Pemanfaatan jamu kunyit asam pada pembuatan es krim susu kedelai = Utilization of traditional drink ‘jamu kunyit asam’ in the making of soy ice cream

Kresandra, Anastasha (2021) Pemanfaatan jamu kunyit asam pada pembuatan es krim susu kedelai = Utilization of traditional drink ‘jamu kunyit asam’ in the making of soy ice cream. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Jamu kunyit asam merupakan minuman tradisional yang digunakan oleh masyarakat Indonesia sebagai pengobatan alternatif. Namun, pemanfaatan jamu kunyit asam masih terbatas sehingga diperlukan pengembangan produk pangan, salah satunya adalah dalam pembuatan es krim susu kedelai yang bertujuan agar masyarakat dengan lactose intolerant dapat mengonsumsi es krim. Jamu kunyit asam dibuat dengan variasi rasio kunyit:asam:air (20:20:60; 10:30:60; 30:10:60) dan variasi waktu perebusan asam (2, 4, dan 6 menit). Dilakukan analisis aktivitas antioksidan, total fenolik, total flavonoid, dan warna pada kamu kunyit asam. Jamu kunyit asam terpilih dengan perlakuan kunyit:asam:air 30:10:60 dengan waktu perebusan asam 2 menit yang memiliki nilai IC50 14444,17 ± 209,34 ppm, total fenolik 0,49 ± 0,02 mg GAE/g, total flavonoid 0,39 ± 0,02 mg QE/g, dan nilai °Hue 51,28 ± 0,47. Es krim susu kedelai dengan jamu kunyit asam dibuat dengan variasi konsentrasi jamu kunyit asam (10%, 20%, dan 30%) dan konsentrasi gelatin (0,2%; 0,3%; 0,4%) dengan perlakuan kontrol jamu kunyit asam 0%. Es krim susu kedelai dianalisis aktivitas antioksidan, total fenolik, total flavonoid, warna, waktu leleh, nilai overrun, dan sensori. Perlakuan es krim susu kedelai terpilih adalah konsentrasi jamu kunyit asam 30% dan konsentrasi gelatin 0,4% yang secara lanjut dianalisis energi dari lemak, energi total, dan proksimat. Es krim tersebut memiliki nilai IC50 49558,3 ± 1979,62 ppm, total fenolik 2,10 ± 0,26 mg GAE/g, total flavonoid 0,53 ± 0,02 mg QE/g, nilai °Hue 88,48 ± 0,82, waktu leleh 1156,00 ± 85,86 detik, dan nilai overrun 17,87 ± 1,65%. Es krim susu kedelai terpilih memiliki potensi sebagai produk pangan yang aman bagi penderita lactose intolerant serta rendah lemak, namun tidak berpotensi sebagai sumber antioksidan. / Jamu kunyit asam is a traditional drink used by Indonesians as an alternative medicine. However, the use of this traditional drink is still limited so it is necessary to develop food products, which is in making soy ice cream which aims for people with lactose intolerant able to consume ice cream. Jamu kunyit asam is made by varying the ratio of turmeric:tamarind:water (20:20:60; 10:30:60; 30:10:60) and variations in the boiling time of the tamarind (2, 4, and 6 minutes). Analyzes of antioxidant activity, total phenolic, total flavonoids, and color in tamarind turmeric were carried out. Selected jamu kunyit asam with ratio of turmeric:tamarind:water 30:10:60 treatment with 2 minutes of acid boiling time which has an IC50 value of 14444.17 ± 209.34 ppm, total phenolic 0.49 ± 0.02 mg GAE/g, total flavonoids 0.39 ± 0.02 mg QE/g, and °Hue values 51.28 ± 0.47. Soy ice cream with jamu kunyit asam is made by varying the concentration of jamu kunyit asam (10%, 20%, and 30%) and gelatin concentration (0.2%; 0.3%; 0.4%) with control treatment of 0% jamu kunyit asam. Soy ice cream was analyzed for antioxidant activity, total phenolic, total flavonoids, color, melting time, overrun value, and sensory. The selected soy milk ice cream treatments were 30% tamarind jamu concentration and 0.4% gelatin concentration, which were then analyzed for energy from fat, total energy, and proximate. The ice cream had an IC50 value of 49558.3 ± 1979.62 ppm, total phenolic 2.10 ± 0.26 mg GAE/g, total flavonoids 0.53 ± 0.02 mg QE/g, °Hue 88.48 ± 0.82, melting time was 1156.00 ± 85.86 seconds, and overrun value was 17.87 ± 1.65%. Selected soy ice cream is a low fat ice cream and safe to be consumed by people with lactose intolerance, but does not have the potential as a source of antioxidants due to its low antioxidant activity.

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