Fruit Ice Research Articles

Implementation of the Pancasila Student Profile Strengthening Project in Developing Creativity of Elementary School Students

Creativity is a new idea or imagination in creating something. This creativity is a person's ability to create new things that are developed from existing ideas or ideas that arise from their own minds. Creativity must be developed from an early age, especially during school so that there is always a renewal that is created. Increasing this creativity can be done in strengthening the values of Pancasila and entrepreneurship projects. This study examines the role of the Pancasila Student Profile Strengthening Project in fostering creativity among elementary school students through entrepreneurship initiatives. Conducted at SD Muhammadiyah Noyokerten, students engaged in various activities such as plasticine making, waste management, and healthy sandwich preparation, integrating practical skills with conceptual learning. This holistic approach aims to empower students to be creative, innovative, and environmentally conscious, contributing positively to their communities. The learning method used is descriptive qualitative which describes projects using a variety of materials and techniques to support practical and conceptual learning. The activities cover a range of topics, including flour plasticine making, plastic waste management, healthy sandwich making, and fruit ice and fruit satay making. Through these activities, students are not only introduced to practical skills, but also encouraged to understand important issues such as environmental sustainability and healthy eating. The overall conclusion is that this learning empowers students to become creative, innovative and environmentally conscious individuals, with a positive impact on their daily lives and the community around them.

Existence of Synthetic Dyes in Foodstuffs: A Retrospective Study of Food Safety Concerns

Background: The use of additives, especially food colors, has attracted the attention of food industries. The purpose of this study is to retrospectively investigate the use of food colors in food products offered in Urmia, Iran. Methods: In this study, 451 samples of different types of food were collected from Urmia (April 2019-February 2022). To identify the color type, the Thin Layer Chromatography method was used. The samples included a confections (dry sweets), saffron noghl, saffron halva (a type of confectionery originating from Persia and widely spread throughout the Middle East), saffron-flavored rice and chicken, fruit ice cream, traditional saffron-flavored ice cream, fruit drinks, and saffron solutions. These products were produced from establishments engaged in the production and distribution of food and confections, restaurants, halva manufacturing workshops, traditional ice cream production workshops, and coffeehouses. Statistical analysis of data was done using SPSS software (IBM SPSS statistic 16, USA). Results: Within the group of synthetic dyes analyzed, quinoline yellow, sunset yellow, carmoisine, and tartarazine were identified as the most commonly used synthetic colorants in the examined food products. Findings also showed that rice and saffron chicken samples had the highest average frequency of tartarazine used among the studied food groups (41.66±1.88%). The highest mean frequency of yellow quinoline consumption was also observed in samples of saffron halva (57.27±3.86%), various types of dry sweets (55.50±0.7%), and saffron noghl (52.50±3.53%). Sunset yellow had a low frequency in all groups except saffron ice cream and fruit drinks (p=0.086). The findings showed that the highest average frequency of carmoisine synthetic color consumption was related to saffron ice cream (25±1.41%) and fruit drinks (23.80±2.54%) among the studied food groups. Conclusion: The findings indicated that approximately 30% of the tested samples, except fruit drinks, contained synthetic colorants.

Consumer Acceptance of Novel Lucuma Fruit Ice Cream in the US Market.

This study explored the use of lucuma fruit powder in an ice cream formulation for the US market. Six ice cream prototypes were developed using five different lucuma fruit powder variants. A central location test was conducted with frequent ice cream consumers (n = 106) to assess acceptance, attribute intensity rating, ideal intensity levels, and purchase intent against a control sample with caramel flavor. The mean overall liking score for all lucuma ice creams was moderate. The overall, aroma, and flavor liking scores were significantly higher (p < 0.05) for lucuma ice cream samples, whereas the control sample was liked significantly more for texture. The Terrasoul variant of lucuma ice cream was the most liked among all samples, and the control was liked the least. Only the Terrasoul ice cream sample was successful in delivering significantly strong caramel, fruit, and sweet flavor levels; the other lucuma ice cream samples were more comparable to the control. The inclusion of lucuma powder increased powdery mouthfeel perception, negatively impacting texture liking. Consumers perceived all ice cream samples to be weak in flavor and fell short of delivering ideal levels. The US consumers had low-moderate food neophobia scores for lucuma fruit, with 57% showing interest in buying lucuma ice creams.

