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All Journal Pro Food Journal of Functional Food and Nutraceutical
Sutisna, Arlin Ramadhan
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Agriculture, Biological Sciences & Forestry Nursing

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Characteristics of Ice Cream Innovation Based On Soy Whey and Dragon Fruit Peel Puree and Its Potential as a Functional Food Putra, I Gede Arie Mahendra; Wangsaputri, Gabrielle Thasya; Putri, Maria Rosary Mayaranti; Sutisna, Arlin Ramadhan
Journal Akademik Universitas Swiss German Vol 6. No. 1 (Aug 2024)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v6i1.161

Abstract

Soy whey is a byproduct derived from tofu production processes. The development of soy whey ice cream could be an innovative product with excellent functional properties. However, the color it produces wasn’t quite as appealing, hence the addition of natural coloring is necessary such as dragon peel fruit. The aimed of this research was to develop soy wey and dragon fruit peel puree, into a functional ice cream product. The research design used Completely Randomized Design (CRD) with five concentration comparisons of soy whey and dragon fruit peel puree i.e. 90:10, 70:30, 50:50, 30:70, and 10:90. Observed parameters include sensory evaluation, overrun, melting time and colors values of L*, a*, and b* as well as antioxidant activity and phenolic total. Data analysis was conducted using ANOVA and followed by the Duncan test of significance (P<0.05). The best treatment used is T5 with the 10:90 ratio. The panelists' acceptance of the treatment were color attribute (slightly liked) resulting in a flirt red color characteristic, aroma attribute (neutral), taste attribute (slightly liked), texture attribute (slightly liked), and overall acceptances (slightly liked). This treatment contains antioxidant activity of 51,84% and 108,83 mg/100 gr of phenolic content. Furthermore, this treatment also produced an ice cream with overrun value of 43.59%, melting time of 38.67 minutes, and the L*, a*, and b* colors values of 41.5; 38.9; and 5.1 with the “flirt red” as a color characteristic.
Karakteristik Loloh Daun Teter (Solanum erianthum D.Don) Berkarbonasi dengan Penambahan Flavor Lemon dan Jahe Merah Sebagai Minuman Fungsional Ery, Ni Kadek; Putra, I Gede Arie Mahendra; Kenari, Ni Ketut Ratnamaya Sutra; Putri, Safa Reska; Sutisna, Arlin Ramadhan
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i1.507

Abstract

Loloh merupakan minuman tradisional khas Bali yang terbuat dari campuran beberapa tanaman herbal. Salah satunya yaitu loloh daun teter dari Desa Taro, Gianyar. Cita rasanya yang pahit dan aromanya kurang menarik membuat minuman ini kurang diminati konsumen. Inovasi dilakukan dengan penambahan flavor lemon dan jahe untuk meningkatkan citarasa dan daya terima produk. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan jenis flavor terhadap karakteristik sensori loloh daun teter serta mengetahui jenis flavor yang tepat untuk menghasilkan karakteristik sensori loloh daun teter yang paling disukai. Metode penelitian menerapkan Rancangan Acak Lengkap dengan perlakuan terdiri dari: loloh daun teter kontrol (tanpa perlakuan), loloh daun teter berkarbonasi (tanpa penambahan flavor), loloh daun teter berkarbonasi dengan 5% flavor lemon, loloh daun teter berkarbonasi dengan 5% flavor jahe merah, dan loloh daun teter karbonasi dengan kombinasi 2,5% flavor jahe merah dan 2,5% lemon. Variabel yang diamati dalam penelitian ini adalah karakteristik sensori (warna, rasa, aroma dan penerimaan keseluruhan). Setelah itu dilakukan pengujian warna, pH, total padatan terlarut, total fenol dan aktivitas antioksidan pada perlakuan terbaik berdasarkan karakteristik sensori. Hasil penelitian menunjukkan karakteristik sensori terbaik diperoleh pada loloh daun teter karbonasi dengan kombinasi penambahan 2,5 % jahe merah dan 2,5% lemon dengan karakteristik warna dan aroma biasa, rasa dan penerimaan keseluruhan agak disukai. Karakteristik warna L* 37,3; a* -4,5; b* 22,0pH 6, total padatan terlarut 13,3, total fenol 2,51 mg/100g, dan aktivitas antioksidan 42,14% yang berpotensi dikembangkan sebagai minuman fungsional.
Co-Authors Ery, Ni Kadek I Gede Arie Mahendra Putra Kenari, Ni Ketut Ratnamaya Sutra Putri, Maria Rosary Mayaranti Putri, Safa Reska Wangsaputri, Gabrielle Thasya