Kadar Protein dan Nilai Overrun Es Krim dari Perbandingan Susu Beras dan Susu Kedelai

Nurdiyani, Endah Astuti and , Pramudya Kurnia, STP., M.Agr (2022) Kadar Protein dan Nilai Overrun Es Krim dari Perbandingan Susu Beras dan Susu Kedelai. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Ice cream is a popular frozen food product. The raw ingredients for making ice cream are cow's milk. Consumers with cow's milk allergy and lactose intolerance are safer to consume ice cream from plant-based milk. Rice milk and soy milk can be used as ice cream raw materials because there is no lactose content. The purpose of the study was to determine the effect of the ratio of rice milk and soy milk against protein content and overrun value. Research methods using a random design complete with five comparisons of rice milk and soy milk, 0%: 100%, 25%: 75%, 50%: 50%, 75%: 25%, 100%: 0%. Protein content and overrun on ice cream were analyzed using the Kruskal Wallis test. The results showed that the highest protein content and overrun were at a ratio of 0%:100% (rice milk: soy milk). The highest protein content was 2.86%, the highest overrun value was 64.91%. The results of Kruskal Wallis showed that the P-value of protein content was 0,002, overrun was 0,002. There is an effect on the ratio of rice milk and soy milk against protein content and overrun ice cream. Further research is needed regarding the addition of foods with high nutritional value to increase protein content and overrun value. It is also necessary to do research related to the analysis of fat content in ice cream.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	ice cream, rice milk, soy milk, protein, overrun
Subjects:	R Medicine > R Medicine (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	ENDAH ASTUTI NURDIYANI
Date Deposited:	12 Feb 2022 03:56
Last Modified:	14 Feb 2022 03:54
URI:	http://eprints.ums.ac.id/id/eprint/97416

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