Winarno, Jonathan and Puteri, Maria Dewi P. T. Gunawan and Santoso, Filiana (2017) Application of Lemongrass (Cymbopogon Citratus) Extract to Yoghurt and Ice Cream and Evaluation of its Alpha Glucosidase Inhibitor Activity. Bachelor thesis, Swiss German University.

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Abstract

"Two forms of lemongrass (Cymbopogon citratus), aqueous extract and powder, were examined for its alpha glucosisase inhibitor (AGI) activity. It was found that the aqueous extract exhibited lower IC50 value of 14.46 mg/ml, compared to lemongrass powder with IC50 value of 76.49 mg/ml. Aqueous extract of lemongrass was then applied to yoghurt and ice cream in two different concentrations, i.e. 150 mg/L and 1500 mg/L. Sugar was substituted by two kinds of sweetener, fructose and xylitol, during the production of yoghurt and ice cream. To determine the stability of the AGI activity of the extract after being added to yoghurt and ice cream, the extract was given the same treatment as is it was in the yoghurt and ice cream production. The result showed that heat treatment caused a decrease in the AGI activity of the extract, particularly heating at 80C for 10 hours as in the yoghurt production. Both ice cream and yoghurt were given to panelists for hedonic test and the result was that the degree of acceptance of both products lied between like slightly to like moderately. Proximate and microbial analysis were done on the product, and it was proven that yoghurt fulfilled the Indonesian National Standard (SNI), while ice cream failed to fulfill the total protein requirement.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Cymbopogon citratus ; Alpha glucosidase inhibitor ; Lemongrass ; Ice cream ; Yoghurt
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	14 May 2020 04:16
Last Modified:	14 May 2020 04:16
URI:	http://repository.sgu.ac.id/id/eprint/74

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