Article Per Year (5 Year)
p-Index From 2020 - 2025
0.983
P-Index
This Author published in this journals
All Journal Jurnal Sains dan Teknologi Pangan Care : Jurnal Ilmiah Ilmu Kesehatan PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat ARTERI : Jurnal Ilmu Kesehatan SWARNA
Sari, Fitri Komala
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Electrical & Electronics Engineering Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Jurnal Sains dan Teknologi Pangan

 1 
ANTIOXIDANT ACTIVITY, PHYSICAL QUALITY, AND SENSORY PROPERTIES OF WATERMELON ALBEDO (Citrullus lanatus) ICE CREAM WITH HONEY Mahmudah, Nur Aini; Hariyanti, Asih Putri; Luthfiya, Lulu’; Sari, Fitri Komala
Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (770.504 KB) | DOI: 10.33772/jstp.v8i1.29614

Abstract

Antioxidant are nutritional and non-nutritional substances within in food preventing or slowering oxidative damage in the body. Antioxidant can be obtained by consuming healthy foods, fruits, and vegetables. Watermelon’s albedo and honey are both containing antioxidant which have the opportunity to be developed into products such as ice cream. This study aimed to determine the antioxidant activity, physical quality, and sensory properties of watermelon albedo ice cream with the addition of honey. This research was conducted experimentally by a completely randomized design (CRD), with four treatment levels. The ratio of watermelon albedo and honey were 30%:0%, 30%:10%, 20%:20%, and 10%:30%. Analysis carried out were antioxidant activity, physical quality (overrun, melting speed, and total solids), and sensory properties (color, aroma, taste, and texture). There was no significant difference in antioxidant activity of all ice cream samples (F0, F1, F2 and F3). The physical quality analysis resulted there were significant differences in melting speed and total solids parameters. The organoleptic quality test resulted that panelist preferred ice cream without the addition of watermelon albedo and honey.
Co-Authors Amilia Yuni Damayanti Fathimah, Fathimah Hafidhotun Nabawiyah, Hafidhotun Hariyanti, Asih Putri Hutauruk, Janu Inayati, Dyah Ajeng Tsinta Luthfiya, Lulu’ Mahmudah, Nur Aini Mawadati, Laila Sari Mawarni, Mega Adi Muyasyaroh, Hidayatun Nugrahani Astuti Nur Aini Mahmudah Nurfatimah, Ratna Palupi Sabrina, Kamila Fatin Setiyani, Ana Syafitri, Hilda Ayu