STUDI SUPLEMENTASI EKSTRAK BUAH NAGA MERAH, JAMBU BIJI, DAN STRAWBERRY DALAM ICE CREAM: TINJAUAN SECARA FISIKOKIMIA DAN SENSORI

SUBAGIO, ASTUTI NIRMALASARI (2009) STUDI SUPLEMENTASI EKSTRAK BUAH NAGA MERAH, JAMBU BIJI, DAN STRAWBERRY DALAM ICE CREAM: TINJAUAN SECARA FISIKOKIMIA DAN SENSORI. Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.

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Abstract

Ice cream is the most popular frozen dessert in the world that made from milk. Commercial ice cream usually uses sintetic flavor and colorant to give attractive flavor and appearance. Since to the consumer’s concerns about healthy are getting higher, food industry starting to use natural ingredients in their product. In this research, ice cream made with the addition of extract of red dragon fruit, guava, and strawberry as natural flavor and colorant. It also can increase the functionality of ice cream. Red dragon fruit, guava, and strawberry were choosen due to high content of vitamin C, antioxidant activity, and natural pigment which can be used as natural colorant for ice cream. The extracts have been added to ice cream on concentration 50%, 60%, and 70%. The aim of this research is to know the effect of the addition extract of red dragon fruit, guava, and strawberry to the physicochemical properties and to determine ice cream product based on panellist preferences. The addition of fruit extract will promote physical and nutritional properties of ice cream. The addition of guava extracts 70% will produce ice cream with highest hardness and viscocity 3.49 ± 0.27 kgf and 776.67 ± 23,38 dPa.S. Ice cream added with 70% of dragon fruit extract is profitable, because it have the highest overrun and time to melt 90.38 ± 1.60% and 73.88 ± 1.97 minute with the lowest melting rate 0.56 ± 0.25 gram/ minute. In functionality, red guava ice cream 70% has the highest ascorbic acid content 54.27 ± 2.27 mg/100 ml. Besides, red dragon ice cream 70% has the highest antioxidant activity 20.29 ± 0.52%. According to panellist assessment, ice creams added with guava extract have highest consumer acceptan

Item Type: Thesis (Other)
Subjects:
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mrs Christiana Sundari
Date Deposited: 09 Sep 2015 20:27
Last Modified: 09 Sep 2015 20:27
URI: http://repository.unika.ac.id/id/eprint/2388

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