PENGARUH PENAMBAHAN SARI BELIMBING TERHADAP SIFAT ORGANOLEPTIK ES KRIM

OCHIE TYA CHARISMASARI

Abstract


ABSTRAK


Es krim merupakan makanan beku yang dibuat dari susu melalui proses tahap pencampuran, pasteurisasi dan homogenisasi. Pembuatan es krim yang bergizi, enak dan sehat dengan cara menambahkan sari kedelai dan sari belimbing. Tujuan penelitian ini untuk mengetahui pengaruh penambahan sari kedelai dan sari belimbing terhadap sifat organoleptik es krim yang meliputi warna, aroma, rasa, tekstur, tingkat kesukaan dan kandungan gizi es krim terbaik yang meliputi energi, protein, lemak, karbohidrat, fosfor, dan kalsium. Jenis penelitian ini adalah eksperimen karena untuk menguji coba pembuatan es krim dengan bahan dasar sari kedelai dan sari belimbing melalui perbandingan yaitu 26,5g, 16,5g, 11,5g dan 39g, 49g, 54g. Pengumpulan data tentang sifat organoleptik es krim dilakukan dengan observasai terhadap 30 panelis di Jurusan Tata Boga PKK Unesa. Sifat organoleptik dengan deskriftif, data tentang pengaruh penambahan sari kedelai dan sari belimbing di analisa dengan uji Anava, uji Duncan dan data kandungan gizi di analisa dengan uji kimia di Balai Penelitian dan Konsultasi Industri Surabaya. Penambahan perlakuan E1, E2, E3 panelis lebih memilih perlakuan E3 yaitu hasil rata-rata warna 3.300 dengan kriteria warna coklat muda, hasil rata-rata aroma es krim 3.366 dengan kriteria cukup beraroma sari kedelai dan sari belimbing, hasil rata-rata rasa 3.266 dengan kriteria cukup berasa sari kedelai dan belimbing, hasil rata- rata tekstur 3.866 dengan kriteria halus dan lembut, hasil rata-rata 3.600 dengan kriteria suka. Hasil penelitian menunjukkan bahwa penambahan sari kedelai dan sari belimbing berpengaruh nyata terhadap sifat organoleptik es krim yang meliputi warna, aroma, dan kesukaan tetapi tidak berpengaruh nyata pada rasa dan tekstur. Hasil uji laboratorium tiap 100g es krim mengandung energi 236,50 kal, protein 8,56%, lemak 12,63%, karbohidrat 21,05 %, fosfor 105 mg, dan kalsium 134 mg.


Kata kunci : es krim, sari kedelai, sari belimbing


ABSTRACT


Ice cream is a frozen food which is made from milk that has passed mixing, pasteurizing, and homogeneous processes. Ice cream will be more delicious, nutritious and healthy by adding soymilk and starfruit juice. Aim of this research is to know impact of adding soymilk and starfruit juice on organoleptic nature of ice cream consisting of colour, aroma, texture, relish level, and also the best nutrient content of ice cream such as energy, protein, fat, carbohydrate, phosphor, and calcium.This is an experimental research because to test ice cream production with raw material of soymilk and starfruit juice by means of comparison that is 26.5 g, 16.5 g, 11.5g and 39 g , 49 g, 54 g. Data about organoleptic nature of ice cream was collected by means of observation on 30 panelis at the cookery department of Surabaya State University (UNESA). The organoleptic nature with descriptive data about effect of adding soymilk and starfruit juice was analyzed by Anava Test, Duncan Test, and data about nutritional content was analyzed by chemical test in the office of Industrial Research and Consultation in Surabaya. The treatment addition of E1, E2, E3 the panelis prefer to chose treatment E3 that is the average color result 3.300 with light brown color criterion, the average flavor result of ice cream 3.366 with flavor enough criterion of soymilk and starfruit juice, the average taste result 3.266 with enough flavor criterion of soymilk and starfruit juice, the average texture criterion 3.866 with smooth and soft texture criterion, the average flavor result 3.600 with prefer criterion. Results of the research indicate that addition of soymilk and starfruit juice have obvious influence against organoleptic nature of ice cream consisting of color, flavor, and relish level but no influence obviously on taste and texture. Results of laboratorium test indicate that in each 100 g the ice cream contain energy 236.50 kal, protein 8.56%, fat 12.63%, carbohydrate 21.05%, phosphor 105 mg, and calcium 134 mg.


Keywords: ice cream, soymilk, starfruit juice


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