PEMILIHAN PEMASOK NATA DE COCO DENGAN METODE ANALYTIC HIERARCHY PROCESS (STUDI KASUS UMKM ES BUAH PRASMANAN ARUMI) BERAU, KALIMANTAN TIMUR

Supplier performance appraisal is an important decision in a company, because it will increase the company's competitiveness in the face of very competitive business competition. UMKM Ice Fruit Buffet Arumi is currently selecting suppliers who will supply raw materials for Nata de Coco with three suppliers, namely Solo Swalayan, Nano Mart, and Toko Idang. In the selection of suppliers carried out by the Arumi Fruit Ice Cream UMKM, previously it was only based on the intuition of the business owner and there were no previous methods that supported it. The method used in this study is the Analytical Hierarchy Process (AHP). The criteria that can be used to assess supplier performance are price, quality, and location. The research location was carried out at an Arumi Fruit Ice Cream UMKM located on Jl. Mount Panjang, Tanjung Redeb, Berau. Respondents in this study were the owners of UMKM Ice Fruit Arumi Buffet. The results showed that the highest score was "Solo Supermarket" with a value of 0.563236, then "Nano Mart" with a value of 0.2155, and the last was "Toko Idang" with a value of 0.2212528. So it was concluded that the best supplier was "Self Service Solo".

KANDUNGAN VITAMIN C, KUALITAS SENSORIS, DAN TINGKAT KESUKAAN PADA ES KRIM BUAH NAGA (HYLOCEREUS POLYRHIZUS)

Dragon fruit is cultivated in Indonesia and has a high vitamin C content.The consumption of dragon fruit is still lacking and the use into processed food products is still limited.The objective of this study was to analyze of vitamin C content, sensory quality, and level of preference of dragon fruit ice cream.This is experimental research with a Completely Randomized Design. The addition of dragon fruit, in formula P1 as much as 350 g, formula P2 400 g, formula P3 450 g, formula P4 500 g.The data were processed and analyzed descriptively. Based on the results of the organoleptic test, it was obtained that P1 formula was the most chosen with a very distinctive aroma and very soft texture, P3 formula was the most chosen with a sweet taste, and P2 formula was the most chosen with a purple color. The results of the dragon fruit ice cream preference test showed that the majority of panelists liked the aroma, taste, texture of P3 formula, and the color of P4 formula. Dragon fruit ice cream has a vitamin C content of 33.7-47.8 mg/100. It can be conclude that the majority of the panelists liked the aroma, taste, texture of the P3 formula, and the color of the P4 formula. Dragon fruit ice cream contained Vitamin C met the standard consumption requirement/day (30-60 mg/day). It is recommended to use the P4 formula to make dragon fruit ice creamKeywords—ice cream formula, organoleptic test, preference test

Innovation Of Tarap Fruit Ice Cream In The Nutritional Adequacy Of Pre-School Children

Permasalahan gizi secara nasional saat ini adalah kejadian stunting. Gangguan pertumbuhan karena masalah gizi kurung atau gizi buruk dapat menimbulkan penurunan kualitas generasi. Gizi mempengaruhi pertumbuhan anak, sehingga peran orang tua pentin dalam memenuhi kebutuhan gizi anak dengan memanfaatkan potensi alam yang ada. Potensi buah tarap (Artocarpus odoratissimus) yang diketahui sebagai buah endemik pulau Kalimantan yang kaya kandungan nutrisi (protein, lemak, kadar air, karbohidrat, abu, vitamin A dan C) di dalam daging buahnya sehinga bermanfaat bagi tubuh dan dapat menjadi alternatif dalam membantu memenuhi kebutuhan nutrisi guna tercapainya kecukupan gizi sebagai upaya pencegahan kurang gizi yang berisiko stunting. Tujuan pengabdian ini mengedukasi masyarakat pentingnya memenuhi kecukupan gizi pada anak guna mencegah kurang gizi yang berisiko sebabkan stunting, serta melakukan inovasi dan pengenalan manfaat buah tarap kepada masyarakat dengan mengolah menjadi olahan es krim yang menarik, lezat dan kaya nutrisi. Metode yang digunakan dalam Pengabdian Kepada Masyarakat (PKM) ini menggunakan metode tatap muka secara langsung bersama dengan ibu ibu dengan menggunakan media leaflet serta pembagian es krim buah tarap di wilayah Pesisir Pantai, Kelurahan Pantai Amal. Hasil dari pengabdian kepada masyarakat ini adalah terlaksananya sosialisasi stunting pada anak dan cara pencegahan, sosialisasi atau edukasi gizi dan kebutuhan nutrisi pada anak pra-sekolah, pembagian leaflet cara pengolahan buat tarap menjadi es krim dan pembagian es krim pada warga pesisir pantai amal. Kesimpulan pengabdian kepada masyarakat adalah perbaikan dan pemenuhan gizi pada anak guna pencegahan gizi buruk yang berisiko sebabkan stunting dengan memanfaatkan dan berinovasi mengolah bahan-bahan di sekitar yang salah satunya buah tarap, serta turut mampu meningkatkan perekonomian keluarga karena adanya nilai jual dalam produk inovasi ini

