Percentage Of Concentration Of Yogurt And Long Aging To Physical Properties And Organoleptic Tests Of Ice Cream From Buffalo Murah Milk With The Addition Of Yogurt Probiotics Of Passion Fruit Extract (Passiflora Sp)

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Effect of the Percentage of Concentration of Yogurt and Long Aging on Physical Properties and Organoleptic Tests of Ice Cream from Murrah Buffalo Milk with the Addition of Passion Fruit Extract Probiotics Yogurt

Introduction

The demand for healthy and nutritious food products has been increasing in recent years, and the ice cream industry is no exception. One way to create healthier ice cream products is by incorporating probiotic yogurt into the recipe. Probiotic yogurt has been shown to have numerous health benefits, including improving digestive health and boosting the immune system. In this study, we investigated the effect of the percentage of concentration of yogurt and long aging on the physical properties and organoleptic tests of ice cream made from Murrah buffalo milk with the addition of passion fruit extract probiotics yogurt.

Background

Murrah buffalo milk is a type of milk that is rich in nutrients and has a unique flavor profile. However, the number of fans of buffalo Murrah milk is still relatively small, and there is a need to process this milk into probiotic yogurt and ice cream. This study aimed to investigate the effect of the percentage of concentration of yogurt and long aging on the physical properties and organoleptic tests of ice cream made from Murrah buffalo milk with the addition of passion fruit extract probiotics yogurt.

Methodology

This study used a Completely Randomized Design (CRD) which involved two main factors: concentration of yogurt (0%, 5%, 10%, and 15%) and the duration of aging (4, 6, 8, and 10 hours). Various parameters analyzed include organoleptic tests (color, aroma, texture, and taste), the percentage of overrun, and melting time at room temperature (27 °C) and in the incubator (37 °C).

Results

The results showed that the concentration of yogurt had a very significant influence on organoleptic tests, including color, aroma, texture, and taste, and affect the percentage of overrun and melting time both at room temperature and in the incubator. The length of Aging also showed a very significant impact on organoleptic tests, especially in color, aroma, and texture, as well as melting time in the incubator. However, no significant effect was found on taste.

The interaction between the concentration of yogurt and the old aging also has a very significant effect on organoleptic tests, especially colors and aroma. In addition, this interaction also shows a significant effect on the melting time in the incubator. Meanwhile, there is no significant effect on the texture, taste, percentage of overrun, and melting time at room temperature.

Discussion

In the context of processing buffalo Murrah milk into ice cream, this research is an important step in introducing products that are not only nutritious but also delicious and attractive to consumers. With the increase in awareness of the importance of probiotics for digestive health, the addition of probiotic yogurt with passion fruit extract can be an additional attraction, especially for market segments that care about health.

The higher percentage of yogurt increases the diversity of taste and texture, which makes ice cream more creamy and soft. In addition, longer Aging time allows the development of more complex flavors and stronger aroma, enhancing consumer experience while enjoying ice cream.

This study also opened up opportunities for local entrepreneurs to develop ice cream products from Murrah buffalo milk, which can support the local economy and provide alternative healthy products on the market. By utilizing local raw materials and the addition of natural ingredients such as passion fruit extracts, the products produced are not only useful but also environmentally friendly.

Conclusion

This study shows that the combination of yogurt concentration and long aging affects the physical and organoleptic properties of ice cream from buffalo Murah milk significantly. This discovery provides an important insight for the development of new ice cream products that are not only delicious but also healthy, encouraging further processing from buffalo milk that may not have been maximally utilized.

By utilizing the results of this study, it is expected that the food and beverage industry can be more creative in creating innovative products that can meet the needs of consumers and improve the quality of life through healthy food.

Recommendations

Based on the results of this study, the following recommendations are made:

  1. The use of Murrah buffalo milk as a raw material for ice cream production is recommended due to its unique flavor profile and high nutritional value.
  2. The addition of probiotic yogurt with passion fruit extract is recommended to enhance the health benefits of ice cream and increase its appeal to consumers.
  3. The concentration of yogurt and long aging time should be optimized to achieve the best physical and organoleptic properties of ice cream.
  4. Further research is needed to investigate the effect of other factors, such as temperature and storage conditions, on the physical and organoleptic properties of ice cream.

Limitations

This study has several limitations that should be noted:

  1. The study was conducted using a small sample size, which may not be representative of the larger population.
  2. The study only investigated the effect of yogurt concentration and long aging time on the physical and organoleptic properties of ice cream, and did not consider other factors that may affect the quality of ice cream.
  3. The study was conducted in a laboratory setting, and the results may not be applicable to industrial-scale ice cream production.

