Pengaruh Lama Penyinaran Sinar Ultra Violet (UV) Terhadap Kandungan Gizi Pada Es Krim Susu Kedelai

Une, Suryani
Liputo, Siti Aisa
Mutsyahidan, Arif Murtaqi Akhmad
Ahmad, Rahmatia
Ismail, Nurdike
Sidiki, Moh. Rivaldi
Makalalag, Anjely
Supu, Rizky

Prosiding Seminar Nasional Mini Riset Mahasiswa
Vol 3, No 1 (2024)

Ice cream is a food product that contains fat ranging from 10-16% which comes from milk. This research aims to determine the damage to ice cream caused by long periods of exposure. The design carried out in this research included a Completely Randomized Design (CRD) with different UV exposure factors. Data were analyzed using statistical tests (ANOVA). Test parameters include peroxide value testing. Based on the research obtained, the peroxide value at a 0 minute exposure time produces 1.15 meq/kg, at a 5 minute exposure time it produces 8.32 meq/kg, at a 10 minute exposure time it produces 10.62 meq/kg and at a exposure time of 15 minutes produces 12.59 meq/kg.