Pengaruh penambahan ekstrak kayu manis (Cinnamomum burmannii L.) terhadap karakteristik fisikokimia es krim susu kedelai = The effect of cinnamon extract (Cinnamomum burmannii L.) toward physicochemical characteristic of soy milk ice cream

Tunardy, Aurelia (2021) Pengaruh penambahan ekstrak kayu manis (Cinnamomum burmannii L.) terhadap karakteristik fisikokimia es krim susu kedelai = The effect of cinnamon extract (Cinnamomum burmannii L.) toward physicochemical characteristic of soy milk ice cream. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Es krim pada umumnya menggunakan susu sapi dan menghasilkan kandungan kalori dan lemak yang tinggi. Susu kedelai digunakan sebagai alternatif susu sapi yang memiliki berbagai keunggulan, namun susu kedelai mengandung beany flavor yang umumnya tidak disukai. Ekstrak kayu manis (Cinnamomum burmannii L.) memiliki aroma dan rasa khas serta mengandung komponen bioaktif yang memiliki manfaat kesehatan. Tujuan penelitian ini adalah untuk memanfaatkan ekstrak kayu manis sebagai flavoring dan sumber komponen fenolik dan flavonoid dalam pembuatan es krim susu kedelai. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan dua faktor dan tiga pengulangan, yaitu rasio susu kedelai- skim (25:75, 50:50, dan 75:25) dan konsentrasi ekstrak kayu manis (0,1%, 0,3%, dan 0,5%), dengan penggunaan kontrol yaitu rasio susu kedelai-skim 100:0 dan konsentrasi ekstrak 0%. Variasi rasio susu mempengaruhi nilai overrun es krim namun tidak untuk konsentrasi ekstrak kayu manis. Variasi rasio susu dan konsentrasi ekstrak mempengaruhi total fenolik, total flavonoid, viskositas, dan waktu leleh es krim. Perlakuan es krim terbaik, yaitu rasio susu kedelai-skim 75:25 dan konsentrasi ekstrak kayu manis 0,5% dipilih berdasarkan kandungan total fenolik (2,2634±0,0753 mg GAE/mg) dan flavonoid (0,0622±0,0018 mg QE/mg) serta penilaian hedonik keseluruhan (5,43). Es krim terbaik memiliki nilai °Hue 80,77° ±2,177 (kuning), mengandung aktivitas antioksidan (IC50) 55866±4797,163 ppm, total padatan 33,267±2,041%, abu 0,713±0,014%, lemak 0,890%, protein 4,130%, dan karbohidrat 27,534%. / Generally, ice cream was made out from cow’s milk and 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 does not like. Cinnamon extract (Cinnamomum burmannii L.) has a unique aroma and flavor and contains bioactive compounds that has health benefits. The aim of the research is to utilize cinnamon extract as flavoring and source of phenolic and flavonoid compound in making 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 (0,1%, 0,3% and 0,5%), with control using ratio of soy milk-skim milk 100:0 and cinnamon extract concentration 0%. Variation of milk ratio affect overrun value in ice cream, but not for cinnamon extract concentration. Both milk ratio and cinnamon extract concentration affect total phenolic, total flavonoid, viscosity and melting time of ice cream. Best ice cream formula with ratio of soy milk-skim milk 75:25 and cinnamon extract 0,5% was selected based on total phenolic (2,2634±0,0753 mg GAE/mg) and flavonoid (0,0622±0,0018 mg QE/mg) content and overall hedonic acceptance (5,43). Selected ice cream had a °Hue value of 80,77° ±2,177 (yellow), antioxidant activity (IC50) of 55866±4797,163 ppm, total solid of 33,267±2,041%, ash of 0,713±0,014%, fat of 0,890%, protein of 4,130%, and carbohydrate of 27,534%.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Tunardy, AureliaNIM01034170017arlmhrn@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCornelia, MelanieNIDN0308115501melanie.cornelia@uph.edu
Thesis advisorSinaga, Wenny Silvia LorenNIDN0314108701wenny.sinaga@uph.edu
Uncontrolled Keywords: es krim; fenolik; flavonoid; kayu manis; susu kedelai
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: Users 6743 not found.
Date Deposited: 15 Feb 2021 16:05
Last Modified: 15 Feb 2021 16:05
URI: http://repository.uph.edu/id/eprint/18321

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