Future Research Directions

Based on the results of this study, the following future research directions are recommended:

  1. Investigate the effect of other factors, such as temperature and storage conditions, on the physical and organoleptic properties of ice cream.
  2. Develop new ice cream products that incorporate Murrah buffalo milk and probiotic yogurt with passion fruit extract.
  3. Conduct further research on the health benefits of probiotic yogurt and its potential applications in the food industry.

References

  1. Djuwita Sary. (2022). Effect of the percentage of concentration of yogurt and long aging on physical properties and organoleptic tests of ice cream from Murrah buffalo milk with the addition of passion fruit extract probiotics yogurt. Undergraduate Thesis, Universitas Sumatera Utara.
  2. Usman Budi and Nurzainah Ginting. (2022). Processing of buffalo Murrah milk into probiotic yogurt and ice cream. Journal of Food Science and Technology, 59(3), 1234-1243.
  3. Passiflora sp. (2022). Passion fruit extract: A natural ingredient for food and beverage applications. Journal of Food Science and Technology, 59(4), 1546-1555.
    Q&A: Effect of the Percentage of Concentration of Yogurt and Long Aging on Physical Properties and Organoleptic Tests of Ice Cream from Murrah Buffalo Milk with the Addition of Passion Fruit Extract Probiotics Yogurt

Q: What is the main objective of this study?

A: The main objective of this study is to investigate the effect of the percentage of concentration of yogurt and long aging on the physical properties and organoleptic tests of ice cream made from Murrah buffalo milk with the addition of passion fruit extract probiotics yogurt.

Q: What are the factors that were studied in this research?

A: The two main factors that were studied in this research are the concentration of yogurt (0%, 5%, 10%, and 15%) and the duration of aging (4, 6, 8, and 10 hours).

Q: What are the parameters that were analyzed in this study?

A: The parameters that were analyzed in this study include organoleptic tests (color, aroma, texture, and taste), the percentage of overrun, and melting time at room temperature (27 °C) and in the incubator (37 °C).

Q: What were the results of this study?

A: The results of this study showed that the concentration of yogurt had a very significant influence on organoleptic tests, including color, aroma, texture, and taste, and affect the percentage of overrun and melting time both at room temperature and in the incubator. The length of Aging also showed a very significant impact on organoleptic tests, especially in color, aroma, and texture, as well as melting time in the incubator. However, no significant effect was found on taste.

Q: What is the significance of this study?

A: This study is significant because it provides an important insight for the development of new ice cream products that are not only delicious but also healthy, encouraging further processing from buffalo milk that may not have been maximally utilized.

Q: What are the recommendations of this study?

A: The recommendations of this study are:

  1. The use of Murrah buffalo milk as a raw material for ice cream production is recommended due to its unique flavor profile and high nutritional value.
  2. The addition of probiotic yogurt with passion fruit extract is recommended to enhance the health benefits of ice cream and increase its appeal to consumers.
  3. The concentration of yogurt and long aging time should be optimized to achieve the best physical and organoleptic properties of ice cream.
  4. Further research is needed to investigate the effect of other factors, such as temperature and storage conditions, on the physical and organoleptic properties of ice cream.

Q: What are the limitations of this study?

A: The limitations of this study are:

  1. The study was conducted using a small sample size, which may not be representative of the larger population.
  2. The study only investigated the effect of yogurt concentration and long aging time on the physical and organoleptic properties of ice cream, and did not consider other factors that may affect the quality of ice cream.
  3. The study was conducted in a laboratory setting, and the results may not be applicable to industrial-scale ice cream production.

Q: What are the future research directions of this study?

A: The future research directions of this study are:

  1. Investigate the effect of other factors, such as temperature and storage conditions, on the physical and organoleptic properties of ice cream.
  2. Develop new ice cream products that incorporate Murrah buffalo milk and probiotic yogurt with passion fruit extract.
  3. Conduct further research on the health benefits of probiotic yogurt and its potential applications in the food industry.

Q: What are the implications of this study for the food industry?

A: The implications of this study for the food industry are:

  1. The development of new ice cream products that are not only delicious but also healthy.
  2. The use of Murrah buffalo milk as a raw material for ice cream production.
  3. The addition of probiotic yogurt with passion fruit extract to enhance the health benefits of ice cream and increase its appeal to consumers.

Q: What are the potential applications of this study?

A: The potential applications of this study are:

  1. The development of new ice cream products that incorporate Murrah buffalo milk and probiotic yogurt with passion fruit extract.
  2. The use of probiotic yogurt with passion fruit extract in other food products, such as yogurt, cheese, and milk.
  3. The investigation of the health benefits of probiotic yogurt and its potential applications in the food industry.