Academic literature on the topic 'Sorbet'

Sorbet is one kind of the desserts. Based on the many new variants of sorbet, an idea emerged to make a sorbet with a new variant that has ingredients and benefits that are good for health. In this study focuses on sorbets will be made with the basic ingredients of wani fruit (Mangifera caesia) as its basic ingredient, considering that there has been no research that has processed sorbets with wani fruit (Mangifera caesia) as the base ingredient (Mangifera caesia). In addition, the use of wani fruit (Mangifera caesia) is still limited for fresh consumption, whereas wani fruit (Mangifera caesia) has the potential to be used as a processed product. The author processed the wani fruit (Mangifera caesia) into sorbet, then tested the quality (organoleptic and nutritional). Experiments and organoleptic tests of wani fruit sorbet (Mangifera caesia) were carried out at the Politeknik Pariwisata Bali Bali Tourism Polytechnic campus, and for nutrition tests were carried out at Prodia Food Health Laboratory. The organoleptic results of wani fruit sorbet (Mangifera caesia) are good in terms of taste, aroma, texture, and color, and for the its nutritional content, of wani fruit sorbet (Mangifera caesia) namely consist of 33.1%, of carbohydrates 33.1%, 0.475% of Crude Protein 0.475%, 0.330% of total ash / ash 0.330%, 0.5% of total fat / fat 0.5%, and 65.6% of water content

Sorbets are healthy ice cream alternatives and desired frozen desserts by vegetarians and vegans. This study focuses on assessing the effects of sorbet recipe alteration through the addition of different percentages of Zizyphus jujuba powder. Stevia rebaudiana was used as a sugar substituent. A control sample and five variables were developed. Peaches from the “Laskava” (native Bulgarian) variety were used as the main ingredient. The new sorbet matrices were characterized based on their moisture and ash content, overrun, melting behavior, melting rate, water holding capacity, pH, nutritional data, soluble solids content, titratable acidity, vitamin C content, total phenolic content and antioxidant activity. The microbial load and CIELAB color of the sorbet alternatives was also evaluated. A sensory evaluation revealed the most preferred variant. Panelists evaluated the appearance (n = 6), aroma (n = 5), flavor (n = 5), mouthfeel (n = 7), and aftertaste (n = 5). The soluble solids content varied from 17.50 to 33.03%, the ash content from 0.36 to 5.21%, the moisture content from 63.77 to 80.21%. The studied sorbet matrices have an overrun in the range from 8.11 to 12.32%. Results showed that a potential for the development of peach sorbet matrices with added value and a reasonable consumer acceptability exists. Further research can perfect the recipe and provide a reference for other frozen desserts.

Abstract
 Sorbet is a frozen product that is broadly consumed as a dessert. The appearance is likely ice cream, however, it used different ingredients. This product is made from a mixture of fresh fruit and sweeteners through crushed, stirred, and frozen processes. Generally, high-quality sorbet has a soft texture, does not melt quickly, has a uniform appearance, and has attractive colors, flavorful. This study investigates the characteristics, acceptability, and nutrition content of sorbet. An experimental study with a Randomized Block Design (RBD) was used in this study with two factors, stevia (1%, 2%, 3%) and Carboxyl Methyl Cellulose (CMC) (0.5%, 1%, 1.5%). The data were analyzed using ANOVA for continuous variables followed by LSD test for these show significant differences. The study revealed that taste, color, the texture was significantly different between the group, but the aroma was not significantly different. The hedonic test results in the highest value in a sample of 586 (66.7%) with the use of 3% stevia and 1.5% CMC. The Kruskal-Wallis test showed no significant difference in anthocyanin levels, however, vitamin C levels were significant differences between groups. The conclusion is that rosella sorbets can be accepted by the public and contain anthocyanin and vitamin C.
 
