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http://repository.ipb.ac.id/handle/123456789/124107
Title: | Karakterisasi Sifat Fisik, Kimia, dan Organoleptik Es Krim Bebas Laktosa dengan Penambahan Bunga Telang (Clitoria ternatea) |
Other Titles: | Characterization of the Physical, Chemical, and Organoleptic of Lactose-Free Ice Cream with Butterfly Pea Flower (Clitoria ternatea) Addition. |
Authors: | Arief, Irma Isnafia Arifin, Muhamad Detiara, Azzahra |
Issue Date: | 2023 |
Publisher: | IPB University |
Abstract: | Es krim bebas laktosa dapat dijadikan pangan alternatif yang aman bagi
penderita intoleransi laktosa. Penambahan ekstrak bunga telang dalam pembuatan
es krim dapat dimanfaatkan sebagai pewarna alami lokal dan sebagai antioksidan
alami. Penelitian ini bertujuan menganalisis sifat fisik, kimia, dan organoleptik es
krim bebas laktosa dengan bunga telang (Clitoria ternatea) pada konsentrasi 0%
(kontrol), 5%, dan 10%. Analisis meliputi sifat fisik, sifat kimia, dan sifat
organoleptik. Penelitian ini akan menggunakan rancangan acak lengkap (RAL)
dengan tiga ulangan. Hasil penelitian menunjukkan bahwa penambahan ekstrak
bunga telang pada es krim bebas laktosa berpengaruh nyata (p<0,05) terhadap
overrun, nilai pH, dan tingkat kemanisan, serta hasil uji hedonik terhadap warna
dan mutu hedonik terhadap warna, aroma, rasa manis, dan rasa susu berpengaruh
nyata (P<0,05) terhadap parameter es krim yang dihasilkan. Lactose-free ice cream can be used as a safe alternative foods for people with lactose intolerance. The addition of butterfly pea flower extract in making ice cream can be used as a natural local dye and as a natural antioxidants. This study aims to analyze the physical, chemical, and organoleptic of lactose-free ice cream with butterfly pea flower (Clitoria ternatea) at 0% (control), 5%, and 10%. The analysis includes physics characteristics, chemical characteristics, and organoleptic characteristics. This study used completely randomzed design (CRD) with three repetitions. The results showed that the addition of butterfly pea flower extract to lactose-free ice cream had significant effect (p<0,05) on overrun, pH value, and sweetness rate, as well as hedonic test results on colour and hedonic quality on colour, aroma, sweet taste, and milk taste, had significant effect (p<0,05) on the resulting ice cream parameter. |
URI: | http://repository.ipb.ac.id/handle/123456789/124107 |
Appears in Collections: | UT - Technology of Cattle Products |
Files in This Item:
File | Description | Size | Format | |
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Cover_Lembar Pernyataan, Abstrak, Lembar Pengesahan, Prakata dan Daftar Isi.pdf Restricted Access | Cover | 948.14 kB | Adobe PDF | View/Open |
D34190036_Azzahra Detiara.pdf Restricted Access | Fulltext | 902.23 kB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 854.4 kB | Adobe PDF | View/Open |
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