scholarly journals Characteristic Ice Cream using Stevia (Stevia rebaudiana) Leaf Powder as Natural Sweetener

2019 ◽  
Vol 7 (2) ◽  
pp. 600-606
Author(s):  
Asri Suko Mayangsari ◽  
Lilis Sri Wahyuni ◽  
Herly Evanuarini ◽  
Purwadi Purwadi
Keyword(s):  
Antioxidant Activity ◽  
Sugar Content ◽  
Stevia Rebaudiana ◽  
Ice Cream ◽  
Melting Rate ◽  
Randomized Design ◽  
Total Calorie ◽  
Leaf Powder ◽  
Completely Randomized Design ◽  
Range Test

Sweetener is one of important factors which affect consumer acceptance as it affects the ice cream texture. Research on an alternative and healthier sweetener to substitute sugar in ice cream production has begun to emerge as consumers’ awareness on healthy food has been increasing. One of the promising alternatives was the utilization of Stevia leaf powder as it is known to have no calorie content. In this research, the best proportion of stevia leaf powder to substitute sugar in ice cream production was determined based on its physicochemical properties (viscosity, overrun, melting rate, sugar and total calories) and antioxidant activity. The research was done through laboratory experiment with a Completely Randomized Design consisted of four sugar and stevia leaf powder combinations and four replications. The treatments were P0 (20% sugar + 0% steviea leaf powder); P1 (17.5% sugar + 0.3% stevia leaf powder); P2 (16.25% sugar + 0.45% stevia leaf powder); and P3 (15% sugar + 0.6% stevia leaf powder). The obtained data was analyzed by ANOVA and further tested by Duncan’s Multiple Range Test upon significant effect.The results showed that the utilization of stevia leaf powder as sugar substitution gave highly significant effects (P<0.01) on ice cream viscosity, overrun, melting rate, sugar content, total calories and antioxidant activity. It can be concluded that the combination of 15% sugar and 0.6% stevia leaf powder (P3) produced the best ice cream characteristics with the viscosity of 1336.25 cP, overrun of 30.01%, melting rate of 37.24 minutes/50 g, sugar content of 34.63%, total calorie of 4.99 kcal and antioxidant activity of 81.92%.

scholarly journals Effect of Sugar Substitution with Dates Puree (Phoenix dactylifera L.) on the Physical and Organoleptic Characteristics of Kefir Ice Cream

2021 ◽  
Vol 16 (1) ◽  
pp. 21-31
Author(s):  
Fahmi Arifan ◽  
Heni Rizqiati ◽  
Antonius Hintono ◽  
Nurwantoro Nurwantoro ◽  
Siti Susanti ◽  
...  
Keyword(s):  
Ph Value ◽  
Ice Cream ◽  
Phoenix Dactylifera ◽  
Melting Rate ◽  
Sour Taste ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Phoenix Dactylifera L ◽  
Completely Randomized Design ◽  
Range Test

The sour taste of kefir ice cream is less attractive with consumers, so it is necessary to add sweeteners. Dates can be used as a natural sweetener in making kefir ice cream. The aims of this research is to determine the effect of sugar substitution with dates puree on overrun, melting rates, viscosity, pH value and organoleptic properties of kefir ice cream. The method used in this research was an experimental with Completely Randomized Design (CRD) with 5 treatments and 4 replications. Overrun, melting rates, viscosity and pH values were analyzed by ANOVA test and followed by Duncan Multiple Range Test, meanwhile organoleptic characteristic were analyzed by Kruskall Wallis test and followed by Mann-Whitney test. The results showed that the substitution of sugar with dates puree as a sweetener had a significant effect (p<0.05) on overrun, melting rates, viscosity and pH value of kefir ice cream. Substitution of sugar with dates puree had a significant effect (p<0.05) on sweetness, sourness, brownish color and softness of kefir ice cream. The sugar substitution with dates puree 25%: 75% (T1) had the best overrun, melting rate as well as the organoleptic characteristic because it was able to reduce the sour taste of kefir ice cream

PENGARUH SUBSTITUSI TEPUNG BUAH LINDUR (Bruguiera Gymnorrhiza) TERHADAP KARAKTERISTIK ORGANOLEPTIK, NILAI GIZI DAN AKTVITAS ANTIOKSIDAN BROWNIES

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Wd Wd Sitti Aisyah Nurul Fahlani ◽  
Tamrin Tamrin ◽  
Kobajashi Togo Isamu
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
National Standards ◽  
Bruguiera Gymnorrhiza ◽  
Nutritional Values ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test ◽  
Color Texture

