CD Skripsi

Sifat Fisiko-Kimia, Antioksidan, Dan Sensori Es Krim Susu Kedelai Dengan Ekstrak Jahe Merah

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ABSTRACT
Ice cream is a frozen food made from cow's milk that can not be consumed
by people with lactose intolerance, so it requires alternative ingredients in the form
of vegetable ingredients, namely soy milk. Soy milk has good nutritional content
for health, but can cause a pungent aroma so an additional ingredient is needed,
namely red ginger. The volatile oil in red ginger can remove the unpleasant odour
of soya milk, while the oleoresin gives it a spicy taste and contains beneficial
antioxidants. The purpose of this study was to determine the physical, chemical,
and sensory quality characteristics of soymilk ice cream with the addition of red
ginger. The research was conducted experimentally using a completely randomized
design with five treatments and four replications, The treatments were an addition
of red ginger namely SJ1 (0%), SJ2 (1%), SJ3 (3%), SJ4 (5%), and SJ5 (7%). The
results showed that the concentration of red ginger extract significantly affected the
total solids, overrun, melting time, fat content, protein content, antioxidant activity,
and sensory assessment of ice cream. The best treatment was SJ3 (addition of 3%
red ginger extract) with total solids of 35.17%, overrun of 36.32%, melting time of
12.16, fat of 4.16%, protein of 2.81%, antioxidant activity of 226.80 ppm with
characteristics of slightly white color, no pungent aroma, red ginger flavor, soft
texture, and overall panelists liked it.
Keywords: Antioxidant, ice cream, red ginger, soy milk

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2006110853

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2006110853

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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