PHYSICOCHEMICAL CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF SOY MILK ICE CREAM WITH THE ADDITION OF JAMUN FRUIT (Syzygium cumini) AND STEVIA (Stevia rebaudiana)
Florentina Maria Titin Supriyanti*, Yusrianti Sabrina Kurniadianti, Ali Kusrijadito

Chemistry Study Program, Indonesian University of Education, Bandung, Indonesia

Abstract

Indonesian people love to eat ice cream as a dessert. Usually ice cream is made from cow^s milk, but soy milk also can be used as the main ingredient of ice cream specifically for those who are lactose intolerant. The functional properties of ice cream can be enhanced by adding antioxidant sources such as jamun fruit and natural sugars such as stevia. This study aims to determine the physicochemical properties, antioxidant activity, and organoleptic acceptability of soy milk ice cream fortified with jamun fruit and stevia. The methods used included the production of jamun and stevia extracts, production of soy milk, 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 production results 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 aspects. The V10 results meet SNI standards, namely with a solids total of 33.07- overrun 30%, melting time 20 minutes, protein content 3.09, and antioxidant activity 73.95%.

Keywords: antioxidant activity, ice cream, jamun, physicochemical, stevia

Topic: Chemistry