Second International Conference on Cullinary, Fashion, Beauty, and Tourism (ICCFBT) 2019
Faculty of Tourism and Hospitality, Universitas Negeri Padang, September 9th – 10th 2019
Rahmi Holinesti, Anni Faridah, dan Wirnelis Syarif
Cullinary Arts Of Home Economics Department Faculty Of Tourism and Hospitality Universitas Negeri Padang
ABSTRACT
This research was motivated by the lack utilization of brown seaweed which obtained from the coast of Nirwana in West Sumatera on food processing. Brown seaweed contains alginate, fucoxantin and secondary metabolites, called fucoidan, which has some beneficials to human health. In addition, alginate can improve the sensory quality of food products as a thickening and stabilizer agent. This study was aimed to analyze the effect of brown seaweed extract addition to the quality of ice cream, in terms of color, aroma, texture and taste. The type of this research was a pure experiment, using a complete randomized design method of one factor, namely the addition of brown seaweed extract as much as: 0 %, 1,5%, 3%, 4.5%, 6% dan 7.5%. Sensory analysis was conducted for evaluating the product acceptance. Total phenolic compounds, antioxidant activity, the content in carbohydrate, fat, protein, ash, moisture were measure for determined the quality of most acceptable ice cream. The addition of brown seaweed extract improved the functionality of ice cream that indicated by increasing of total phenolic compound, antioxidant activity, the content of carbohydrate, fat, protein and ash. The utilization of wild brown seaweed at the coast of Nirwana in West Sumatera is promising in developing of diversity functional food such as ice cream and others product.
Keywords : Brown seaweed extract, ice cream, functional food, quality.