Acceptability of ice cream products of red fruit (Pandanus conoideus lamk) with sago flour subtitution (Metroxylon sagu rottb)

Radeny Ramdany, La Supu, Fatimah Nurlathifach Pulukadang

Abstract


Ice cream is a frozen food product that is processed through a combination of freezing processes in a mixture of various ingredients consisting of milk or milk products, sweeteners, emulsifiers, stabilizers, and flavor enhancers. The addition of ice cream with local Papuan food modifications, namely red fruit and sago flour, is expected to add nutrition and become a new innovation for local ice cream products in the City of Sorong, West Papua. The purpose of this study was to determine the acceptability of the red fruit ice cream product with sago flour substitution. The research design used was experimental research. The samples used as objects were ice cream products with the addition of red fruit juice and sago flour with 3 variations (S00, S20, S30). This study used a fairly trained panel of 25 people. The independent variable is the variety of ice cream with red fruit juice and sago flour substitution and the dependent variable is acceptance (taste, aroma, color, texture). The instrument used in this study was the hedonic test form. Acceptability analysis using the Friedman Test. The results showed that there were significant differences in taste (p-value 0.006), aroma (p-value 0.006), color (p-value 0.001), and texture (p-value 0.010) of ice cream products with the addition of red fruit juice and Sago flour. This study found that there were differences in the acceptance of ice cream with variations in the substitution of sago flour and red fruit.


Keywords


acceptability; ice cream; red fruit; sagu floor

Full Text:

PDF

References


Bullock, K., Lahne, J., & Pope, L. (2020). Investigating the role of health halos and reactance in ice cream choice. Food Quality and Preference, 80, 103826. https://doi.org/10.1016/j.foodqual.2019.103826

Cruz, A. G., Antunes, A. E., Sousa, A. L. O., Faria, J. A., & Saad, S. M. (2009). Ice-cream as a probiotic food carrier. Food Research International, 42(9), 1233-1239. https://doi.org/10.1016/j.foodres.2009.03.020

Damayanti, L., Evaangelina, I. A., Laviana, A., Herdiyati, Y., & Kurnia, D. (2020). Antibacterial Activity of Buah Merah (Pandanus conoideus Lam.) Against Bacterial Oral Pathogen of Streptococcus sanguinis ATCC10556, Streptococcus mutans ATCC 25175, and Enterococcus faecalis ATCC 29212: An in Vitro Study. The Open Dentistry Journal, 14(1). http://dx.doi.org/10.2174/18742106020140113

Egharevba, H. O. (2019). Chemical Properties of Starch and Its Application in the Food Industry. In Chemical Properties of Starch. IntechOpen. http://doi.org/10.5772/intechopen.87777

Felle, Z. R., Wijayanti, M. A., & Supargiyono, S. (2016). The effect of Pandanus conoideus Lamk extract to the serum level of TNF-α, IL-10 and Parasitemia of Plasmodium berghei infected in mice. Tropical Medicine Journal, 3(1). https://jurnal.ugm.ac.id/tropmed/article/view/5839

Hartatie, E. S. (2013). Kajian formulasi (bahan baku, bahan pemantap) dan metode pembuatan terhadap kualitas es krim. Jurnal Gamma, 7(1). http://202.52.52.22/index.php/gamma/article/view/1415

Jamshidi, S., Beigrezaei, S., & Faraji, H. (2018). A Review of Probable Effects of Antioxidants on DNA Damage. International Journal of Pharmaceutical and Phytopharmacological Research (eIJPPR), 8(5), 72-9. https://eijppr.com/en/article/a-review-of-probable-effects-of-antioxidants-on-dna-damage

Liestianty, D., Rodianawati, I., Patimah P., Muliadi, M. (2016). Chemical composition of modified and fortified sago starch (Metroxylonsp) from Northern Maluku. International Journal of Applied Chemistry, 12(3), 243-249. https://www.ripublication.com/ijac16/ijacv12n3_07.pdf

Manzoor, M. F., & Ahmed, N. (2017). Extraction and utilization of Manihot esculenta crantz and Trapanatans starch as a stabilizer in soy milk based ice cream preparation. Agricultural Research and Technology, 8(2), 001-005. http://dx.doi.org/10.19080/ARTOAJ.2017.08.555733

Metaragakusuma, A. P., Katsuya, O., & Bai, H. (2016). An Overview of the Traditional use of sago for Sago-based Food Industry in Indonesia. KnE Life Sciences, 119-124. https://doi.org/10.18502/kls.v3i3.382

Nuringtyas, T. R., Pratama, Y., Galih, G., Wahyuono, S., & Moeljopawiro, S. (2014). Cytotoxicity of Buah Merah (Pandanus conoideus Lamk.) Extract on Breast Cancer Cell Line (T47D). Indonesian Journal of Biotechnology, 19(1), 71-78. https://doi.org/10.22146/ijbiotech.8636

Nzamwita, M., Duodu, K. G., & Minnaar, A. (2017). Stability of β-carotene during baking of orange-fleshed sweet potato-wheat composite bread and estimated contribution to vitamin A requirements. Food chemistry, 228, 85-90. https://doi.org/10.1016/j.foodchem.2017.01.133

Popkov, V. A., Fetisova, A. N., Nesterova, O. V., & Samylina, I. A. (2001). Experience in using phytopreparations to prevent and correct inflammatory urinary tract diseases. Vestnik Rossiiskoi akademii meditsinskikh nauk, (2), 11-13. https://europepmc.org/article/med/11338496

Putri, R. (2015). Pengaruh Jumlah dan Bentuk Sagu (Metroxylon sp) terhadap Hasil jadi Es krim. Jurnal Tata Boga, 4(3). https://jurnalmahasiswa.unesa.ac.id/index.php/jurnal-tata-boga/article/view/13210

