| dc.contributor.advisor | Nuraeni, Ani | |
| dc.contributor.author | Asriningtyas, Adya Mahanani | |
| dc.date.accessioned | 2025-07-24T02:08:44Z | |
| dc.date.available | 2025-07-24T02:08:44Z | |
| dc.date.issued | 2025 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/165698 | |
| dc.description.abstract | Tingginya konsumsi makanan manis pada remaja menyebabkan meningkatnya prevalensi diabetes di Indonesia. Es krim merupakan makanan penutup yang digemari banyak orang. Es krim biasanya mengandung banyak gula, namun belum banyak inovasi es krim sehat rendah gula. Selain itu, bahan lokal yang dapat menstabilkan gula darah seperti lidah buaya dan talas belum banyak digunakan. Tujuan penelitian ini yaitu untuk menganalisis formulasi es krim, mengkaji tahapan proses pembuatan, menganalisis daya terima panelis, menganalisis kandungan gizi, menghitung kontribusi zat gizi, dan menganalisis harga jual es krim. Metode penelitian yang digunakan yaitu eksperimental dengan menggunakan metode kuantitatif, pengujian laboratorium uji proksimat dan kadar gula, serta pengujian organoleptik terhadap daya terima panelis. Proses pengolahan data menggunakan uji Kruskal Wallis dan Mann Whitney untuk melihat perbedaan. Penelitian ini menggunakan tiga formula yang berbeda, formula terpilih adalah formula satu dengan 75 gram lidah buaya dan 25 gram talas. Kandungan gizi 80 gram/porsi diperoleh energi sebesar 52 kkal, protein 2 gram, lemak 1,2 gram, dan karbohidrat 8,2 gram. | |
| dc.description.abstract | The high consumption of sweet foods in adolescents has increased the prevalence of diabetes in Indonesia. Ice cream is a dessert that is popular with many people and generally has a high sugar content, while there are not many innovations in healthy low sugar ice cream. In addition, local ingredients that can stabilize blood sugar such as aloe vera and taro have not been widely used. The purpose of this study was to analyze the ice cream formulation, examine the stages of the manufacturing process, analyze panelist acceptance, analyze nutritional content, calculate the contribution of nutrients, and analyze the selling price of ice cream. The research method used was experimental using quantitative methods, laboratory testing of proximate tests and sugar content, and organoleptic testing of panelist acceptance. The data processing process used the Kruskal Wallis and Mann Whitney tests to see the differences. This study used three different formulas, the selected formula was formula one with 75 grams of aloe vera and 25 grams of taro. Nutritional content of 80 grams/portion obtained energy of 52 kcal, protein 2 grams, fat 1,2 grams, and carbohydrates 8,2 grams. | |
| dc.description.sponsorship | | |
| dc.language.iso | id | |
| dc.publisher | IPB University | id |
| dc.title | Pengembangan Produk Es Krim Rendah Gula dengan Penambahan Lidah Buaya (Aloe Vera) dan Talas (Colocasia Esculenta (L.) Schott) | id |
| dc.title.alternative | | |
| dc.type | Tugas Akhir | |
| dc.subject.keyword | Aloe vera | id |
| dc.subject.keyword | ice cream | id |
| dc.subject.keyword | Teenagers | id |
| dc.subject.keyword | taro | id |
