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All Journal JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI International Journal of Advance Tropical Food (IJATF)
Suko Priyono
Tanjungpura University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Electrical & Electronics Engineering Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health

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Study of Formulation of Soybean (Glycine max L.) Milk and Purple Sweet Potato (Ipomoea batatas Poir) Crude Extract in The Making of Non-Dairy Ice Cream Eva Mayasari; Megawati Meme; Suko Priyono
International Journal of Advance Tropical Food Vol 3, No 1 (2021): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v3i1.9246

Abstract

Soybean milk and purple sweet potato are used as the main ingredients in the making of non-dairy ice cream. This study aims to determine the best characteristics of non-dairy ice cream from the formulation of soybean milk and purple sweet potato crude extract. The research design used a completely randomized design with one-factor treatment and four replications and was analyzed statistically with the F test Analysis of Variance at 5% level. The treatment in this study was the formulation of soybean milk and purple sweet potato extract consisting of 60%:0%; 52%:8%; 44%:16%; 36%:24%; 28%:32% of the total ice cream dough. The parameters observed were fat content, protein content, total solids, overrun, melting time, and hedonic sensory evaluation (appearance, texture, taste, and odor). Based on the Indonesian National Standard for ice cream 01-3713-1995 qualified showed that the formulation of soybean milk and purple sweet potato extract crude extract 52%:8% was the best treatment with 9.83% fat content, 2.89% protein content, 34.15% total solids, 49.26% overrun, 13.12 minutes melting time, and hedonic scale for appearance 6.76 (like extremely), texture 5.32 (like), taste 5.58 (like very much), odor 5.56 (like very much). The formulation soybean milk and purple sweet potato crude extract are effects of physicochemical properties and sensory evaluation of non-dairy ice cream.
Karakteristik Mutu Sensori Dan Kimia Liang Teh Pontianak Kaya Antioksidan Pada Berbagai Suhu Pengeringan Devi Viola Florentina; Yohana Sutiknyawati Kusuma Dewi; Suko Priyono
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 8, No 1 (2023): Januari 2023
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v8i1.1432

Abstract

Liang tea Pontianak is a traditional beverage product made using recipes passed down from generation to generation. Liang tea Pontianak is usually made in the form of fresh drinks however, the liang tea Pontianak drink in the form of a fresh drink does not have a long shelf life. One way to overcome this liang tea Pontianak can be processed into dry liang tea Pontianak. The purpose of this study was to obtain the drying temperature of the liang tea Pontianak formulation which resulted in the sensory and chemical quality characteristics of liang tea Pontianak which was rich in the best antioxidants in dry form. This study used a randomized block design (RAK) with one factor, namely the variation of the drying temperature of liang tea Pontianak burrows which consisted of 3 levels treatment with 9 reolications (50 ± 5, 60 ± 5, 70 ± 5)°C. The data obtained were analyzed using 5%, with further testing using the BNJ Test with a level of 5%. The best treatment was using the effectiveness index test. The results showed that the drying temperature liang tea Pontianak burrows was carried out with the best temperature of 60 ± 5°C. The best sensory test results liang tea Pontianak were color 3,97 (like), aroma 3,53 (like) and taste 3,83 (like) . The best chemical test resulted in liang tea Pontianak in the form of antioxidant activity of 44,64% and total flavonoids 50,18 mg QE/g.Keywords - antioxidant activity, liang-tea Pontianak, drying temperature, Rancangan Acak Kelompok
Co-Authors Devi Viola Florentina Eva Mayasari Megawati Meme Yohana Sutiknyawati Kusuma Dewi