Ridawati, R., & Alsuhendra, A. (2015). Pelatihan Pembuatan Es Krim Sehat Untuk Balita Bagi Kader Posyandu Di Kelurahan Duren Sawit Jakarta Timur. Sarwahita, 12(2), 121-130. https://doi.org/10.21009/sarwahita.122.08

Roreng, M. K., Palupi, N. S., & Prangdimurti, E. (2014). Carotenoids from red fruit (Pandanus conoideus Lam.) extract are bioavailable: a study in rats. IOSR Journal Of Pharmacy, 4, 11-16. http://dx.doi.org/10.9790/3013-040203011-16

Sandhiutami, N. M. D., & Indrayani, A. W. (2012). Antioxidant Activity Test and Determination of Phenolic and Flavonoid Contents from Pandanus conoideus Lam. Jurnal Ilmu Kefarmasian Indonesia, 10(1), 13-19. http://jifi.farmasi.univpancasila.ac.id/index.php/jifi/article/view/271

Sarungallo, Z. L., Hariyadi, P., Andarwulan, N., Purnomo, E. H., & Wada, M. (2015). Analysis of α-cryptoxanthin, β-cryptoxanthin, α-carotene, and β-carotene of Pandanus conoideus oil by high-performance liquid chromatography (HPLC). Procedia Food Science, 3, 231-243. https://dx.doi.org/10.1016/j.profoo.2015.01.026

Sarungallo, Z. L., Roreng, M. K., & Santoso, B. (2019). Chemical properties, carotenoid, tocopherol and fatty acid composition of three clones of red fruit (Pandanus conoideus Lam.) oil of different ripening stages. International Food Research Journal, 26(2). http://www.ifrj.upm.edu.my/26%20(02)%202019/(31).pdf

Schirra, C., Xia, N., Schüffler, A., Heck, A., Hasselwander, S., Förstermann, U., & Li, H. (2020). Phosphorylation and activation of endothelial nitric oxide synthase by red fruit (Pandanus conoideus Lam) oil and its fractions. Journal of Ethnopharmacology, 251, 112534. https://doi.org/10.1016/j.jep.2019.112534

Sugiritama, I. W., Ratnayanti, I. D., Wiryawan, I. S., Wahyuniari, I. I., Linawati, N. M., & Arijana, I. G. K. N. (2016). Effect of Red Fruit Oil (Pandanus Conoideus Lam) on Animal Model of Preeclampsia. International Journal of Science and Research (IJSR), 5(7), 1770-1773. https://www.ijsr.net/get_abstract.php?paper_id=ART2016604

Sumarsono, P., & Susilowati, S. (2016). Red fruit oil increases trophoblast cell and decreases caspase-9 expression in placenta of lead exposed mice. Universa Medicina, 35(2), 110-118. http://dx.doi.org/10.18051/UnivMed.2016.v35.110-118

Tang'nga, G. A. (2019). Antioxidant Activities Of Soy Yoghurt Product In Combination With Red Fruit (Pandanus Conoideus Lam.). Journal of Food and Life Sciences, 3(2), 65-73. https://jfls.ub.ac.id/index.php/jfls/article/view/95

Tewari, S., David, J., & Gautam, A. (2019). A review on probiotic dairy products and digestive health. J. Pharmacogn. Phytochem, 8, 368-372. http://www.phytojournal.com/archives/?year=2019&vol=8&issue=3&ArticleId=8112&si=false

Verma, V. K., & Singh, S. S. (2017). Preparation of ice cream blended with Cocoa and Sago powder. The Pharma Innovation, 6(9), 5-8. http://www.thepharmajournal.com/archives/2017/vol6issue9/PartA/6-8-50-388.pdf

Wabula, R. A., Dali, S., & Widiastuti, H. (2019). Aktivitas Antioksidan Ekstrak Etanol Buah Merah (Pandanus conoideus Lam.) dengan Metode FRAP. Window of Health: Jurnal Kesehatan, 329-337. https://doi.org/10.33368/woh.v0i0.203

Wijayanti, I. A., Purwadi, P., & Thohari, I. (2017). Pengaruh Penambahan Tepung Sagu pada Yoghurt terhadap Sifat Fisik Es Krim Yoghurt. Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK), 11(1), 38-45. https://doi.org/10.21776/ub.jitek.2016.011.01.4

Witono, J. R., Noordergraaf, I., Heeres, H. J., & Janssen, L. P. B. M. (2014). Water absorption, retention and the swelling characteristics of cassava starch grafted with polyacrylic acid. Carbohydrate polymers, 103, 325-332. https://doi.org/10.1016/j.carbpol.2013.12.056

Zulaikhah, S. T. (2017). The role of antioxidant to prevent free radicals in the body. Sains Medika, 8(1), 39-45. http://dx.doi.org/10.26532/sainsmed.v8i1.1012




DOI: https://doi.org/10.24252/al-sihah.v12i2.15908

Refbacks

  • There are currently no refbacks.


Copyright (c) 2020 Radeny Ramdany, La Supu, Fatimah Nurlathifach Pulukadang

INDEXED BY

 

Al-Sihah: The Public Health Science Journal
p-ISSN: 2086-2040, e-ISSN: 2548-5334
Universitas Islam Negeri Alauddin, 2nd Campus, FKIK 1st Floor, Department of Public Health Room
Jl. H.M Yasin Limpo No.36, Romang-Polong, Gowa, Indonesia 92113
Phone: (0411) 841879, Fax (0411) 8221400

View Stats
site stats

Creative Commons License

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