ABSTRACT                     This study aimed to analyze the effect of lindur fruit flour substitution on organoleptic characteristics, nutritional value, and antioxidant activity of lindur fruit flour brownies. This research was conducted using a completely randomized design (CRD) with various percentages of formulation of substitution of lindur fruit flour:wheat flour, namely M1 = (100%:0%), M2 = (90%:10%), M3 = (80%:20 %), M4 = (70%:30%), and M5 = (60%:40%). The research data were analyzed using analysis of variance, with further testing using Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the HCN content of lindur fruit flour reached 21.81 mg/kg. The M3 treatment was the most preferred treatment by the panelists with hedonic rating scores of color, texture, aroma, and taste reached 4.14 (like), 4.13 (like), 3.79 (like), and 4.30 (like), respectively. The nutritional values of selected M3 brownies show that it contained 30.57% water, 1.20% ash, 3.70% fat, 5.63% protein, and 58.90% carbohydrate. Analysis of antioxidant activity in selected M3 brownies was 465.58 ppm which is categorized as very weak. It can be concluded that the substitution of lindur fruit flour in making brownies had a very significant effect on color, texture, and taste. However, the effect was not significant on the aroma and the analysis of the nutritional value of the selected treatment. The brownie product substituted with lindur fruit flour met the national standards for water, ash, and fat contents.Keyword: Brownies, Lindur Fruit ABSTRAK    Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung buah lindur terhadap karakteristik organoleptik, nilai gizi, dan aktivitas antioksidan brownies tepung buah lindur. Penelitian ini dilakukan dengan menggunakan Rancangan Acak  Lengkap  (RAL) dengan berbagai presentase formulasi, substitusi tepung buah lindur: tepung terigu yaitu M1 =  (100% : 0%), M2 = (90% : 10%), M3 = 80% : 20%), M4 = (70% : 30%), dan M5 = (60% : 40%). Data hasil penelitian dianalisis menggunakan sidik ragam (Analysis of Varian), dengan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan analisis kadar HCN tepung buah lindur yaitu 21,81 mg/kg. Perlakuan M3 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,14 (suka), tekstur  4,13 (suka), aroma 3,79 (suka) dan rasa 4,30 (suka). Analisis Nilai gizi produk browies tepilih M3 meliputi kadar air (30,57%), kadar abu (1,20), Kadar lemak (3,70%), kadar protein (5,63%) dan kadar karbohidrat (58,90%). Analisis aktivitas antioksidan pada brownies terplih M3 yaitu 465,58 ppm dengan kategori sangat lemah. Dapat disimpulkan bahwa substiusi tepung buah lindur pada pembuatan brownies berpengaruh sangat nyata terhadap warna, tekstur, dan rasa. Tetapi berpengaruh tidak nyata terhadap aroma. dan analisis nilai gizi perlakuan terpilih. Berdasarkan standar mutu SNI brownies, bahwa produk brownies substitusi tepung buah lindur sudah memenuhi standar mutu SNI untuk kadar air dan kadar abu serta kadar lemak.Kata kunci:   Brownies, tepung, Buah Lindur

scholarly journals Pengaruh Perbandingan Terigu Dengan Puree Labu Kuning (Cucurbita moschata) Terhadap Karakteristik Kue Nastar

2021 ◽  
Vol 10 (1) ◽  
pp. 56
Author(s):  
I Gede Priyatna Putra ◽  
Putu Timur Ina ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Wheat Flour ◽  
Cucurbita Moschata ◽  
Carotene Content ◽  
Acceptance Ratio ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right ◽  
Range Test

This research aims to determine the effect of the comparison of wheat flour with puree of pumpkin on the characteristics of nastar cake and to find out the right comparison of wheat flour with puree of pumpkin to produced nastar cake with the best characteristics. The experimental design used in this research was a Completely Randomized Design (CRD) with a comparison of wheat flour and puree of pumpkin consisting of 5 treatments namely 100% : 0%, 95% : 5%, 90% : 10%, 85% : 15%, and 80% : 20%. All treatments were repeated four times so that they were obtained 20 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect then followed by Duncan’s Multiple Range Test. The results showed that the comparison of wheat flour and puree of pumpkin had a significant effect on the water content, total carotene content, antioxidant activity (?-carotene bleaching), color, texture, flavor, taste, and overall acceptance. Ratio of 80% wheat flour and 20% puree of pumpkin had the best characteristics with water content of 2.55%, ash content of 0.75%, ?-carotene content of 4.63 mg/100g, antioxidant activity of 1.71 mg/ml, color liked, texture rather liked, flavor liked, taste liked, and overall acceptance liked.

