Penambahan Padatan Non Lemak (Puree dan Tepung Bayam) Terhadap Karakteristik Fisikokimia dan Organoleptik Es Krim

Spinach is one of the green vegetables that high contain of chlorophyll and antioxidants. Ice cream that has been consumed only added fruit. Utilization of vegetables in ice cream products is still little. The addition of spinach in ice cream to this research aims to add antioxidants and chlorophyll which in addition have many benefits as well as natural dyes. In addition, the spinach added was given a different treatment, namely spinach flour with different drying and spinach puree, this aims to determine the effect of different characteristics of non-fat solids added to the characteristics of ice cream. The design used in this study is nested design. Non-fat solids are spinach puree, spinach flour drying cabinet, and spinach spinach flour sun as a publisher. 10% 20% and 30% nonfat solids concentrations as nested. The parameters tested were melting power, overrun¸ chlorophyll content, antioxidant levels, color intensity and organoleptic taste, aroma, texture and preference. The results of this study found a significant influence between the nesters and nested on melting power, overrun¸ chlorophyll content, antioxidant levels and organoleptic taste, aroma, texture and preference. However, the concentration of nonfat solids nested in nonfat solids was not significantly affected by the intensity of spinach ice cream color