Pemanfaatan jamu beras kencur dan variasi jenis penstabil dalam pembuatan es krim dengan penambahan sari jahe dan asam jawa = Utilization of rice galangal traditional herbal drink and various types of stabilizers in ice cream making with addition of ginger and tamarind juice

Felicia, Angelina (2021) Pemanfaatan jamu beras kencur dan variasi jenis penstabil dalam pembuatan es krim dengan penambahan sari jahe dan asam jawa = Utilization of rice galangal traditional herbal drink and various types of stabilizers in ice cream making with addition of ginger and tamarind juice. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Jamu beras kencur merupakan salah satu jenis minuman fungsional yang penerimaannya dapat ditingkatkan dengan cara melakukan diversifikasi pangan menjadi produk es krim. Tujuan dari penelitian ini adalah untuk menentukan pengaruh konsentrasi jamu dan jenis penstabil terhadap karakteristik fisik, kimia, dan sensori es krim. Jamu beras kencur ditambahkan dengan sari rempah berupa jahe dan asam jawa dengan rasio 1:0, 2:1, 1:1, 1:2, dan 0:1. Jamu dengan rasio sebesar 2:1 merupakan perlakuan terbaik berdasarkan sensori, total fenolik, dan total flavonoid. Jamu dengan perlakuan terbaik memiliki aktivitas antioksidan dengan nilai IC50 sebesar 144870,74±18289,27 mg/L dan tingkat penerimaan sebesar 5,27 yang dideskripsikan sebagai "agak suka". Tahapan selanjutnya adalah dilakukannya pembuatan es krim premium dengan konsentrasi jamu sebesar 0%, 10%, 20%, dan 30%, serta jenis penstabil berupa CMC dan gelatin. Penambahan jamu beras kencur pada es krim dapat meningkatkan total fenolik dan total flavonoid. Kandungan senyawa fitokimia tertinggi dimiliki oleh es krim dengan konsentrasi jamu beras kencur 30%, dimana perlakuan ini memiliki total fenolik sebesar 0,191±0,013 mg GAE/ml dan total flavonoid sebesar 0,054±0,002 mg QE/ml. Penggunaan jenis penstabil yang berebda memengaruhi karakteristik fisik es krim seperti overrun, waktu leleh, dan viskositas. Konsentrasi jamu beras kencur 30% dengan penstabil CMC dipilih sebagai formulasi terbaik es krim berdasarkan karakteristik fisik, kimia, dan sensori, dimana formulasi ini memiliki aktivitas antioksidan dengan nilai IC50 sebesar 234952,41±7868,43 mg/L dan tingkat penerimaan sebesar 5,97 yang dideskripsikan sebagai "suka". / Rice galangal traditional herbal drink is one of functional drink that can be more accepted by diversifying food to ice cream product. The purpose of the study was to determine the effect of traditional herbal drink concentration and type of stabilizer on physical, chemical, and sensory characteristics of ice cream. Rice galangal traditional herbal drink was added with spice juice in form of ginger and tamarind with the ratio of 1:0, 2:1, 1:1, 1:2, and 0:1. Traditional herbal drink with 2:1 ratio was the best treatment based on sensory analysis, phenolic content, and flavonoid content. The best traditional herbal drink had antioxidant activity expressed by IC50 value as much as 144870.74±18289.27 mg/L and acceptance level as much as 5.27 that can be states as "like slightly". The next stage is the making of premium ice cream with rice galangal traditional herbal drink concentration at 0%, 10%, 20%, and 30%, along with different type of stabilizer in form of CMC and gelatin. The addition of rice galangal traditional herbal drink on ice cream increase the phenolic and flavonoid content. Ice cream with 30% rice galangal traditional herbal drink concentration had the highest number of phytochemical compound, which this treatment had 0.191±0,013 mg GAE/ml phenolic content and 0.054±0.002 mg QE/ml flavonoid content. Different type of stabilizer affects ice cream's physical characteristics such as overrun, melting time, and viscosity. Treatment with 30% rice galangal traditional concentration and CMC stabilizer was chosen as the best ice cream formulation based on physical, chemical, and sensory characteristics, in which this formulation had antioxidant activity expressed by IC50 value as much as 234952.41±7868.43 mg/L and acceptance level as much as 5.97 that can be stated as "like".

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Felicia, AngelinaNIM01034170015AngelinaFelicia85@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; jamu beras kencur; tingkat penerimaan
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 5470 not found.
Date Deposited: 15 Feb 2021 16:13
Last Modified: 15 Feb 2021 16:13
URI: http://repository.uph.edu/id/eprint/18646

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