RASIO SUKROSA DAN KARAGENAN TERHADAP KARAKTERISTIK FISIKO-KIMIA DAN SENSORI ES KRIM CEMPEDAK (ARTOCARPUS INTEGER)

Tri Rahayuni, Astina Astina, Dzul Fadly

Abstract


Background : Ice cream is a frozen food made through freezing and agitation

Purpose : This study aimed to determine the effect of sucrose and carrageenan on the physical, chemical, and organoleptic properties of cempedak ice cream.

Method : This study was a Randomized Block Design (RBD) with two factors, Carrageenan (0.3%, 0.4%, 0.5%) and Sucrose (9%, 12%, 15%).

Results : The best level of carrageenan and sucrose was determined through the effectiveness index test method was 0.5% carrageenan and 15% sucrose. The best ice cream products were with chemical characteristics of 1.47% fat and 15.87% protein. In addition, there were physical characteristics, in the form of overrun (31.67%), melting speed (17.87 minutes), and sensory characteristics were ranging from moderate-like on the parameters of taste (3.37), texture (3.43), color (3,31), aroma (3,27), and liking (3,33).

 

Conclusion : Thus, a right ratio of sucrose and carrageenan produces cempedak ice cream products with appropriate characteristics.


Latar Belakang : Es krim adalah pangan beku yang melalui proses pembekuan dengan agitasi.

Tujuan : Penelitian ini bertujuan untuk menentukan pengaruh sukrosa dan karagenan pada sifat fisik, kimia, dan organoleptik pada es krim buah cempedak.

Metode : Penelitian ini merupakan Rancangan Acak Kelompok (RAK) dengan dua faktor yaitu Karagenan (0,3%, 0,4%, 0,5%) dan Sukrosa (9%, 12%, 15%).

Hasil : Taraf karagenan dan sukrosa terbaik ditentukan melalui metode uji indeks efektivitas, yaitu karagenan 0,5% dan sukrosa 15%. Produk es krim terbaik tersebut memiliki karakteristik kimia, yaitu 1,47% lemak, dan 15,87% protein. Selain juga, memiliki karakteristik fisik, berupa overrun (31,67%), kecepatan leleh (17,87 menit), dan karakteristik sensoris berkisar agak suka hingga suka pada parameter rasa (3,37), tekstur (3,43), warna (3,31), aroma (3,27), dan kesukaan (3,33).

Kesimpulan :  Demikian, maka rasio tepat sukrosa dan karagenan menghasilkan produk es krim cempedak dengan karakteristik yang sesuai.


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DOI: https://doi.org/10.32807/jgp.v6i2.298

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