Antioxidant Activity, Physical and Organoleptic Test of Tapai Pisang Kepok Ice Cream
Keywords:
tapai pisang kepok, ice cream, antioxidant, organoleptic
Abstract
The aimed of this study was to determine the effect of adding tapai banana kepok on antioxidant activity, physical and organoleptic properties of ice cream. The method used in this study was a complete randomized design (RAL). The factors used in this study were the concentration of tapai banana kepok, which was 0%, 10%, 20%, 30%, and 50%. The measured responses were antioxidant activity, total solids analysis, melting time, overrun and hedonic tests on color, taste, aroma, texture, and overall attributes. Based on the results of the study showed that the addition of tapai banana kepok in making ice cream had a significant influence on the total solids value (p<0.05), melting speed (p<0.05), overrun (p<0.05), antioxidant activity (p<0.05) and hedonic tests on taste attributes (p<0.05), aroma (p<0.05), texture (p<0.05) and overall (p<0.05). The more the amount of banana tapai added to ice cream, the greater the total solids value (F4=45.27%), the longer melting time (22.05 minutes/100g), the smaller overrun (F4=22.45%), and the stronger antioxidant activity (F4=98 ppm). Based on the hedonic test, formula 2 (20% addition of banana tapai) gave the most preferred overall sensory attribute (F2 = 5.12). In addition, formula 2 has physical properties that are in accordance with the SNI ice cream quality requirements and has moderate antioxidant power
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Fahrizal, G.A., Yulianto, W.A., Pujimulyani, D., Wulandari, W., Kasuci, O., 2022. Karakteristik dan Tingkat Kesukaan Es Krim Tape Ketan (Oryza sativa) dan Singkong (Manihot esculenta) Probiotik, Jitipari. Jurnal Teknologi Dan Industri Pangan Unisri. 7(2):
Fauziah K. N, Kurnia K, Nita A, Abrori A, 2020. Pengaruh Pemberian Dosis Ragi Tape (Kapang Amilolitik) Terhadap Pembuatan Tape Pisang Kepok ((Musa paradisiaca L.). Pangan Dan Gizi 10, 11–17.
Fauziah, N., Abdillah, R., 2020. Es Krim Tape Ketan Hitam Cegah Kosntipasi Anak Usia Pra Sekolah. Poltekkes Kemenkes Bandung, Bandung.
Horie, K., Hossain, M.S., Morita, S., Kim, Y., Yamatsu, A., Watanabe, Y., Ohgitani, E., Mazda, O., Kim, M., 2020. The potency of a novel fermented unripe banana powder as a functional immunostimulatory food ingredient. J Funct Foods 70.
Kamal Hossain, M., Petrov, M., Hensel, O., Diakité, M., 2021. Microstructure and Physicochemical Properties of Light Ice Cream: Effects of Extruded Microparticulated Whey Proteins and Process Design.
Kesika, P., Thangaleela, S., Sivamaruthi, B.S., Bharathi, M., Chaiyasut, C., 2022. Fermented Foods and Their Role in Respiratory Health: A Mini-Review. Fermentation 8, 162.
Khairina, A., Dwiloka, B., Susanti, S., 2018. Antioxidant Activity, Physical, and Sensory Characteristics of Ice Cream with the Addition of Apple Cider, Jurnal Teknologi Pertanian.
Kusuma, G., Nocianitri, K., Pratiwi, I., 2020. Pengaruh Lama Fermentasi Terhadap Karakteristik Fermented Rice Drink Sebagai Minuman Probiotik Dengan Isolat Lactobacillus sp. F213. Jurnal Itepa 9, 182–193.
Maicas, S., 2020. The role of yeasts in fermentation processes. Microorganisms.
maylina, nita, Sari, A.E., 2023. Uji Aktivitas Antioksidan dan Tingkat Kesukaan Es Krim Ekstrak Daun Sambiloto (Andrographis paniculata (Burm. f) Nees) Pada Masa Pandemi Covid-19. Jurnal Kesehatan Indonesia (The Indonesian Journal of Health) 12, 73–80.
Nugroho, Y.A., Kusnadi, J., 2015. Aplikasi Kulit Manggis pada Es Krim-Nugroho, dkk, Jurnal Pangan dan Agroindustri.
Nursakinah, D., Verawati, B., Program, S., S1, G., Kesehatan, I., Pahlawan, U., Tambusai, T., 2021. Pembuatan Permen Jeli Ekstrak Jahe Merah dengan Substitusi Ekstrak Jambu Biji Merah sebagai Sumber Antioksidan bagi Penderita Diabetes Melitus 11, 125–133.
Pamungkas, D., Retnaningtyas, Y., Lestyo Wulandari, dan, 2017. Pengujian Aktivitas Antioksidan Kombinasi Ekstrak Metanol Daun Mangga Gadung (Mangifera indica L. var. gadung) dan Ekstrak Etanol Daun Pandan Wangi (Pandanus amaryllifolius Roxb.) (Antioxidant Activity Assay of Methanolic Extract of Gadung Mango Leaves (Mangifera indica L. var. gadung) and Ethanolic Extract of Pandan Leaves (Pandanus amaryllifolius Roxb.) Combination), Abstrak e-Jurnal Pustaka Kesehatan.
Prayoga, I.P.A., Ramona, Y., Suaskara, I.B.M., 2021. Bakteri Asam Laktat Bermanfaat Dalam Kefir Dan Perannya Dalam Meningkatkan Kesehatan Saluran Pencernaan. Simbiosis 9, 15–30.
