SUSANTO, MIKO DEWA (2018) APPLICATION OF SWEET POTATO ((Ipomoea batatas (L). Lam cv. Cilembu) AS FAT REPLACER AND BETA CAROTENE SOURCE IN REDUCED FAT ICE CREAM. Other thesis, Unika Soegijapranata Semarang.
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Abstract
Fat is a major component of ice cream. Fat has a role to increase the nutritional value, to add flavor and to produce the softness of ice cream texture. High fat content in ice cream makes some people are reluctant to consume ice cream. Therefore, fat replacers are used to substitute some of the fat in the food composition. This study uses sweet potato cv. Cilembu as a carbohydrate-based fat replacer. Sweet potato cv. Cilembu has a fairly high nutrient content such as carbohydrates, proteins, vitamins, and minerals. Sweet potato cv. Cilembu also has a high beta carotene. The objective of this research is to know the best formulation of ice cream through comparison of sweet potato cv. Cilembu as a fat replacer with concentrated whipped cream and to know the physicochemical characteristics and sensory properties of ice cream added with sweet potato cv. Cilembu. Research was conducted to determine the level of preference and acceptance of panelists against ice cream sweet potato cv. Cilembu and to gain some properties by chemical analysis (moisture content, protein, fat, starch, antioxidant activity, beta carotene) and physical analysis (hardness, overrun, viscosity, melting rate, and time to melt). Sweet potato cv. Cilembu has sugar content of 29.80 ± 0.080 Brix and moisture content of 57.74 ± 0.77 g / 100 g. Ubi cv. Cilembu used as much as 25% in ice cream has a hardness of 3327.15 ± 58.64 gf, viscosity 1858.17 ± 35.11 cP, overrun 20.55 ± 5.34 mL, melting rate 1.35 ± 0.36 g / minute, and time to melt 51.36 ± 1.11 minutes. Moreover, the water content of 66.19 ± 0.30 g / 100 g, protein content 9.65 ± 0.15 g / 100 g, fat 6.89 ± 0.20 g / 100 g, starch by 0.020 ± 0.001 mg / 100 g, antioxidant activity of 10.55 ± 0.55%, and beta carotene of 73164.56 ± 1501.30 mg / 100 g. Meanwhile, sweet potato cv. Cilembu used as much as 50% in ice cream has a hardness of 3635.71 ± 72.11 gf, viscosity 2098.33 ± 37.31 cP, overrun 19.44 ± 4.90 mL, melting rate 1.31 ± 0.17 g / minute, and time to melt 67.61 ± 9.58 minutes. Moreover water content of 69.68 ± 0.46 g / 100 g, protein content 10.08 ± 0.12 g / 100 g, fat 6.02 ± 0.10 g / 100 g, starch by 0.025 ± 0.001 mg / 100 g, antioxidant activity of 15.07 ± 0.37%, and beta carotene of 95822.78 ± 1842.6 mg / 100 g.
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 19 Nov 2018 06:01 |
| Last Modified: | 23 Jun 2021 07:31 |
| URI: | http://repository.unika.ac.id/id/eprint/17388 |
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