RAHAYU, SUNI (2023) PENGARUH PENAMBAHAN EKSTRAK BUAH MARASI (Curculigo latifolia) TERHADAP AKTIVITAS ANTIOKSIDAN, KARAKTERISTIK FISIKOKIMIA, DAN ORGANOLEPTIK ES KRIM. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Ice cream is a frozen food product prepared through a pasteurization and homogenization process that contains milk, emulsifiers, stabilizers, and sugars. Sugar is used as a sweetener in the production of ice cream. However, to reduce sugar consumption, fruit extracts such as Curculigo latifolia can be used as alternatives to sweet taste sensations. Curculigo latifolia contains a compound that can provide a sweet taste sensation, namely, curculin. In addition to having sweet taste sensations, marasi has antioxidant activity. This study aimed to determine the effects of adding marasi fruit extract to ice cream on antioxidant activity, physicochemical characteristics, and organoleptic properties, as well as the application of marasi extract as an alternative to sweet taste sensations in ice cream. The results of the analysis showed a significant impact on the increased values of antioxidant activity, total soluble solidity, and organoleptic properties. However, they had no effect on overrun values, melting rates, or soluble proteins. Marasi fruit extract cannot be used as an alternative to sweet taste sensations in ice cream because, according to organoleptic taste parameters, ice cream with the addition of fruit extract is categorized as less sweet.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Es krim merupakan produk makanan beku yang dibuat melalui proses pasteurisasi dan homogenisasi yang mengandung susu, pengemulsi, penstabil, dan gula. Gula digunakan sebagai pemanis dalam produksi es krim. Namun untuk mengurangi konsumsi gula, ekstrak buah seperti Curculigo latifolia dapat dijadikan alternatif sensasi rasa manis. Curculigo latifolia mengandung senyawa yang dapat memberikan sensasi rasa manis yaitu curculin. Selain memiliki sensasi rasa manis, marasi memiliki aktivitas antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak buah marasi pada es krim terhadap aktivitas antioksidan, sifat fisikokimia, dan organoleptik, serta penerapan ekstrak marasi sebagai alternatif sensasi rasa manis pada es krim. Hasil analisis menunjukkan adanya pengaruh yang signifikan terhadap peningkatan nilai aktivitas antioksidan, total soliditas terlarut, dan sifat organoleptik. Namun, tidak berpengaruh pada nilai overrun, kecepatan leleh, dan protein terlarut. Ekstrak buah marasi tidak dapat digunakan sebagai alternatif sensasi rasa manis pada es krim karena menurut hasil parameter organoleptik rasa, es krim dengan penambahan ekstrak buah dikategorikan kurang manis. | |||||||||
| Uncontrolled Keywords: | Antioxidant, ice cream, marasi fruit extract, physiochemical characteristics, organoleptic. antioksidan, es krim, ekstrak buah marasi, karakteristik fisikokimia, organoleptik | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Mrs Suni Rahayu | |||||||||
| Date Deposited: | 21 Sep 2023 16:07 | |||||||||
| Last Modified: | 21 Sep 2023 16:07 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/29719 |
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