Kadar Protein Dan Nilai Overrun Produk Es Krim Substitusi Susu Kacang Mete (Anacardium Occidentale l.) Dengan Penambahan Tepung Sorgum (Sorghum Bicolor (l.) Moench)
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Institusion
Universitas Muhammadiyah Surakarta
Author
Choirunnisa, Yumna
, Pramudya Kurnia, STP, M.Agr
, Pramudya Kurnia, STP, M.Agr
Subject
R Medicine (General)
Datestamp
2022-02-12 02:59:25
Abstract :
Background : Ice cream is a frozen product made from milk, cream, and a combination of various other ingredients that are in great demand by the public. This ice cream research uses the basic ingredients of cashew nut milk with sorghum flour as a treatment. Objective : To determine the protein content and overrun value in cashew nut milk ice cream products with the addition of sorghum flour. Method : Experimental method with a one factorial Completely Randomized Design (CRD). These variable are four variations in the concentration of the addition of sorghum flour (0%; 0.1%; 0.2%; and 0.3%) with 2 replications and 3 times analysis, respectively. Results : The protein content of cashew nut milk ice cream from the four treatments, the addition of 0% sorghum was 4.058%, the addition of 0.1% sorghum was 3.274%, the treatment of adding 0.2% sorghum was 3.816%, and the addition of 0.3% sorghum was 3.891%. There was no effect of protein content on the addition of sorghum flour (p=0.097) using the Kruskal Wallis test. The overrun value of cashew nut milk ice cream from the four treatments: the addition of 0% sorghum was 45.86%, the treatment of adding 0.1% sorghum was 39.56%, the treatment of adding 0.2% sorghum was 43.37%, and the addition of 0.3% sorghum treatment was 37.61%. There was an effect of the overrun value based on the four treatments (p=0.003) using the One Way Anova test followed by the DMRT test. There was a difference in the treatment of adding 0% sorghum with the addition of 0.1% and 0.3% and the addition of 0.3% and 0.2% sorghum. The protein content and overrun value have met the ice cream quality requirements in accordance with SNI 3713:2018. Conclusion : The highest protein content and overrun value are in the treatment of adding 0% sorghum and both have met the ice cream quality requirements according to SNI 3713:2018.
Background : Ice cream is a frozen product made from milk, cream, and a combination of various other ingredients that are in great demand by the public. This ice cream research uses the basic ingredients of cashew nut milk with sorghum flour as a treatment. Objective : To determine the protein content and overrun value in cashew nut milk ice cream products with the addition of sorghum flour. Method : Experimental method with a one factorial Completely Randomized Design (CRD). These variable are four variations in the concentration of the addition of sorghum flour (0%; 0.1%; 0.2%; and 0.3%) with 2 replications and 3 times analysis, respectively. Results : The protein content of cashew nut milk ice cream from the four treatments, the addition of 0% sorghum was 4.058%, the addition of 0.1% sorghum was 3.274%, the treatment of adding 0.2% sorghum was 3.816%, and the addition of 0.3% sorghum was 3.891%. There was no effect of protein content on the addition of sorghum flour (p=0.097) using the Kruskal Wallis test. The overrun value of cashew nut milk ice cream from the four treatments: the addition of 0% sorghum was 45.86%, the treatment of adding 0.1% sorghum was 39.56%, the treatment of adding 0.2% sorghum was 43.37%, and the addition of 0.3% sorghum treatment was 37.61%. There was an effect of the overrun value based on the four treatments (p=0.003) using the One Way Anova test followed by the DMRT test. There was a difference in the treatment of adding 0% sorghum with the addition of 0.1% and 0.3% and the addition of 0.3% and 0.2% sorghum. The protein content and overrun value have met the ice cream quality requirements in accordance with SNI 3713:2018. Conclusion : The highest protein content and overrun value are in the treatment of adding 0% sorghum and both have met the ice cream quality requirements according to SNI 3713:2018.
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