Josephine, Kezia Benita and Leny Budhi Harti.,, S.Gz, M.Si.Med. and Ayuningtyas Dian Ariestiningsih,, S.Gz., M.P (2022) Perbedaan Kadar Antosianin dan Aktivitas Antioksidan pada Es Krim Ubi Ungu Antin 3 (Ipomoea batatas L.). Sarjana thesis, Universitas Brawijaya.
Abstract
Es krim merupakan makanan selingan yang cukup digemari masyarakat di daerah tropis seperti Indonesia. Es krim komersial tidak mencantumkan kadar antosianin dan aktivitas antioksidan pada informasi nilai gizi. Oleh karena itu, dibutuhkan es krim yang berbahan dasar ubi ungu Antin 3 memiliki potensi untuk menjadi makanan selingan alternatif bagi penderita hiperkolesterolemia. Kandungan antosianin dan antioksidan yang dimiliki oleh ubi ungu mampu menurunkan kadar LDL dalam darah dan mencegah terjadinya aterosklerosis. Penelitian ini bertujuan untuk menganalisis perbedaan kadar antosianin dan aktivitas antioksidan pada es krim ubi ungu Antin 3 dengan 3 perlakuan (P1 = Ubi Ungu 25% : Sari Kedelai 40% : Tepung Mocaf 35%, P2 = Ubi Ungu 50% : Sari Kedelai 25% : Tepung Mocaf 25%, P3 = Ubi Ungu 75% : Sari Kedelai 15% : Tepung Mocaf 10%). Penelitian ini menggunakan desain Rancangan Acak Lengkap. Kadar antosianin dalam es krim dianalisis dengan metode spektrofotometri dan aktivitas antioksidan dianalisis menggunakan metode DPPH. Es krim pada perlakuan P3 memiliki kadar antosianin paling tinggi (44,96 mg) dan aktivitas antioksidan paling kuat (66,47 ppm). Hasil uji statistik OneWay ANOVA menunjukkan adanya perbedaan kadar antosianin dan aktivitas antioksidan yang signifikan antara 3 perlakuan es krim (p < 0,05). Hasil uji lanjutan post-hoc Tukey menunjukkan terdapat perbedaan signifikan terkait kadar antosianin dan aktivitas antioksidan antar perlakuan P1, P2, dan P3 (p < 0,05). Kesimpulan penelitian ini adalah es krim ubi ungu Antin 3 dapat dijadikan alternatif snack karena kadar antosianin dan aktivitas antioksidan dengan rekomendasi konsumsi persaji sebesar 50 ± 70 gram formulasi P3.
English Abstract
,FH�FUHDP¶V�D�VQDFN�WKDW�LV�TXLWH�SRSXODU�ZLWK�SHRSOH�LQ�,QGRQHVLD��&RPPHUFLDO�LFH� cream doesQ¶W include anthocyanin levels and antioxidant activity in the nutritional fact. 7KHUHIRUH��LW�LV�QHHGHG�LFH�FUHDP�PDGH�IURP�SXUSOH�VZHHW�SRWDWR��7KHUHIRUH��LW¶V�QHHGHG� ice cream made from purple sweet potato. Antin 3 has the potential to be an alternative snack for people with hypercholesterolemia. Purple sweet potato contains anthocyanins and antioxidants that can reduce LDL levels in blood and prevent atherosclerosis. This study aimed to analyze differences in anthocyanin levels and antioxidant activity in Antin 3 purple sweet potato ice cream with 3 treatments (P1 = Purple Sweet Potatoes 25%: Soymilk 40%: Mocaf Flour 35%, P2 = Purple Sweet Potatoes 50%: Soymilk 25%: Mocaf Flour 25%, P3 = Purple Sweet Potatoes 75%: Soymilk 15%: Mocaf Flour 10%). This study used a completely randomized design. Anthocyanin levels in ice cream were analyzed by spectrophotometric method and antioxidant activity was analyzed using DPPH method. Ice cream in P3 treatment had the highest anthocyanin level (44.96 mg/100 g) and strongest antioxidant activity (66.47 ppm). The results of the OneWay ANOVA test proved there were significant differences in anthocyanin levels and antioxidant activity between the 3 treatments (p < 0.05). Tukey's post-hoc follow-up test results proved there were significant differences in anthocyanin levels and antioxidant activity between 3 treatments (p < 0.05). The conclusion is that Antin 3 purple sweet potato ice cream can be used as an alternative snack because of its anthocyanin content and antioxidant activity with a serving consumption of 50-70 grams of P3 formulation
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052216 |
| Uncontrolled Keywords: | es krim, ubi jalar ungu Antin 3, antosianin, antioksidan, hiperkolesterolemia-ice cream, purple sweet potato Antin 3, anthocyanin, antioxidant, hypercholesterolemia |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Ilmu Kesehatan > Ilmu Gizi, Fakultas Ilmu Kesehatan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 06 Jun 2023 03:11 |
| Last Modified: | 06 Jun 2023 03:11 |
| URI: | http://repository.ub.ac.id/id/eprint/200832 |
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