Jati, Ignasius Radix A.P., Tranku, Heberd, Virly, Virly and Suseno, Thomas Indarto Putut (2021) Sifat Fisikokimia dan Organoleptik Produk Frozen Dessert Tradisional Berbasis Susu Beras Hitam. In: PROSIDING Seminar Nasional Dies Natalis Ke-56 Universitas Atma Jaya Yogyakarta, 18 Sept. 2021, Yogyakarta.
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Abstract
In the formulation of black rice milk-based es putar traditional frozen dessert, coconut milk needs to be added to increase the fat content and improve the textural characteristic. This research aimed to investigate the effect of different proportions of grated coconut and water (w/w) in coconut milk processing on the physicochemical and organoleptic properties of black rice milk-based es putar. In this research, seven treatments were applied, which are 500, 625, 750, 875, 1000, 1125, and 1250 g of grated coconut, where each was mixed with 750 mL of water to yield coconut milk. Coconut milk from each treatment was formulated with other ingredients. The mixed formula underwent pasteurization, homogenization, aging, and churning to produce es putar. The results of physicochemical analyses showed significant differences observed on the overrun, melting rates, hardness, and fat content of es putar, but the proportion of grated coconut and water did not significantly affect the colour and fat globule. A decrease in antioxidant activity was observed along with the increase of grated coconut proportion. Meanwhile, the organoleptic test and spiderweb analysis revealed that the highest overall preference test was the proportion of 875 g of grated coconut and 750 mL of water.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Uncontrolled Keywords: | es putar, black rice, coconut milk, overrun, melting rate |
| Subjects: | Agriculture and Food Technology |
| Divisions: | Proceeding |
| Depositing User: | F.X. Hadi |
| Date Deposited: | 22 Jun 2023 08:48 |
| Last Modified: | 22 Jun 2023 08:51 |
| URI: | http://repository.ukwms.ac.id/id/eprint/35182 |
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