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2022Journal articleFree to read

Karakteristik Organoleptik Dan Daya Leleh Formulasi Es Krim Herbal Dengan Penambahan Ekstrak Daun Kenikir (Cosmos Caudatus)

Veramita Angel Minarno

Journal of Comprehensive Science (JCS)

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Abstract

Es krim herbal daun kenikir merupakan inovasi produk dalam bidang pangan yang kaya gizi tinggi dengan penambahan ekstrak daun kenikir. Daun kenikir mengandung quersetin dengan efek tonik yang dapat meningkatkan aktivitas motorik, nafsu makan, dan antioksidan. Tujuan dari penelitian ini untuk mengetahui formulasi yang tepat dalam penambahan daun kenikir terhadap karakteristik organoleptik es krim yang meliputi warna, aroma, tekstur, rasa, dan tingkat kesukaan,daya leleh es krim, dan kandungan gizi es krim herbal daun kenikir meliputi uji kadar air, uji gula reduksi, dan uji protein. Jenis penelitian ini adalah eksperimen, dengan satu faktor berupa formulasi dengan perlakuan penambahan ekstrak daun kenikir 5%, 7.5%, dan 10%. Metode pengujian penelitian ini dilakukan meliputi uji organoleptik dari 20 panelis tidak meliputi warna, aroma, tekstur, rasa dan tingkat kesukaan dan pengujian kecepatan daya leleh es krim. Hasil penelitian menunjukkan formulasi yang paling disukai dengan penambahan ekstrak daun kenikir 15% dibandingkan dengan 5 % dan 10%, dideskripsikan dengan rasa yang cukup manis, tesktur lembut, tidak beraroma, dan warna hijau seperti matcha

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Study type

Sensory / consumer

Taste, aroma, color and how people perceive matcha.

Assigned automatically from the title, abstract and subject terms.

Topics

Matcha is mentioned in passing here (named in the abstract).

Keywords and subject terms

Cite this study

Veramita Angel Minarno. (2022). Karakteristik Organoleptik Dan Daya Leleh Formulasi Es Krim Herbal Dengan Penambahan Ekstrak Daun Kenikir (Cosmos Caudatus). Journal of Comprehensive Science (JCS). https://doi.org/10.59188/jcs.v1i4.105

DOI: 10.59188/jcs.v1i4.105

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