 Keywords: Organoleptic Test, Acceptability, Nutritional Content, Rosella sorbet
 
 
 ABSTRAK
 Sorbet merupakan produk pangan beku yang umumnya dikonsumsi sebagai dessert atau makanan penutup. Sorbet memiliki penampakan seperti es krim namun menggunakan bahan baku berbeda, karena produk ini terbuat dari campuran buah segar dan pemanis yang dihancurkan, diaduk lalu dibekukan. Kualitas sorbet yang baik pada umumnya yaitu tekstur yang lembut, tidak cepat meleleh, kenampakan seragam, serta warna menarik, citarasa dan aroma yang lezat. Penelitian ini bertujuan untuk menganalisis karakteristik, daya terima dan kandungan antosianin dan vitamin C sorbet rosella. Desain penelitian yang digunakan yaitu penelitian experimental design yang membandingkan dua kelompok dengan membandingkan penambahan stevia (1%, 2%, 3%) dan CMC (0,5%, 1%, 1,5%). Rancangan penelitian yang digunakan adalah rancangan acak kelompok (RAK). Hasil uji statistik menggunakan analisis ANOVA dan dilanjutkan dengan uji BNT didapatkan hasil adanya beda nyata pada indikator rasa, warna, tekstur sedangkan pada indikator aroma tidak ada beda nyata. Hasil uji hedonik didapatkan nilai tertinggi pada sampel 586 (66,7%) dengan penggunaan stevia 3% dan cmc 1,5%. Hasil Uji Kruskal-Wallis menunjukkan tidak terdapat perbedaan yang signifikan pada kadar antosianin dan untuk kadar vitamin C pada sorbet rosella terdapat perbedaan yang signifikan. Kesimpulannya sorbet rosella dapat diterima oleh masyarakat dan mengandung antosianin serta vitamin C.
 Kata Kunci: Uji Organoleptik, Daya Terima, Kandungan Gizi, Rosella sorbet

AbstrakPenelitian eksperimen ini bertujuan untuk mengetahui (1) formulasi resep baku sorbet buah belimbing wuluh (2) kualitas sorbet dari aspek tekstur dan aspek rasa. Penelitian ini adalah penelitian eksperimen. Metode yang digunakan untuk mendapatkan data adalah metode observasi. Sorbet buah belimbing wuluh dari aspek tekstur dan aspek rasa diuji oleh 25 panelis terlatih dengan menggunakan intrumen berupa lembar uji organoleptik dengan 3 tingkatan yaitu baik, cukup, buruk. Kemudian dianalisi melalui analisis deskriptif kuantitatif. Hasil menunjukkan (1) formulasi resep baku sorbet buah belimbing wuluh dengan bahan utama belimbing wuluh 500 gr, gula pasir 300 gr dan air 100 ml. kualitas sorbet buah belimbing wuluh dilihat dari aspek tekstur berada dalam kategori baik dengan skor (2,64) yaitu memiliki tekstur kasar dan berserat (2) kualitas sorbet buah belimbing wuluh dilihat dari aspek rasa berada dalam kategori baik dengan skor (2,60) yaitu memiliki rasa manis, keasaman.Kata kunci: buah belimbing wuluh, sorbet, tekstur, rasa

The purpose of this study is to determine the effect of adding various types of polysaccharides (CMC, xanthan gum, pectin, agar) and the percentage of polysaccharides (0.5% and 1%) on the characteristics of cucumber sorbet with a low proportion of sugar. This study uses a Randomized Block Design (RBD) with eight treatments and three replications. The results show that the interaction between the types of polysaccharides and the percentage of polysaccharides significantly affects the value of brightness (L) and yellowness (b+) of the sorbet. Based on the results of this study, the best treatment for cucumber sorbet is the cucumber sorbet using 1% xanthan gum. Cucumber sorbet using polysaccharides and a low proportion of sugar can be made as a type of frozen snack that is beneficial to the human body.

Jamu kunyit asam memiliki kandungan kurkumin yang baik untuk kesehatan tubuh. Jamu kunyit asam terkenal sebagai obat tradisional atau herba di masyarakat Indonesia. Pada ekserimen ini, penulis ingin mencoba membuat sorbet menggunakan jamu kunyit asam. Tujuan penelitian ini adalah inovasi rasa sorbet dan juga inovasi tampilan jamu di masyarakat Indonesia dan juga para pengunjung mancanegara. Penelitian ini dilakukan di Lingkungan Kaja Kangin, Kelurahan Beng, Gianyar. Metode pengumpulan data dengan penilaian organoleptik terhadap 15 responden. Setelah ditinjau dari segi organoleptik, diuji besar biaya dalam memproduksi sorbet kunyit asam. Hasil penelitian menunjukkan bahwa 15 konsumen yang dibagikan semplar sorbet kunyit asam memberikan respon positif. Adapun penilaian yang didapatkan mengenai sorbet berbahan kunyit asam ini yaitu rasa yang sangat enak, tekstur yang sangat lebut, warna yang sangat cerah dan aroma yang sangat sedap. Saran yang dapat disampaikan dari penelitian “Pemanfaatan Kunyit Asam Sebagai Bahan Dasar Sorbet” ini yaitu meningkatkan ragam penyajian jamu tradisional di kalangan masyarakat dan menjadi alternatif hidangan dingin yang memiliki khasiat baik bagi tubuh. Dengan meningkatnya jumlah konsumen jamu tradisional diharapkan meningkatnya juga imunitas kesehatan masyarakat Indonesia.

