| dc.contributor.advisor | Widyasari, R.A. Hangesti Emi | |
| dc.contributor.author | Hanifa, Nurjihan | |
| dc.date.accessioned | 2025-08-01T02:37:10Z | |
| dc.date.available | 2025-08-01T02:37:10Z | |
| dc.date.issued | 2025 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/166349 | |
| dc.description.abstract | Penderita diabetes memerlukan produk pangan fungsional rendah gula dan tinggi antioksidan. Microgreens peashoot merupakan tanaman muda yang memiliki kandungan vitamin dan antioksidan tinggi, menjadikannya potensial untuk dikembangkan sebagai bahan tambahan dalam ice cream. Penelitian ini bertujuan untuk mengembangkan ice cream dengan penambahan peashoot, menganalisis karakteristik fisik, kimia, mikrobiologi, serta uji organoleptik, dan menentukan kontribusi gizi terhadap kebutuhan lansia. Penelitian ini menggunakan desain eksperimental dengan enam formulasi berbeda, tiga berbasis susu kedelai dan tiga berbasis susu sapi. Analisis dilakukan meliputi uji proksimat, antioksidan, dan mikrobiologi, serta uji organoleptik dengan 58 panelis. Hasil terbaik diperoleh pada formulasi F1 (susu kedelai + 10 g peashoot) dengan kandungan energi 147 kkal, lemak 0,94 g, karbohidrat 6,62 g, dan protein 2,6 g per 100 gram. Produk memiliki aktivitas antioksidan sebesar 31,20% dan aman dari kontaminasi E. coli. Ice cream peashoot dapat menjadi alternatif pangan fungsional bagi penderita diabetes.
Kata Kunci: diabetes, es krim, peashoot, antioksidan, susu kedelai. | |
| dc.description.abstract | People with diabetes require functional food products that are low in sugar and rich in antioxidants. Microgreens peashoots are young plants rich in vitamins and antioxidants, making them a promising ingredient for ice cream development. This study aimed to develop ice cream with added peashoots, analyze its physical, chemical, microbiological characteristics, conduct organoleptic testing, and evaluate its nutritional contribution for the elderly. The research employed an experimental design with six different formulations, three using soy milk and three using cow's milk. Analyses included proximate, antioxidant, and microbiological tests, as well as sensory evaluation by 58 panelists. The best result was obtained from formulation F1 (soy milk + 10 g peashoot), containing 147 kcal of energy, 0.94 g of fat, 6.62 g of carbohydrates, and 2.6 g of protein per 100 grams. The product showed 31.20% antioxidant activity and was free from E. coli contamination. Peashoot ice cream can serve as a functional food alternative for individuals with diabetes. | |
| dc.description.sponsorship | | |
| dc.language.iso | id | |
| dc.publisher | IPB University | id |
| dc.title | Ice Cream Microgreens Peashoot (Pisum sativum) Kaya Antioksidan | id |
| dc.title.alternative | Microgreens Peashoot (Pisum sativum) Ice Cream Rich in Antioxidants | |
| dc.type | Tugas Akhir | |
| dc.subject.keyword | Diabetes | id |
| dc.subject.keyword | ice cream | id |
| dc.subject.keyword | antioxidant | id |
| dc.subject.keyword | soy milk | id |
| dc.subject.keyword | peashoot | id |
