A Study on the Utilization of Local Purple Sweet Potato (Ipomea Batatas L) in Making Ice Cream which Potentialize as an Antioxidant

Open Access
Article Info
Submitted: 2020-06-02
Published: 2020-06-05
Section: Agricultural Development
Language: EN
In The 4th International Conference on Regional Development 2019
The purpose of this study was to determine: overrun, water content, anthocyanin, and antioxidant content and to know the best formulations. The design used was completely randomized design (CRD) unidirectional pattern consisting of 5 treatments with four replications, while the treatment factor was the difference in the ratio of sweet potato dough to water, as follows: P1: 50%: 50%; P2`: 60%: 40%; P3: (70%: 30%); P4: (80%: 20%); P5: 90%: 10%. Observation variables: water content, overrun, anthocyanin, and antioxidant activity. The results showed that the treatment had a significant effect (P <0.05) on average water content, overrun, and anthocyanin activity. The treatment did not have a significant effect (P> 0.05) on the average antioxidant activity.

Keywords

antioxidants; ice cream; overrun; purple sweet potato; water content

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  1. Sudjatinah Sudjatinah  Faculty of Agricultural Technology, Universitas Semarang, Indonesia
  2. Hari C. Wibowo  Faculty of Agricultural Technology, Universitas Semarang, Indonesia
  3. S Aldila  Faculty of Agricultural Technology, Universitas Semarang, Indonesia
  4. P.R Irawan  Faculty of Agricultural Technology, Universitas Semarang, Indonesia