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PENGARUH KOMBINASI KRIM SANTAN DAN KACANG MERAH DALAM PEMBUATAN ES KRIM NABATI TERHADAP AKTIVITAS ANTIOKSIDAN, FISIKOKIMIA DAN ORGANOLEPTIK

Cahyono, Nilam Sitaresmi (2018) PENGARUH KOMBINASI KRIM SANTAN DAN KACANG MERAH DALAM PEMBUATAN ES KRIM NABATI TERHADAP AKTIVITAS ANTIOKSIDAN, FISIKOKIMIA DAN ORGANOLEPTIK. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Coconut milk cream is a substitute for fat in making ice cream that can be a substitute for milk. Coconut cream has the advantages ; the smell is not fishy and it is rich in antioxidants, while the protein substitute in making ice cream is red kidney beans. Red kidney beans have a potential in the emulsifier and rich in antioxidants. The purpose of this research was analyze to know the interaction of coconut milk cream and red kidney beans, the concentration effect of coconut milk cream and red kidney beans pulp on antioxidant, physicochemical, and organoleptic activity. This study used Randomized Complete Block Design (RCBD) orthogonal contrast factor consisting of 2 factors; first factor concentration of coconut milk cream (15%, 30%, 45%) and second factor concentration of red kidney bean pulp (10%, 20%, 30%) with 3 repetitions, compared with control market. The result of the research shown that there was an interaction between coconut milk cream and red kidney bean pulp in making ice cream on physicochemical and organoleptic. Coconut milk cream effected the antioxidant activity, physicochemistry, organoleptic. Red kidney bean pulp effected the physicochemical and organoleptic properties. All treatments have not fulfilled the Indonesian National Standard (SNI) in overrun test, while in other test have fulfilled the requirement of SNI except at treatment of A1B1 and A1B2, because protein content at that treatment still did not fulfill SNI requirement. The results of the research on A3B3 treatment (45% coconut cream: 30% red bean pulp) had antioxidant activity test result 58.76%, redness intensity (a +) 7.27, yellowish color intensity (b +) 8.97, brightness color intensity (L) 61.60, water content 49.25%, total soluble solid 50.75%, melting time 9.33 minutes / 3g, overrun 24.33%, viscosity 160 cPs, fat 47.32%, protein 5.93%, organoleptic 6.97 texture is neutral (close to soft), taste 7.1 is tasty, appearance 6.17 is neutral.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201310220311041
Keywords: ice cream, coconut milk cream, red kidney beans, antioxidants
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 29 Nov 2018 01:39
Last Modified: 29 Nov 2018 01:39
URI : http://eprints.umm.ac.id/id/eprint/41063

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