Pengaruh Rasio Susu Sapi dengan Susu Almond dan Konsentrasi Sari Bunga Telang (Clitoria ternatea L.) terhadap Karakteristik Es Krim = Effect of Ratio Cow's Milk with Almond Milk and Blue Pea Flower (Clitoria ternatea L.) Concentration of Characteristic Ice Cream

Berenis, Verensia (2021) Pengaruh Rasio Susu Sapi dengan Susu Almond dan Konsentrasi Sari Bunga Telang (Clitoria ternatea L.) terhadap Karakteristik Es Krim = Effect of Ratio Cow's Milk with Almond Milk and Blue Pea Flower (Clitoria ternatea L.) Concentration of Characteristic Ice Cream. Bachelor thesis, Universitas Pelita Harapan.

	Text (Title) Title.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)
Preview	Text (Abstract) Abstract.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (253kB) | Preview
Preview	Text (ToC) ToC.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (787kB) | Preview
Preview	Text (Chapter1) Chapter1.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (316kB) | Preview
	Text (Chapter2) Chapter2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)
	Text (Chapter3) Chapter3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)
	Text (Chapter4) Chapter4.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)
	Text (Chapter5) Chapter5.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (152kB)
Preview	Text (Bibliography) Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (686kB) | Preview
	Text (Appendices) Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (6MB)

Abstract

Es krim menjadi salah satu produk yang banyak digemari oleh seluruh masyarakat. Pada dasarnya, susu yang digunakan dalam pembuatan es krim berasal dari hewani yaitu susu sapi yang kaya akan komponen asam lemak jenuh sehingga dapat menyebabkan berbagai penyakit degeneratif. Oleh sebab itu, susu almond dapat dipilih untuk mengurangi penggunaan susu sapi dan menghasilkan produk es krim rendah lemak. Bunga telang telah lama dikenal manfaatnya sebagai sumber antioksidan dan sebagai pewarna alami. Dalam penelitian ini, lima perbandingan susu sapi: susu almond (100:0, 75:25, 50:50, 25:75, 0:100) dan tiga konsentrasi sari bunga telang (10%, 20%, 30%) digunakan untuk proses pembuatan es krim. Seluruh sampel tersebut dilakukan pengukuran berdasarkan parameter fisikokimia dalam penelitian utama yang mencakup aktivitas antioksidan, overrun, waktu leleh, viskositas, dan uji warna. Es krim dengan formulasi terbaik memiliki overrun sebesar 27,71 ± 3,07%, waktu leleh sebesar 13,49 ± 0,09 menit, viskositas sebesar 35,25 ± 2,01 Cp, dan total antioksidan sebesar 20349 ± 0,06 ppm. Hasil analisis sensori menunjukkan bahwa sari bunga telang menurunkan daya terima es krim. Es krim dengan perbandingan susu sapi: susu almond sebesar 25:75 dengan penambahan sari bunga telang sebesar 10% lebih disukai panelis dan memberikan sifat fisik terbaik berdasarkan tingkat kesukaan (hedonik) serta menghasilkan kadar air sebesar 66,10 ± 0,08%, total padatan sebesar 33,88 ± 0,26%, kadar abu sebesar 5,23 ± 0,73%, kadar lemak sebesar 1,60 ± 1,16%, kadar protein sebesar 2,90 ± 0,05%, kadar karbohidrat sebesar 24,14 ± 0,33%, dan kandungan total antosianin sebesar 23,67 ± 1,75 mg/L. / Ice cream is one the most popular products in the world. The milk used in making ice cream comes from animals, namely cow’s milk, which is rich in saturated fatty acid components so that it can cause various degenerative diseases. Therefore, almond milk can be chosen to reduce the use of cow’s milk and producing low-fat ice cream. The blue pea flower has long been known for its benefits a source of antioxidants and as natural dye. In this study, five ratios of cow’s milk: almond milk (100:0, 75:25, 50:50, 25:75, 0:100) and three concentrations of blue pea flower juice (10%, 20%, 30%) were used to ice cream making process. All samples were measured based on physicochemical parameters in the main study which included antioxidant activity, overrun, melting time, viscosity, and color test. Ice cream with the best formulation contains overrun of 27,71 ± 3,07%, melting time of 13,49 ± 0,09 minutes, viscosity of 35,25 ± 2,01 cP, and IC50 of 20349 ± 0,06 ppm. The results of the sensory analysis showed that blue pea flower juice reduced the acceptability ice cream. Ice cream with a ratio of cow’s milk: almond milk of 25:75 with the addition of 10% blue pea flower juice was preferred by the panelists and gave the best physical properties based on the level of preference (hedonic), and give results moisture content of 66,10 ± 0,08%, total solids of 33,88 ± 0,26%, ash content of 5,23 ± 0,73%, fat content of 1,60 ± 1,16%, protein content of 2,90 ± 0,05%, carbohydrate content of 24.14 ± 0,33%, and total anthocyanin content of 23,67 ± 1,75 mg/L.

Actions (login required)

View Item