Sorbet is one of common frozen desserts. It is prepared with low concentration of fat and protein; thus, the use of stabilizer in sorbet formulation extremely dictates the final properties. This current work investigated the quality (hardness, total solids, °Brix, viscosity, overrun, melting rate, vitamin C, lycopene content, and organoleptic test) of tomato-based sorbet added with different levels of xanthan gum as the stabilizer and lemon juice as the taste improver. The results showed that increase in xanthan gum level up to 0.5% was able to improve the overrun, melting rate, and lycopene content, i.e. 35%, 0.84 g/min, and 1.66 mg/100 g, respectively. Meanwhile, the addition of lemon juice into sorbet formulation could increase the content of vitamin C. Furthermore, addition of lemon juice was effective in removing the unpleasant tomato taste in the sorbet, but it did not affect the hardness, total solids, °Brix, lycopene content, viscosity, overrun, and melting rate.

Inulin is a popular prebiotic that is often used in the production of ice cream, mainly to improve its consistency. It also reduces the hardness of ice cream, as well as improving the ice cream’s organoleptic characteristics. Inulin can also improve the texture of sorbets, which are gaining popularity as an alternative to milk-based ice cream. Sorbets can be an excellent source of natural vitamins and antioxidants. The aim of this study was to evaluate the effect of the addition of inulin on the sensory characteristics and health-promoting value of avocado, kiwi, honey melon, yellow melon and mango sorbets. Three types of sorbets were made—two with inulin (2% and 5% wt.) and the other without—using fresh fruit with the addition of water, sucrose and lemon juice. Both the type of fruit and the addition of inulin influenced the sorbet mixture viscosity, the content of polyphenols, vitamin C, acidity, ability to scavenge free radicals using DPPH reagent, melting resistance, overrun and sensory evaluation of the tested sorbets (all p < 0.05). The addition of inulin had no impact on the color of the tested sorbets, only the type of fruit influenced this feature. In the sensory evaluation, the mango sorbets were rated the best and the avocado sorbets were rated the worst. Sorbets can be a good source of antioxidant compounds. The tested fruits sorbets had different levels of polyphenol content and the ability to scavenge free radicals. Kiwi sorbet had the highest antioxidant potential among the tested fruits. The obtained ability to catch free radicals and the content of polyphenols proved the beneficial effect of sorbets, particularly as a valuable source of antioxidants. The addition of inulin improved the meltability, which may indicate the effect of inulin on the consistency. Further research should focus on making sorbets only from natural ingredients and comparing their health-promoting quality with the ready-made sorbets that are available on the market, which are made from ready-made ice cream mixes.

Star fruit is a non-seasonal fruit that can be harvested three to four times a year. One possible way to process a star fruit is to make it into sorbet. Additional ingredients such as sugar and lime juice will help improve the quality of star fruit sorbet. The purpose of this study was to acquire the best formulation of honey star fruit sorbet by adding sugar and lime juice and to find out the effect of different concentration of sugar and lime juice on the level of predilection, physical traits, level of vitamin C, and antioxidants activity. This study consisted of two phases; the production of lime essence in phase one and the making of star fruit sorbet in phase two as the main study. The result of best formulations selected based on organoleptic test of panellists’ level of predilection were formulation of 150 g sugar + 30 g lime, 90 g sugar + 60 g lime, and 120 g sugar + 60 g lime. Analysis of variance results indicated different formulation of star fruit sorbet had significant effect (P<0.05) on colour, flavour, aroma, and overall but showed no difference on the texture of star fruit sorbet. Overall, the best formulation was 150 g sugar + 30 g lime juice with overrun score of 23.52%, pH 4.20, sugar content of 26.85 oBrix, melting time of 43.16 minutes, vitamin C content of 0.968 mg, and antioxidant activity of 320.86 ppm.Keyword: antioxidant activity; hedonic test; organoleptic test.