scholarly journals Pengaruh Penambahan Buah Asam (Tamarindus indica L.) Terhadap Karakteristik Loloh Don Teter (Solanum erianthum)

2021 ◽  
Vol 10 (1) ◽  
pp. 108
Author(s):  
I Wayan Ryantama Swastika Braja ◽  
I Dewa Gede Mayun Permana ◽  
I Ketut Suter
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Total Phenolics ◽  
Raw Material ◽  
Total Flavonoids ◽  
Tamarindus Indica ◽  
Total Solids ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

Loloh teter leaf is one of the traditional drinks in Bali, it made from raw material of teter leaf and other matter such as tamarind fruit, sugar and salt. The study aims to determine the effect of additional tamarind fruit (Tamarindus indica L.) to produce Loloh Teter leaf (Solanum erianthum) with the best characteristics. The experimental design used was a Completely Randomized Design (CRD) with the addition of tamarind fruit treatment consisting of 6 levels, namely : 0%, 0.5%, 1%, 1.5%, 2% and 2.5%. The treatment was repaeated 3 times for abtaining obtained 18 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan Multiple Range Test (DMRT). The results of this study indicate that the treatment of tamarind fruit addition has a very significant effect (P<0,01) on total phenolics, total flavonoids, vitamin C, antioxidant activity, total solids, color (hedonic test) and taste (scoring test). The best treatment in this study was the addition of 2,5% tamarind fruit with the total phenolics 0.86 GAE/100ml, total flavonoids 0.48 QE/100ml, vitamin C 26.39 mg/100ml, antioxidant activity 47.05% with IC50 valued 271,382.73 ppm, total solids 7.44%, the color is usual as well as, the aroma is rather liked, the teste is sour and rather liked and overall acceptance is rather liked.

scholarly journals PENGARUH SUHU PENGERINGAN TERHADAP KANDUNGAN KOMPONEN BIOAKTIF DAN KARAKTERISTIK SENSORIS TEH WHITE PEONY

2019 ◽  
Vol 8 (1) ◽  
pp. 36
Author(s):  
Dewa Ayu Tri Ulandari ◽  
Komang Ayu Nocianitri ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Antioxidant Activity ◽  
Temperature Treatment ◽  
Sensory Characteristics ◽  
Total Phenolic ◽  
Duncan Multiple Range Test ◽  
Drying Temperature ◽  
Randomized Design ◽  
Bioactive Component ◽  
Completely Randomized Design ◽  
Range Test

This study aims to determine the effect of drying temperature on the bioactive component contents of white peony tea and to know the proper drying temperature in white peony tea to produce the highest bioactive component contents and the best sensory characteristics. The experimental design used was Completely Randomized Design with a drying temperature as the treatment consisting of five levels: 60oC, 70oC, 80oC, 90oC, and 100oC. The treatment was repeated 3 times to obtain 15 experiment units. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with The Duncan Multiple Range Test. The results showed that the 90oC drying temperature treatment produced white peony tea with the highest bioactive component contents and the best sensory characteristics with water content 4,06% (wet basis), yield 52,54%, total phenolic 211,01 mg GAE/g tea, flavonoid 10,90 mg CE/g tea, catechin 3,55 mg/g tea, antioxidant activity 50,20%, brew color yellow and liked, astringent taste and usual, aroma liked and overall acceptance rather liked.

KARAKTERISTIK KIMIA, FISIKA, DAN SENSORI ES KRIM BUAH BIT (Beta vulgaris L.) DENGAN PERBEDAAN JENIS GULA

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Anggi Aswinda Nur Hasanah ◽  
Akhmad Mustofa ◽  
Yannie Asrie Widanti
Keyword(s):  
Antioxidant Activity ◽  
Beta Vulgaris ◽  
Sugar Cane ◽  
Ice Cream ◽  
Sweet Taste ◽  
Frozen Food ◽  
Randomized Design ◽  
Two Factors ◽  
Nutrition Value ◽  
Completely Randomized Design

