Skripsi

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

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Penilaian

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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

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507005473	T178841	T1788412025	Central Library (Referensi)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1788412025

Publisher

Inderalaya : Prodi Gizi, Fakultas Kesehatan Masyarakat Universitas Sriwijaya., 2025

Collation

xvii, 64 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

612.307

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

ilmu gizi

Specific Detail Info

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Statement of Responsibility

SEPTA

Other version/related

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