Identification of Antioxidant Compounds and Hedonic the Pigeon Pea Ice Cream Tests (Cajanus Cajan L.) Mixed Extract of Soursop Leaf (Annona Muricata L.)
DOI:
https://doi.org/10.59890/csb7rq08Keywords:
pigeon pea; Annona muricata leaf; antioxidant capacity; phenol content; ice creamAbstract
Ice cream is frozen food made from dairy products such as cream, combined with flavorings and sweeteners. The high content of fat and sugar in ice cream products makes people worried, so there is a need for an alternative to animal milk. The use of milk fat should be limited because of the high-calorie content that can increase health risks. To overcome the fear of adults and adolescents in consuming ice cream is to make diversified ingredients of ice cream products that are healthy and low in cholesterol. The raw material that can be used to increase the nutritional value and antioxidant content is pigeon pea beans, in addition to the appearance of ice cream, it is necessary to have the addition of soursop leaf extract (Annona muricata L.). The purpose of this study was to test the content of antioxidant compounds and hedonic test of pigeon pea bean ice cream (Cajanus Cajan L.) mixture of soursop leaf extract (Annona muricata L.). This research is experimental research with a completely randomized design (CRD). Ice cream formulations with various concentrations of pigeon pea and soursop leaf extract were carried out using the DPPH method to determine Antioxidant and Phenolic Capacity, and Hedonic to determine the panelists' preference level, followed by Anova analysis (5%) using the BNT further test to obtain the highest antioxidant capacity, then identified the compound. by using GCMS. The highest antioxidant capacity in pigeon pea ice cream mixture of soursop leaf extract obtained in the G7D7 sample had the highest antioxidant capacity, 45.82 ± 0.94 GAEAC. Based on the analysis of the highest yield phenol content obtained in the G7D7 sample with a result of 12.63 ± 1.13 GAE / g. The panelist preference level for the texture of the G2D2 sample is preferred.The panelist preference level, the highest score in terms of color, aroma, and taste is obtained in the G7D7 sample-, so that a good comparison concentration is seen from the antioxidant capacity, phenol content, color, aroma, and taste is the G7D7 sample with a ratio of 85 grams of Gude nuts with 15 grams of soursop leaves
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Copyright (c) 2024 Ni Ketut Wiradnyani, Ni Wayan Nursini, Kadek Ega Damayanti (Author)
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