Skripsi

KARAKTERISTIK ES KRIM SUSU KEDELAI DENGAN PENAMBAHAN EKSTRAK BUNGA TELANG (Clitorea ternatea L.)

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Penilaian

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Ice cream is a popular food that is generally made from cow's milk. As a lactose-free and nutrient-rich alternative, soybean milk has the potential to be a base ingredient for ice cream. Furthermore, to address the potentially less appealing color of soybean milk ice cream while enhancing its functional value, this research utilizes the addition of butterfly pea flower (Clitoria ternatea L.). The aim of this study was to determine the physical, chemical, and sensory characteristics of soybean milk ice cream with the addition of butterfly pea flower extract. This research employed a completely randomized design (CRD) non-factorial method consisting of 5 treatments: P0 (0% butterfly pea flowers), P1 (5% butterfly pea flowers), P2 (10% butterfly pea flowers), P3 (15% butterfly pea flowers), and P4 (20% butterfly pea flowers) with three repetitions. The parameters observed in this study were overrun analysis, melting rate, color (L*, a*, b*), pH, antioxidant activity (IC50), and a hedonic or preference test for taste, color, aroma, and texture. The results showed that the addition of butterfly pea flower extract had a significant effect on overrun value, lightness, redness, blueness, pH, antioxidant activity, color, taste, and aroma as analyzed hedonically. The best treatment was found in treatment P2 (addition of 10% butterfly pea flowers) based on an overrun value of 5.79%, a melting rate of 24.68 minutes, a pH of 6.26, a protein content of 2.05%, and fat content of 3.66%. Keywords: antioxidant activity (IC50), butterfly pea extract, ice cream, soy milk Es krim merupakan makanan popular yang umumnya berbahan dasar susu sapi. Sebagai alternatif yang bebas laktosa dan kaya nutrisi, susu kedelai berpotensi sebagai bahan dasar es krim. Lebih lanjut, untuk mengatasi potensi warna yang kurang menarik pada es krim susu kedelai sekaligus meningkatkan nilai fungsionalnya, penelitian ini memanfaatkan penambahan bunga telang. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik fisik, kimia dan sensoris es krim susu kedelai dengan penambahan ekstrak bunga telang. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) non faktorial yang terdiri dari 5 perlakuan yaitu P0 (bunga telang 0%), P1 (bunga telang 5%), P2 (bunga telang 10%), P3 (bunga telang 15%) dan P4 (bunga telang 20%) dengan tiga kali ulangan. Parameter yang diamati dalam penelitian ini yaitu, analisa overrun, kecepatan leleh, warna (L*, a*, b*), pH, aktivitas antioksidan dan uji hedonik atau kesukaan berupa rasa, warna, aroma dan tekstur. Hasil penelitian menunjukkan bahwa penambahan ekstrak bunga telang berpengaruh nyata terhadap nilai overrun, lightness, redness, blueness, pH, aktivitas antioksidan, warna, rasa dan aroma yang dianalisa secara hedonik. Perlakuan terbaik terdapat pada perlakuan P2 (penambahan bunga telang 10%) berdasarkan nilai overrun 5,79%, kecepatan leleh 26,69 menit, pH 6,26, kadar protein 2,05% dan kadar lemak 3,66%. Kata kunci : aktivitas antioksidan (IC50), ekstrak bunga telang, es krim, susu kedelai

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507003399	T175414	T1754142025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1754142025

Publisher

Indralaya : ., 2025

Collation

vii, 103 hlm., ilus., tab.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

630.07

Content Type

Text

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Teknologi Pertanian

Specific Detail Info

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Statement of Responsibility

MI

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