2024Journal articleFree to read
Muhammad Barkah Gusti, Intan Kusumaningrum, Arti Hastuti
Karimah Tauhid.
Salah satu minuman fungsional berbasis teh hijau adalah matcha latte, yang dibuat dari bubuk teh hijau dan susu. Kolagen, yang merupakan protein esensial dalam tubuh manusia, telah menjadi populer sebagai tambahan dalam minuman fungsional untuk meningkatkan nilai gizinya. Tujuan dari penilitian ini untuk menganalisis karakteristik kimia dari minuman matcha latte yang diberi tambahan kolagen. Meode yang digunakan pada penelitian ini menggunakan metode RAL atau rancangan acak lengkap dengan satu faktor, yaitu kolagen sapi dengan konsentrasi lima taraf perlakuan: 5%, 10%, 15%, 20%, dan 25%. Analisis meliputi pengukuran kadar air, abu, lemak, protein, serat, dan karbohidrat. Hasil dari penelitian yang telah dilakukan menunjukkan bahwa penambahan kolagen mempengaruhi karakteristik kimia matcha latte, dengan perlakuan terbaik pada penambahan 25% kolagen dan 75% matcha latte. Komposisi terbaik mencakup kadar air 80,03%, kadar abu 2,06%, lemak 4,78%, serat 3,78%, protein 8,27%, dan karbohidrat 4,82%.
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Muhammad Barkah Gusti, Intan Kusumaningrum, Arti Hastuti. (2024). Karakteristik Kimia pada Minuman Matcha Latte dengan Penambahan Kolagen. Karimah Tauhid.. https://doi.org/10.30997/karimahtauhid.v3i10.15659
DOI: 10.30997/karimahtauhid.v3i10.15659 · Cited by 2 (OpenAlex)
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