Purwanto, D., Bahri, S., Ridhay, A., 2017. Uji Aktivitas Antioksidan Ekstrak Buah Purnajiwa (Kopsia Arborea Blume.) Dengan Berbagai Pelarut [Antioxidant Activity Test Of Purnajiwa (Kopsia Arborea Blume.) Fruit Extract With Various Solvents]. Kovalen 3, 24–32.
Putri, V.N., Susilo, B., Hendrawan, Y., Keteknikan, J., Teknologi, P.-F., Brawijaya, P.-U., Veteran, J., Korespondensi, P., 2014. Pengaruh Penambahan Tepung Porang (Amorphophallus onchophyllus) pada Pembuatan Es Krim Instan Ditinjau dari Kualitas Fisik dan Organoleptik, Jurnal Keteknikan Pertanian Tropis dan Biosistem.
Rachmawati, N., N.F.A., & W.B.D., 2020. Pengaruh Waktu Fermentasi dan Penambahan Konsentrasi Inokulum (Acetobacter aceti) terhadap Kualitas Asam Cuka dari Buah Kersen (Muntingia calabura L). Indonesian Journal of Halal Science, 1, 24–29.
Sakr, S.S., Mohamed, S.H.S., Ali, A.A., Ahmed, W.E., Algheshairy, R.M., Almujaydil, M.S., Al-Hassan, A.A., Barakat, H., Hassan, M.F.Y., 2023. Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour. Foods 12.
Salsabila, D.M., Alifiani, N., Islam, N., Febriana, S., Nisa, T.C., 2022. Aktivitas Antioksidan dan Total Flavonoid Es Krim Naga Merah dan Lidah Buaya Sebagai Nonfarmakoterapi DMT2. J. Teknol. Pangan Kes., 4(1).
Sarika, H.A., Hintono, A., Priyo Bintoro, V., 2020. Pengaruh Penambahan Tape Singkong Terhadap Karakteristik Fisik Es Krim Sawi Sendok The Effect of Cassava Tapuy Addition for the Physical Characteristics of Brassica Rapa Ice Cream, Jurnal Teknologi Pangan.
Seong, G.U., Kim, J.Y., Kim, J.S., Jeong, S.U., Cho, J.H., Lee, J.Y., Lee, S.B., Kabange, N.R., Park, D.S., Moon, K.D., Kang, J.W., 2023. Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents. Foods 12.
Septiana, A.T., Handayani, I., Winarsi, H., 2019. Aktivitas antioksidan dan sifat fisikokimia madu temulawak (Curcuma zanthorrhiza Roxb) yang ditambah ekstrak jahe (Zingiber officinale Rosc). Jurnal Aplikasi Teknologi Pangan, 8,(4), Hal.155-160. 8, 155–160.
Sharma, R., Garg, P., Kumar, P., Bhatia, S.K., Kulshrestha, S., 2020. Microbial fermentation and its role in quality improvement of fermented foods. Fermentation.
Suhartatik, N., Nur Cahyanto, M., Raharjo, S., S. Rahayu, E., 2013. Antioxidant Activity of Anthocyanin of Black Glutinous Rice During Fermentation. Jurnal Teknologi dan Industri Pangan 24, 115–119.
Utami, C., 2017. Effect of Fermentation Time on Chemical Characteristic and Organoleptic of Kepok Banana Tape, Jurnal Teknologi Pangan.
Walther, B., Schmid, A., 2017. Effect of Fermentation on Vitamin Content in Food. In: Fermented Foods in Health and Disease Prevention. Elsevier Inc., pp. 131–157.
Widiantara, Hasnelly, E., Octadayani, T., 2019. Pengaruh Substitusi Ubi Jalar Ungu (Ipomoea Batatas) Serta Perbandingan Kacang Koro (Canavalia Ensiformis) Dengan Susu Skim Terhadap Karakteristik Es Krim, Pasundan Food Technology Journal. Pasundan Food Technology Journal 6(1).
Wu, B., Friere, D., Hartel, R., 2019. The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown Behavior. Journal Food Engineering, Materials Science, & Nanotechnology 84, 2562–2571.
Yeo, S.K., Ewe, J.A., 2015. Effect of fermentation on the phytochemical contents and antioxidant properties of plant foods. In: Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits. Elsevier Inc., pp. 107–122.
Yue, Q., Wang, Z., Yu, F., Tang, X., Su, L., Zhang, S., Sun, X., Li, K., Zhao, C., Zhao, L., 2022a. Changes in metabolite profiles and antioxidant and hypoglycemic activities of Laminaria japonica after fermentation. LWT 158.
Yue, Q., Wang, Z., Yu, F., Tang, X., Su, L., Zhang, S., Sun, X., Li, K., Zhao, C., Zhao, L., 2022b. Changes in metabolite profiles and antioxidant and hypoglycemic activities of Laminaria japonica after fermentation. LWT 158.
Zahro, C., Choirun Nisa, F., Teknologi Hasil Pertanian, J., Universitas Brawijaya Malang Jl Veteran, F., Korespondensi, P., 2015. Pengaruh Penambahan Sari Anggur (Vitis Vinifera L.) Dan Penstabil Terhadap Karakteristik Fisik, Kimia Dan Organoleptik Es Krim, Dkk Jurnal Pangan Dan Agroindustri.
Zhou, D.D., Saimaiti, A., Luo, M., Huang, S.Y., Xiong, R.G., Shang, A., Gan, R.Y., Li, H. Bin, 2022. Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages. Antioxidants 11.
Published
2024-12-24
Section
Articles
