KARAKTERISTIK KIMIA, FISIKA, DAN SENSORI ES KRIM BUAH BIT (Beta vulgaris L.) DENGAN PERBEDAAN JENIS GULA

Hasanah, Anggi Aswinda Nur; Mustofa, Akhmad; Widanti, Yannie Asrie

doi:10.33061/jitipari.v5i1.3641

Cited by 3 publications

(4 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The total sugar content in honey pineapple is glucose 2.32%, fructose 1.42%, and sucrose 7.89% [25]. The sugar content in honey pineapple can be called total dissolved solids because the component of the total dissolved solids, as much as 85%, is sugar [26]. Glucose, fructose, sucrose, and pectin are sugar components that affect the value of total dissolved solids because they are soluble in water.…”

Section: Ce-2024-167mentioning

confidence: 99%

Utilization of Inulin from Mangrove Apple and Pineapple Juice as Prebiotic Drink to Recovery Covid-19 Patients

Pramono,

Mulyani,

M. Legowo

et al. 2024

int.jour.sci.res.mana

View full text Add to dashboard Cite

Amidst the COVID-19 pandemic, some individuals have turned to functional foods in an effort to bolster their immune systems. One such functional option is prebiotic drinks. These beverages are crafted from fermented sugars, which serve as a carbon source for lactic acid bacteria. To enhance their functional properties, prebiotic drinks often incorporate inulin—a type of prebiotic. Traditionally, these drinks are milk-based, but for those who cannot tolerate dairy, alternatives have emerged. For instance, pineapple-based prebiotic drinks enriched with inulin from mangrove apples have gained popularity. The process involves extracting inulin from mangrove apples and combining it with pineapple to create a probiotic drink. The resulting beverage derives its sweetness from the natural sugars found in pineapples and mangrove apples. Pineapple contains approximately 2.32% glucose, 1.42% fructose, and 7.89% sucrose, while mangrove apples boast 5.08% inulin, 9.67% soluble dietary fiber, and 0.66% FOS. These sugars serve as nourishment for lactic acid bacteria, ultimately stimulating the production of IgG and IgM antibodies. In summary, the combination of inulin-rich mangrove apples and pineapple’s total soluble solids can contribute to fortifying the body’s immune system during the COVID-19 pandemic.

show abstract

Section: Ce-2024-167mentioning

confidence: 99%

Utilization of Inulin from Mangrove Apple and Pineapple Juice as Prebiotic Drink to Recovery Covid-19 Patients

Pramono,

Mulyani,

M. Legowo

et al. 2024

int.jour.sci.res.mana

View full text Add to dashboard Cite

show abstract

“…Rasa merupakan sesuatu yang dirasakan didalam mulut yang merupakan perpaduan dari bau dan perasaan yang ditimbulkan dari suatu hidangan makanan dan minuman pada saat makan atau mencicipi makanan. Penambahan bit mempengaruhi rasa bubble yang disebabkan oleh kandungan manis gula sukrosa yang terdapat pada bit serta penambahan bahan tambahan yang digunakan pada pembuatan bubble (Hasanah, Mustofa & Widanti, 2020). Penambahan bahan tambahan untuk rasa manis yang digunakan pada pembuatan bubble yaitu gula dengan jenis brown sugar.…”

Section: Pembahasanunclassified

“…Nilai rata-rata pada masing-masing persentase secara berurutan yaitu 3,8, 4,0, dan 3,7 dengan kategori penilaian suka. Bit memiliki flavor yaitu berbau tanah dan sedikit langu, dalam penelitian ini semakin banyak bit yang maka flavor bit yang dirasakan oleh panelis semakin terasa (nyata) (Hasanah, Mustofa & Widanti, 2020).…”

Section: Pembahasanunclassified

Analisis Sifat Fisik dan Daya Terima Bubble (Tapioca Pearl) dengan Penambahan Puree Bit (Beta Vulgaris)

