CD Skripsi

Karakteristik Fisiko-Kimia Dan Sensori Es Krim Yoghurt Dari Tepung Kacang Hijau

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ABSTRACT
The effort to develop yogurt is by reprocessing it into ice cream products. The yogurt added to ice cream is made from fermented milk using probiotic LAB. Foods that have the potential to grow probiotics are foods that contain prebiotics; mung beans are one of the foods that contain α-galacto-oligosaccharides so that they can act as prebiotics. This research was conducted experimentally using a completely randomized design with four treatments and four replications. The treatments used in this study were TKH1 (mung bean flour:skim milk with ratio 0:9), TKH2 (mung bean flour:skim milk with ratio 1.5:7.5), TKH3 (mung bean flour:skim milk with ratio 3:6), and TKH4 (mung bean flour:skim milk with ratio 4.5:4.5). The data obtained was analyzed statistically using the analysis of variance test. If the value of F count ≥ F table, continue with Duncan's multiple range test at the 5% level. The results showed that the ratio of mung bean flour and skim milk of different significantly affected overrun, melting time, total LAB, acidity (pH), total solids, fat, and protein contents, as well as descriptive and hedonic sensory assessments on the attributes of color, aroma, taste, tenderness, and overall. The best treatment was ice cream TKH2 (mung bean flour: skim milk with ratio 1.5:7.5), which had overrun 30.65%, melting time 13.21 minutes, total LAB 9.40 log CFU/ml, pH 4.36, total solids 32.20%, fat content 4.39%, protein content 4.39%. The panelists liked the sensory ice cream characteristics of yellowish-white color, slightly sour aroma, sour taste, and soft texture.
Keywords: ice cream, lactic acid bacteria, mung beans, probiotic, yogurt

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2006114043

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2006114043

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 HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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