Karakteristik fisikokimia es krim dengan penambahan teh hitam dan variasi rasio kitosan dan gelatin = Physicochemical characteristics of ice cream with addition of black tea and different ratio of chitosan and gelatin

Indira, Andrea Gaby (2021) Karakteristik fisikokimia es krim dengan penambahan teh hitam dan variasi rasio kitosan dan gelatin = Physicochemical characteristics of ice cream with addition of black tea and different ratio of chitosan and gelatin. Bachelor thesis, Universitas Pelita Harapan.

[img] Text (Title)
Title.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (2MB)
[img]
Preview
Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (37kB) | Preview
[img]
Preview
Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (92kB) | Preview
[img]
Preview
Text (Chapter1)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (47kB) | Preview
[img] Text (Chapter2)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (107kB)
[img] Text (Chapter3)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (134kB)
[img] Text (Chapter4)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (159kB)
[img] Text (Chapter5)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (36kB)
[img]
Preview
Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (37kB) | Preview
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (540kB)

Abstract

Es krim merupakan makanan penutup yang populer dikonsumsi oleh masyarakat di dunia. Es krim biasa dibuat dengan penambahan berbagai macam rasa, namun hanya dengan tujuan untuk memberikan rasa saja, tanpa nilai tambah gizi apapun. Penambahan teh hitam dalam pembuatan es krim diharapkan dapat mengembangkan es krim sebagai pangan fungsional. Selain itu, penggunaan variasi rasio kitosan dan gelatin yang berbeda digunakan agar es krim yang dibuat memiliki karakteristik fisikokimia yang baik, yaitu tidak mudah meleleh, memiliki overrun yang cukup, dan viskositas yang tinggi sehingga es krim yang dihasilkan lebih creamy. Teh hitam diseduh di dalam dua media yang berbeda, yaitu air dan susu, dengan suhu 60, 70, dan 80C. Hasil seduhan dilakukan analisis terhadap aktivitas antioksidan, total fenolik, dan total flavonoid. Suhu penyeduhan terbaik adalah suhu 80C, dengan nilai IC50 3300,56±382,26 ppm, total fenolik 4,73±0,42 mg GAE/mL, dan total flavonoid 2,58±0,09 mg QE/mL. Es krim teh hitam dibuat dengan konsentrasi teh 0 (kontrol), 5, dan 10%, serta rasio kitosan dan gelatin 0:100, 25:75, 50:50, 75:25, dan 100:0. Analisis terhadap es krim teh hitam dilakukan untuk parameter aktivitas antioksidan, total fenolik, total flavonoid, pH, overrun, waktu leleh, dan viskositas. Es krim teh hitam terbaik merupakan es krim teh hitam yang dibuat dengan konsentrasi teh hitam 10% dan rasio kitosan dan gelatin 75:25. Analisis proksimat kemudian juga dilakukan untuk es krim teh hitam terbaik. Es krim teh hitam terbaik memiliki nilai IC50 sebesar 3581,87±25,02 ppm, total fenolik 6,67±0,07 mg GAE/mL, total flavonoid 1,43±1,43 mg QE/mL, pH 6,19±0,02, overrun 34,85±2,14%, waktu leleh selama 44,83±0,78 menit, dan viskositas sebesar 179.25±5.06 cPs. Berdasarkan analisis proksimat, diperoleh hasil kadar air sebesar 6,59%, kadar abu sebesar 0,875%, kadar lemak sebesar 10,115%, kadar protein sebesar 3,63%, dan kadar karbohidrat sebesar 19,48%, serta dapat dikategorikan sebagai es krim. / Being a popular dessert consumed all around the world, ice cream usually comes with different flavors. Some flavors are added in order to make the ice cream more flavorful, but they give no added nutrition value. The addition of black tea in making ice cream is expected to develop its functional value. The variation of chitosan and gelatin ratio is also used to improve its characteristics, so the ice cream can have longer melting time, good overrun, and has creamy texture with high viscosity. Black tea is brewed in two different liquids, water and milk, with different temperatures, which is 60, 70, and 80C. Samples are analyzed for their antioxidant activity, total phenolic, and total flavonoid. The best brewing temperature is 80C with IC50 value 3300.56±382.26 ppm, total phenolic 4.73±0.42 mg GAE/mL, and total flavonoid 2.58±0.09 mg QE/mL. Black tea ice cream is made with 0 (control), 5, and 10% black tea concentration, and a ratio of chitosan and gelatin 0:100, 25:75, 50:50, 75:25, and 100:0. Analysis was carried out on antioxidant activity, total phenolic, total flavonoid, pH, overrun, melting time, and viscosity of black tea ice cream. The selected black tea ice cream is made from 10% black tea and a ratio of chitosan and gelatin 75:25. Sample also analyzed for the proximate analysis. The best black tea ice cream has 3581.87±25.02 ppm IC50 value, 6.67±0.07 mg GAE/mL total phenolic, 1.43±1.43 mg QE/mL total flavonoid, pH 6.19±0.02, 34.85±2.14% overrun, 44.83±0.78 melting time, and 179.25±5.06 cPs viscosity. The results for the proximate analysis are 6.59% water content, 0.875% ash content, 10.115% fat content, 3.63% protein content, and 19.48% carbohydrate content, thus the selected black tea ice cream can be categorized as ice cream.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Indira, Andrea GabyNIM01034170026andreagaby30@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorEveline, EvelineNIDN 0308048201eveline.fti@uph.edu
Uncontrolled Keywords: aktivitas antioksidan; es krim; teh hitam; kitosan; gelatin; stabilizer; suhu penyeduhan; viskositas
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Andrea Gaby Indira
Date Deposited: 15 Feb 2021 01:34
Last Modified: 15 Feb 2021 01:34
URI: http://repository.uph.edu/id/eprint/15491

Actions (login required)

View Item View Item