THE EFFECT OF RED BEAN ADDITION ON THE MELTING POWER AND ACCEPTABILITY OF ICE CREAM
Journal Title: Transpublika International Research in Exact Sciences (TIRES) - Year 2022, Vol 1, Issue 3
Abstract
Utilization of red beans to be used as food ingredients is not maximized. Ice cream at room temperature melts easily and has a less soft texture, this is due to several factors, one of which is the emulsifier. To improve the quality of ice cream, researchers use natural emulsifiers in the form of red beans. The aim of this study was to determine the effect of the addition of red beans on the melting power of ice cream and organoleptic properties (color, aroma, taste and texture) of ice cream. The research design was a Completely Randomized Design (CRD) with 5 different treatments of adding red beans to ice cream, namely 0%, 30%, 50%, 70% and 100% with data analysis using the SPSS One way-ANOVA test for normal data, Kruskall-Wallis test for abnormal data, as well as Duncan's advanced test. The results showed that the addition of red beans had a significant effect on melting power (0.00<0.05), color (0.00<0.05), and texture (0.00<0.05). The addition of red beans had no significant effect on aroma (0.41>0.05) and taste (0.011>0.05).
Authors and Affiliations
Sella Lubis*, Ratna Yulinda, Rizky Febriyani Putri
Keywords
Related Articles
- EP ID EP750018
- DOI https://doi.org/10.55047/tires.v1i3.555
- Views 50
- Downloads 0
THE INFLUENCE OF DIFFERENT DRYING DURATIONS ON THE MOISTURE CONTENT AND PROTEIN CONTENT OF PUMPKIN FLOUR (CUCURBITA MOSCHATA)
Pumpkin (Cucurbita moschata), also known as waluh (banjar) and pumpkin parang (Java), is one of the local foods with high nutritional value beneficial for the human body. Cultivated pumpkin has a shorter shelf life than...
FACTOR ANALYSIS OF LEARNING DIFFICULTIES IN MATHEMATICS FOR GRADE 5 FRACTION CALCULATION MATERIAL
This study aims to describe the difficulties in learning mathematical fraction calculations in Grade 5 at SD Poris Gaga 8. The research method employed is qualitative, specifically a case study involving students and tea...
ANALYSIS OF THE IMPACT OF CARBOHYDRATES ON HUMAN HEALTH AND DISEASE
The aim of this research is to comprehensively investigate the pivotal role of carbohydrate nutrition in supplying energy to the human body and its implications for health. Over recent decades, the surge in diseases like...
SURVEILLANCE ANALYSIS OF CLEAN AND HEALTHY LIVING BEHAVIOR (CHLB) IN HOUSEHOLD SETTINGS: A CASE STUDY IN LAM GEU EU VILLAGE, PEUKAN BADA SUBDISTRICT, ACEH BESAR REGENCY
Promoting clean and healthy living within households is essential for community well-being. This study employed a quantitative descriptive approach to conduct Public Health and Behavioral Surveillance (PHBS) in Lam Geu E...
THE EFFECT OF FEEDING FROM FERMENTED RICE BRAN AT DIFFERENT DOSES ON THE GROWTH OF KOI FISH SEEDS
The production of alternative feeds as a substitute for commercial feeds is expected to reduce the cost of farmers, with fermentation techniques to improve feed nutrition so that it is better and more durable by utilizin...