Substitution Effect of Skim Milk With Sweet Potato (Ipomoea batatas) on Probiotic Ice Cream Characteristics
Sweet potatoes contain fiber as a substitute skim milk in ice cream is expected to improve the quality and health benefits. The study aimed to determine the effect of substitution of skim milk with sweet potato on the characteristics of probiotics ice cream. Probiotics ice cream made with sweet pota...
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| Format: | Conference or Workshop Item |
| Language: | English |
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2013
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| Online Access: | https://repository.ugm.ac.id/135369/1/Substitution%20Effect%20of%20Skim%20Milk%20With%20Sweet%20Potato%20%28Ipomoea%20batatas%29%20on%20Probiotic%20Ice%20Cream%20Characteristics.pdf |
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| author | Nurliyani, Nurliyani Indratiningsih, Indratiningsih BM Putri, Kusumodewi |
| author_facet | Nurliyani, Nurliyani Indratiningsih, Indratiningsih BM Putri, Kusumodewi |
| author_sort | Nurliyani, Nurliyani |
| collection | UGM |
| description | Sweet potatoes contain fiber as a substitute skim milk in ice cream is expected to improve the quality and health benefits. The study aimed to determine the effect of substitution of skim milk with sweet potato on the characteristics of probiotics ice cream. Probiotics ice cream made with sweet potato 0;50;100%, fermented with Lactobacillus acidophilus. Ice cream was frozen for 30 days. Analyzed of ice cream includes physical, chemical, microbiological, and sensory properties. The data were statisticallyanalized by ANOVA, while the sensory properties were tested by analysis of Kruskal-Walls. Substitution effect of skim milk with sweet potato was not significantly different on overrun, pH, acidity, fat and total probiotic of ice cream with the following average85.22%; 5.57; 0.32%, 6.22% and 2.2 x 107 CFU/ml, respectively. However, substitution with sweet potato has significant effect (P<0.05) to the melting point, protein, crude fiber and total solid content, for each of the treatment 0; 50 and 100% with average 71.33; 83.33; 95.00% for melting point, 4.27;2.69; 2.52% for protein, 0.16; 0.64; 0.95% for fiber, and 42.39; 41.08; 39.77% for total solid content, respectivelly. Sensory properties of ice cream is acceptable to substitutesweet potato 50%. In conclusion, substitution skim milk with sweet potatoes could increase the melting point and crude fiber, but decrease the protein and total solid of probiotic ice cream. After 30 days in frozen storage, probiotic ice cream substituted with sweet potato unchanged, its characteristics in terms of total probiotic, acidity, and pH.
Key words: Ice cream characteristics, Sweet potato, Skim milk, Lactobacillus acidophilus |
| first_indexed | 2024-03-13T23:44:48Z |
| format | Conference or Workshop Item |
| id | oai:generic.eprints.org:135369 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-13T23:44:48Z |
| publishDate | 2013 |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1353692015-11-11T02:23:37Z https://repository.ugm.ac.id/135369/ Substitution Effect of Skim Milk With Sweet Potato (Ipomoea batatas) on Probiotic Ice Cream Characteristics Nurliyani, Nurliyani Indratiningsih, Indratiningsih BM Putri, Kusumodewi Agricultural Land Management Agronomy Food technology Livestock Sweet potatoes contain fiber as a substitute skim milk in ice cream is expected to improve the quality and health benefits. The study aimed to determine the effect of substitution of skim milk with sweet potato on the characteristics of probiotics ice cream. Probiotics ice cream made with sweet potato 0;50;100%, fermented with Lactobacillus acidophilus. Ice cream was frozen for 30 days. Analyzed of ice cream includes physical, chemical, microbiological, and sensory properties. The data were statisticallyanalized by ANOVA, while the sensory properties were tested by analysis of Kruskal-Walls. Substitution effect of skim milk with sweet potato was not significantly different on overrun, pH, acidity, fat and total probiotic of ice cream with the following average85.22%; 5.57; 0.32%, 6.22% and 2.2 x 107 CFU/ml, respectively. However, substitution with sweet potato has significant effect (P<0.05) to the melting point, protein, crude fiber and total solid content, for each of the treatment 0; 50 and 100% with average 71.33; 83.33; 95.00% for melting point, 4.27;2.69; 2.52% for protein, 0.16; 0.64; 0.95% for fiber, and 42.39; 41.08; 39.77% for total solid content, respectivelly. Sensory properties of ice cream is acceptable to substitutesweet potato 50%. In conclusion, substitution skim milk with sweet potatoes could increase the melting point and crude fiber, but decrease the protein and total solid of probiotic ice cream. After 30 days in frozen storage, probiotic ice cream substituted with sweet potato unchanged, its characteristics in terms of total probiotic, acidity, and pH. Key words: Ice cream characteristics, Sweet potato, Skim milk, Lactobacillus acidophilus 2013-09-01 Conference or Workshop Item PeerReviewed application/pdf en https://repository.ugm.ac.id/135369/1/Substitution%20Effect%20of%20Skim%20Milk%20With%20Sweet%20Potato%20%28Ipomoea%20batatas%29%20on%20Probiotic%20Ice%20Cream%20Characteristics.pdf Nurliyani, Nurliyani and Indratiningsih, Indratiningsih and BM Putri, Kusumodewi (2013) Substitution Effect of Skim Milk With Sweet Potato (Ipomoea batatas) on Probiotic Ice Cream Characteristics. In: Sustainable Livestock Production Based on Local Resources in the Global Climate Changes Era : Prospects and Challenges, 29 Agustus-1 September 2013, Malang Indonesia. |
| spellingShingle | Agricultural Land Management Agronomy Food technology Livestock Nurliyani, Nurliyani Indratiningsih, Indratiningsih BM Putri, Kusumodewi Substitution Effect of Skim Milk With Sweet Potato (Ipomoea batatas) on Probiotic Ice Cream Characteristics |
| title | Substitution Effect of Skim Milk With Sweet Potato (Ipomoea batatas) on Probiotic Ice Cream Characteristics |
| title_full | Substitution Effect of Skim Milk With Sweet Potato (Ipomoea batatas) on Probiotic Ice Cream Characteristics |
| title_fullStr | Substitution Effect of Skim Milk With Sweet Potato (Ipomoea batatas) on Probiotic Ice Cream Characteristics |
| title_full_unstemmed | Substitution Effect of Skim Milk With Sweet Potato (Ipomoea batatas) on Probiotic Ice Cream Characteristics |
| title_short | Substitution Effect of Skim Milk With Sweet Potato (Ipomoea batatas) on Probiotic Ice Cream Characteristics |
| title_sort | substitution effect of skim milk with sweet potato ipomoea batatas on probiotic ice cream characteristics |
| topic | Agricultural Land Management Agronomy Food technology Livestock |
| url | https://repository.ugm.ac.id/135369/1/Substitution%20Effect%20of%20Skim%20Milk%20With%20Sweet%20Potato%20%28Ipomoea%20batatas%29%20on%20Probiotic%20Ice%20Cream%20Characteristics.pdf |
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