Pengaruh Persentase Non Dairy Cream dan Persentase Sari Daun Kelor terhadap Karakteristik Kimia dan Organoleptik Es Krim Kacang Tanah

Abstract

This research was conducted to determine the effect of the percentage of non dairy cream and Moringa leaf extract on the characteristics of peanut ice cream. This research used a Completely Randomized Design (RAL) method with two factors i.e the percentage of non dairy cream (10, 20%, 30% and 40%) and the percentage of Moringa leaf extract (0%, 10%, 20%, and 30%) with three repetitions. Parameters analyzed were protein content, fat content, vitamin C content, total dissolved solids, water content, overrun, melting time and hedonic value of color, aroma, taste, texture and general acceptance. The results showed that the percentage of non-dairy cream had a highly significant effect on fat content, total dissolved solids, water content, overrun, melting time, and hedonic value of texture. The percentage of Moringa leaf extract had a highly significant effect on protein content, fat content, vitamin C content, total dissolved solids, water content, overrun, melting time, and hedonic value of taste. Interaction between the percentage of non-dairy cream and moringa leaf extract had a highly significant effect on fat content, total soluble solids and overrun. Antioxidant analysis was conducted on the best treatment with a percentage of 40% non-dairy cream and 30% Moringa leaf extract with IC50 of 146.6368 ppm