Journal of Food Technology and Agroindustry
Vol 5 No 2 (2023): Journal of Food Technology and Agroindustry

PENGARUH RASIO SARI KEDELAI DAN UMBI KENTANG TERHADAP KANDUNGAN GLUKOSA, PROTEIN DAN KECEPATAN LELEH MELLORINE

Novi Indah Puji Astuti (Pendidikan Tata Boga, Universitas Negeri Malang)
Rina Rifqie (Pendidikan Tata Boga, Universitas Negeri Malang)
Laili Hidayati (Pendidikan Tata Boga, Universitas Negeri Malang)

Article Info

Publish Date
03 Aug 2023

Abstract

Mellorine is a type of dessert whose texture resembles ice cream by replacing some or all of the milk fat using Onabati fat. Vegetable fat from soymilk is commonly used in the manufacture of mellorine. The purpose of this study was to analyze the effect of the ratio of soymilk and potato tubers on the glucose, protein content and physical tests (melting speed and color) on mellorine. This type of research is an experimental study with two repetitions and three treatments, namely soymilk 80%: potato puree 20%, soymilk 70%: potato puree 30%, and soymilk 60%: potato puree 40% using a completely randomized design (CRD). One Way ANOVA was used to analyze the data and further tests will be carried out using DMRT. The results showed that there was a significant effect with a level of 5% on glucose content, protein and physical tests (melting speed and color).

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Journal Info
Journal of Food Technology and Agroindustry
Website

Abbrev

JFTA

Publisher

Universitas Wiraraja Sumenep

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology

Description

JFTA merupakan jurnal ilmiah sebagai media penyediaan forum bagi para peneliti untuk mempublikasikan artikel asli dan naskah penelitian yang berkaitan dengan teknologi pangan dan industri pertanian. JFTA, dipublikasikan oleh Fakultas Pertanian Universitas Wiraraja, Indonesia. JFTA mempublikasikan ...