CD Skripsi

Pemanfaatan Lactobacillus Plantarum Pada Es Krim Berbasis Santan Dan Bubur Kelapa Gading

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ABSTRACT
The purpose of this research was to determine the best concentration of
Lactobacillus plantarum on the physical, chemical, microbiological and sensory
qualities of coconut ivory ice cream. The research was conducted experimentally
using a completely randomized design with four treatments and four replications.
The treatments used in this study were Lp1 (control), Lp2 (addition of
Lactobacillus plantarum 1%), Lp3 (addition of Lactobacillus plantarum 1.5%),
Lp4 (addition of Lactobacillus plantarum 2% ). This study aims to determine the
best concentration of L. plantarum on ice cream's physical, chemical,
microbiological, and sensory qualities. This study was conducted using a
completely randomized design with four treatments and four replications. The
treatments used were Lp1 (control), Lp2 (addition of Lactobacillus plantarum
1%), Lp3 (addition of Lactobacillus plantarum 1,5%), and Lp4 (addition of
Lactobacillus plantarum 2%). The results showed that the concentration of
Lactobacillus plantarum strain TMW 1.1623 had a significant effect on overrun,
melting time, total LAB, acidity (pH), total solids, fat content, protein content.
The same results were also found in descriptive and hedonic sensory assessments
of color, aroma, taste, softness, and overall. Based on this research, the best
treatment was Lp4 (addition of Lactobacillus plantarum 2%) which produced ice
cream with 38.25% overrun, 10.18 minutes melting time, 33.94% total solids, pH
4.96, fat 5.25%, protein 1.19%, total BAL 9.54 CFU/mL. Storage of ice cream
(Lp4) for 28 days at freezing temperature resulted in a pH of 4.96 and viability of
LAB 96.327% or a decrease in viability of log 3.673 CFU/mL with characteristics
of ice cream including coconut flavor, sourness, soft texture, and sour taste. After
storage, the hedonic assessment of ice cream showed that the panelists liked the
aroma and softness produced but did not like the taste. The hedonic of ice cream
showed that panelists liked the aroma and softness produced, but less towards the
taste of coconut ivory ice cream.
Keywords: coconut milk, ice cream, ivory coconut pureed, Lactobacillus plantarum,
probiotic

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 122 (0004)

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian – Teknologi Pertanian., 2022

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 122 (0004)

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

Daus

Versi lain/terkait

Lampiran Berkas

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