KARAKTERISTIK FISIK, KIMIA DAN SENSORIS ES KRIM SARI KEDELAI DENGAN PENAMBAHAN EKSTRAK BUNGA ROSELLA (Hibiscus Sabdariffa L.)

MONIAGA, RAFLY ARYAPUTRA and Lidiasari, Eka (2025) KARAKTERISTIK FISIK, KIMIA DAN SENSORIS ES KRIM SARI KEDELAI DENGAN PENAMBAHAN EKSTRAK BUNGA ROSELLA (Hibiscus Sabdariffa L.). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine the physical, chemical, and sensory characteristics of soybean milk ice cream with the addition of roselle flower extract. The research used a Completely Randomized Design (CRD) with a non- factorial pattern consisting of 5 treatments: P0 (0% roselle extract), P1 (5% roselle extract), P2 (10% roselle extract), P3 (15% roselle extract), and P4 (20% roselle extract). Each treatment was repeated three times. The observed parameters included physical characteristics such as overrun analysis, melting rate, and color (L*, a*, b*); chemical characteristics such as vitamin C content, protein content, and fat content; and sensory characteristics such as hedonic tests on color, taste, texture, and aroma. Protein and fat content analyses were carried out based on the best treatment from the organoleptic test results. The results showed that the addition of roselle flower extract had a significant effect on overrun, redness, vitamin C content, and hedonic tests for color, taste, and texture of the soybean milk ice cream. The best treatment was selected based on taste preference from the organoleptic test. The best treatment was P1 (5% roselle extract), which resulted in an overrun value of 9.51%, a melting rate of 30.56 minutes, vitamin C content of 56 mg/100 g, protein content of 1.20%, and fat content of 2.69%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Es krim, Sari Kedelai, Rosella
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Rafly Aryaputra Moniaga
Date Deposited:	15 May 2025 08:05
Last Modified:	15 May 2025 08:05
URI:	http://repository.unsri.ac.id/id/eprint/172646

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