Harnanda, Melinda Indah and Rosida, Rosida and Sarofa, Ulya (2022) Pembuatan Velva Sinbiotik Mengkudu (Morinda Citrifolia L.) (Kajian Penambahan Susu Skim Dan Konsentrasi Bakteri Asam Laktat). J. Sains dan Teknologi Pangan, 7 (2). pp. 4994-5006. ISSN 1978-4163
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Abstract
Velva is one type of frozen food that is similar to ice cream but has a low-fat content because it does not use milk fat and has high vitamin C and fiber contents. In this study, noni synbiotic Velva was made as a health drink that contains prebiotic (dietary fiber) and probiotics (starters of lactic acid bacteria) components. This study aimed to analyze the effect of skim milk addition and lactic acid bacteria (LAB) starters concentration on the characteristics of noni synbiotic Velva. This study used a completely randomized design (CRD) factorial pattern with two factors. The first factor was the concentration of skim milk addition (10%, 15%, 20%) and the second factor was the LAB starter concentration (3%, 5%, 7%). Data were analyzed using ANOVA and if there was a significant difference between treatments, it was continued with the DMRT followup test at a 5% level. Velva synbiotic with the addition of 20% skim milk and 3% LAB starter concentration was the best treatment with a total LAB of 9,219 log CFU/ml; 35.25°Brix total dissolved solids, viscosity 568.85 mPa.s, 29.75% overrun, 17.83 minutes melting time, 113.83 mg/100gr vitamin C content, 95.92% antioxidant activity, 1.50% protein content, 2.90% fiber content, and 0.79% fat content. The results of the organoleptic test show that the average preference scores of taste, aroma, color, and texture, reached 4.24 (like), 3.48 (slightly like), 4.12 (like), and 4.12 (like), respectively. The product met the 1995 national standard for sorbet and ice cream.
| Item Type: | Article |
|---|---|
| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture |
| Divisions: | Faculty of Engineering > Departement of Food Engineering |
| Depositing User: | Dr. Rosida Rosida |
| Date Deposited: | 17 Apr 2023 12:48 |
| Last Modified: | 17 Apr 2023 12:48 |
| URI: | http://repository.upnjatim.ac.id/id/eprint/13011 |
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