| dc.contributor.advisor | Arifin, Muhamad | |
| dc.contributor.advisor | Taufik, Epi | |
| dc.contributor.author | Hamdi, Arya Kautsar | |
| dc.date.accessioned | 2024-08-09T07:04:10Z | |
| dc.date.available | 2024-08-09T07:04:10Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/156865 | |
| dc.description.abstract | Gelato adalah salah satu jenis es krim yang berasal Italia yang marak ditemui dan digemari masyarakat Indonesia namun memiliki zat gizi yang kurang lengkap. Penelitian ini bertujuan menganalisis karakteristik fisik, kimia, dan uji organoleptik gelato dengan penambahan ekstrak daun kelor. Rancangan Acak Kelompok (RAK) digunakan pada uji sifat fisik, kimia, dan organoleptik gelato dengan perlakuan persentase penambahan 0%, 3%, dan 6% dengan 3 kali pengulangan. Data dianalisa dengan ANOVA dan Friedman Test untuk data organoleptik. Hasil penelitian menunjukkan bahwa penambahan ekstrak daun kelor berpengaruh nyata terhadap sifat fisik yakni overrun, daya leleh, dan pH dan sifat kimia gelato. Hasil uji hedonik menunjukkan bahwa penambahan ekstrak daun kelor berpengaruh nyata (P<0,05) terhadap parameter warna sedangkan pada uji mutu hedonik berpengaruh nyata (P<0,05) terhadap parameter warna, rasa, dan aroma. Penggunaan ekstrak daun kelor 6% pada gelato merupakan formulasi terbaik pada penelitian ini berdasarkan pengujian fisik, kimia, dan organoleptik. | |
| dc.description.abstract | Gelato is a type of ice cream that originates from Italy and is widely found and loved by the people of Indonesia but it has a less complete nutritional profile. This research aims to analyze the physical, chemical, and organoleptic characteristics of gelato with the addition of moringa leaf extract. A randomized complete block design (RAK) was used for the physical, chemical, and organoleptic properties of gelato with treatments of 0%, 3%, and 6% addition percentages with three times replicated. The data is analyzed using ANOVA and Friedman Test for organoleptic data. The results showed that the addition of moringa leaf extract significantly affected the physical properties such as overrun, meltdown resistance, and pH, and the chemical properties of gelato. Hedonic test results indicated significant effects (P<0.05) of moringa leaf extract addition on color parameters, while significant effects (P<0.05) were observed in hedonic quality tests for color, taste, and aroma parameters. The use of 6% moringa leaf extract in gelato was found to be the best formulation based on physical, chemical, and organoleptic tests in this study. | |
| dc.description.sponsorship | | |
| dc.language.iso | id | |
| dc.publisher | IPB University | id |
| dc.title | Sifat Fisik, Kimia, dan Organoleptik Gelato dengan Penambahan Ekstrak Daun Kelor | id |
| dc.title.alternative | | |
| dc.type | Skripsi | |
| dc.subject.keyword | daun kelor | id |
| dc.subject.keyword | sifat kimia | id |
| dc.subject.keyword | uji organoleptik | id |
| dc.subject.keyword | gelato | id |
| dc.subject.keyword | sifat fisik | id |
