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

Tri Rahayuni; Astina Astina; Dzul Fadly

doi:10.32807/jgp.v6i2.298

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.

Full Text:

PDF

References

Adi, L. P., Praptiningsih, Y. S., & Tamtarini. (2014). Pembuatan Es Krim Ekstrak Ubi Jalar Ungu (Ipomea Batatas L.) dengan Variasi Jumlah Penambahan Susu Full Cream dan Karagenan. Jurnal Berkala Ilmiah Pertanian, 1–2.

AOAC. (2012). Official methods of analysis, 19th edition. Association of Official Analytical Chemists (Official methods 968.08, 956.01, and 968.08.).

BPS. (2019). Kalimantan Barat dalam Angka 2019. Badan Pusat Statistik.

Campbell, R., & Hotchkiss, S. (2017). Carrageenan Industry Market Overview. In A. Q. Hurtado, A. T. Critchley, & I. C. Neish (Eds.), Tropical Seaweed Farming Trends, Problems and Opportunities: Focus on Kappaphycus and Eucheuma of Commerce (pp. 193–205). Springer International Publishing. https://doi.org/10.1007/978-3-319-63498-2_13

Fadly, D., & Purwayantie, S. (2019). Karakteristik Sensori dan Kimiawi Non-Meat Burger Patties Berbasis Kearifan Pangan Lokal. Ghidza: Jurnal Gizi Dan Kesehatan, 3(1), 19–24.

Ferraz, J. L., Cruz, A. G., Cadena, R. S., Freitas, M. Q., Pinto, U. M., Carvalho, C. C., Faria, J. A. F., & Bolini, H. M. A. (2012). Sensory Acceptance and Survival of Probiotic Bacteria in Ice Cream Produced with Different Overrun Levels. Journal of Food Science, 77(1), S24–S28. https://doi.org/10.1111/j.1750-3841.2011.02508.x

Hafids, S., Rahmi, S. L., & Chairunisah, A. R. (2019). Study of Low-Fat Ice Cream with The Substitution of Super Red Dragon (Hylocereus costaricensis) Fruit Peel. Indonesian Food Science & Technology Journal, 3(1), 23–28. https://doi.org/10.22437/ifstj.v3i1.10186

Krismawati, A., & Wigati, I. (2011). Promosi Dan Usaha Pelestarian di Jawa Timur. Plasma Nutfah Indonesia, 23, 1–3.

Lunn, J. E. (2016). Sucrose Metabolism. In ELS (pp. 1–9). American Cancer Society. https://doi.org/10.1002/9780470015902.a0021259.pub2

Muse, M. R., & Hartel, R. W. (2004). Ice Cream Structural Elements that Affect Melting Rate and Hardness. Journal of Dairy Science, 87(1), 1–10. https://doi.org/10.3168/jds.S0022-0302(04)73135-5

Prajapati, V. D., Maheriya, P. M., Jani, G. K., & Solanki, H. K. (2014). RETRACTED: Carrageenan: A natural seaweed polysaccharide and its applications. Carbohydrate Polymers, 105, 97–112. https://doi.org/10.1016/j.carbpol.2014.01.067

Raatz, S. K., Johnson, L. K., & Picklo, M. J. (2015). Consumption of Honey, Sucrose, and High-Fructose Corn Syrup Produces Similar Metabolic Effects in Glucose-Tolerant and -Intolerant Individuals. The Journal of Nutrition, 145(10), 2265–2272. https://doi.org/10.3945/jn.115.218016

Sudjud, H. R. (2000). Mempelajari Pengaruh Suhu dan Waktu Penggorengan Hampa Terhadap Sifat Fisik dan Organoleptik Keripik Buah Cempedak (Artocarpus integer (Thumb) Merr) [Skripsi]. Institut Pertanian Bogor.

Violisa, A., Nyoto, A., & Nurjanah, N. (2012). Penggunaan Rumput Laut Sebagai Stabilizer Es Krim Susu Sari Kedelai. Teknologi dan Kejuruan: Jurnal teknologi, Kejuruan dan Pengajarannya, 35(1), Article 1. https://doi.org/10.17977/tk.v35i1.3711

Wijayanti, I. A., Purwadi, P., & Thohari, I. (2017). Pengaruh Penambahan Tepung Sagu pada Yoghurt terhadap Sifat Fisik Es Krim Yoghurt. Jurnal Ilmu Dan Teknologi Hasil Ternak (JITEK), 11(1), 38–45. https://doi.org/10.21776/ub.jitek.2016.011.01.4

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

Refbacks

There are currently no refbacks.

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Address:

Jurnal Gizi Prima (Prime Nutrition Journal) 2656-2480 Kampus A Poltekkes Kemenkes Mataram, Jurusan Gizi, Jl. Praburangkasari Dasan Cermen Sandubaya Mataram.