Article Sidebar

Submitted
May 11, 2023
Accepted
May 13, 2024
Published
May 31, 2024
Download
PDF (Bahasa Indonesia)
Statistic
Read Counter : 398 Download : 670

Main Article Content

Abstract

Clitoria ternatea L.  flower with an attractive bright blue color possible as an alternative to natural dyes. This study aims to evaluate the effect of addition vanilla and telang flower extract to quality characteristics of ice cream. The research design used two factors, the type of vanilla (N1 = vanilla powder and N2 = liquid vanilla) and the concentration of telang flower extract (A1 = 0%, A2 = 15% and A3 = 30%). The addition of telang flower extract affects the antioxidant activity, melting time and hedonic color of the ice cream. The higher the telang flower extract added, the higher the antioxidant activity and preference for color but decreased the melting time of the ice cream. The melting time did not meet SNI No. 01-3713-1995. The type of vanilla affects the overrun value and texture of hedonic ice cream. The use of liquid vanilla provides an overrun value that is in accordance with the home industry ice cream standard with a preferred texture. Based on the overall characteristics, the best ice cream was obtained by using liquid vanilla and 30% telang flower extract. Further research is needed to optimize the melting time of the ice cream.

Keywords

antioxidant activity hedonic test ice cream telang flower vanilla aktivitas antioksidan bunga telang es krim uji hedonik vanili

Article Details

License

Copyright (c) 2024 Heru Prono Widayat, Nia Andini, Cut Nilda, Faidha Rahmi, Murna Muzaifa

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors who publish in this journal agree with the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
  4. This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
How to Cite
Widayat, H. P., Andini, N., Nilda, C., Rahmi, F., & Muzaifa, M. (2024). ANTIOXIDANT ACTIVITY, PHYSICAL AND SENSORIC CHARACTERISTIC OF VANILLA ICE CREAM WITH THE ADDITION OF TELANG FLOWER (Clitoria ternatea L.) . Jurnal Agroindustri, 14(1), 68–76. https://doi.org/10.31186/jagroindustri.14.1.68-76
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX

