Pengaruh Penambahan Ekstrak Umbi Bit (Beta Vulgaris L) Terhadap Kadar Protein Dan Lemak Pada Es Krim Susu Kedelai
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Institusion
Universitas Muhammadiyah Surakarta
Author
Utami, Nofita Tri
, Pramudya Kurnia, S.TP., M.Agr.
, Pramudya Kurnia, S.TP., M.Agr.
Subject
R Medicine (General)
Datestamp
2022-05-20 03:08:41
Abstract :
This research was conducted with the aim of knowing the effect of adding beetroot extract on protein and fat levels in soy milk ice cream. Ice cream is a type of semi-solid food made by freezing ice cream flour or a mixture of milk and other additives. Soy milk is an alternative raw material for ice cream to replace cow's milk. Soy milk was chosen because it has a high protein content and amino acid composition. Beetroot is used to add color to food or drinks as well as nutritional value to ice cream. This type of research is experimental. The data analysis technique used Anova test for data with normal and homogeneous distribution and Kruskal-Wallis for data that were not normally distributed and not homogeneous. The results of this study showed that the treatment results were 40% had the highest fat content (5.45%); then followed by treatment 60% (5.03%); then followed by 0% treatment (4.17%). The 20% treatment had the lowest fat content value (3.84%). The 0% treatment had the highest protein content (4.80%); then followed by 20% treatment (4.58%); followed by 40% (4.18%). The 60% treatment had the lowest protein content value (4.11%). Beetroot has a significant effect on the fat content and protein content of soy milk ice cream.
This research was conducted with the aim of knowing the effect of adding beetroot extract on protein and fat levels in soy milk ice cream. Ice cream is a type of semi-solid food made by freezing ice cream flour or a mixture of milk and other additives. Soy milk is an alternative raw material for ice cream to replace cow's milk. Soy milk was chosen because it has a high protein content and amino acid composition. Beetroot is used to add color to food or drinks as well as nutritional value to ice cream. This type of research is experimental. The data analysis technique used Anova test for data with normal and homogeneous distribution and Kruskal-Wallis for data that were not normally distributed and not homogeneous. The results of this study showed that the treatment results were 40% had the highest fat content (5.45%); then followed by treatment 60% (5.03%); then followed by 0% treatment (4.17%). The 20% treatment had the lowest fat content value (3.84%). The 0% treatment had the highest protein content (4.80%); then followed by 20% treatment (4.58%); followed by 40% (4.18%). The 60% treatment had the lowest protein content value (4.11%). Beetroot has a significant effect on the fat content and protein content of soy milk ice cream.
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