UJI ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN ES KRIM DENGAN PENAMBAHAN SARI JAHE MERAH (Zingiber officinale var. rubrum)

MUTHMAINNAH, MSY. AISYAH SOFIANI and Ramdika, Sari Bema (2025) UJI ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN ES KRIM DENGAN PENAMBAHAN SARI JAHE MERAH (Zingiber officinale var. rubrum). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to examine the effect of adding red ginger extract (Zingiber officinale var. rubrum) on the organoleptic quality and antioxidant activity of ice cream as a functional food. The method used includes the formulation of ice cream with four treatments: Control (without ginger), F1 (25% red ginger extract), F2 (30% red ginger extract), and F3 (40% red ginger extract), using skim milk as the base. The parameters tested included color, aroma, taste, and texture through organoleptic testing using a hedonic test by panelists, as well as antioxidant activity using the DPPH method to determine the IC₅₀ value. The organoleptic test was conducted by 30 panelists using the hedonic quality test method, while antioxidant activity was measured using the DPPH method to determine the IC₅₀ value. The results showed a p-value >0.05, indicating no significant difference in the parameters of color, aroma, and texture. However, for the taste parameter, a p-value <0,05 indicated a signficant difference between Control and F1. Based on the results of the organoleptic and antioxidant activity tests determinedusing the Exponential Comparison Method (ECM), the F1 formulation was selected as the best formulation based on a combination of acceptable organoleptic values and antioxidant activity 97680 ppm categorized as very weak. This red ginger ice cream has the potential to serve as a functional food for alternative supportive therapy for nausea and vomiting in chemotherapy patients or pregnant women with hyperemesis gravidarum.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Antioksidan, Es Krim, Jahe Merah, Kolesterol, Pangan Fungsional, Uji Organoleptik
Subjects:	T Technology > TX Home economics > TX341-641 Nutrition. Foods and food supply
Divisions:	10-Faculty of Public Health > 13211-Nutrition Science (S1)
Depositing User:	Ms Msy. Aisyah Sofiani Muthmainnah
Date Deposited:	17 Jul 2025 05:34
Last Modified:	17 Jul 2025 05:34
URI:	http://repository.unsri.ac.id/id/eprint/178841

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