Adolescent and Young Adult Response to Hypothetical E-Liquid Flavor Restrictions.

Rates of e-cigarette use among adolescents and young adults (AYAs) remain high despite several federal policy changes intended to limit their availability and appeal. The current study examined how restricting flavors would affect current AYA users' intentions to discontinue vaping, as a function of their current flavor preference. In a national cross-sectional survey, AYA e-cigarette users (N = 1,414) completed measures of e-cigarette use, device type, e-liquid flavor (tobacco, menthol, cool mint, fruit ice, fruit/sweet), and intent to discontinue e-cigarette use in response to hypothetical federal product standards (i.e., tobacco and menthol or tobacco-only e-liquid). Logistic regression was used to model the association of preferred flavor with odds of discontinuing e-cigarette use (vs. continuing), for menthol and tobacco hypothetical product standards. Overall, 38.8% of the sample reported intent to discontinue using their e-cigarette if tobacco and menthol-flavored e-liquid were the only options available, whereas 70.8% would discontinue under a tobacco-only product standard. AYAs preferring fruit/sweet flavor were most sensitive to either restricted scenario, with odds of discontinuing use ranging from adjusted odds ratio (aOR) = 2.22 to aOR = 2.38 under a tobacco and menthol product standard and aOR = 1.33 to aOR = 2.59 under a tobacco-only product standard, compared with other flavor preferences. In addition, AYAs using cooling flavors (e.g., fruit ice) reported higher odds of discontinuing use under a tobacco-only product standard, compared with menthol flavor users, indicating an important distinction between these groups. Results indicate potential for flavor restrictions to reduce use of e-cigarettes among AYAs and suggest that a tobacco flavor product standard may result in the greatest discontinuation of use.

Identification of Tartrazine adulteration and evaluating exposure to synthetic dyes of sunset yellow and Quinoline yellow through consumption of food products among children.

Excessive consumption of synthetic food dyes by children may raise concerns about their health. These dyes may aggravate the hyperactivity symptoms and exacerbate asthma in sensitive children. The purpose of this study was to determine the presence of sunset yellow and quinoline yellow dyes, as well as tartrazine in dairy-free fruit ice cream, freeze pop, jelly, and candy. Additionally, we evaluated the amount of two food dyes consumed by children. To do so, a total of 150 food samples, including 20 dairy-free fruit ice creams, 25 freeze pops, 57 jelly products, and 48 types of candy were randomly selected from stores in Shiraz, Iran. Then, using the high-performance liquid chromatography (HPLC) method and an ultraviolet (UV) detector, we measured the amounts of sunset yellow and quinoline yellow dyes and identified the use of tartrazine. Also, the per capita consumption (grams per day) of the mentioned foods was calculated using a checklist in two groups of male and female primary schoolchildren aged 6-9 years and 10-13 years in Shiraz, Iran. According to the results, 11 (7.33%) samples contained only tartrazine and 107 (71.33%) samples contained quinoline yellow and sunset yellow synthetic dyes. In addition, of 107 samples that used quinoline yellow and sunset yellow, 102 (95.33%) contained unauthorized tartrazine. Only seven (6.54%) samples contained exceedingly high concentrations of authorized quinoline yellow and sunset yellow synthetic dyes. However, the exposure assessment showed that the intake of quinoline yellow and sunset yellow was at average levels and the 95th percentile in both age groups was less than the associated acceptable daily intake (ADI). For synthetic dyes, the target hazard quotient (THQ) and hazard index (HI) were less than one, indicating that ingestion of these two dyes via food products does not pose a risk to children's overall health.

