| dc.contributor.advisor | Palupi, Eny | |
| dc.contributor.author | Satryo, Didik Budi | |
| dc.date.accessioned | 2022-10-18T07:47:36Z | |
| dc.date.available | 2022-10-18T07:47:36Z | |
| dc.date.issued | 2022 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/115016 | |
| dc.description.abstract | Asupan kalium dapat berkontribusi terhadap penurunan tekanan darah melalui keseimbangan cairan dan elektrolit. Kalium merupakan kandungan mineral utama dalam buah dan daun murbei hitam. Buah dan daun murbei hitam dapat dikembangkan menjadi es krim sebagai produk pangan alternatif tinggi kalium. Penelitian ini bertujuan untuk mengembangkan dan mengkaji nilai gizi produk es krim dengan penambahan buah dan daun murbei hitam. Tahap penelitian ini meliputi pembuatan formula, uji sensori, analisis kandungan gizi dan analisis karakteristik fisik. Penelitian ini menggunakan tiga formula dengan rasio buah dan daun murbei yang berbeda, yaitu F1 (17:0), F2 (16:1), F3 (15:2). Berdasarkan hasil uji sensori, analisis kandungan gizi dan karakteristik fisik, F1 ditetapkan sebagai formula terpilih dengan kandungan 57,92% air; 1,84% abu; 7,52% protein; 6,07% lemak; 32,73% karbohidrat; 1229,31 mg kalium/100 g produk; dan 347,23 mg kalsium/100 g produk. Satu takaran saji es krim murbei hitam dalam penelitian ini dapat memenuhi kebutuhan energi sebesar 214 kkal serta dapat memenuhi klaim tinggi kalium, tinggi kalsium dan sumber protein. | id |
| dc.description.abstract | Potassium intake can contribute to lower blood pressure through balancing the body fluid and electrolyte fluid. Potassium is the main mineral content in black mulberry fruit and leaves. This berries might also be developed into ice cream as an alternative high-potassium consumable product that is favored by all ages. This study aimed to develop and assess the nutritional values of ice cream products with the addition of black mulberry berries and leaves. This research includes the formula development, sensory evaluation, nutrient analysis and physical analysis. This study used three formulas with different ratios of mulberry fruit and leaf, i.e F1 (17:0), F2 (16:1), F3 (15:2). Based on the results of sensory tests, analysis of nutritional contents and physical characteristics, F1 was determined as the selected formula with 57.92% water; 1.84% ash; 7.52% protein; 6.07% fat; 32.73% carbohydrates; 1229.31 mg Potassium/100 g product; and 347.23mg of Calcium/100 g product. One serving of black mulberry ice cream in this study can meet 214 kkal of daily energy intake. One serving of black mulberry ice cream also can meet the claims of high potassium, high calcium and protein sources. | id |
| dc.language.iso | id | id |
| dc.publisher | IPB University | id |
| dc.title | Formulasi Es Krim Murbei Hitam (Morus nigra sp.) sebagai Pangan Alternatif Tinggi Kalium | id |
| dc.title.alternative | Formulation of Black Mulberry Ice Cream (Morus nigra sp.) as a High Potassium Alternative Foods | id |
| dc.type | Undergraduate Thesis | id |
| dc.subject.keyword | black mulberry fruit | id |
| dc.subject.keyword | black mulberry leaves | id |
| dc.subject.keyword | ice cream | id |
| dc.subject.keyword | potassium | id |
