Aktivitas Antioksidan, Sifat Fisik Dan Sensoris Es Krim Dengan Penambahan Sari Apel

Khairina, Anisa; Dwiloka, Bambang; Susanti, Siti

doi:10.21776/ub.jtp.2018.019.01.6

Cited by 7 publications

(9 citation statements)

References 9 publications

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“…Secondary antioxidants are antioxidants that are not produced naturally by the human body and are obtained through dietary sources of antioxidants (Chauliyah and Murbawani, 2015). The antioxidant activity of the control treatment in this study was much higher than previous studies by Khairina et al (2018) that found an increase in the antioxidant activity along with the addition of apple cider into the ice cream. Also, in line with increasing antioxidant activity in ice cream after addition of lontar palm (Borassus flabeliffer L.) by Idayati et al 2019, and lemongrass juice with the different types of milk (Triastini, 2018).…”

Section: Antioxidant Activitycontrasting

confidence: 69%

ANTIOXIDANT ACTIVITY, PHYSICAL QUALITY, AND SENSORY PROPERTIES OF WATERMELON ALBEDO (Citrullus lanatus) ICE CREAM WITH HONEY

Mahmudah¹,

Hariyanti

Luthfiya

et al. 2023

Jurnal Sains dan Teknologi Pangan

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Antioxidant are nutritional and non-nutritional substances within in food preventing or slowering oxidative damage in the body. Antioxidant can be obtained by consuming healthy foods, fruits, and vegetables. Watermelon’s albedo and honey are both containing antioxidant which have the opportunity to be developed into products such as ice cream. This study aimed to determine the antioxidant activity, physical quality, and sensory properties of watermelon albedo ice cream with the addition of honey. This research was conducted experimentally by a completely randomized design (CRD), with four treatment levels. The ratio of watermelon albedo and honey were 30%:0%, 30%:10%, 20%:20%, and 10%:30%. Analysis carried out were antioxidant activity, physical quality (overrun, melting speed, and total solids), and sensory properties (color, aroma, taste, and texture). There was no significant difference in antioxidant activity of all ice cream samples (F0, F1, F2 and F3). The physical quality analysis resulted there were significant differences in melting speed and total solids parameters. The organoleptic quality test resulted that panelist preferred ice cream without the addition of watermelon albedo and honey.

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Section: Antioxidant Activitycontrasting

confidence: 69%

ANTIOXIDANT ACTIVITY, PHYSICAL QUALITY, AND SENSORY PROPERTIES OF WATERMELON ALBEDO (Citrullus lanatus) ICE CREAM WITH HONEY

Mahmudah¹,

Hariyanti

Luthfiya

et al. 2023

Jurnal Sains dan Teknologi Pangan

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“…Ice cream with a high overrun value will result in a faster melt ice cream. This is due to a rise in air phase and it will form a lot of air space which will release simultaneously with ice crystal during melting [34]. A high viscosity value will result in a longer melting time of ice cream.…”

Section: Melting Timementioning

confidence: 99%

The Effect of Cinnamon Extract (Cinnamomum burmanii L.) Addition Towards the Characteristics of Soy Milk Ice Cream

Cornelia¹,

Tunardy²,

Sinaga³

2022

Advances in Biological Sciences Research

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Generally ice cream was made from cow's milk, resulting in high calorie and fat. Soy milk was used as an alternative for cow's milk which had several advantages, but soy milk contains beany flavor that some people did not like. Cinnamon (Cinnamomum burmannii L.) extract has a unique aroma and flavor and contains bioactive compounds that has health benefits. The IC50 value on cinnamon extract was 93.45 ppm (classified as a strong antioxidant because it is in the range of 50-100 ppm). The aim of the research was to utilize cinnamon extract as flavoring and source of antioxidants such as phenolic and flavonoid compounds in making non fat soy milk ice cream. This research was conducted using completely randomized two factor design with three replications, which is ratio of soy milk-skim milk (25:75, 50:50 and 75:25) and concentration of cinnamon extract added (0.1%, 0.3% and 0.5%), with control using ratio of soy milk-skim milk 100:0 and cinnamon extract concentration 0%. The result was that variation of milk ratio affected overrun value ice cream, but not for cinnamon extract concentration added. Both milk ratio and cinnamon extract concentration affected total phenolic, total flavonoid, viscosity and melting time of ice cream. Best ice cream formula (the ratio of soy milk-skim milk 75:25 and cinnamon extract 0.5%) was selected based on the best of total phenolic and flavonoid content and also has the highest overall hedonic acceptance. Addition of cinnamon extract was proven to increase the functional properties of soy milk that was seen in the total phenolic and antioxidant activity (IC50) that was increased in ice cream. Selected ice cream was classified as non fat ice cream and had good antioxidant content.

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“…Coronavirus merupakan virus baru penyebab penyakit COVID-19, yang pertama kali ditemukan pada akhir tahun 2019 di Kota Wuhan, Provinsi Hubei, China. Ber-dasarkan situasi global pada tanggal 18 Senyawa andrographolide memiliki sifat aktivitas biologis seperti antiinflamsi, antikanker, antiobesitas, antidiabetes, antimikroba dan antivirus. Kandungan andrographolide terbanyak ditemukan pada di bagian daun yaitu sebesar 4.686% (4).…”

Section: Pendahuluanunclassified

Uji Aktivitas Antioksidan dan Daya Terima Es Krim Ekstrak Daun Sambiloto (Andrographis paniculata (Burm. f) Nees)

Maylina¹,

Sari²

2023

JKI

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One of the antioxidants that can increase the body's immunity is bitter leaf (Andrographis paniculata (Burm. f) Nees). This leaf is rarely used. Therefore, it is used with more interesting processing such as ice cream. This study was to determine antioxidant activity, overrun, melting speed, organoleptic characteristics and preference level of the ice cream of bitter leaf extract. Method is Completely Randomized Design (CRD). There were 3 treatments, namely 8%, 16% and 24% of bitter leaf extract. The results of the antioxidant activity test on the ice cream of bitter leaft extract, the three formulas have a very weak antioxidant content. The highest overrun ice cream test results, namely formula 3 50%. The results of the ice cream melting speed test on the three formulas still do not meet the standards for a good ice cream melting speed. The results of statistical test analysis on indicators of color, aroma, taste and texture showed there was a significant difference from the statistical test results obtained p-value <0.05. The most preferred level of preference for bitter leaf extract ice cream was formula 1. It could be concluded that the bitter leaf extract ice cream was acceptable to the public.

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Aktivitas Antioksidan, Sifat Fisik Dan Sensoris Es Krim Dengan Penambahan Sari Apel

Cited by 7 publications

References 9 publications

ANTIOXIDANT ACTIVITY, PHYSICAL QUALITY, AND SENSORY PROPERTIES OF WATERMELON ALBEDO (Citrullus lanatus) ICE CREAM WITH HONEY

ANTIOXIDANT ACTIVITY, PHYSICAL QUALITY, AND SENSORY PROPERTIES OF WATERMELON ALBEDO (Citrullus lanatus) ICE CREAM WITH HONEY

The Effect of Cinnamon Extract (Cinnamomum burmanii L.) Addition Towards the Characteristics of Soy Milk Ice Cream

Uji Aktivitas Antioksidan dan Daya Terima Es Krim Ekstrak Daun Sambiloto (Andrographis paniculata (Burm. f) Nees)

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