The Effects of Adding Melastoma malabathricum, L. Leaf Juice to Sugar Palm Fruit Ice Cream Characteristics

The purpose of this study was to determine the effect of different concentrations of Melastoma malabathricum, L. (MM) leaves juice on sensory evaluation, the physical, chemical, and microbiological of sugar palm fruit ice cream (SPFIc). The trial included five treatments with MM leaves juice (0, 2.5, 5, 7.5 and 10 %). The results indicated that the optimal treatment for sensory evaluation acceptability was SPFIc with a 5% (w/v) addition of leaves juice. The overrun (30.16%), melting rate (12.13 g/min), total solids (37.33%), protein (3.91%), fat (6.83%), antioxidant activity (43.42%), total plate count (1,9x105 CFU/g), were contained in this SPFIc. Additionally, sugar palm fruit can be used as a thickening and stabilizer, and the addition of leaves extract improves the ice cream’s quality.

Acceptability of ice cream products of red fruit (Pandanus conoideus lamk) with sago flour subtitution (Metroxylon sagu rottb)

Ice cream is a frozen food product that is processed through a combination of freezing processes in a mixture of various ingredients consisting of milk or milk products, sweeteners, emulsifiers, stabilizers, and flavor enhancers. The addition of ice cream with local Papuan food modifications, namely red fruit and sago flour, is expected to add nutrition and become a new innovation for local ice cream products in the City of Sorong, West Papua. The purpose of this study was to determine the acceptability of the red fruit ice cream product with sago flour substitution. The research design used was experimental research. The samples used as objects were ice cream products with the addition of red fruit juice and sago flour with 3 variations (S00, S20, S30). This study used a fairly trained panel of 25 people. The independent variable is the variety of ice cream with red fruit juice and sago flour substitution and the dependent variable is acceptance (taste, aroma, color, texture). The instrument used in this study was the hedonic test form. Acceptability analysis using the Friedman Test. The results showed that there were significant differences in taste (p-value 0.006), aroma (p-value 0.006), color (p-value 0.001), and texture (p-value 0.010) of ice cream products with the addition of red fruit juice and Sago flour. This study found that there were differences in the acceptance of ice cream with variations in the substitution of sago flour and red fruit.

Technological Aspects of Quine Fruit Use in Ice Cream Technology

Topicality. Providing the population with high-quality and varied food is an important task for the country to achieve a high standard of living. A serious trend in the food industry development is the production of health foods that will contribute to the prevention of food-dependent diseases, correction of the body’s defense system and the restoration of impaired functions of organs and systems. Among food products, frozen desserts are very popular, namely ice cream.The purpose of the article is to study the technological parameters of quince puree for use in ice cream technology as a natural structure stabilizer.Research methods: physio-chemical, rheological, organoleptic, experimental-statistical, performed using modern devices and com­puter technologies.The scientific novelty lies in the justification of the use of quince puree in the technology of ice cream and the establishment of patterns of formation and stabiliza­tion of its structure.Main results and conclusions. Technological parameters of processing of pectin-containing raw materials for the technology of milk and fruit ice cream theoretically substantiated and experimentally determined. The pH influence, temperature and duration of heat treatment of quince on the process of accumulation of soluble pectin have been studied. The technology of ice cream with a natural stabilizing component - quince puree has been developed. The quality indicators of the finished product have been determined. The obtained research results will contribute to the expansion of practical solutions in the technology of food dispersed systems with a combined composition of raw materials, including those with a high content of pectin substances in fruits and vegetables. The introduction of milk and fruit ice cream technol­ogy will expand the range of natural frozen desserts; diversify the diet of people suffering from obesity, heart and stomach diseases.

