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KAJIAN AKTIVITAS ANTIOKSIDAN EKSTRAK JAHE PADA ES KRIM

Wulandari, Niken (2018) KAJIAN AKTIVITAS ANTIOKSIDAN EKSTRAK JAHE PADA ES KRIM. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Ice cream is a functional food processed that made by freezing the ice cream powder or blending milk, animal or vegetable fat, sugar and with or without another food addition. The addition of ginger extract is expected to improve the quality and nutritional value of ice cream due to ginger contains antioxidant compounds. Antioxidant contents in ginger is able to increase qualities and nutrient in ice cream. This research is aimed to know the impacts of ginger addition in ice cream product with different concentration of ginger extract and varieties. This research used complete random design which consist of two factors, it is arranged factorially. The 1st factor is two kinds of ginger varieties (Gajah and Emprit).The 2nd factor is different concentration of ginger extract (2,5%, 5% and 7,5%). It is repeated three times, with parameter monitoring that used in analysing raw material, water content, protein content, fat content, antioxidant activity, overrun, melting point and hedonic test (aroma, taste, tekstur, and color).The data analysis statistically used ANOVA in α = 5% and continued with Duncan Multiple Range Test analysis if there is real difference. The result of analysis showed that there was an increase of antioxidant activity result on ice cream treatment J1E2 (varieties of ginger emprit with concentration 5%) equal to 56,76%. The highest yield for ice cream expansion was obtained at J1E1 treatment (varieties of ginger emprit with a concentration of 2.5%) of 59.77%. The highest value results for the melting speed of ice cream treatment E2 (additional ginger extract concentration 2.5%) that is equal to 47 minutes. The highest average result for physico chemical test of ice cream was 18.15% for E3 (ginger extract with 7.5% concentration), fat content 5.43% and protein content of 4.09% in J2E2 treatment (5% elephant ginger varieties), and highest mean for organoleptic test of ice cream taste level with score 4 that is on J1E2 treatment (varieties of ginger emprit with 5% concentration), and J2E3 elephant ginger varieties with 7.5% concentration), Aroma with a score of 4 that is on J2E3 treatment (elephant ginger varieties with 7.5% concentration). The highest color score with score 4 was J2E3 treatment (elephant ginger varieties with 7.5% concentration), and texture with average score 3 on J1E2 treatment (varieties of ginger emprit with 5% concentration), J2E1 (elephant ginger varieties with concentration 2.5%), and J2E2 (Elephant ginger varieties with 5% concentration).

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 2011102203110039
Uncontrolled Keywords: Ginger, Functional Food, Ice Cream, Antioxidant
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 22 Nov 2018 03:22
Last Modified: 22 Nov 2018 03:22
URI : http://eprints.umm.ac.id/id/eprint/40548

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