PENGARUH VARIASI SUMBER DAN KONSENTRASI EKSTRAK PIGMEN TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK ES KRIM YOGHURT
| Main Author: | Setyowidodo, Rizal Yoyok |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/44093/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/44093/2/BAB%20I.pdf http://eprints.umm.ac.id/44093/3/BAB%20II.pdf http://eprints.umm.ac.id/44093/4/BAB%20III.pdf http://eprints.umm.ac.id/44093/5/BAB%20IV.pdf http://eprints.umm.ac.id/44093/6/BAB%20V.pdf http://eprints.umm.ac.id/44093/7/LAMPIRAN.pdf http://eprints.umm.ac.id/44093/ |
Daftar Isi:
- Ice cream is a popular product especially children. Ice cream with raw materials yoghurt and the addition of natural dyes contain antioxidant antivitas good for health body. Natural food coloring anthocyanin can be found in dragon fruit peel extract and lycopene can be found in tomato peel. This purpose of this research was to determine the effect of various sources and concentrations pigmen extract on physical, chemical, and sensory quality. This research using Complete Randomized Design non-factorial. There are 10 treatments, that is P1, P2, P3 (extract anthocyanin pigmen from dragon fruit peel, concentrations 10%; 12,5%; 15%), P4, P5, P6 (extract lycopene from tomato, concentrations 10%; 12,5%; 15%), P7, P8, P9 (combination of dragon fruit peel and tomato pigmen, concentration 10%; 12,5%; 15%). Repeat 3 times with several parameter such as raw material pigmen analysis, antioxidant, total soluble solid (TSS), fat contet, total sugar content, viscosity, colour intensity (L, a+, b+) and sensory test (appearance, colour, texture, and flavour/taste). The result shows that various sources and concentrations pigmen extract affect antioxidant activity, total sugar content, viscosity, colour intensity (L, a+, b+) and sensory test (appearance, colour, texture, and flavour/taste). The best treatmen is P9 (combination of dragon fruit peel 5% : tomato pigmen 5%). Its antioxidant activity is 87,12%; total soluble solid (TSS) content 18,45%, fat content 20,10%, total sugar content 3,24%, viscosity 41,67 cP, lightness (L) 76,40, redness (a) 0,70, yellowness (b) 8,25, and for sensory test: appearance 2,80 (dislike), colour 3,20 (orange), texture 2,83 (sandy), flavour/taste 3,30 (sweet acidity). This results within SNI 013713-1995 requirement for total soluble solid and fat content, which is quality requirement based on SNI 013713-1995 for minimum fat content is 5,0% and minimum total soluble solid is 3,4%.