Nur Asyifa Khayati, - (2019) FORTIFIKASI ES KRIM DENGAN MINYAK BUAH ALPUKAT (Persea americana Mill.) SEBAGAI SUMBER ASAM LEMAK TAK JENUH SERTA PENGARUHNYA TERHADAP SIFAT ORGANOLEPTIK. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
ABSTRAK Alpukat (Persea americana Mill.) merupakan buah yang mengandung senyawa asam lemak tak jenuh yang tinggi termasuk asam linoleat, asam oleat dan asam palmitoleat. Asam lemak tak jenuh memiliki efek menguntungkan pada risiko kardiovaskular dengan mencegah modifikasi oksidatif LDL-C, mengurangi serapan makrofag plasma LDL teroksidasi serta efek anti hipertensi sederhana dan dapat meningkatkan sensitivitas insulin. Penelitian ini bertujuan untuk memproduksi es krim terfortifikasi oleh minyak buah alpukat yang mengandung asam lemak tak jenuh. Metode yang dilakukan pada penilitian ini meliputi produksi es krim tanpa penambahan minyak buah alpukat (kontrol), produksi es krim terfortifikasi minyak buah alpukat, penentuan jenis asam lemak tak jenuh pada minyak buah alpukat menggunakan Gas Chromatography-Mass Spectrometer (GC-MS). Analisis es krim meliputi sifat kimia (jenis asam lemak tak jenuh dan total padatan), sifat fisik (overrun dan kecepatan meleleh), serta sifat organoleptik (warna, aroma, rasa, tekstur dan paling disukai). Hasil penelitian diperoleh 1 es krim kontrol dan 3 varian es krim dengan jumlah fortifikan berturut-turut sebanyak 0,5%, 1% dan 1,5%, serta hasil analisis GC-MS minyak buah alpukat menunjukkan bahwa asam lemak tak jenuh omega-9, omega-6 dan asam palmitoleat. Hasil analisis GC-MS es krim terfortifikasi minyak buah alpukat menunjukkan bahwa asam lemak tak jenuh omega-9, omega-6 dan asam palmitoleat. Hasil analisis total padatan yang diperoleh berkisar antara 60,1-62,1%, hasil uji overrun yang diperoleh berkisar antara 59-64%, kecepatan leleh berkisar antara 20,3-28,3menit/20gram, serta hasil uji hedonik es krim terfortifikasi minyak buah alpukat 0,5% adalah produk yang paling disukai panelis dalam atribut warna, aroma, rasa, tekstur dan paling disukai. Kata kunci: Fortifikasi, es krim, minyak buah alpukat, asam lemak tak jenuh. ABSTRACT Avocado (Persea americana Mill.) Is a fruit that contains high unsaturated fatty acid compounds including linoleic acid, oleic acid, and palmitoleic acid. Unsaturated fatty acids have a beneficial effect on cardiovascular risk by preventing oxidative modification of LDL-C and reducing absorption of LDL plasma macrophages oxidized by simple anti-hypertensive effects and can increase insulin sensitivity. This research aims to produce fortified ice cream by avocado oil which contains unsaturated fatty acids. The method used in this research includes the production of ice cream without the addition of avocado oil (control), the production of fortified ice cream of avocado oil, the determination of the type of unsaturated fatty acids in avocado oil using Gas Chromatography-Mass Spectrometer (GC-MS). Ice cream analysis includes chemical properties (types of unsaturated fatty acids and total solids), physical properties (overrun and melting speed), and organoleptic properties (color, aroma, taste, texture and most preferred). The results obtained 1 control ice cream and 3 variants of ice cream with successive amounts of 0.5%, 1% and 1.5%, and the results of GC-MS analysis of avocado oil showed that oleic acid (omega-9) unsaturated fatty acids, linoleic acid (omega-6) and palmitoleic acid. The results of GC-MS analysis of fortified ice cream of avocado oil showed that omega-9, omega-6 and palmitoleate unsaturated fatty acids. The results of the total solid analysis obtained ranged from 60.1 to 62.1%, the overrun test results obtained ranged from 59-64%, the melting speed ranged from 20.3-28.3 minutes/20gram, and the results of the fortified hedonic ice cream test 0.5% avocado oil is the panelist's most preferred product in terms of color, aroma, taste, texture and most preferred. Keywords: Fortification, ice cream, avocado oil, unsaturated fatty acid.
| Item Type: | Thesis (S1) |
|---|---|
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Jurusan Pendidikan Kimia > Program Studi Kimia (non kependidikan) |
| Depositing User: | Nur Asyifa Khayati |
| Date Deposited: | 06 Jul 2020 06:09 |
| Last Modified: | 06 Jul 2020 06:09 |
| URI: | http://repository.upi.edu/id/eprint/42191 |
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