Ekstrak Jahe (Zingiber Officinale) Terenkapsulasi Soy Protein Isolated dan Maltodekstrin sebagai Aditif pada Es Krim Ubi

Nandawati, Allisa Octi (2021) Ekstrak Jahe (Zingiber Officinale) Terenkapsulasi Soy Protein Isolated dan Maltodekstrin sebagai Aditif pada Es Krim Ubi. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Jahe telah dikenal memiliki banyak aktivitas biologis, salah satunya adalah antioksidan. Hal ini karena jahe mengandung senyawa bioaktif seperti senyawa fenolat dan flavonoid. Oleh karena itu, ekstrak jahe khususnya ekstrak jahe terenkapsulasi dapat digunakan sebagai aditif pada es krim ubi untuk meningkatkan aktivitas antioksidannya. Ekstrak jahe didapatkan dengan cara ekstraksi menggunakan metode maserasi dengan pelarut etanol-air. Hasil optimum uji kandungan total fenolat, flavonoid, dan aktivitas antioksidan didapatkan pada variasi waktu pengadukan 60 menit berturut-turut yaitu 10450,696 ± 43,481 μg AGE/g ekstrak jahe, 656,821 ± 16,804 μg QE/g ekstrak jahe, dan 91,03%. Ekstrak jahe dienkapsulasi menggunakan metode freeze-drying pada suhu -40 °C selama 2x24 jam dengan bahan dinding soy protein isolated, maltodekstrin, dan kombinasi keduanya. Ekstrak jahe terenkapsulasi digunakan dalam fortifikasi es krim ubi. Hasil optimum uji fenolat, flavonoid, dan aktivitas antioksidan didapatkan pada es krim ubi dengan penambahan ekstrak jahe terenkapsulasi maltodekstrin 3 gram (EKM2) yaitu sebesar 19,681 ± 0,096 μg AGE/g es krim ubi, 13,789 ± 0,073 μg QE/g es krim ubi, dan 41,62%. Penambahan ekstrak jahe terenkapsulasi pada es krim ubi dapat menstabilkan pH es krim selama 7 hari penyimpanan. Penambahan ekstrak jahe terenkapsulasi mempengaruhi warna dan rasa es krim ubi secara signifikan.
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Ginger has been known to have many biological activities, one of which is antioxidant. This is because ginger contains bioactive compounds such as phenolic compounds and flavonoids. Therefore, ginger extract, especially encapsulated ginger extract, can be used as an additive to sweet potato ice cream to increase its antioxidant activity. Ginger extract was obtained by extraction using the maceration method with ethanol-water solvent. The optimum results of the total phenolic, flavonoid, and antioxidant activity tests were obtained at 60 minutes of stirring time, respectively, 10450,696 ± 43,481 μg AGE/g ginger extract, 656,821 ± 16,804 μg QE/g ginger extract, and 91,03%. Ginger extract was encapsulated using the freeze-drying method at -40 °C for 2x24 hours with isolated soy protein wall material, maltodextrin, and a combination of both. Encapsulated ginger extract is used in the fortification of sweet potato ice cream. Optimum results of phenolic, flavonoid, and antioxidant activity tests were obtained in sweet potato ice cream with the addition of 3 gram maltodextrin encapsulated ginger extract (EKM2), which was 19.681 ± 0.096 μg AGE/g sweet potato ice cream, 13,789 ± 0.073 μg QE/g sweet potato ice cream, and 41.62%. The addition of encapsulated ginger extract in sweet potato ice cream can stabilize the pH of ice cream for 7 days of storage. The addition of encapsulated ginger extract significantly affected the color and taste of sweet potato ice cream.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	jahe, antioksidan, enkapsulasi, soy protein isolated, maltodekstrin, es krim ubi, ginger, antioxidant, encapsulation, soy protein isolated, maltodextrin, sweet potato ice cream
Subjects:	T Technology > TP Chemical technology > TP248.25.N35 Microencapsulation.
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47201-(S1) Undergraduate Thesis
Depositing User:	Allisa Octi Nandawati
Date Deposited:	24 Aug 2021 02:34
Last Modified:	24 Aug 2021 02:34
URI:	http://repository.its.ac.id/id/eprint/89250

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