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

Bambang Nugroho, Arif Prashadi Santosa, Solihin Amirudin
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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 namely, 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 of sweetener concentration (D) and treatment interaction (DxS) had a significant effect. 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 the proximate analysis of sensory analysis is the treatment of using 50% sugar and 50% stevia and agar-agar (D2S1) stabilizer with the organoleptic score of fragrance, texture, taste and preference respectively were 3.80 (normal); 3.60 (slightly soft); 3.80 (good); 4.10 (liked), and the Physicochemical value of overrun, melting time, fibre content,  viscosity, antioxidant, and sugar content respectively were 42,5%; 14,06 minutes; 0,3107%; 1,217 cP; 11,65%; 20,33%. 
紫薯(学名Ipomoea Batatas L)冰淇淋的生理和感觉特征。采用不同种类的稳定器提取物
本研究旨在确定甜味剂浓度、各种稳定剂及其相互作用对冰淇淋的近似含量、抗氧化含量和感官含量的影响。本研究采用由两个因素组成的因子完全随机设计(CRD)进行。第一个因素是100%糖甜味剂(D1)、50%糖甜味剂、50%甜叶菊提取物甜味剂(D2)和100%甜叶菊提取物甜味剂(D3) 3个水平的甜味剂浓度的比较,第二个因素是3个水平的稳定剂类型,即琼脂。-琼脂(S1),明胶(S2)和CMC (S3)。所得结果采用F检验和DMRT检验进行分析,置信水平为95%。结果表明,甜味剂浓度(D)和处理交互作用(DxS)的比较有显著影响。而感官分析对口感、口感、整体变量有显著影响,对香气变量影响不显著。在感官分析的近似分析中,使用50%糖和50%甜叶菊和琼脂(D2S1)稳定剂的处理效果最好,其香味、质地、口感和偏好的感官评分分别为3.80(正常);3.60(微软);3.80(好);4.10(喜欢),超限、熔融时间、纤维含量、粘度、抗氧化剂、糖含量的理化值分别为42,5%;14日06分钟;0, 3107%;1217 cP;11日,65%;20日,33%。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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