View Item 
      •   IPB Repository
      • Dissertations and Theses
      • Undergraduate Theses
      • UT - Faculty of Animal Science
      • UT - Animal Production Science and Technology
      • View Item
      •   IPB Repository
      • Dissertations and Theses
      • Undergraduate Theses
      • UT - Faculty of Animal Science
      • UT - Animal Production Science and Technology
      • View Item
      JavaScript is disabled for your browser. Some features of this site may not work without it.

      Karakteristik Es Krim Susu Kambing dengan Penambahan Ekstrak Daun Peppermint (Mentha piperita L.)

      No Thumbnail [100%x80]
      View/Open
      Cover (852.5Kb)
      Fulltext (1.931Mb)
      Lampiran (342.4Kb)
      Date
      2024
      Author
      Siregar, Nisya Oktarina
      Arifin, Muhamad
      Soenarno, Mochammad Sriduresta
      Metadata
      Show full item record
      Abstract
      Susu kambing memiliki bau yang khas dan kurang diminati konsumen. Salah satu cara dalam mengurangi aroma prengus yang terdapat pada susu kambing dapat di lakukan dengan mengolah susu kambing menjadi es krim. Penelitian ini bertujuan mengetahui karakteristik fisik dan konsentrasi penambahan ekstrak daun peppermint terhadap aroma, warna, rasa dan tekstur pada es krim susu kambing. Penlitian ini dilakukan dengan menggunakan Rancangan Acak Kelompok (RAK). Sifat fisik es krim susu kambing seperti overrun, waktu leleh, dan pH serta dianalisis menggunakan pengujian One-Way ANOVA. Uji organoleptik dianalisis menggunakan uji Kruskal-Wallis. Perlakuan adalah penambahan ekstrak daun peppermint terdiri dari 0%, 0,5%, 1,0%, dan 1,5%. Hasil penelitian menunjukkan bahwa penambahan ekstrak daun peppermint memberikan pengaruh nyata (P<0,05) terhadap pH dan waktu leleh. Hasil uji hedonik menunjukkan bahwa penambahan ekstrak daun peppermint tidak berpengaruh nyata (P>0,05). Pada uji mutu hedonik penambahan ekstrak daun peppermint memberikan hasil yang berpengaruh nyata (P<0,05) terhadap aroma dan rasa pada es krim susu kambing.
       
      Goat milk has a distinctive smell and is less favored by consumers. One way to reduce the strong aroma of goat milk is by processing it into ice cream. This study aimed to determine the physical characteristics and concentration of peppermint leaf extract for aroma, color, taste, and texture in goat milk ice cream. The study uses a Randomized Block Design. Physical properties of goat milk ice cream, such as overrun, melting time, and pH, were analyzed using One-Way ANOVA. Organoleptic tests were analyzed using the Kruskal-Wallis test. Treatments involved the addition of peppermint leaf extract at 0%, 0.5%, 1.0%, and 1.5%. The results show that the addition of peppermint leaf extract significantly affects (P<0,05) pH and melting time. Hedonic tests indicate that the addition of peppermint leaf extract does not significantly affect (P>0,05) overall preference. However, the addition of peppermint leaf extract significantly affects (P<0,05) the aroma and taste of goat milk ice cream.
       
      URI
      http://repository.ipb.ac.id/handle/123456789/159534
      Collections
      • UT - Animal Production Science and Technology [3896]

      Copyright © 2020 Library of IPB University
      All rights reserved
      Contact Us | Send Feedback
      Indonesia DSpace Group 
      IPB University Scientific Repository
      UIN Syarif Hidayatullah Institutional Repository
      Universitas Jember Digital Repository
        

       

      Browse

      All of IPB RepositoryCollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects

      My Account

      Login

      Application

      google store

      Copyright © 2020 Library of IPB University
      All rights reserved
      Contact Us | Send Feedback
      Indonesia DSpace Group 
      IPB University Scientific Repository
      UIN Syarif Hidayatullah Institutional Repository
      Universitas Jember Digital Repository
        

       

      NoThumbnail