PENGARUH PENAMBAHAN BAYAM HIJAU TERHADAP KANDUNGAN SERAT TIDAK LARUT DAN UJI ORGANOLEPTIK PADA ES KRIM

CECILIA, CLARISSA and Rahmiwati, Anita (2024) PENGARUH PENAMBAHAN BAYAM HIJAU TERHADAP KANDUNGAN SERAT TIDAK LARUT DAN UJI ORGANOLEPTIK PADA ES KRIM. Undergraduate thesis, Sriwijaya University.

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Abstract

Ice cream is the most preferred dessert by various ages in the world. Ice cream generally contains high sugar and fat, so ice cream has high calories with a low fiber content. The Indonesian Ministry of Health said that Indonesians only consume 10.5 grams of fiber per day, although the body's requirement is 20 to 35 grams of fiber per day. Increasing the nutritional value of ice cream can be done by adding green spinach which is rich in fiber. The purpose of this study is to find out how the formulation of ice cream, organoleptic test, and insoluble fiber content in ice cream. The method used in this study is an experimental method with a Completely Randomized Design (CRD) with three treatments and one control. The results of organoleptic tests with color, aroma, taste, and texture components in ice cream showed a real difference (P<0.05) in the F0, F1, F2, and F3 treatments. Based on the hedonic test on 24 semi-trained panelists, it was obtained that the level of preference for taste was obtained, namely Formulation 0 (without the addition of green spinach), although this spinach ice cream is not liked, but this ice cream is able to provide high fiber. Based on the results of the insoluble fiber content test, the fiber content in Formulation 0 was 2.75%, Formulation 1 was 5.87%, Formulation 2 was 8.05%, and Formulation 3 was 8.66%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Bayam Hijau, Es Krim, Serat Tidak Larut
Subjects:	R Medicine > RA Public aspects of medicine > RA601-602 Food and food supply in relation to public health
Divisions:	10-Faculty of Public Health > 13211-Nutrition Science (S1)
Depositing User:	Clarissa Cecilia
Date Deposited:	23 Oct 2024 02:44
Last Modified:	23 Oct 2024 02:44
URI:	http://repository.unsri.ac.id/id/eprint/158816

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