Es Krim Oat Milk Tinggi Serat dengan Penambahan Buah Naga
DOI:
https://doi.org/10.69697/garina.v16i1.110Keywords:
ice cream, dragon fruit and oat milkAbstract
. Ice cream product development is now increasingly preferred and varied, so ice cream is innovated into high-fibre ice cream that can be accepted by all people. The objectives of this research include: 1) Knowing the public acceptance of high-fibre ice cream with dragon fruit and oat milk, 2) Knowing the right composition of ingredients in high-fibre ice cream with dragon fruit and oat milk, 3) Knowing the nutritional content of high-fibre ice cream products with dragon fruit and oat milk. The research methods used included literature, experiments, documentation, sensory tests, and nutritional content tests. The first experiment was carried out using oatmeal and dragon fruit, because the results were unsatisfactory, the second experiment was carried out using Oat milk and dragon fruit, the results of the second experiment the texture of the ice cream was still unsatisfactory, so the third experiment was carried out by adding skim milk powder. Organoleptic test results obtained ice cream products with dragon fruit as much as 20% of the liquid is the most preferred product by panellists. The formula preferred by panellists in ice cream products is with oat milk 500g, dragon fruit 100g, stevia sugar 5.2g, ice cream stabiliser 2g, and skim milk powder 25g. The nutrient content per 100g of ice cream is 19.23% carbohydrate, 5.18% fat, 3.93% protein, 16.40% fibre
References
Ayu, G., Fadmawati, Y., Karyantina, M., & Mustofa, A. (2019). Karakteristik Fisikokimia Es Krim Dengan Variasi Buah Naga Merah (Hylocereus Polyrhizus) Dan Sawi Hijau (Brassica Rapa Var. Parachinensis L.) Physicochemical Characteristics Of Ice Cream With The Variation Of Red Dragon.
Aditya, F. P. (2017). Pengaruh Konsentrasi Gelatin Tulang Ikan Patin (Pangasius Sp.) Dan Konsentrasi Susu Skim Terhadap Karakteristik Es Krim Ubi Jalar Ungu (Ipomoea Batatas L.).
AgroIndustri, Dewi, H., & Fitri, I. (2011). Pengaruh Proses Pembuatan Es Krim Terhadap Mutu Es Krim Berbahan Baku Pisang. Jurnal AgroIndustri, 1.
Khasanah, S. K., Susanti, S., & Legowo, A. M. (2020). Karakteristik Es Krim Kefir Puree Buah Naga Merah Sebagai Pangan Fungsional Antiobesitas. Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition), 53.
Pratama, Y. S. (2017). Kualitas Es Krim Dengan Kombinasi Tomat (Lycopersicum Esculentum Mill.) Dan Buah Naga Merah (Hylocereus Polyrhizus).
Sava, A., & Imawan, A. (2022). Berbagai Kandungan Oatmeal (Avena Sativa) Yang Berpengaruh Bagi Tubuh. Jurnal Cendekia Kimia, 2023.
Wahyuni, T. (2015, kamis Januari ). Ciri-ciri Es Krim Berkualitas Baik. p. 1.
Fadila, I. (2022). 15 manfaat buah naga yang. https://hellosehat.com/nutrisi/fakta-gizi/manfaat-buah-naga/.
Ras, R. T., Geleijnse, J. M., & Trautwein, E. A. (2014). LDLcholesterol-lowering effect of plant sterols and stanols across different dose ranges: a meta-analysis of randomised. British Journal of Nutrition, 112(2).
Rebello, C. J., O’Neil, C. E., & Greenway, F. L. (2016). Dietary fiber and satiety: the effects of oats on satiety. Nutrition reviews, 24(2).
Limanto, A. (2017). Stevia, Pemanis Pengganti Gula dari Tanaman Stevia Rebaudiana. J. KedoktMeditek, 23.
Istiqomah, K., Windrati, W. S., & Praptiningsih, Y. (2017). Karakterisasi Es Krim Edamame Dengan Variasi Jenis Dan Jumlah Penstabil. Jurnal Agroteknologi , 11.
Afrizal, A. (2019). Pengaruh Pemberian Susu Bubuk Skim Terhadap Kualitas Dadih Susu Kambing. https://ejournal.uniska-kediri.ac.id/index.php/filliacendekia.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Garina
![Creative Commons License](http://i.creativecommons.org/l/by-sa/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.