Development of Kencur Extract Ice Cream Formula (Kaempheria Galanga L) as an Anti-Inflammatory in Obesity Adolescents

Abstract

Background: Metabolic syndrome associated with indicators of inflammation such as C-Reactive Protein (CRP). Elevated CRP levels in obese adolescents is an indicator of metabolic disorders. Giving kencur extract to adolescents with metabolic disorders can reduce CRP levels. Increasing the acceptance of kencur in adolescents can be done by supplementing kencur extract in ice cream. The aim of the research was to obtain kencur extract supplementation ice cream products, with the best physical, chemical and organoleptic characteristics. It is hoped that this kencur extract ice cream can be used as an anti-inflammatory in obese adolescents. Research methods: The research design was Completely Randomized Design. There are 5 treatments of ice cream. Each treatment with a volume of 250 ml. The physical and chemical properties and organoleptic properties of kencur extract ice cream were observed. The statistical test used to determine differences in physical properties is ANOVA. While the test used to determine organoleptic differences is the Friedman test. Research result: All treatments had a pH of 7. Dissolved solids in ice cream ranged from 43.5% - 44.58%. The viscosity of ice cream ranges from 0.355 mN,m - 0.517mN,m. Ice cream overrun ranges from 110% - 168%. Ice cream melting speed ranges from 5.75 minutes - 8.975 minutes. The content of energy, protein, fat and carbohydrates. The more the addition of kencur extract the organoleptic properties of ice cream, the less preferred it is. Conclusion: Ice cream with high acceptability is one added with 2700 mg of kencur extract and 2900 mg of kencur extract.