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.
![Title [thumbnail of Title]](http://repository.uph.edu/style/images/fileicons/text.png)
1. Title.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (1MB)
Preview
2. ABSTRACT.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (88kB) | Preview
Preview
3. ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (186kB) | Preview
Preview
4. Chapter 1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (116kB) | Preview
![Chapter 2 [thumbnail of Chapter 2]](http://repository.uph.edu/style/images/fileicons/text.png)
5. Chapter 2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (283kB)
![Chapter 3 [thumbnail of Chapter 3]](http://repository.uph.edu/style/images/fileicons/text.png)
6. Chapter 3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (245kB)
![Chapter 4 [thumbnail of Chapter 4]](http://repository.uph.edu/style/images/fileicons/text.png)
7. Chapter 4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (272kB)
![Chapter 5 [thumbnail of Chapter 5]](http://repository.uph.edu/style/images/fileicons/text.png)
8. Chapter 5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (44kB)
Preview
9. Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (195kB) | Preview
![Appendices [thumbnail of Appendices]](http://repository.uph.edu/style/images/fileicons/text.png)
10. Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (1MB)
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.
Item Type: | Thesis (Bachelor) |
---|---|
Creators: | Creators NIM Email ORCID Kresandra, Anastasha NIM01034170112 anastasha.kresandra99@gmail.com UNSPECIFIED |
Contributors: | Contribution Contributors NIDN/NIDK Email Thesis advisor Cornelia, Melanie NIDN0308115501 UNSPECIFIED Thesis advisor Eveline, Eveline NIDN0308048201 UNSPECIFIED |
Uncontrolled Keywords: | Aktivitas antioksidan; lactose intolerant; gelatin; jamu kunyit asam; kunyit:asam:air; waktu perebusan asam |
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: | Anastasha Kresandra |
Date Deposited: | 16 Feb 2021 07:06 |
Last Modified: | 16 Feb 2021 07:06 |
URI: | http://repository.uph.edu/id/eprint/15784 |