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A STUDY ON THE UTILIZATION OF LOCAL PURPLE SWEET POTATO (Ipomea batatas L) IN MAKING ICE CREAM WHICH POTENTIALISE AS AN ANTIOXIDANT
Sudjatinah, C. Hari Wibowo, Aldila S*) and Irawan P.R. **)

Faculty of Agricultural Technology, Semarang University


Abstract

Purple sweet potato is known to have health benefits for the human body, because it has the highest anthocyanin content (at 21.43 mg) compared to other tubers. Anthocyanin functions as antioxidants. Purple sweet potato can be consumed in various forms of processing, one of the innovations is ice cream. The purpose of this study was to determine the benefits of purple sweet potato (Ipomea batatas L.) in making ice cream on physical properties (overrun and texture), organoleptic, anthocyanin and antioxidant content and to know the best formulations. The study was conducted at the end of October 2018 at the Laboratory of Engineering, Chemistry and Biochemistry, Semarang University for 4 months. The ingredients used as raw material for ice cream are local purple sweet potato with a harvest age of 4 months, full cream milk powder with up to 11% fat content, refined sugar, and whipping cream. The materials used for the analysis are aquadest, H2SO4 pa, HCl 0.1 N. The tools used in this study are the Tanita KD-160 digital scale, the Ohaus Paj 1003 analytical scale, Miyako blender, refrigerator (Brand Sharp), Ice Cream Maker, gas stove, mixer, spoon, pan, stirrer, basin, freezer in the refrigerator, LLOYD Texture Analyzer, beaker glass (Brand Pyrex), pyrex measuring cylinder, pyrex funnel. The design used in this study was completely randomized design (CRD) unidirectional pattern consisting of 5 treatments with 4 replications, while the treatment factor was the the difference in the ratio of sweet potato dough to water, as follows: P1: 50%: 50%; P2 : 60%: 40%; P3: (70%: 30%); P4: (80%: 20%); P5: 90%: 10%. Observation variables: water content, overrun, anthocyanin and antioxidant activity. The data were analyzed using SPSS software version 23.0. If there is a difference due to treatment, it was continued with Duncan Multiple Range Test (DMRT) (Steel and Torrie, 1995 in Santoso, 2017). The results showed that the treatment had a significant effect (P <0.05) on average water content, overrun and anthocyanin activity. Average water content was P1: 75.21%; P2: 73.63%; P3: 71.38%; P4: 66.55% and P5: 64.80% respectively. Average overrun was P1: 24.18%; P2: 24.87%; P3: 28.04%; P4: 33.25% and P5: 34.92% respectively. The average anthocyanin content was P1: 17.50 ppm; P2: 36.39 ppm; P3: 40.49 ppm; P4: 40.64 ppm and P5: 40.27 ppm respectively. The treatment did not have significant effect (P> 0.05) on the average antioxidant activity. The average antioxidant activity was P1: 14.21%; P2: 20.01%; P3: 23.79%; P4: 26.44% and P5: 31.65% respectively. Conclusion: the ratio of purple sweet potato dough had significantly effect (P <0.05) on water content, overrun and anthocyanin content, but it did not significantly influence (P> 0.05) on antioxidant activity.

Keywords: Purple sweet potato, ice cream, antioxidants, water content, overrun

Topic: Agricultural Development

Link: https://ifory.id/abstract/wxdgTYhvKRFD

Conference: The 4th International Conference on Regional Development (ICRD 2019)

Plain Format | Corresponding Author (Maria Sudjatinah)

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