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.

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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)

Item Type: Thesis (S1)
Uncontrolled Keywords: Ice Cream, Purple Sweet Potato, Stevia, Proximate Test, Sensory Test.
Subjects: Q Science > QK Botany
S Agriculture > SB Plant culture
Divisions: Fakultas Pertanian dan Perikanan > Agroteknologi S1
Depositing User: wulan
Date Deposited: 31 Oct 2022 06:03
Last Modified: 28 May 2024 03:39
URI: https://repository.ump.ac.id:80/id/eprint/14656

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