KARAKTERISTIK FISIKOKIMIA DAN SENSORIS ES KRIM UBI JALAR UNGU (Ipomoea batatas L.) DENGAN SUBTITUSI PEMANIS EKSTRAK DAUN STEVIA (Stevia rebaudiana Bertoni M.) DAN BERBAGAI JENIS STABILIZER

AMIRUDIN, SOLIHIN (2020) KARAKTERISTIK FISIKOKIMIA DAN SENSORIS ES KRIM UBI JALAR UNGU (Ipomoea batatas L.) DENGAN SUBTITUSI PEMANIS EKSTRAK DAUN STEVIA (Stevia rebaudiana Bertoni M.) DAN BERBAGAI JENIS STABILIZER. S1 thesis, UNIVERSITAS MUHAMMADIYAH PURWOKERTO.

Preview	Text Solihin Amirudin_Cover.pdf Download (3MB) | Preview
Preview	Text Solihin Amirudin_BAB 1.pdf Download (827kB) | Preview
Preview	Text Solihin Amirudin_BAB 2.pdf Download (978kB) | Preview
	Text Solihin Amirudin_BAB 3.pdf Restricted to Repository staff only Download (1MB)
	Text Solihin Amirudin_BAB 4.pdf Restricted to Repository staff only Download (1MB)
	Text Solihin Amirudin_BAB 5.pdf Restricted to Repository staff only Download (818kB)
Preview	Text Solihin Amirudin_Daftar Pustaka.pdf Download (1MB) | Preview
	Text Solihin Amirudin_Lampiran.pdf Restricted to Repository staff only Download (3MB)

Abstract

This study aims to determine the effect of sweetener concentration, various types of stabilizers and their interactions on proximate, antioxidant and sensory content of ice cream. The study was conducted using a Factorial Completely Randomized Design (CRD) consisting of two factors. The first factor is the comparison of sweetener concentration with 3 levels of 100% sugar sweetener (D1), 50% sugar sweetener: 50% stevia extract sweetener (D2) and 100% stevia extract sweetener (D3) while the second factor is the type of stabilizer with 3 levels of agar. - agar (S1), Gelatin (S2) and CMC (S3). The results obtained were analyzed using the F test and followed by the DMRT test with a confidence level of 95%. The results showed that the comparison treatment of sweetener concentration (D) had a significant effect on proximate analysis on the variable ash content, total sugar content, moisture content, viscosity, overrun, melting power and had no significant effect on the variable fat content, crude fiber content and antioxidants. While the sensory analysis has a significant effect on the texture, taste, overall variables and does not significantly affect the aroma variable. The treatment interaction (DxS) had a significant effect on proximate analysis on the variables of ash content, total sugar content, water content, viscosity, overrun, melting power and had no significant effect on the variable fat content, crude fiber content and antioxidants. While the sensory analysis has a significant effect on the texture, taste, overall variables and does not significantly affect the aroma variable. The best treatment in proximate analysis based on total sugar content (8.36%), melting test (24.02 minutes), viscosity test (1050cP) and overrun (48.4%) is the use of 100% stevia leaf extract and CMC stabilizer (D3S3) and treatment The best sensory analysis based on the value of aroma (3.80), taste (3.80) texture (3.50) and liking or acceptability (4.10) is the treatment of using 50% Sugar and 50% Stevia as well as an agar-agar stabilizer. (D2S1)

Actions (login required)

View Item