Monica, Esther (2012) Stability of red bell pepper (capsicum annuum l.) juice during storage and its application in ice cream product. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Red bell pepper (Capsicum annuum L.) is known to have several antioxidant substances, including carotenoid and phenolic compounds. However, appropriate storage should be performed to maintain the antioxidant activity and microbial quality of red bell pepper juice. By adding the juice of red bell pepper fruits into ice cream, it is expected to provide higher antioxidant activity in ice cream product. The obtained juice was undergone two storage treatments, which are room temperature and cold storage treatments, and the fresh sample was preferred as the best storage treatment in term of antioxidant activity and microbial content. The juice was then applied into ice cream product with five different concentrations (0%, 5%, 10%, 15%, and 20%). The ice cream products were undergone several analyses, including antioxidant analyses and ice cream properties analyses. Finally, ice cream which contains 20% concentration of red bell pepper juice was chosen as the best formulation, in term of antioxidant analyses and still acceptable to be consumed in term of hedonic test.
| Item Type: | Thesis (Bachelor) | ||||||||||||
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| Additional Information: | SK 34-08 MON s | ||||||||||||
| Uncontrolled Keywords: | red bell pepper; ice cream; antioxidant; storage | ||||||||||||
| 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 |
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| Depositing User: | Users 3 not found. | ||||||||||||
| Date Deposited: | 16 Oct 2018 08:06 | ||||||||||||
| Last Modified: | 28 Sep 2021 03:56 | ||||||||||||
| URI: | http://repository.uph.edu/id/eprint/1919 |
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