Volatile compound profile of lemongrass extract and the effect of lemongrass extract towards physical, chemical, and sensory properties of Es puter (coconut ice cream)
DOI:
https://doi.org/10.5219/scifood.64Keywords:
lemongrass extract, es puter, GC-MS, antioxidant compoundsAbstract
Es puter is an innovation of an Indonesian traditional food product, in the form of ice cream-inspired desserts. Products that are widely known and liked by the public can be elevated through product development by adding ingredients that can improve their quality and functionality. The use of lemongrass extract as one of the additional ingredients in es puter can affect the physical quality, functional properties, hedonic quality and organoleptic quality of the product. Addition of lemongrass extract to es puter Treatment in the form of adding lemongrass extract, namely the addition of lemongrass extract as much as 0% (P0); 0.2% (P1); 0.4% (P2); and 0.6% (P3). The parameters tested were overrun, melting resistance, color intensity, antioxidant status, phenol compounds, GC-MS, hedonic quality, and organoleptic quality. The addition of lemongrass extract to es puter resulted in an overrun value of 3.75–5.41%. Consequently, the increasing overrun value causes a decrease in melting resistance with the values of 96.15–119.99 minutes; the intensity of redness and yellowness color had a significant effect (p <0.05) and lightness had no significant effect (p > 0.05); antioxidant status IC 50 279.5 ppm – 13,018.5 ppm; GC-MS phenolic compounds were not detected; total phenolic compounds in lemongrass extract were 2.676% and in es puter P0, P1, P2, and P3 respectively 0.0285%; 0.029%; 0.0355%: 0.033%. The increase in phenolic compounds may contribute to the decrease in IC50, as they can act as antioxidants in the lemongrass extract. Organoleptic properties in aroma, color, and taste attributes had a significant effect (p <0.05), while texture attributes had no significant effect (p > 0.05). Es puter with the addition of 0.2% lemongrass extract was the most preferred by the panelists.
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