KAMYLYA RAHMAH, FARHAH (2024) DAYA TERIMA DAN DAYA LELEH ES KRIM LABU KUNING (Cucurbita moshcata) DENGAN PENAMBAHAN ISOLAT PROTEIN KEDELAI. S1 thesis, UNIVERSITAS SULTAN AGENT TIRTAYASA.

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Abstract

Nutrition issue in school-age children is an important concern to maintain optimal health and development. Pumpkin is a functional food that contains carbohydrates, vitamins, contains β-carotene (provitamin A), and high fiber. In addition, it can provide a distinctive color, taste and aroma to ice cream. Soy protein isolate contains 90% protein (by dry weight) and has the ability to enhance flavor, and improve emulsion characteristics in ice cream. This study aims to determine the acceptability and melting power of pumpkin (Cucurbita moshcata) ice cream with the addition of soy protein isolate. The research method was completely randomized design (CRD) with the addition of soy protein isolate (0%, 2,2%, 4,4%, 6,7%). The results showed the most preferred treatment based on 5 parameters, namely color F0 with an average value of 3,48 ± 0,509 (very like), aroma F0 with an average value of 3,36 ± 0,568 (like), texture F3 with an average value of 3,36 ± 0,568 (like), taste F3 with an average value of 3,48 ± 0,585 (very like), overall F3 with an average value of 3,32 ± 0,627 (like). The fastest melting power was F0 with an average value of 17,00 ± 0,41, while the longest was F3 with an average value of 27,86 ± 0,43. ANOVA test showed there was a significant difference in the melting power of pumpkin ice cream with the addition of soy protein isolate (p<0,05). Kruskall-Wallis test showed there was a significant difference between the addition of soy protein isolate and the melting power of pumpkin ice cream (p<0,05).

Item Type:	Thesis (S1)
Contributors:	Contribution Contributors NIP/NIM Thesis advisor AMALIAH, LILI 19680988032006 Thesis advisor DIAH KOERNIAWATI, RATU 201808032177
Additional Information:	Masalah gizi pada anak usia sekolah menjadi fokus penting untuk menjaga kesehatan dan perkembangan tubuh yang optimal. Labu kuning merupakan pangan fungsional yang mengandung karbohidrat, vitamin, mengandung βkaroten (provitamin A), dan serat yang tinggi. Selain itu, dapat memberikan warna, rasa dan aroma yang khas pada es krim. Isolat protein kedelai mengandung 90% protein (dari berat keringnya) dan memiliki kemampuan untuk meningkatkan cita rasa, dan perbaikan sifat emulsi pada es krim. Penelitian ini bertujuan untuk mengetahui daya terima dan daya leleh es krim labu kuning (Cucurbita moshcata) dengan penambahan isolat protein kedelai. Metode penelitian Rancangan Acak Lengkap (RAL) dengan penambahan isolat protein kedelai (0%, 2,2%, 4,4%, 6,7%). Hasil penelitian menunjukkan perlakuan yang paling disukai berdasarkan 5 parameter, yaitu warna F0 dengan nilai rata-rata 3,48 ± 0,509 (sangat suka), aroma F0 dengan nilai rata-rata 3,36 ± 0,568 (suka), tekstur F3 dengan nilai rata-rata 3,36 ± 0,568 (suka), rasa F3 dengan nilai rata-rata 3,48 ± 0,585 (sangat suka), keseluruhan (overall) F3 dengan nilai rata-rata 3,32 ± 0,627 (suka). Daya leleh tercepat adalah F0 dengan nilai rata-rata 17,00 ± 0,41, sedangkan yang terlama adalah F3 dengan nilai rata-rata 27,86 ± 0,43. Uji ANOVA menunjukkan terdapat perbedaan signifikan dalam daya leleh es krim labu kuning dengan penambahan isolat protein kedelai (p<0,05). Uji KruskallWallis menunjukkan terdapat perbedaan signifikan antara penambahan isolat protein kedelai dengan daya terima panelis terhadap warna, rasa, dan keseluruhan (overall) es krim labu kuning (p<0,05). Perlakuan es krim yang terpilih berdasarkan daya terima dan daya leleh adalah F3.
Uncontrolled Keywords:	Acceptability, Melting Power, Ice Cream, Soy Protein Isolate Pumpkin Daya Terima, Daya Leleh, Es Krim, Isolat Protein Kedelai, Labu Kuning
Subjects:	R Medicine > R Medicine (General)
Divisions:	07-Fakultas Kedokteran > 13211-Prodi Ilmu Gizi 07-Fakultas Kedokteran
Depositing User:	FARHAH KAMYLYA RAHMAH
Date Deposited:	06 Aug 2024 11:18
Last Modified:	06 Aug 2024 11:18
URI:	http://eprints.untirta.ac.id/id/eprint/38520

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