CD Skripsi

Pemanfaatan Lactobacillus Plantarum TMW I.1623 Dalam Pembuatan Es Krim Synbiotic Berbasis Edamame Dan Kentang Ungu

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Ice cream is a frozen processed product made from milk that is very popular among the public. The purpose of this study was to obtain the best concentration of Lactobacillus plantarum TMW 1.1623 on the quality of synbiotic ice cream based on edamame and purple sweet potato. The study was conducted experimentally using a completely randomized design (RAL) with four treatments and four replications, resulting in 16 experimental units. The treatments used in this study were P1 (control), P2 (addition of Lactobacillus plantarum TMW 1.1623 1,0 % (b/v)), P3 (addition of Lactobacillus plantarum TMW 1.1623 1.5% (b/v)), P4 (addition of Lactobacillus plantarum TMW 1.1623 2.0% (b/v)). The data obtained were statistically analized using the ANOVA test and continued with DMRT at 5% level. The result showed that the different concentration of Lactobacillus plantarum TMW 1.1623 significantly affected the total LAB, acidity (pH), total solids, overrun, melting time, as well as on hedonic sensory assessments of color, aroma, taste, textures, and overall acceptance. The best concentration treatment was obtained from P4 (addition of Lactobacillus plantarum TMW 1.1623 2.0% (b/v)) with total LAB 9.94 log CFU/mL, acidity (pH) 4.79, total solids 37.91%, overrun 34.98%, melting time 13.42 minutes, fat content 5.20%, protein content 5.63% and the overall assessment of hedonic was favored by the panelists.

Keywords: Edamame, ice cream, Lactobacillus plantarum, purple sweet potato, synbiotic

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906113436

Penerbit

Pekanbaru : Universitas Riau - F. Pertanian - Kehutanan., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906113436

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

KEHUTANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Vina

Versi lain/terkait

Lampiran Berkas

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