Pelatihan Pembuatan Es Krim Buah Naga Sebagai Upaya Peningkatan Gizi Keluarga bagi Kader PKK Kadipiro Banjarsari Surakarta

The community and especially children really like snacks such as ice cream. The use of dragon fruit as a component in ice cream is expected to be able to make people enjoy the sweetness and also get the intake of anthocyanins, especially those with antioxidant properties. The purpose of this activity is to provide skills training in the use of dragon fruit as the main component for ice cream making to PKK members in Kadipiro sub-district, Banjarsari District, Surakarta. The service activity begins with an explanation of the usefulness of dragon fruit and its phytochemical content. After that it was continued with training in making ice cream to PKK members. The training activities were divided into several stages starting from the tutorial then continued with mentoring from the team and ended with an evaluation of the implementation of the activities. The results from this activity are 1) participants have the understanding about nutrition of dragon fruit; 2) They understand procedure to make home made dragon fruit ice cream; 3) they able to make ice cream by themselves

ДОСЛІДЖЕННЯ ВИКОРИСТАННЯ ЦУКРОЗАМІННИКІВ У ТЕХНОЛОГІЇ ВИРОБНИЦТВА ПЛОДОВО-ЯГІДНОГО МОРОЗИВА

Urgency of research. There is a need of introduction into the human diet of products which allow to reduce risks of a number of diseases associated with metabolic disorders. Target setting. The development of dessert recipes with improved protein-carbohydrate composition is a rather complex but promising task for food technologists. Actual scientific researchers and issues analysis. The prospect of using fat and sugar substitutes in the recipe of frozen desserts, which makes it possible to reduce their glycemic index, is shown in scientific publications. Uninvestigated parts of general matters defining. The simultaneous use of protein and sugar substitutes in the technology of the production of frozen desserts has not been investigated. The research objective. The aim of the article is to study the qualitative properties of the fruit and berry ice cream samples with an improved protein-carbohydrate composition. The statement of basic materials. The evaluation of organoleptic, physicochemical and structural-mechanical parameters of the samples of fruit and berry ice cream made with the addition of protein, skimmed milk and sugar substitutes (fructose, stevia, sucralose and inulin) was carried out. Conclusions. The positive effect of fructose and protein on the quality of frozen desserts has been established. The calculated cost of raw materials does not exceed the based one. The use of other fruit supplements to improve the vitamin and mineral composition of products is proposed.

POTENSI KOMBINASI KAPUR SIRIH DAN DAUN KUMPAI MAHUNG (Eupatorium inulifolium H.B&amp;K.) SEBAGAI ALTERNATIF SALEP ANTI INFLAMASI ALAMI

Kumpai Mahung (Eupathorium inulifolium H.B & K) is one of an endemic plant in South Kalimantan. Hereditary used as traditional medicine. kapur sirih (calcium carbonate) is also used by the community as a food additive (BTP), especially in the manufacture of chips and fruit ice. Traditionally these two ingredients are combined to treat swollen (oedema) mastitis in nursing mothers. This research method using raw test pad oedema in legs male rats. simple ointment dosage form, induction carrageenan 3% and hydrocortisone as a positive control anti-inflammatory calculated the value and the value AUC (area under the curve). the results expressed Ointment combination Kumpai Mahung leaf extract and calcium carbonate have anti-inflammatory power of 14.91% greater than the positive control 9.95%.

Formulation of ice cream based on pulp of tamarind (Tamarindus indica L.) with hydrocoloids and enriched with vitamin C

This research is based on the need to develop a new production line for fruit ice cream. Currently, tamarind in the national market can be found in products such as marcianos, cremoladas, ingredients in the kitchen, jellies or as fruit. The proposal of the work is innovative, since it raises the possibility of taking advantage of the pulp of the fruit in ice cream as an industrial input, due to the high concentration of tartaric acid found in the pulp. For ice cream, hydrocolloids (guar gum and xanthan gum) are used to provide a typical texture of fruit ice cream with milk, in addition to being enriched with ascorbic acid as a source of vitamin C. Three ice cream formulations were made that in its last stage mixing and freezing processes were assembled at an industrial artisanal ice cream plant to have better sensory characteristics. Ice creams were tasted and evaluated by means of a survey to determine the level of acceptance by means of questions with hedonic scale measurement in relation to color, flavor, texture and general appearance. In the perception of the respondents, the reaction of the sensation of the new flavor of tartaric acid of tamarind was observed, which, in combination with ascorbic acid, lactic acid of milk further highlighted the acidity of the ice cream and the hydrocolloids used that gave them the Typical texture of an ice cream. Finally, the use of in different proportions of guar and xanthan gums determined that the third formulation with code 190 obtained the highest level of acceptability.

