| dc.description.abstract | MUHAMMAD HAFIZH AKBAR: The Effect of Addition of Maltooligosaccharides from Orange Sweet Potato (Ipomoea batatas L.) on Ice Cream Quality, Supervised by ELISA JULIANTI and HOTNIDA SINAGA.
This research was conducted to determine the effect of the addition of orange sweet potato maltooligosaccharides on the quality of ice cream. This research used a non-factorial Completely Randomized Design (CRD) model with a single factor, namely the addition of orange sweet potato maltooligosaccharides (M): (0%, 2.5%, 5%, 7.5%, and 10%). The parameters analyzed were overrun (%), melting rate (seconds), color index (L*a*b), hedonic color, aroma, taste, texture, and general acceptability, betacarotene content, antioxidant activity (% inhibition), total sugar (%), reducing sugar (%), degree of polymerization (DP), and dextrose equivalent (DE).
The results showed that the addition of orange sweet potato maltooligosaccharides had a highly significant effect (P<0,01) on the parameters of overrun, melting rate, color index, betacarotene content, antioxidant activity, aroma hedonic value, texture hedonic value, and general acceptance hedonic value. The best quality of ice cream was determined by the De Garmo effectiveness index method, namely ice cream with the addition of 7,5% orange sweet potato maltooligosaccharides. | en_US |
