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)

Dosen Pembimbing:	NUGROHO, BAMBANG and SANTOSA, ARIF PRASHADI | nidn0607036301, nidn0615028702
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:	http://repository.ump.ac.id/id/eprint/14656

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