Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal Jurnal Online Mahasiswa (JOM) Bidang Pertanian
Pangestu, Dio Ajie
Unknown Affiliation
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
PEMBUATAN ES KRIM DENGAN PENAMBAHAN TEH KOMBUCHA SEBAGAI SUMBER ANTIOKSIDAN Pangestu, Dio Ajie; Yusmarini, Yusmarini Yusmarini; Restuhadi, Fajar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The research aimed to know the characteristics quality and sensory ice cream with the addition of different concentration of kombucha tea, as well as to know the best formulation that fulfill’s SNI (01-3713-1995). The research was conducted with five treatments and three replications. The treatments in this study were kombucha tea addition of 0, 10, 20, 30, and 40%. Data were statistically analyzed by using analysis of variance and followed by duncan ‘s new multiple range test at level 5%. The result of analysis of variance showed that the addition of kombucha tea significantly affected total dissolved solid, fat level, sucrose level, and antioxidant but did not significantly affect protein level. Kombucha tea ice cream treatment selected from the tested parameters was the treatment T2 (addition of 20% kombucha tea). The ice cream obtained had a fat 15.58%, protein 3.72%, sucrose 10.37%, total solids 30.22%, antioxidants 56.48 ppm.Keywords: ice cream, kombucha tea, antioxidant.
Co-Authors Fajar Restuhadi Yusmarini Yusmarini