Skripsi

PENGARUH PENAMBAHAN BAYAM HIJAU TERHADAP KANDUNGAN SERAT TIDAK LARUT DAN UJI ORGANOLEPTIK PADA ES KRIM.

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Ice cream is the most preferred dessert by various ages in the world. Ice cream generally contains high sugar and fat, so ice cream has high calories with a low fiber content. The Indonesian Ministry of Health said that Indonesians only consume 10.5 grams of fiber per day, although the body's requirement is 20 to 35 grams of fiber per day. Increasing the nutritional value of ice cream can be done by adding green spinach which is rich in fiber. The purpose of this study is to find out how the formulation of ice cream, organoleptic test, and insoluble fiber content in ice cream. The method used in this study is an experimental method with a Completely Randomized Design (CRD) with three treatments and one control. The results of organoleptic tests with color, aroma, taste, and texture components in ice cream showed a real difference (P

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Detail Information

Series Title

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Call Number

T1588162024

Publisher

Indralaya : Prodi Gizi, Fakultas Kesehatan Masyarakat Universitas Sriwijaya., 2024

Collation

xviii, 151 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

641.307

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Gizi
Pangan — Komposisi Pangan

Specific Detail Info

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Statement of Responsibility

TUTI

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