Anggreni, Ni Luh Ayu (2022) PENGARUH PENAMBAHAN TEPUNG KACANG MERAH (Phaseolus Vulgaris L.) TERHADAP KARAKTERISTIK ES KRIM SUSU KEDELAI. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2022.
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Abstract
Ice cream is a semi-solid frozen dairy product made through a combination of freezing and agitation. In the case of lactose intolerance, cow's milk can be replaced by using soy milk as the basic ingredient. Kidney beans is a type of legume that is a source of vegetable protein and has high starch and fiber content. The purpose of this study was to determine the effect of adding red bean flour to the characteristics of soy milk ice cream. The type of research is experimental research, randomized block design with treatment. The study was conducted with 4 additional treatments of red bean flour, namely P1 (5% w/v), P2 (10% w/v), P3 (15% w/v), P4 (20% w/v) with 4 replications. The addition of different red bean flour significantly affected the organoleptic test and chemical quality which included texture, aroma, taste, overall acceptance, texture quality, aroma quality, and protein content, but had no significant effect on antioxidant capacity. Protein content ranged from 3.75%-5.57%. While the antioxidant capacity ranged from 0.0125%-0.01825 %. The best treatment is the addition of 10% red bean flour was the most preferred by the panelists. In 1 serving can meet the protein needs in one snack by 14,5%.
| Item Type: | Thesis (Diploma) |
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| Uncontrolled Keywords: | Ice Cream, Soy Milk, Red Beans, Protein Content, Antioxidant Capacity |
| Subjects: | Q Science > Q Science (General) Q Science > QK Botany R Medicine > RZ Other systems of medicine |
| Divisions: | Jurusan Gizi > Prodi D4 |
| Depositing User: | Ni Luh Ayu Anggreni |
| Date Deposited: | 11 Aug 2022 01:24 |
| Last Modified: | 11 Aug 2022 01:24 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/9910 |
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