Es krim adalah produk pangan beku yang dibuat dengan kombinasi proses pembekuan dan agitasi dengan bahan-bahan yang terdiri dari susu, pemanis, pengemulsi, penstabil dan flavor. Penambahan buah bit dan berbagai jenis gula dapat meningkatkan nilai gizi es krim. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan yang tertinggi pada produk dan mengetahui karakteristik kimia, fisika, dan sensori es krim buah bit. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan menggunakan dua faktor. Faktor pertama adalah bubur buah bit (20%, 30%, dan 40%) dan faktor kedua yaitu jenis gula (gula pasir, gula stevia, dan madu). Hasil penelitian menunjukkan bahwa  perlakuan es krim yang terbaik diperoleh berdasarkan aktivitas antioksidan tertinggi es krim yaitu pada perlakuan bubur buah bit 40% dan jenis gula berupa madu. Pada perlakuan tersebut memiliki karakteristik: aktivitas antioksidan 32,474% kadar protein 2,139%; kadar lemak 0,145%; kadar gula total 7,064%; overrun 14,172%; kecepatan meleleh 36,660 menit; warna  2,958 (ungu); rasa manis 2,500 (sedikit manis); tekstur lembut 3,216 (lembut); flavor buah bit 3,342 (semakin nyata); dan kesukaan keseluruhan 2,705 (sedikit suka). Kata kunci: Es krim, buah bit, jenis gula ABSTRACTIce cream is a product of frozen food that made with a combination of the process of freezing and agitation with ingredients consisting of milk, sweetener, emulsion, stabilizer, and flavor. The addition of beet fruit and the kind of sugar can improve the nutrition value of ice cream. The purpose of this research were to determine the highest antioxidant activity in a product and to determine the characteristic of physicochemical and sensoric characteristic of beet ice cream. This research used the method of Completely Randomized  Design (CRD) with two factors. The first factor was porridge of beet fruit (20%, 30%, and 40%) and the second factor was the type of sugar (cane, stevia, and honey). The result of this research indicates that the best treatment of ice cream based on the highest antioxidant activity was on the treatment of porridge beet fruit 40% and the type of sugar is honey. These treatment has a characteristic antioxidant activity 32,474%; protein 2,139%; fat 0,145%; the total of sugar 7,064%; overrun 14,172%; the velocity of melting 36,660 minutes; color 2,958 (purple); sweet taste 2,500 (a little sweet); soft texture 3,216 (soft), flavour of beet fruit 3,342 (more real); and the total of predilection 2,705(a little like).Keywords: Ice cream, beet fruit, type of sugar

scholarly journals Pengaruh Jenis Pelarut Terhadap Aktivitas Antioksidan Ekstrak Daun Kejompot (Crassocephalum crepidioides) Menggunakan Metode Maserasi

2021 ◽  
Vol 10 (1) ◽  
pp. 67
Author(s):  
Maria Christinela Domithesa ◽  
I Nengah Kencana Putra ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Design Method ◽  
Total Flavonoid ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right ◽  
Range Test ◽  
Treatment Water

This study aims to determine the effect of various solvent towards antioxidant activity of kejompot (crassocephalum crepioides) extract and to know the right solvent to obtained extract with the highest antioxidant activity. This study used a Completely Randomized Design Method with 4 treatment (water, methanol 70%, ethanol 70%, acetone 70%,) using maseration method. The treatment was repeated four times to obtain 16 experimental units. If there was a significant effect on the observed parameters, then followed by Duncan multipple range test. The result showed that the treatment significantly effected (P<0.05) on each of parameters such as : yield, tanin total, flavonoid, vitamin C, antioxidant activity. This study showed that methanol 70% as the best treatment that obtained yield, tannin, flavonoid, Vitamin C and antioxidant activity respectively 18.76 %, 1.05 mg TAE/g, 7.59 mg QE/g, 8.68 mg AAE/g, and 103.1 ppm antioxidant activity based on IC50  .

scholarly journals Pengaruh Perbandingan Mocaf Dengan Tepung Daun Papasan (Coccinia Grandis) Terhadap Karakteristik Kue Stik

2021 ◽  
Vol 10 (2) ◽  
pp. 256
Author(s):  
Ni Kadek Ayu Puspitayanti ◽  
Ni Luh Ari Yusasrini ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Breaking Strength ◽  
Calcium Content ◽  
Ash Content ◽  
Total Chlorophyll ◽  
Total Chlorophyll Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

