Simamora, Denada Dameria (2022) PENGARUH PENAMBAHAN TEPUNG DAUN KELOR TERHADAP MUTU HEDONIK DAN KANDUNGAN ZAT BESI (FE) PADA ES KRIM. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2022.
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Abstract
THE EFFECT OF ADDITIONAL MORINGA LEAF FLOUR ON HEDONIC QUALITY AND IRON CONTENT (FE) IN ICE CREAM ABSTRACT Ice cream is a frozen food made from dairy products combined with artificial or natural flavors and sweeteners. In this study there is the addition of Moringa flour in the manufacture of ice cream. This study aimed to determine the effect of adding Moringa leaf flour to the organoleptic properties and levels of iron (Fe) in ice cream. This type of research was experimental with a randomized block design (RAK). The treatments given were 5 types of treatment with 3 repetitions. Data analysis was to determine the effect of treatment on organoleptic quality characteristics and Fe content using analysis of variance (ANOVA). The results showed that there was an influence on organoleptic quality including taste quality, color quality, aroma quality, texture quality, overall acceptance and Fe content in ice cream. The addition of 10 grams of Moringa leaf flour resulted in the most acceptable quality with the characteristics of pale green color, milk aroma, soft texture, milky taste, overall acceptance of Fe content of 5.55 mg/L. Keywords: Ice Cream, Iron, Moringa leaves, Moringa flour
| Item Type: | Thesis (Diploma) |
|---|---|
| Uncontrolled Keywords: | Ice Cream, Iron, Moringa leaves, Moringa flour |
| Subjects: | S Agriculture > SB Plant culture |
| Divisions: | Jurusan Gizi > Prodi D4 |
| Depositing User: | Denada Dameria Simamora |
| Date Deposited: | 22 Aug 2022 04:56 |
| Last Modified: | 22 Aug 2022 04:56 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/10027 |
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- PENGARUH PENAMBAHAN TEPUNG DAUN KELOR TERHADAP MUTU HEDONIK DAN KANDUNGAN ZAT BESI (FE) PADA ES KRIM. (deposited 22 Aug 2022 04:56) [Currently Displayed]
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