PENGARUH PENAMBAHAN CMC TERHADAP KARAKTERISTIK ES KRIM JUS BUAH PEDADA DAN KELAPA MUDA [CMC Addition Effect on Characteristics of Ice Cream Made from Pedada Fruit and Young Coconut Juices

Pedada fruit contains 56.74 mg/100 g of vitamin C and 79% of water. One of the uses of this fruit is for a raw material of fruit ice cream. Objectives of this research was to evaluate quality of fruit ice cream made from padada fruit and young coconut juice with addition of Carboxy Methyl Celulose (CMC). Randomized completely design with two factors was implemented in this research. The first factor was proportions of pedada fruit and young coconut juice consisting of three levels, that was i.e., 25%:75%, 50%:50%, and 75%:25%. The second factor was CMC concentrations consisting of three levels, that was i.e., 0.1, 0.2, and 0.3%. The best quality of fruit ice cream was obtained from 25% padada fruit juice and 75% young coconut juice with addition of 0.3% CMC. The physical and chemical characteristics of the ice cream were a melting time of 11.11minute/10g, an overrun of 5.71%, a relative viscosity of 8.15 (Poiseuille x103), a fat content of 0.06%, a protein content of 1.29%, and a vitamin C content of 0.76mg/10g. The sensory characteristics of the ice cream were brownish, rather sour and sweet, and pedada-fruit aroma.

Yeasts isolated from tropical fruit ice creams: diversity, antifungal susceptibility and adherence to buccal epithelial cells

Abstract Fruit-based ice creams are products widely consumed in tropical countries and, because of their composition, can be a good source for microbial growth, including opportunistic pathogens. The aims of this study were to characterize the yeast populations present in Brazilian fruit-based ice creams, and to investigate the antifungal susceptibility to amphotericin B, fluconazole and itraconazole, and the ability of the isolates that were able to grow at 37 ºC to adhere to buccal epithelial cells (BEC). Two hundred and sixty-seven yeast isolates obtained from the ice cream samples were identified as belonging to 29 species, with counts that ranged from 1.5 to 5.2 log CFU/mL. The predominant species were Candida intermedia, Torulaspora delbrueckii, C. parapsilosis, Clavispora lusitaniae, Saccharomyces cerevisiae and Pichia kudriavzevii. At least 16 yeast species isolated in this study have been reported as opportunistic pathogens. Forty-one yeast isolates showed resistance or dose-dependent susceptibility to at least one of the antifungal drugs tested. One isolate of C. parapsilosis was resistant to all the antifungals tested and showed ability to adhere to BEC. The percentage of adhesion to BEC was high mainly for isolates of P. kudriavzevii, Meyerozyma guilliermondii, C. parapsilosis, S. cerevisiae and Debaromyces hansenii. The data suggest that the presence of these opportunistic yeasts as contaminants in ice creams may represent a potential risk to the final consumer, especially to immunocompromised individuals who may consume these products.

Development of the nanotechnology for wellness products “NatureSuperFood” fruit and vegetable ice­cream sorbets with a record content of biologically active substances

This paper reports the newly proposed and devised technique and nanotechnology for the wellness products “NatureSuperFood” ‒ fruit and vegetable ice cream – sorbets ‒ that make it possible to obtain a product with unique features. The new types of sorbets are in the nano­dimensional form and are distinguished by a high content of natural biologically­active substances from fruits and vegetables (β­carotene, chlorophyll, phenolic compounds, anthocyanins, ascorbic acid, etc.). In addition, there are characterized by the high content of soluble pectic substances, which act in the sorbets as natural thickeners and stabilizers. That provides for a possibility to eliminate the need to use synthetic additives. Nanotechnologies of the wellness products “NatureSuperFood” ‒ fruit and vegetable ice cream ‒ are based on the application of the cryogenic “shock” freezing and the finely­ground fruits and vegetables as an innovative method for structure formation and obtaining sorbets with a record content of BAS. A combined effect of the specified factors leads to the activation and extraction of hidden BAS from fruits and vegetables into free form, as well as the transformation of pectin from the inactive form to the active form. A special feature of the sorbet production technologies is the use of natural ingredients only (fruits, berries, vegetables), as well as the absence of artificial food additives (stabilizers, thickeners, emulsifiers, synthetic dyes, etc.). The technologies make it possible to not only retain vitamins and other BAS from original raw materials in sorbets, but to extract from raw materials the hidden, inactive, bound with biopolymers and minerals in nanocomplexes, forms of BAS into the free, easily digestible nanoform. Mass fraction of BAS in sorbets is 2.5…3.5 times larger than that in fresh fruits and vegetables. In addition, the technologies make it possible to more efficiently (by 3.0...5.0 times larger than in fresh raw materials) extract and transform into a soluble form (by 70 %) those pectin substances that are in the inactive hidden form in fruits and vegetables. The developed nanotechnologies and formulations of wellness products “NatureSuperFood” include 3 types of sorbets made from chlorophyll­containing, carotene­containing, and anthocyanin­containing fruits, berries, and vegetables. Natural raw materials act as a “five­in­one” in the manufacture of sorbets: a source of BAS, a thickener, a structure­forming agent, coloring, and flavoring. The new types of sorbets are in the nano­dimensional form; they outperform known analogs in terms of BAS content. The technological production modes of ice­cream­sorbets were tested at the bench semi­industrial equipment

