Analisis Kadar Protein Dan Nilai Overrun Pada Produk Es Krim Yang Disubstitusi Dengan Susu Kacang Almond

Mahmudah, Rikhana Amalia and , Pramudya Kurnia, STP, M.Agr (2022) Analisis Kadar Protein Dan Nilai Overrun Pada Produk Es Krim Yang Disubstitusi Dengan Susu Kacang Almond. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Ice cream is one of the semi-solid products made from milk, cream, and other ingredients that are liked by people of all ages. Basic ingredient for making an ice cream is cow’s milk. However, ice cream with cow’s milk as the main ingredient is not safe enough for people with lactose intolerance and allergies because of the effects it can have if consumed in excess. Almond milk and full cream millk can be used as a main materials for ice cream because they contain minimum lactose. The purpose of this research is to describe the protein content and overrun value in ice cream products substitued with almond milk.The method used in this study is an experimental study with a completely randomized design which compares 4 comparisons of almond milk and full cream milk which is 0:100, 75:25, 50:50, and 25:50. Protein content and overrun value in ice cream were analyzed using Kruskall Wallis and One way Anova test. The result of statistical test of protein content using Kruskal Wallis test showed that variations in substitution of almond milk had no significant effect on ice cream products (p = 0,292). The result of the overrun value test using One Way Anova showed that variations in substitution of almond milk had a significant effect on ice cream products (p = 0,023). The conclusions are there is no effect of substitution of almond milk on protein content and there is an effect of substitution of almond milk on the overrun value of ice cream products.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Es krim, Kadar Protein, Nilai Overrun.
Subjects:	R Medicine > R Medicine (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	RIKHANA AMALIA MAHMUDAH
Date Deposited:	15 Feb 2022 03:22
Last Modified:	15 Feb 2022 03:22
URI:	http://eprints.ums.ac.id/id/eprint/97643

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