The Effect of the Percentage of Non-Dairy Cream and Moringa Leaves Filtrate on the Chemical and Organoleptic Characteristics of Peanut Ice Cream

Indonesian Journal of Agricultural Research Pub Date : 2024-02-26 DOI:10.32734/injar.v6i3.11617

Silvy Antika, L. M. Lubis, Hotnida Sinaga

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Abstract

This research was conducted to determine the effect of the percentage of non-dairy cream and Moringa leaves filtrate 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 leaves filtrate (0%, 10%, 20%, and 30%) with three repetitions. The results showed that the percentage of non-dairy cream had a highly significant effect on fat and water content, total dissolved solids, overrun, melting time, and hedonic value of texture. The percentage of Moringa leaves filtrate had a highly significant effect on protein, fat, and water content vitamin C content, total dissolved solids, overrun, melting time, and hedonic value of taste. Interaction between the percentage of non-dairy cream and moringa leaves filtrate 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 leaves filtrate with IC50 of 146.6368 ppm.

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非乳奶油和辣木叶滤液的比例对花生冰淇淋化学和感官特性的影响

本研究旨在确定非乳奶油和辣木叶滤液的比例对花生冰淇淋特性的影响。该研究采用了完全随机设计（RAL）方法，包含两个因素，即非乳脂奶油的比例（10%、20%、30%和 40%）和辣木叶滤液的比例（0%、10%、20%和 30%），重复三次。结果表明，非乳奶油的比例对脂肪和水分含量、总溶解固体、溢出量、熔化时间和口感的享乐值有非常显著的影响。辣木叶滤液的比例对蛋白质、脂肪和水分含量、维生素 C 含量、溶解性总固体、溢出量、融化时间和口感的享乐值有非常显著的影响。非乳奶油比例与辣木叶滤液之间的交互作用对脂肪含量、总溶解固体和溢出量有非常显著的影响。抗氧化分析是针对非乳奶油比例为 40% 和辣木树叶滤液比例为 30% 的最佳处理进行的，其 IC50 为 146.6368 ppm。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Indonesian Journal of Agricultural Research

自引率

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审稿时长

8 weeks