Substitusi Tepung Bekatul Beras Merah Terhadap Kadar Protein Dan Kekentalan Pada Es Krim

Puteri, Mira Anggerainy and , Pramudya Kurnia, STP, M.Agr and , Zulia Setiyaningrum, S.Gz., M.Gizi (2018) Substitusi Tepung Bekatul Beras Merah Terhadap Kadar Protein Dan Kekentalan Pada Es Krim. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Introduction : Ice cream is a frozen food product that is much preferred by the community. The basic ingredients of ice cream are skim milk, which can be substituted by rice bran flour. Rice bran rice flour has a high protein content, so it can be developed into processed foods ie ice cream. Objective: The purpose of this study was to study the effect of rice bran rice red rice substitution on protein content and ice cream viscosity. Methods : Using a complete randomized randomized design with 4 substitution treatment of rice bran rice, 0%, 7,5%, 10%, and 12,5%. Results : The results showed that the highest protein ice cream level was in substitution of 12.5%. The highest level of ice cream consistency is in substitution of 12.5%. The result of Kruskal wallis test showed that there was no effect of red rice bran rice substitution on protein content and ice cream thickness with p = 0,083 and p = 0,083. Suggestion: Further research needs to be done by using more red rice bran rice substitution and conducting acceptance test.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	protein, viscosity, brown rice bran, ice cream
Subjects:	R Medicine > R Medicine (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	MIRA ANGGERAINY PUTERI
Date Deposited:	10 Feb 2018 04:31
Last Modified:	03 Sep 2022 06:45
URI:	http://eprints.ums.ac.id/id/eprint/60095

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