Proceedings of the 9th Mathematics, Science, and Computer Science Education International Seminar (MSCEIS 2023)

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Physicochemical Characteristics and Antioxidant Activity of Soymilk Ice Cream with The Addition of Jamun Fruit (Syzygium cumini) and Stevia (Stevia rebaudiana)

Authors
Florentina Maria Titin Supriyanti1, *, Yusrianti Sabrina Kurniadianti1, Ali Kusrijadi1
1Chemistry Education, Faculty of Mathematics and Natural Science Education, Universitas Pendidikan Indonesia, Bandung, Indonesia
*Corresponding author. Email: fm.titin@upi.edu
Corresponding Author
Florentina Maria Titin Supriyanti
Available Online 3 September 2024.
DOI
10.2991/978-2-38476-283-5_24How to use a DOI?
Keywords
Antioxidant Activity; Ice Cream; Jamun; Physicochemical; Stevia
Abstract

This study aims to determine the physicochemical properties, antioxidant activity, and organoleptic acceptability of soymilk ice cream fortified with jamun fruit and stevia. The methods used included the production of jamun and stevia extracts, production of soymilk, production of eleven variants of fortified jamun and stevia ice cream, namely V1 as a control without stevia and jamun; V2 as a sugar control substituted with 1% stevia without the addition of jamun fruit; V3, V4, and V5 with added jamun fruit paste (15%, 20%, and 25%) in V2; V6,V7, V8 added 5% stevia in jamun fruit paste (15%, 20%, and 25%) in V2; and V9, V10, and V11 added 10% stevia in jamun fruit paste (15%, 20%, and 25%) in V2. The products resulted were tested for organoleptic, physicochemical (total solids, overrun, melting time, protein, and phytochemical), and antioxidant activity. The results showed that V10 (addition of 10% stevia and 20% jamun fruit) was the best composition for every aspect. The V10 results meet SNI standards, namely with a solids total of 33.07; overrun 30%, melting time 20 min, protein content 3.09, and antioxidant activity 73.95%.

Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 9th Mathematics, Science, and Computer Science Education International Seminar (MSCEIS 2023)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
3 September 2024
ISBN
978-2-38476-283-5
ISSN
2352-5398
DOI
10.2991/978-2-38476-283-5_24How to use a DOI?
Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Florentina Maria Titin Supriyanti
AU  - Yusrianti Sabrina Kurniadianti
AU  - Ali Kusrijadi
PY  - 2024
DA  - 2024/09/03
TI  - Physicochemical Characteristics and Antioxidant Activity of Soymilk Ice Cream with The Addition of Jamun Fruit (Syzygium cumini) and Stevia (Stevia rebaudiana)
BT  - Proceedings of the  9th Mathematics, Science, and Computer Science Education International Seminar (MSCEIS 2023)
PB  - Atlantis Press
SP  - 243
EP  - 255
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-283-5_24
DO  - 10.2991/978-2-38476-283-5_24
ID  - Supriyanti2024
ER  -