without the added salt in a pure state and can be used in low concentrations. The purpose of this study was to determine the effect of proportion between green spinach, coconut milk, and agar concentration to the characteristics of the vegetable ice cream. The research method used was Randomized Block Design (RBD), which was composed of two factors, namely factor I was the proportion of green spinach (10%, 20%, 30% w/v) and the second factor was that the concentration of agar (0,05%, 0.10%, 0.15% w/v) with 3 repetitions. Observations on the vegetable ice cream were of overrun, melting rate, total solids, total chlorophyll, protein content, fat content, organoleptic (color, flavour, taste, texture, melting rate). The data were analyzed using ANOVA, otherwise an interaction is carried BNT 5% confidence intervals and if there are then tested further interaction DMRT at 5% confidence interval. While the selection of the best treatment De Garmo method. The results of the analysis showed that the higher green spinach concentration, the higher total chlorophyll. However the higher concentration agar, the lower total chlorophyll. The enhancement of spinach and agar concentration decreased overrun and the melting rate of vegetables ice cream, but the total solids increased. The results of the assessment scores of panelists to the taste in the mouth, the texture, the melting rate, and the aroma showed that the higher spinach tend to be less favored by the panelists. The higher concentration of agar increased assessment scores of panelists to the melting rate and the flavour of vegetable ice-cream. The results showed the best vegetable ice cream treatment was obtained at spinach concentration of 20% and concentration of agar in 0.05%. Chemical and physical composition of vegetable ice cream best treatment is follows 221.7 kcal total energy, 1.81% protein, 16.46% fat, total sugars 2.05, crude fiber 2.05%, ash 1.04%, chlorophyll 13.83 mg/g, total solids 36.25%, 10.78% overrun, melting speed 0.238 g/min, color (L *) 44.3, color (a *) -2.9, color (b *) 32.8, mouthfeel 3.75 (a bit heavy), texture 3.50 (a bit rough), aroma 4.35 (rather unpleasant), and the melting speed of 3.20 (rather fast).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2013/11/051301990 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Hasbi |
| Date Deposited: | 14 Aug 2013 11:24 |
| Last Modified: | 21 Oct 2021 08:19 |
| URI: | http://repository.ub.ac.id/id/eprint/149218 |
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BAB_IV_HASIL_DAN_PEMBAHASAN.pdf Download (2MB) | Preview |
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