Pengaruh Penambahan Stabilizer Alami Berbasis Umbi Lokal untuk Peningkatan Sifat Fisik dan Kimia Es Krim Buah Naga Merah (Hylocereus polyrhizus Sp.)

Ice cream is a kind of dessert with a sweet taste and served in a cold and frozen. Ice cream has a soft texture, to make the texture required stabilizer, which is one of the ingredients added in the manufacture of ice cream in order to prevent crystallization, as a binder and improve the texture. Stabilizers can be met from starch-based materials of local potency of tubers. Gelatinization of starch in the tuber flour can replace the function of the stabilizer. Some types of tubers that can be developed as an alternative source of natural stabilizer such as porang, uwi, and taro. The study is entitled "The Effect of Adding Natural Stabilizer Based on local tubers for Improving physical and chemical properties of Red Dragon Fruit Ice Cream(Hylocereus polyrhizus sp)". This study aims to examine the effect of local tubers (lombos,flour (porang), uwi flour and belitung taro flour) as a stabilizer on manufacture dragon fruit ice cream. The research will be done first with the preparation stage which is the manufacture of tuber flours (porang, uwi and Belitung taro). Implementation of the research was conducted in two stages are 1) making dragon fruit ice cream with tuber flours; 2) determining the best treatment of the use of stabilizer from the tubers. The tests include the physical and chemical quality that has been performed in the Quality Control Laboratory, the Chemical Laboratory and the Food Biochemistry and the Food Processing Laboratory. Parameters observed in this study include moisture content, total dissolved solids, melting time, emulsion stability, and texture. Based on the results of the research known that the best treatment is the use of porang stabilizer with 0.5% concentration in the manufacture of red dragon fruit ice cream. The treatment is able to match the ability of CMC as an ice cream stabilizer. In the treatment porang 0.5% obtained water content 64.39%, total soluble solids 14.80%, emulsion stability 87.41%, and melting time 95.45 minutes / 100 grams.

Development and sensory evaluation of ice cream based on goat milk flavored with tropical fruits

The production of tropical fruit ice cream from milk goat in one product combines good nutritional and functional properties. The objective is to develop, verify the sensory acceptance and purchase intent of ice cream with tropical fruit flavor based on goat's milk. The research was divided in two steps. In the first stage were processed three treatments of different flavors of ice cream (bacuri, hog plum and passion fruit) based on goat's milk. In the second phase were prepared with three different concentrations of ice cream taste better accepted in the first step. After processing sensory analysis of ice cream occurred at two different times. In a first step was applied ordenção-preference test data submitted to the Friedman test and the second stage of the three formulations of ice cream flavor in good standing of the first phase, containing different concentrations of the flavor of tropical fruit (26%, 30 %, 34%) based on goat milk were subjected to sensory evaluation by testing for acceptance by hedonic scale test and purchase intent. The data obtained in the second stage were subjected to analysis of variance and the means to test Student-Newman-Keuls at 5% significance level. The favorite flavor of ice cream found in test-ordering preference that was made ​​with passion fruit pulp. Acceptance testing showed that there was statistical difference only for color and purchase intent test showed no significant difference between the formulations.