| dc.description.abstract | SOPHIA SRI JAYA. Study of Physcochemical and Sensory Quality of Passionfruits
Lollies Ice with Concentration of Jicama Roots and Several Stabilizer, supervised
by Elisa Julianti and Mimi Nurminah.
Lollies ice is frozen drink product that made from water and sugar or
artificial sweeteners with synthetic dyes added. This research used passionfruits
juices as dye and scents source, jicama roots juices as mineral and antioxidant
sources that had high water content that could be replaced water in producing
lollies ice. The aim of this research was to know the concentration of jicama roots
that added in passionfruits juices and stabilizer type to produce the best
physcochemical characteristics lollies ice that can be accepted by consumers.
Concentration of jicama roots juices used were 0%, 25%, 50%, 75%, and 100% of
passionfruits juices and the stabilizers were gelatine, gum arabic, and CMC. The
results showed that the interaction between concentration of jicama roots and
difference stabilizer had a highly significant effect (P<0,01) on vitamin C content
and had a significant effect (P<0,05) on titrable total acid and the value of
acceptable index flavour. The increasing concentration of jicama roots juices
increased pH but decreased chemical characteristics (ash content (mineral),
titrable total acid, vitamin C, total soluble solid) and also increased the value of
acceptable index flavour of lollies ice. The lollies ice with the best quality based on
physical and sensory characteristics by hedonic test with %AI (Acceptable Index)
value was the concentration of jicama roots of 100% using gelatine. The best
lollies ice had a medium antioxidant activity with the range of IC50 value of 101-
150 bpj and total microbes of 4,53 x 102 CFU/ml which was lower than maximum
permissible total microbes standard (1 x 104 CFU/ml). | en_US |