Qoyyima,

Mahdiyah,

Alsuhendra

2024

Adv

View full text Add to dashboard Cite

The innovation of making bubble with the addition of beet puree can be one way to improve the quality of texture, taste and nutrition of bubble. To get a chewy bubble texture, it require a long boiling time to cook through inside. One way to reduce this weakness is to use beetroot as the raw material for bubble. Beetroot have a high starch content which causes increased elasticity in the dough. The starch contained in beets really helps the starch gelatinization process. The method used is an experimental method with three types of treatment, which bubble with the addition of 60%, 80% and 100% beet puree. The validity test conducted using organoleptic tests on five expert panelists with six aspects, that is color, chocolate aroma, beet aroma, sweetness, beet taste and texture. Based on the results of the analysis, bubble with the addition of 60% beet puree is superior in various aspects of assessment so it is concluded that bubble with the addition of 60% beet puree is the product with the best organoleptic quality. Physical test is done by measuring the weight and diameter of the bubble before and after boiling with 3 repetitions. The analysis results showed that the average bubble weight is 457.3 mg, while the average bubble diameter is 8.74 mm. Consumer acceptence test was conducted using hedonic test (favorability test) on 30 panelists. The results of the favorability test showed that bubble with the addition of 100% beet puree was most liked. Analysis result show that the addition of beet puree to bubble has no real effect or difference.

show abstract

“…Es krim merupakan produk olahan susu yang memiliki sifat semi padat dan dikonsumsi sebagai makanan selingan atau makanan penutup (dessert) serta digemari semua kalangan masyarakat (Oktafiyani & Susilo, 2019). Es krim dibuat dari bahan susu, gula, penstabil, pengemulsi dan bahan tambahan lain yang kemudian dipasteurisasi, dihomogenisasi dan dibekukan (Nur Hasanah et al, 2020). Es krim makanan dengan nilai gizi tinggi berupa protein, lemak, karbohidrat, vitamin dan mineral.…”

Section: Pendahuluanunclassified

Quality Red Spinach Ice Cream With Albedo Peel Extract Paste Stabilizer

Pranata¹

2022

profood

View full text Add to dashboard Cite

Ice cream is a semi-solid dairy product and is consumed as a snack or dessert. This study used natural ingredients in the form of red spinach as a natural dye because of the anthocyanin content and albedo of pomelo peel as a source of pectin. This study was conducted to determine the physical, chemical and microbiological quality of ice cream with the addition of red spinach extract and pomelo peel albedo extract paste, to determine the best concentration of red spinach extract to produce ice cream containing antioxidants and to determine the effect of adding orange peel albedo extract paste. Bali as a stabilizer for the quality of red spinach extract ice cream. This study was conducted using a completely randomized design (CRD) with four comparisons of red spinach extract and pomelo peel albedo extract, namely 0:0 (K), 4:0,5 (A), 6:1 (B), and 8:1,5 (C). The results of the research on ice cream products obtained overrun 71.67%-100%, melting rate 883 seconds-1024 seconds, fat content 8.72%-12.80%, protein content 4.40%-9.31%, total solids 23.75%-26.67%, total sugar 20.73%-21.67% and antioxidant content 2.98%-75.07%. The results of ALT and the presence of Salmonella were in accordance with SNI at the National Standardization Agency (1995). The best quality ice cream in this study was ice cream treatment C with the addition of red spinach extract and albedo paste extract of pomelo peel at 8:1.5%.

show abstract

KARAKTERISTIK KIMIA, FISIKA, DAN SENSORI ES KRIM BUAH BIT (Beta vulgaris L.) DENGAN PERBEDAAN JENIS GULA

Cited by 3 publications

References 6 publications

Utilization of Inulin from Mangrove Apple and Pineapple Juice as Prebiotic Drink to Recovery Covid-19 Patients

Utilization of Inulin from Mangrove Apple and Pineapple Juice as Prebiotic Drink to Recovery Covid-19 Patients

Analisis Sifat Fisik dan Daya Terima Bubble (Tapioca Pearl) dengan Penambahan Puree Bit (Beta Vulgaris)

Quality Red Spinach Ice Cream With Albedo Peel Extract Paste Stabilizer

Contact Info

Product

Resources

About