Pengaruh Perbandingan Susu Beras Dan Susu Kedelai Terhadap Kadar Lemak Dan Laju Leleh Es Krim

Nasytoh, Muthifah and -, Pramudya Kurnia, STP., M.Agr (2022) Pengaruh Perbandingan Susu Beras Dan Susu Kedelai Terhadap Kadar Lemak Dan Laju Leleh Es Krim. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Ice cream is a snack category and is often consumed. Not a few people who can not eat ice cream because they suffer from lactose intolerance. Soy milk and rice milk are alternative raw materials for ice cream to replace cow's milk. Soy milk was chosen because of its high nutritional content. While rice milk was chosen because it is the best low allergen milk. This study aimed to determine the effect of the ratio of soy milk and rice milk on the fat content and melting rate of ice cream. This research was conducted by making ice cream with ratios of soy milk and rice milk, then testing the fat content using Soxhlet Modification methods and melting rate of ice cream using the Di Criscio methods. The results of fat content and melting rate were analyzed by Anova test and Kruskal wallis test. The results of this study found the highest fat content in ice cream with a ratio of soy milk and rice milk 50%:50%, is 4.70% and the lowest at 0%:100% is 3.53% (p=0.006). The highest melting rate was found in ice cream with a ratio of soy milk and rice milk 50%:50% is 0,75 g/min and the lowest at 0%:100% (p<0.05) is 0,21 g/min. The conclusion is that there are differences in the effect of soy milk and rice milk on the fat content and melting rate of ice cream (p<0.05).

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Ice cream, fat content, melting rate, rice milk, soy milk
Subjects:	R Medicine > R Medicine (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	MUTHIFAH NASYTOH
Date Deposited:	25 Feb 2022 05:34
Last Modified:	25 Feb 2022 05:34
URI:	http://eprints.ums.ac.id/id/eprint/98759

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