PUTERI DHEASYA, WIDIYA (2024) PENGARUH PERBEDAAN KONSENTRASI PATI TALAS BENENG DAN EKSTRAK KULIT BUAH NAGA TERHADAP ORGANOLEPTIK DAN DAYA LELEH ES KRIM. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Ice cream is very popular and loved by all groups in tropical regions. Stabilizers can make the texture of ice cream softer. Beneng taro contains 84.96% starch. Dragon fruit skin contains 70.3% total fiber and greater antioxidant activity than the flesh. This research aims to determine the effect of adding beneng taro starch and dragon fruit peel extract on the organoleptic and melting power of ice cream. The method used in this research is experimental research with a Completely Randomized Design (CRD) with 2 factors, namely the addition of beneng taro starch (0%, 1%, 2%, 3%, 4%) and dragon fruit peel extract (0%, 32%). %, 31%, 30%, 29%). The research results stated that the highest value for the color organoleptic test was found in F3 (6.00 ± 1.081), aroma F0 (5.70 ± 0.918), texture F3 (5.45 ± 0.945), taste F0 (6.15 ± 0.895), overall F3 (6.10 ± 0.447). The highest average value of melting power was found at F4 (25.03 ± 0.27) and the lowest at F0 (15.23 ± 1.05). The conclusion of this study is that there are significant organoleptic differences in color (p<0.05), taste (p<0.05), and overall (p<0.05), and there are no significant differences in aroma (p>0.05) and texture (p> 0.05) between the differences in concentrations of taro beneng starch and dragon fruit peel extract in ice cream. There was a significant difference (p<0.05) between the different concentrations of taro beneng starch and dragon fruit peel extract on the melting power of ice cream.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Es krim sangat populer dan digemari oleh semua kalangan pada wilayah tropis. Penstabil dapat membuat tekstur es krim menjadi lebih lembut. Talas beneng mengandung pati 84.96%. Kulit buah naga mengandung serat total 70.3% dan aktivitas antioksidan yang lebih besar dibandingkan dengan dagingnya. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan pati talas beneng dan ekstrak kulit buah naga terhadap organoleptik dan daya leleh es krim. Metode yang digunakan pada penelitian ini yaitu penelitian eksperimental dengan Rancangan Acak Lengkap (RAL) 2 faktor, yaitu penambahan pati talas beneng (0%, 1%, 2%, 3%, 4%) dan ekstrak kulit buah naga (0%, 32%, 31%, 30%, 29%). Hasil penelitian menyatakan nilai tertinggi uji organoleptik warna terdapat pada F3 (6.00 ± 1.081), aroma F0 (5.70 ± 0.918), tekstur F3 (5.45 ± 0.945), rasa F0 (6.15 ± 0.895), keseluruhan F3 (6.10 ± 0.447). Nilai rata-rata tertinggi daya leleh terdapat pada F4 (25.03 ± 0.27) dan terendah pada F0 (15.23 ± 1.05). Kesimpulan pada penelitian ini yaitu terdapat perbedaan yang nyata organoleptik warna (p<0.05), rasa (p<0.05), dan keseluruhan (p<0.05), serta tidak terdapat perbedaan yang nyata pada aroma (p>0.05) dan tekstur (p>0.05) antara perbedaan konsentrasi pati talas beneng dan ekstrak kulit buah naga pada es krim. Terdapat perbedaan yang nyata (p<0.05) antara perbedaan konsentrasi pati talas beneng dan ekstrak kulit buah naga terhadap daya leleh es krim. | |||||||||
| Uncontrolled Keywords: | Ice Cream, Beneng Taro Starch, Dragon Fruit Peel, Organoleptic, Melting Power. Es Krim, Pati Talas Beneng, Kulit Buah Naga, Organoleptik, Daya Leleh. | |||||||||
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry R Medicine > R Medicine (General) |
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| Divisions: | 07-Fakultas Kedokteran > 13211-Prodi Ilmu Gizi 07-Fakultas Kedokteran |
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| Depositing User: | Ms Widiya Puteri Dheasya | |||||||||
| Date Deposited: | 06 Aug 2024 13:58 | |||||||||
| Last Modified: | 06 Aug 2024 13:58 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/38677 |
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