References

  1. Arya, S. S., Rookes, J.E., Cahill, D. M., & Lenka, S.K. (2021). Vanillin: a Review on Thetherapeutic Prospects of a Popular Flavouring Molecule. ADV TRADIT MED (ADTM), 21(1), 1–17.
  2. Akesowan, A. (2008). Effect of Combined Stabilizers Containing Konjac Flour and Carrageenan on Ice Cream. AU J. T, 12(2), 81-5.
  3. Atma, Y. (2014). Nilai Organoleptik dan Aktivitas Antioksidan Es Krim dengan Penambahan Kulit Buah Manggis (Gracinia mangostana L). Jurnal Nutrire Diaita, 6(2), 168-78.
  4. Bun, S., Marpaung, M. A., & Rahmawati, D. (2016). Minuman Antioksidan dari Campuran Ekstrak Bunga Clitoria ternatea, Hibiscus sabdariffa, Ipomoea ticolor. Artikel SEMNAS PATPI, 179-86.
  5. Campbell, S. M., Pearson, B., & Marble, S.C. (2019). Butterfly pea (Clitoria ternatea) flower Extract (BPFE) and its Use as a Ph-Dependent Natural Colorant. In IFAS Extension ENH 1309, University of Florida. DOI. 10.32473/edis-ep573-2019
  6. Castañeda-Ovando, A., Pacheco-Hernández M. d L., Páez-Hernández, M. E., Rodríguez, J. A., & Galán-Vidal, C.A. (2009). Chemical Studies of Anthocyanins: a Review. Food Chem, 113 (1), 859–7.
  7. Clarke, C. (2005). The Science of Ice Cream. Royal Society Chemistry, UK.
  8. Fanali, C., Dugo, L., D’Orazio, G., Lirangi, M., Dachà, M., Dugo, P., & Mondello, L. (2011). Analysis of Anthocyanins in Commercial Fruit Juices by Using Nano-Liquid Chromatography-Electrospray-Mass Spectrometry and High-Performance Liquid Chromatography with UV-Vis Detector: Liquid Chromatography. J. Sep. Sci. 34(1), 150–59.
  9. Fatlahah, A. (2013). Pengaruh Kualitas Produk dan Citra Merek Terhadap Keputusan Pembelian Es Krim Wall’s Magnum. Jurnal Ilmu Manajemen. 1(2),472-485.
  10. Fernando, F. (2022). Uji Aktivitas Antioksidan Sediaan Sirup Bunga Telang (Clitoria ternatea L.) dengan Metode DPPH (1,1-Diphenyl-2-Picrylhydrazil). Skripsi Sarjana, Program Studi DIII Farmasi Sekolah Tinggi Kesehatan Al-Fatah.
  11. Gallage, N. J., & Møller, B. L. (2018) Vanilla: The Most Popular Flavour in Biotechnology of Natural Products. Springer International Publishing, Cham. pp 3-24.
  12. Goff, H. D., & Hartel, R. W. (2013). Ice Cream. Springer, New York. Pp 462, DOI 10.1007/978-1-4614-6096-1.
  13. Guner, A., Ardic, M., Keles, A., & Dogruer, Y. (2007). Production of Yogurt Ice Cream at Different Acidity. International J. Food Sci and Technol. 42, 948-52.
  14. Guo, Y., Zhang, X., Hao, W., Xie, Y., Chen, L., Li., & Feng, X. (2018). Nano-Bacterial Cellulose/Soy Protein Isolate Complex Gel as Fat Substitutes in Ice Cream Model. Carbohydrate polymers, 198(1), 620-630.
  15. Hartatie, E. S. (2013). Kajian Formulasi (Bahan Baku, Bahan Pemantapan) dan Metode Pembuatan Terhadap Kualitas Es Krim. Gamma, 7(1), 20-26.
  16. Hartono, M. A. (2012). Pemanfaatan Ekstrak Bunga Telang (Clitoria ternatea L.) Sebagai Pewarna Alami Es Lilin. Skripsi Sarjana, Universitas Atma Jaya.
  17. Haryanti, N., & Zueni, A. (2015). Identifikasi Mutu Fisik, Kimia dan Organoleptik Es Krim Daging Kulit Manggis (Garcinia mangostana L.) dengan Variasi Susu Krim. Jurnal Agritepa, 1, 143-56.
  18. Irfan, M., Mukhlisah, A. N., Agustina, A., Syah., S.P. (2024). Kualitas Fisik dan Organoleptik Es Krim Dengan Penambahan Ekstrak Kayu Secang (Caesalpinia sappan L.) sebagai Pewarna Alami. Jurnal Teknologi Hasil Peternakan. Vol 5(1), 13-28.
  19. Jaafar, F. J., Ramli, M. E., Salleh, R. M. (2020). Optimum Extraction Condition of Clitorea ternatea Flower on Antioxidant Activities, Total Phenolic, Total Flavonoid and Total Anthocyanin Contents. Tropical Life Sciences Research, 31(2), 1–17.
  20. Junaidi, S. (2020). Pemanfaatan Pewarna Alami Sebagai Pengganti Zat Pewarna Sintetis Rhodamin B Pada Es Krim. Jurnal Sago Gizi dan Kesehatan. Vol 1(2), 172-179.
  21. Khairina, A., Bambang, D., & Siti, S. (2018). Aktivitas Antioksidan, Sifat Fisik dan Sensoris Es Krim Dengan Penambahan Apel. Jurnal Teknologi Pertanian. 19(1), 59-68.
  22. Lanusu, A. D., Surtijino, S. E., Karisoh, L. Ch. M., & Sondakh, E. H. B. (2017). Sifat Organoleptik Es Krim dengan Penambahan Ubi Jalar Ungu (Ipomea batatas L). Jurnal Zootek. 37, 474-82.
  23. Mulyani, D. R., Dewi, E. N., & Kurniasih, R.A. (2017). Karakteristik Es Krim dengan Penambahan Alginat Sebagai Penstabil. Jurnal Peng dan Biotek, 6(3), 36-42.
  24. Nugroho, Y. A., & Kusnadi, J. (2015) Aplikasi Kulit Manggis (Garcinia mangostana L.) sebagai Sumber Antioksidan Pada Es Krim. Jurnal Pangan dan Agroindustri, 3(4), 1263-1271.
  25. Nurtiana, W. (2019). Anthocyanin as Natural Colorant: a Review Food Scien. Tech Journal, 1(1), 1-7.
  26. Purwaniati, A., Arif, R & Yuliantini, A. (2020). Analisis Kadar Antosianin Total Pada Sediaan Bunga Telang (Clitoria ternatea) dengan Metode ph Diferensial Menggunakan Spektrofotometri Visible. Jurnal Farmagazine, 7(1), 18-23.
  27. Satar, I., & Nistia, W. A. (2023). Karakteristik Fisikokimia Es Krim dengan Penambahan Bubuk Daun Kersen. Jurnal Teknologi Pertanian Vol 24(3), 157-174.
  28. Sofjan, R. P., & Hartel, R. W. (2004). Effects of Overrun on Structural and Physical Characteristics of Ice Cream. International Dairy Journal, 14, 255-262.
  29. Smeriglio, A., Barreca, D., Bellocco, E & Trombetta, D. (2016). Chemistry, Pharmacology and Health Benefits of Anthocyanins: Anthocyanins and Human Health. Phytother. Res., 30(8), 1265–1286.
  30. Standarisasi Nasional Indonesia. (1995). Standar Nasional Indonesia 01-3713-1995. Es Krim. Jakarta, Badan Standarisasi Nasional.
  31. Suprayitno, E., Kartikaningsih & Rahayu, S. (2001). Pembuatan Es Krim dengan Menggunakan Stabilisator Natrium Alginat dari H. Sargassum sp. Jurnal Makanan Tradisional Indonesia, 1(3), 23-27.
  32. Syahputra, E. (2008). Pengaruh Jenis Zat Penstabil dan Konsentrasi Mentega yang Digunakan Terhadap Mutu dan Karakteristik Es Krim Jagung. Skripsi Sarjana, Universitas Sumatra Utara.
  33. Wulandari, D. P., Addina, R. F., Fitriyanti, Joko, T.I., & Erma, H. (2022). Sifat Fisik, Daya Terima dan Kadar Serat Es Krim dengan Penambahan Buah Bit (Beta vulgaris L). Prosiding Seminar Nasional Hasil-Hasil Penelitian dan Pengabdian UNIMUS Vol 5, 1099-119.
  34. Zahara, M. (2022). Ulasan singkat: Deskripsi Kembang Telang (Clitoria ternatea L.) dan Manfaatnya. Jurnal Jeumpa, 9(2), 719-728.
  35. Zussiva, A., Laurent, K. B., & Budiyati, S. (2012). Ekstraksi dan Analisis Zat Warna Biru (anthosianin) dari Bunga Telang (Clitoria ternatea) sebagai Pewarna Alami. Jurnal Kimia dan Industri, 1(1), 356-365.