CD Skripsi

Karakteristik Es Krim Fungsional dengan Penambahan Starter probiotik pada Waktu yang Berbeda

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Ice cream is a milk product that is very popular with the public. This study aimed to determine the physical, chemical, microbiological, and sensory characteristics of functional ice cream with the addition of a probiotic starter at the right time. The research was carried out experimentally using a completely randomized design (RAL) with five treatments and four replications. The treatments in this study were P1 (control), P2 (addition of 2% (b/b) Lactiplantibacillus plantarum before aging), P3 (addition of 2% (b/b) Lb. plantarum and Steptococcus thermophilus (1:1) before aging), P4 (addition of 2% (b/b) Lb. plantarum after aging), and P5 (addition of 2% (b/b) Lb. plantarum and S. thermophillus (1:1) after aging). The data obtained were analyzed statistically using theANOVAtest and continued with DMRT at a level of 5%. The results showed that the addition of Lb. plantarum TMW 1.1623 and S. thermophilus at different times significantly affected pH, total LAB, overrun, and melting time. The chosen treatment in this study was P3 treatment (addition of 2% (b/b) Lb. plantarum and S. thermophillus (1:1) before aging) with acidity (pH) criteria of 6.54, totalBAL9.68 log CFU/g, totalsolids34.00%, overrun 40.23%, melting time 11.88 minutes, and hedonic sensory assessment favored by panelists.


Keywords: ice cream, Lactiplantibacillus plantarum, Streptococcus thermophilus, aging

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2006112375

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2006112375

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

Vina

Versi lain/terkait

Lampiran Berkas

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