CD Skripsi

Karakteristik Es Krim Fungsional Berbasis Susu Ultra High Temperature Dengan Penambahan Bakteri Probiotik

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Ice cream is a semi-solid food that is liked by all age groups and has the potential to be used as a functional food, so it is called functional ice cream, which can be added with probiotics. This study aimed to determine physical, chemical, microbiological, and sensory qualities of functional ice cream by adding single or combination strain probiotics in the same amount (3% w/w). This research used a completely randomized design (CRD) with four treatments and four replications. In this study, P1 was the control group with no probiotics added. P2 had L. bulgaricus and L. plantarum (1:1) added, P3 had L. bulgaricus and S. thermophilus (1:1) added, and P4 had L. bulgaricus, L. plantarum, and S. thermophilus (1:1) added. The parameters observed were total lactic acid bacteria, degree of acidity (pH), total solids, melting time, overrun, and hedonic organoleptic tests, which included color, aroma, taste, texture, and overall assessment. The results showed that treatment without or adding probiotics significantly affect total LAB, degree of acidity (pH), total solids, melting time, and overrun but did not affect hedonic organoleptic tests, which included color, aroma, taste, texture, and overall assessment. The best treatment was P2, which had an overrun of 35.73%, melting time of 13.04 minutes, pH 6.32, total solids of 34.92%, total LAB of 11,83 log CFU/mL, color (like), smell (like), taste (like), texture (like), and overall acceptance (like).

Keywords: ice cream, functional food, probiotic, lactid acid bacteria

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2006124967

Penerbit

Pekanbaru : Universitas Riau - F. Pertanian - Teknologi Pertanian., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2006124967

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Zenny

Versi lain/terkait

Lampiran Berkas

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