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FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Pub Date : 2023-05-22 DOI:10.19166/jstfast.v7i1.6682

Jessica Prisella, I. C. Matita

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引用次数: 0

摘要

冰淇淋通常是用牛奶制成的，牛奶含有大量的饱和脂肪和胆固醇。像杏仁坚果这样的植物成分可以加工成冰淇淋配方中牛奶的替代品。在印度尼西亚，一种很容易找到的当地食材是紫甘薯。利用紫薯的花青素含量，在杏仁奶冰淇淋中加入紫薯，可以提高冰淇淋的功能价值。此外，还需要研究稳定剂的种类和水的用量，以获得理想的杏仁奶冰淇淋的质地。本研究采用紫薯泥与水的比例分别为70:30、80:20、90:10、100:0，并加入羧甲基纤维素、卡拉胶、瓜尔胶等不同类型的稳定剂，制作了紫薯泥杏仁奶冰淇淋。紫薯中花青素含量为171.36±0.18 mg/100 g。选用瓜尔胶作为稳定剂的比例为90:10的杏仁奶冰淇淋。杏仁奶冰淇淋总花青素34.08±0.30 mg/100 g，总固形物33.32±0.66%，溢出量20.35±1.89%，粘度3165.00±48.48 cP，融化时间50.79±1.11 min /10 g。摘要:Es krim pada umumnya dibuat dengan bahan dasar susu sapi yang mengandung kadar lemak jenuh dan kolesterol yang tinggi。巴汉·巴汉·巴汉·巴汉·巴汉·巴汉·巴汉·巴汉·巴汉·巴汉·巴汉·巴汉·巴汉·巴汉·巴汉·巴汉·巴汉·巴汉·巴汉·巴汉·巴汉·巴汉·巴汉·巴汉·巴汉我是印度尼西亚人，我是印度尼西亚人，我是印度尼西亚人。彭古纳乌比jalar ungu dalam公式，krim susu杏仁，ini dapat, menghasilkan, krim dengan nilai, karena kandungan, antosianin dalam, ubi jalar ungu。Selain itu, jenis bahan penstabil, dan jumlah air, yang, tepatat, menbantu, menbentuk, tekstur, kksusualmond。2 . krim susu almond pada penelitian ini dibubudengan penambahan纯ubi jalar ungu danair denan rasio 70: 30,80: 20,90: 10,100:0 danvariasi jenis bahan penstabil yitcmc，卡拉胶，丹瓜尔胶。Pada penelitian ini, mash ubi jalar ungu yang digunakan memiliki总抗氧化蛋白17.36±0.18 mg/100 g。Es krim susu almond terpilih adalah Es krim dengan penambahan mash ubi jalar ungu danair dengan rasio 90:10 danbahan penstabil guar gum。赤霉素总抗氧化酶34,08±0.30 mg/ 100g，总抗氧化酶33,32±0.66%，抗氧化酶20,35±1.89%，抗氧化酶3165,000±48,48 cP，抗氧化酶50,79±1.11 menit/ 10g。

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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PEMANFAATAN UBI JALAR UNGU DALAM PEMBUATAN ES KRIM SUSU ALMOND DENGAN VARIASI JENIS BAHAN PENSTABIL [UTILIZATION OF PURPLE SWEET POTATO IN ALMOND MILK ICE CREAM USING DIFFERENT TYPES OF STABILIZERS]

Ice cream is generally made with cow’s milk which contains high levels of saturated fat and cholesterol. Plant ingredients such as almond nuts can be processed and used as a substitute for cow’s milk in ice cream formulation. In Indonesia, one of the local ingredients that can be easily found is purple sweet potato. The use of purple sweet potato in almond milk ice cream can be done to increase the functional value of the ice cream due to the anthocyanin content of purple sweet potato. In addition, the right type of stabilizer and amount of water need to be studied to obtain desirable texture of the almond milk ice cream. In this study, the almond milk ice cream was made with the addition of purple sweet potato puree was made using a purple sweet potato mash ratio and water 70:30, 80:20, 90:10, 100:0 with various types of stabilizer, namely carboxymethyl cellulose, carrageenan, and guar gum. The purple sweet potato contained 171.36±0.18 mg/100 g of anthocyanin. The selected almond milk ice cream is the one with the ratio of 90:10 using guar gum as stabilizer. The almond milk ice cream had total anthocyanins 34.08±0.30 mg/100 g, total solids 33.32±0.66%, overrun 20.35±1.89%, viscosity 3165.00±48.48 cP, and melting time 50.79±1.11 minute/10 g. Bahasa Indonesia Abstract:Es krim pada umumnya dibuat dengan bahan dasar susu sapi yang mengandung kadar lemak jenuh dan kolesterol yang tinggi. Bahan pangan nabati seperti kacang almond dapat diolah sebagai bahan pengganti susu sapi dalam pembuatan es krim. Di Indonesia, salah satu bahan pangan yang mudah didapat adalah ubi jalar ungu. Penggunaan ubi jalar ungu dalam formulasi es krim susu almond ini dapat menghasilkan es krim dengan nilai tambah karena kandungan antosianin dalam ubi jalar ungu. Selain itu, jenis bahan penstabil dan jumlah air yang tepat dapat membantu membentuk tekstur es krim susu almond. Es krim susu almond pada penelitian ini dibuat dengan penambahan pure ubi jalar ungu dan air dengan rasio 70:30, 80:20, 90:10, 100:0 dan variasi jenis bahan penstabil yaitu CMC, carrageenan, dan guar gum. Pada penelitian ini, mash ubi jalar ungu yang digunakan memiliki total antosianin sebesar 171,36±0,18 mg/100 g. Es krim susu almond terpilih adalah es krim dengan penambahan mash ubi jalar ungu dan air dengan rasio 90:10 dan bahan penstabil guar gum. Es krim susu almond terpilih memiliki total antosianin 34,08±0,30 mg/100 g, total padatan 33,32±0,66%, overrun 20,35±1,89%, viskositas 3165,00±48,48 cP, dan waktu leleh 50,79±1,11 menit/10 g.

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FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology)

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