Update Artikelilmiah: 46657

DIAH PUTRI AYU SUSANTI

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Abstrak (Bhs. Indonesia)

Diabetes Melitus tipe 2 pemicunya stress oksidatif. Produk pangan antioksidan menjadi alternatif penanganan diabetes. Tujuan penelitian mengetahui pengaruh proporsi susu kambing:ekstrak ubi ungu, pure terong belanda, dan interaksinya terhadap melting rate, vitamin C, protein total, sensori es krim Sumburonda. Formula terbaik diuji pH, gula reduksi, total BAL.Penelitian menggunakan RAK dengan perlakuan proporsi susu kambing:ekstrak ubi ungu (90:10, 80:20, 70:30) dan pure terong belanda (10%, 20%, 30%). Melting rate diukur menggunakan stopwatch, vitamin C titrasi iodium, protein total metode Kjehdal, pH menggunakan pH meter, gula reduksi metode Nelson-somogyi, total BAL metode TPC, sensori menggunakan skoring. Data dianalisis Anova, dilanjutkan DMRT jika terdapat signifikansi. Formula terbaik menggunakan indeks efektivitas. Proporsi susu kambing:ekstrak ubi ungu meningkatkan protein total dan beberapa parameter sensori (p<0,05). Pure terong belanda meningkatkan vitamin C, protein total, beberapa parameter sensori (p<0,05). Interaksinya meningkatkan vitamin C, protein total, seluruh parameter sensori (p<0,05). Formula terbaik adalah A3B3 mengandung vitamin C 98,27 mg, protein total 14,93 g, pH 3,9, gula reduksi 5,3 g, total BAL 1,1 x 109 CFU/mL, warna 4,09; aroma 3,49; tekstur 2,95; rasa 1,84; keseluruhan 3,33. Es krim Sumburonda berpotensi menjadi selingan fungsional bagi penderita diabetes.

Abtrak (Bhs. Inggris)

Type 2 diabetes mellitus triggered by oxidative stress. Antioxidant food products are alternative for treating diabetes. The aim of research was to determine the effect of the proportion of goat's milk: purple sweet potato extract, tamarillo puree, and their interaction on melting rate, vitamin C, total protein, sensory properties of Sumburonda ice cream. The best formula is tested for pH, reducing sugar, total LAB.The research used RAK with proportion of goat's milk: purple sweet potato extract (90:10, 80:20, 70:30), tamarillo puree (10%, 20%, 30%). Melting rate was measured using stopwatch, vitamin C iodine titration, total protein the Kjehdal, pH using pH meter, reducing sugar Nelson-somogyi, total LAB TPC, sensory using scoring. Data were analyzed by Anova, followed by DMRT if there was significance. The best formula uses effectiveness index. 
The proportion of goat's milk: purple sweet potato extract increased total protein as well as several sensory parameters (p<0.05). The percentage of tamarillo puree increased vitamin C, total protein, and several sensory parameters (p<0.05). The interaction increased vitamin C, total protein, and all sensory parameters (p<0.05). The best formula is made from A3B3 which contains vitamin C 98.27 mg, total protein 14.93 g, pH 3.9, reducing sugar 5.3 g, total BAL 1.1 x 109 CFU/mL, color 4.09; aroma 3.49; texture 2.95; taste 1.84; 3.33 overall. Sumburonda synbiotic yoghurt ice cream has potential to be a functional snack for diabetes sufferers.

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