EFFECT OF SUBSTITUTION OF JOB’S TEARS (Coix lacryma-jobi) AND ADDITION OF Moringa oleifera TO PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF VEGETARIAN ICE CREAM

SEPTIANI, TAN MARISKA (2018) EFFECT OF SUBSTITUTION OF JOB’S TEARS (Coix lacryma-jobi) AND ADDITION OF Moringa oleifera TO PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF VEGETARIAN ICE CREAM. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Ice cream is frozen desserts product made from milk. In society there are people who are vegan or lactose intolerant. Therefore vegetarian ice cream from coconut milk was made. Coconut milk were inappropriate for some people,which could be substituted by jobs tears. Job’s tears cerealia originated from Asia and been used as herbal medicine and food in Asia for ages. The development of job’s tears as food can be accomplished by making vegetarian ice cream for its high fat content. Job’s tears has high calcium content, but isn’t high enough to fulfill daily calcium needs. Therefore, moringa which contains high calcium and antioxidant activity were added. The aim of this study was to determine the effect of substitution of job’s tears and addition of moringa leaf powder on physical (overrun, time to melt, melting rate, viscosity), chemical (antioxidant, water content, ash, protein, fat, calcium), and sensory characteristics of vegetable ice cream. There were two methods done in this study, preliminary research and main research. Preliminary research includes physical and chemical analysis to choose the concentration of job’s tears substituted onto ice cream. Main research includes physical, chemical, and sensory analysis of ice cream substituted with the choosen job’s tears concentration and addition of moringa leaf powder concentrations (4%, 6%, 8%). Based on the physical analysis showed that the increase of job’s tears concentration substituted results in increase of viscosity, reduce overrun, and slow down the melting time. Results in this study shown that 35% jobs tears fit the physicochemical characteristics, hence this concentration was choosen for the next study. The higher the moringa leaf powder concentration added results in reduce overrun, increase viscosity, and speed up the melting time. Chemical analysis shows that the increase of job’s tears has antioxidant activity around 8-9%, fat content 8%, increase in water content, protein, and calcium but reduce the ash content. The higher the moringa leaf powder added results on has antioxidant activity around 92%, calcium content 113 mg/100g, increase of ash, protein, fat, and decrease of water content. Based on sensory analysis known product most preferred is ice cream substituted by 35% job’s tears without the addition of moringa leaf powder by 4,17±0,83.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 16 Apr 2019 09:45
Last Modified: 16 Apr 2019 09:45
URI: http://repository.unika.ac.id/id/eprint/18849

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