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All Journal Jurnal Veteriner Jurnal Ternak AGROVITAL : Jurnal Ilmu Pertanian JURNAL SIPISSANGNGI: Jurnal Pengabdian Kepada Masyarakat Anoa: Journal of Animal Husbandry Chalaza Journal of Animal Husbandry JatiRenov: Jurnal Aplikasi Teknologi Rekayasa dan Inovasi
Andi Tenri Bau Astuti Mahmud
Program Studi Peternakan, Fakultas Ilmu Pertanian, Universitas Al Asyariah Mandar
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Immunology & microbiology Materials Science & Nanotechnology Public Health Social Sciences Veterinary Other

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Aplikasi Ekstrak Wortel (Daucus carota L) Terhadap nilai Overrun, Daya Leleh dan Uji Organoleptik pada Es Krim Hasniar Burhan; Andi Tenri Bau Astuti Mahmud; Andi Yahya
Anoa: Journal of Animal Husbandry Vol 3 No 1 (2024): Februari
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/anoa.v3i1.45967

Abstract

Ice cream with the addition of natural ingredients continues to develop. The natural pigments found in carrots can be used as natural coloring that is safe for making ice cream. The aim of this research is to determine the effect of adding carrots on the quality of ice cream, to determine the effect of adding carrots on the organoleptic value of ice cream. The parameters measured in this research are melting power, overrun and organoleptic test characteristics. The design used was a completely randomized design (CRD) with 4 treatments and 3 replications (0%, 10%, 15% and 20%). The research results show that carrot extract in ice cream can improve taste, color, aroma and preference characteristics. The melting test had a significant effect (0.05) while the Overrun test had a significant effect (0.00). The addition of different carrot extracts caused the texture and aroma of the ice cream to decrease but did not affect the liking value of the ice cream. The addition of carrot extract to P3 (20%) in making carrot ice cream produces the best quality ice cream
Co-Authors Abdullah Umar Andi Yahya Arie Darmawan Askar Salam Bellavista Bellavista Damiana Rita Ekastuti Fadli Fadli Fausiah, Andi Hasniar Burhan Hikmawaty, Hikmawaty Irma Isnafia Arief Masir, Ummul Nurhaya Kusmiah Rudi Afnan S. Santi Samsu Alam Rab Wulandari Wulandari