PENGARUH PENAMBAHAN SARI JAMBU BIJI MERAH TERHADAP KADAR TOTAL VITAMIN C, AKTIVITAS ANTIOKSIDAN DAN SIFAT ORGANOLEPTIK ES KRIM TOMAT

Atikah Ammar Hanif, . (2021) PENGARUH PENAMBAHAN SARI JAMBU BIJI MERAH TERHADAP KADAR TOTAL VITAMIN C, AKTIVITAS ANTIOKSIDAN DAN SIFAT ORGANOLEPTIK ES KRIM TOMAT. Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.

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Abstract

The accumulation of excess fat increases inflammation that develops metabolic complications. Guava contains high vitamin C as an antioxidant to fight pro inflammation. The purpose of this study was to analyze the effect of adding guava juice on total vitamin C levels, antioxidants and organoleptic properties of tomato ice cream, determine the formula, determine the nutritional content and physical properties (melting power and overrun) of the selected formula. The research design used a one-factor completely randomized design. The factors consisted of 3 tomato ice cream formulas with different proportions of adding red guava juice, including F1 (43.4%), F2 (46.5%), and F3 (49.6%). Organoleptic data analysis used Kruskall Wallis, while total vitamin C levels and antioxidant activity used the ANOVA test with further tests if the effect of the treatment was found. The statistical test showed no effect on the addition of red guava juice on vitamin C levels (p> 0.05) and antioxidant activity (p> 0.05) but it did affect the panelists' preference for each parameter (p <0.05), among others color, aroma, texture and taste. Determination of the selected formula using the Exponential Comparison Method. The selected formula was F3 (49.6%) with moisture content 90.5%, ash content 0.3%, protein 0.98%, fat content 1.14%, carbohydrate content. 6.95%, levels of vitamin C 37.5 mg / 100gr, antioxidant activity 6028.0 ppm, melting rate 18 minutes / 10 gr and overrun 36.7%.

Item Type: Thesis (Skripsi)
Additional Information: [No. Panggil : 1710714089] [Pembimbing : A'immatul Fauziyah] [Penguji 1 : Ibnu Malkan Bakhrul Ilmi] [Penguji 2 : Nanang Nasrullah]
Uncontrolled Keywords: Ice Cream, Tomato, Guava, Vitamin C, Antioxidant Activity
Subjects: Q Science > QD Chemistry
Divisions: Fakultas Ilmu Kesehatan > Program Studi Gizi (S1)
Depositing User: Atikah Ammar Hanif
Date Deposited: 05 Oct 2021 09:09
Last Modified: 05 Oct 2021 09:09
URI: http://repository.upnvj.ac.id/id/eprint/11745

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