@article{ICRD174,
	author = {Sudjatinah Sudjatinah and Hari C. Wibowo and S Aldila and P.R Irawan},
	title = {A Study on the Utilization of Local Purple Sweet Potato (Ipomea Batatas L) in Making Ice Cream which Potentialize as an Antioxidant},
	journal = {International Conference on Regional Development},
	volume = {1},
	number = {1},
	year = {2020},
	keywords = {antioxidants; ice cream; overrun; purple sweet potato; water content},
	abstract = {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.},
	pages = {26--33}	url = {https://proceedings.undip.ac.id/index.php/icrd/article/view/174}
}