Pemanfaatan Air Tajin Sebagai Bahan Es Krim Inovatif Bebas Laktosa
Kata Kunci:
Air Tajin, Es Krim Bebas Laktosa, Inovasi Pangan, Intoleransi Laktosa, Sensori ProdukAbstrak
This study discusses the use of tajin water as a substitute for milk in the production of an innovative lactose-free ice cream called Creamtana. The study focuses on the increasing demand for lactose-free foods for people with lactose intolerance and efforts to utilize household waste in a zero-waste manner. The research was conducted through simple experiments using descriptive methods to assess the physical and sensory characteristics of the product, including color, aroma, texture, and taste. The results show that rice water-based ice cream has a yellowish-white to slightly pink color, a vanilla and fruity aroma that masks the distinctive smell of rice water, a soft texture although slightly thinner than cow's milk ice cream, and a balanced taste that is liked by around 80% of respondents. These findings prove that tajin water has great potential as a base ingredient for lactose-free ice cream, although optimization is needed in terms of improving texture and product stability. The study recommends the use of additional plant-based stabilizers and better homogenization to produce a quality closer to that of conventional ice cream.
Unduhan
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