Uji Organoleptic, Uji Kimia dan Uji Daya Leleh pada Es krim Berbahan Susu Kerbau yang Diperkaya Sari Kacang Hijau (Vigna radiate)

Abstract

This test aims to analyze the organoleptic quality, chemical test and melting power test utilizing buffalo milk and the addition of green bean extract (Vigna radiate). This study used a Completely Randomized Design (CRD) with four treatments: P0 (without the addition of green bean extract), P1 (5%, P2 (10%), P3 (15%), each repeated five times. The results showed that the addition of green bean extract had a significant effect on increasing protein levels and melting power and decreasing fat contentiof buffalo milk ice cream. Treatment 3 (15% green bean extract) was the best treatment with the highes protein content of 4.14%, the lowest fat content of 6.11% and the longest melting power of 24.67 minutes. Meanwhile, the organoleptic test showed that all treatments were still sensorially acceptable by semi-trained panelists.