RAHMATI, FIRDAUS (2025) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK ES KRIM SARI JAGUNG UNGU (Zea mays L.) (KAJIAN PENAMBAHAN SUSU SKIM DAN CMC). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Ice cream is a popular food product due to its smooth texture and flavor that is enjoyed by various groups. This study aims to determine the effect of adding skim milk and Carboxymethyl Cellulose (CMC) on the physicochemical and organoleptic characteristics of purple corn (Zea mays L.) extract ice cream. Purple corn extract was chosen as the base material due to its high anthocyanin content, which functions as a natural antioxidant. This research used a Completely Randomized Design (CRD) with two factors, namely skim milk concentration (10%, 15%, 20%) and CMC concentration (0.1%, 0.2%, 0.3%). The data were analyzed using ANOVA and continued with the DMRT test at a 5% significance level. The parameters tested included protein content, fat content, anthocyanin content, antioxidant activity, overrun, melting rate, total dissolved solids, and organoleptic tests (color, aroma, texture, taste). The results showed that increasing skim milk concentration significantly increased protein content, fat content, and ice cream texture. Meanwhile, the addition of CMC increased ice cream stability, slowed the melting rate, and improved ice cream structure. The best combination was obtained in the treatment with 15% skim milk and 0.2% CMC, which produced ice cream with a protein content of 2.35%, fat content of 6.56%, anthocyanin content of 46.00 mg/L, antioxidant activity of 31.86%, and a good overrun of 43.3%. Melting rate was 21.90 minutes/10g, total dissolved solids were 11.09°Brix, and the highest organoleptic acceptance level was in the "slightly like" category with color value of 3.12, aroma 3.28, texture 3.28, and taste 3.00. Thus, this study demonstrates that the utilization of purple corn extract with the addition of skim milk and CMC can produce ice cream with good physicochemical and sensory characteristics, and has the potential as an alternative vegetable-based ice cream product with higher health benefits.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Firdaus Rahmati | ||||||||||||
| Date Deposited: | 08 May 2025 04:51 | ||||||||||||
| Last Modified: | 08 May 2025 04:51 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/35702 |
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