This study aims to determine the effect of mocaf comparison with papasan leaf flour on the characteristics of stick cake and to find out the proper mocaf comparison with papasan leaf flour so as to produce the best stick cake characteristics. The Completely Randomized Design (CRD) was used a with the treatment of mocaf comparison and papasan leaf flour which consists of 5 levels, namely: 100% mocaf: 0% papasan leaf flour, 95% mocaf: 5% papasan leaf flour, 90% mocaf: 10 % papasan leaf flour, 85% mocaf: 15% papasan leaf flour, and 80% mocaf: 20% papasan leaf flour. The research data were analyzed of variance (ANOVA) and if the treatment had a significant effect it was continued with Duncan's Multiple Range Test (DMRT). The results showed that the comparison of mocaf and papasan leaf flour to the resulting sticks had a very significant effect on water content, ash content, antioxidant activity, total chlorophyll, calcium levels, breaking strength of cake sticks and sensory properties including texture, taste, color, aroma , and overall acceptance. The best characteristics produced in the treatment of 95% mocaf: 5% papasan leaf flour that produces a water content of 1.70%, ash content of 4.24%, antioxidant activity of 11.39%, total chlorophyll content of 89.52 mg / L , calcium content of 238.73 mg /g, fracture power of 13.07 N, and sensory characteristics include greenish brown color and like, aroma like, taste rather typical of papasan leaves and very like, crispy and like texture, overall acceptance of likes.

scholarly journals PENGARUH SUHU PENGERINGAN OVEN TERHADAP AKTIVITAS ANTIOKSIDAN BUBUK DAUN CEMCEM (Spondias pinnata (L.f) Kurz)

2020 ◽  
Vol 9 (3) ◽  
pp. 350
Author(s):  
I Putu Willigis Benito Khatulistiwa ◽  
I Dewa Gde Mayun Permana ◽  
I Gusti Ayu Kadek Puspawati
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Temperature Treatment ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Drying Temperature ◽  
Oven Drying ◽  
Randomized Design ◽  
Leaf Powder ◽  
Range Test

This study aimed to determine the effect of oven drying temperature on the antioxidant activity of cemcem leaf powder and get the rightest oven drying temperature to produce cemcem leaf powder which had the highest antioxidant activity. The experimental design used was a completely randomized design with a drying temperature treatment consisting of consisting of 4 levels including: 40oC, 50oC, 60oC and 70oC. The treatment was repeated 4 times to obtain 16 experimental units. The data obtained were analyzed using variance analysis, if it had a significant effect then it was continued with the Duncan Multiple Range Test (DMRT). The results showed the drying temperature had a very significant effect (p<0.01) on water content, total phenolic, total flavonoids and antioxidant activity. Drying temperature of 50oC is the best temperature to produce cemcem leaf powder with the highest antioxidant activity of 61.98% with IC50 79.58 ppm, total phenolic 48.03 mg GAE/g powder, total flavonoids 49.11 mg QE/g powder, water content 7.78%.

scholarly journals Pengaruh Jenis Pelarut Terhadap Aktivitas Antioksidan Ekstrak Cair Daun Turi (Sesbania grandiflora)

2020 ◽  
Vol 9 (2) ◽  
pp. 242
Author(s):  
Jevon Misael Gerald Masengi ◽  
Gusti Ayu Kadek Diah Puspawati ◽  
A.A. Istri Sri Wiadnyani
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Total Flavonoid ◽  
Solvent Treatment ◽  
Effect Of Solvent ◽  
Sesbania Grandiflora ◽  
Liquid Extract ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

The purpose of this study was to determine the effect of solvent types on antioxidant activity of turi (Sesbania grandiflora) leaves liquid extract and to determine the compatible solvent types which have the highest antioxidant activity of turi leaves liquid extract. The research used a completely randomized design with the treatment of solvent types consisting of 4 level which is: aquadest; acetone 70%; methanol 70%; and ethanol 70%. The treatment was repeated four times so that they were obtained 16 experiment units. The data was analyzed with analysis of variance and if the treatment had a significant effect followed by a Duncan's Multiple Range Test. The results showed the type of solvent treatment had a significant effect on antioxidant activity, total flavonoid, total tannin, and vitamin C content. The best treatment was obtained from turi leaves liquid extract using acetone 70% solvent which had the highest antioxidant activity of 75.71% with the value of IC50 269.67, total flavonoid 0.185 mg QE/g material, total tannin 0.013 mg TAE/g material and vitamin C content 0.45 mg AAE/ g material. Keywords : antioxidant activity, solvent types, turi leaves.

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