PUTRI NOVITA SUPRIADI, STEPHANIE (2025) PERBEDAAN KADAR ANTOSIANIN PADA ES KRIM PATI TALAS BENENG (Xanthosoma undipes K.Koch) DENGAN PENAMBAHAN BUAH NAGA (Hylocereus polyrhizus). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
People are often exposed to free radicals that can trigger non-communicable diseases such as heart attack, cancer, cataracts, and impaired kidney function. These diseases can be prevented by consuming food sources of antioxidants. Anthocyanins are natural pigments found in dragon fruit and act as antioxidants. Ice cream consumption in Indonesia increases every year. Ice cream requires a stabilizer that acts as a thickener, and starch can be used as a substitute for these ingredients. This study aims to determine the difference in anthocyanin levels in beneng taro starch ice cream with the addition of dragon fruit skin and flesh. The method used in this research is experimental by analyzing anthocyanin levels at 3 levels of treatment, namely F1 (32% dragon fruit skin), F2 (32% dragon fruit flesh), and F3 (16% skin and 16% dragon fruit flesh). Data were analyzed using Shapiro-Wilk normality test, followed by ANOVA test, and then Duncan test. The results showed that the addition of dragon fruit skin and flesh gave a significant difference to anthocyanin levels in beneng taro starch ice cream. The highest anthocyanin levels were found in F1 (52.89 mg/L), followed by F3 (30.20 mg/L), while F2 had the lowest levels (17.36 mg/L). Based on ANOVA test, there is a significant difference in anthocyanin levels in beneng taro starch ice cream with the addition of dragon fruit skin and flesh (p < 0.05).
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Masyarakat sering terpapar radikal bebas yang dapat memicu penyakit tidak menular seperti serangan jantung, kanker, katarak, dan gangguan fungsi ginjal. Penyakit tersebut dapat dicegah dengan mengkonsumsi makanan sumber antioksidan. Antosianin adalah pigmen alami yang terdapat dalam buah naga dan berperan sebagai antioksidan. Konsumsi es krim di Indonesia meningkat setiap tahunnya. Es krim memerlukan penstabil yang berperan sebagai pengental, dan pati dapat digunakan sebagai pengganti bahan tersebut. Penelitian ini bertujuan untuk mengetahui perbedaan kadar antosianin pada es krim pati talas beneng dengan penambahan kulit dan daging buah naga. Metode yang digunakan pada penelitian ini yaitu eksperimental dengan menganalisis kadar antosianin pada 3 taraf perlakuan, yaitu F1 (32% kulit buah naga), F2 (32% daging buah naga), dan F3 (16% kulit dan 16% daging buah naga). Data dianalisis menggunakan uji normalitas Shapiro-Wilk, dilanjutkan dengan uji ANOVA, dan kemudian uji Duncan. Hasil penelitian menunjukkan bahwa penambahan kulit dan daging buah naga memenuhi perbedaan signifikan terhadap kadar antosianin pada es krim pati talas beneng. Kadar antosianin tertinggi terdapat pada F1 (52,89 mg/L), diikuti oleh F3 (30,20 mg/L), sedangkan F2 memiliki kadar terendah (17,36 mg/L). Berdasarkan uji ANOVA terdapat perbedaan signifikan dalam kadar antosianin pada es krim pati talas beneng dengan penambahan kulit dan daging buah naga (p < 0,05). | |||||||||
| Uncontrolled Keywords: | Anthocyanins, Dragon Fruit, Ice Cream, Beneng Taro Starch Antosianin, Buah Naga, Es Krim, Pati Talas Beneng | |||||||||
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry R Medicine > R Medicine (General) |
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| Divisions: | 07-Fakultas Kedokteran 07-Fakultas Kedokteran > 13211-Prodi Ilmu Gizi |
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| Depositing User: | Stephanie Putri Novita Supriadi | |||||||||
| Date Deposited: | 14 Feb 2025 04:57 | |||||||||
| Last Modified: | 14 Feb 2025 04:57 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/45467 |
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