THE USE OF BLACK SOYBEAN MILK AND BLACK RICE FLOUR EXTRUDATES AS A SOURCE OF ANTIOXIDANT IN FORMULATIONS OF VEGETARIAN ICE CREAM BASED ON SENSORY ANALYSIS

HARTAYANIE, LAKSMI and ANANINGSIH, VICTORIA KRISTINA (2014) THE USE OF BLACK SOYBEAN MILK AND BLACK RICE FLOUR EXTRUDATES AS A SOURCE OF ANTIOXIDANT IN FORMULATIONS OF VEGETARIAN ICE CREAM BASED ON SENSORY ANALYSIS. THE USE OF BLACK SOYBEAN MILK AND BLACK RICE FLOUR EXTRUDATES AS A SOURCE OF ANTIOXIDANT IN FORMULATIONS OF VEGETARIAN ICE CREAM BASED ON SENSORY ANALYSIS. ISSN ISBN : 978-602-8011-81-5

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Abstract

Black soybeans and black rice widely known contain anthocyanins. Anthocyanins have high antioxidant activity. Antioxidant has capability in delaying, slowing or inhibiting the oxidation reaction. Ice cream is a food product that is favored by many people from all ages because of its sweet tastes and its textures which melt in the mouth. Unfortunately, most of the ice cream products do not contain a functional compounds e.g. natural antioxidant compounds. Therefore, this researchhas been done to find ice cream formulation which has functional benefit. The purpose of this study was to determine the physicochemical and sensory characteristics of vegetarian ice cream by using black soybean milk and black rice extrudates flour as the source of ntioxidants. In making this ice cream, black soybean milk and black rice were used as the source of the antioxidants, Ryoto Sugar SP as synthetic emulsifier and sucralose as the low-calorie sweetener. Different concentration of emulsifier added, i.e. 10%, 15%, 20% and 25% of the total weight while the other ingredients used the same concentration. Methods that being used including: the making of black soybean milk, black rice extrudates flour, ice cream, and the sensory analysis of ice cream. It was found that the sensory color of ice cream with the addition of an emulsifier 25% was the most preferred by the panelists with a score of 3.9 + 0.7, the flavor of ice cream with the addition of emulsifier 15% was the most preferred by the panelists with a score of 4.1 + 0.8, the texture of the ice cream with the addition of emulsifier 20% was the most preferred by the panelists with a score of 4.0 + 0.6 and the overalls were ice cream with the addition of emulsifier concentration 15% which was acceptable by the panelists.

Item Type:	Article
Subjects:	600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology
Divisions:	Faculty of Agricultural Technology > Department of Food Technology
Depositing User:	ms F. Dewi Retnowati
Date Deposited:	07 Dec 2020 03:26
Last Modified:	07 Dec 2020 03:26
URI:	http://repository.unika.ac.id/id/eprint/22821

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