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KARAKTERISTIK FISIK, KIMIA DAN SENSORIS ES KRIM SARI KEDELAI DENGAN PENAMBAHAN EKSTRAK BUNGA ROSELLA (Hibiscus Sabdariffa L.)

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This study aimed to determine the physical, chemical, and sensory characteristics of soybean milk ice cream with the addition of roselle flower extract. The research used a Completely Randomized Design (CRD) with a non- factorial pattern consisting of 5 treatments: P0 (0% roselle extract), P1 (5% roselle extract), P2 (10% roselle extract), P3 (15% roselle extract), and P4 (20% roselle extract). Each treatment was repeated three times. The observed parameters included physical characteristics such as overrun analysis, melting rate, and color (L*, a*, b*); chemical characteristics such as vitamin C content, protein content, and fat content; and sensory characteristics such as hedonic tests on color, taste, texture, and aroma. Protein and fat content analyses were carried out based on the best treatment from the organoleptic test results. The results showed that the addition of roselle flower extract had a significant effect on overrun, redness, vitamin C content, and hedonic tests for color, taste, and texture of the soybean milk ice cream. The best treatment was selected based on taste preference from the organoleptic test. The best treatment was P1 (5% roselle extract), which resulted in an overrun value of 9.51%, a melting rate of 30.56 minutes, vitamin C content of 56 mg/100 g, protein content of 1.20%, and fat content of 2.69%.

Availability
Inventory Code Barcode Call Number Location Status
2507002585T172646T1726462025Central Library (Reference)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1726462025
Publisher
Indralaya : .,
Collation
xvi, 97 hlm.; ilus.; tab.; 29 cm.
Language
Indonesia
ISBN/ISSN
-
Classification
582.120 7
Content Type
Text
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Ekstrak Bunga Rosella
Specific Detail Info
-
Statement of Responsibility
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