PENGARUH PENGGUNAAN PUREE BUAH MANGROVE (SONNERATIA CASEOLARIS) DAN JUMLAH GULA TERHADAP SIFAT ORGANOLEPTIK ES KRIM

DINIA APRILIANI

Abstract


Abstrak


Pengolahan es krim dengan penggunaan puree buah mangrove dan gula, merupakan salah satu inovasi baru dalam pengolahan pangan. Penelitian ini bertujuan untuk (1) mengetahui pengaruh penggunaan puree buah mangrove terhadap sifat organoleptik meliputi warna, tekstur, aroma, rasa dan kesukaan (2) mengetahui pengaruh penambahan jumlah gula terhadap sifat organoleptik yang meliputi warna, tekstur, aroma, rasa dan kesukaan (3) mengetahui pengaruh interaksi penggunaan puree buah mangrove dan gula terhadap sifat organoleptik yang meliputi warna, tekstur, aroma, rasa dan kesukaan (4) mengetahui hasil terbaik es krim buah mangrove dengan penggunaan puree buah mangrove dan gula (5) mengetahui kandungan gizi es krim puree buah mangrove meliputi karbohidrat, protein, lemak, energi, serat dan vitamin C (6) mengetahui harga jual es krim buah mangrove dihitung dengan rumus konvensional.


Jenis penelitian ini adalah eksperimen. Perlakuan yang diberikan pada penelitian ini adalah penggunaan puree dan gula. Jumlah puree buah mangrove yang digunakan adalah 100g, 125g dan 150g dengan gula 50g dan 75g. Metode pengumpulan data dengan metode observasi melalui uji organoleptik terlatih 15 orang yaitu Dosen Prodi S1 Tata Boga Jurusan PKK Fakultas Teknik Universitas Negeri Surabaya dan panelis semi terlatih 20 orang Mahasiswa Prodi S1 Tata Boga Jurusan PKK Fakultas Teknik Universitas Negeri Surabaya. Analisis data menggunakan uji Anova Ganda dan uji lanjut Duncan.


Hasil penelitian menunjukkan bahwa (1) penggunaan puree buah mangrove berpengaruh nyata terhadap warna, aroma, tekstur, rasa dan tingkat kesukaan (2) penambahan jumlah gula berpengaruh nyata terhadap warna, tekstur, aroma, serta tingkat kesukaan dan tidak berpengaruh nyata terhadap rasa. (3) interaksi antara penggunaan puree buah mangrove dan jumlah gula berpengaruh nyata terhadap warna, serta tingkat kesukaan dan tidak berpengaruh nyata terhadap aroma, tekstur, dan rasa (4) produk terbaik dari es krim adalah produk dengan penggunaan puree buah mangrove 100g dan jumlah gula 50g dengan kriteria warna putih tulang, tekstur cukup lembut, cukup beraroma buah mangrove, rasa cukup manis dan asam, tingkat kesukaan cukup suka nilai rata-rata 3,32 (5) kandungan gizi es krim buah mangrove terbaik per 100 g bahan adalah karbohidrat 12,77, lemak 0,76, protein 0,94, kadar abu 3,78, serat 7,65, energi 60,94 dan vitamin C 43,46 Mg (6) Harga jual per 250 gram es krim berkisar antara Rp. 22.000,00 dengan memakai metode konvensional.


Kata kunci : Es krim, puree buah mangrove, jumlah gula, harga jual


 


Abstract


Processing of ice cream by addition puree of mangrove fruit and amount sugar is a new innovation of food processing. This research (1) to know the effect adding puree of fermented mangrove fruit on color, smell, texture, taste and likeness. (2) to know the effect adding amount sugar on the organoleptic characteristic on color, smell, texture, taste and likeness (3) to know the effect interaction of adding puree of mangrove fruit and sugar amount on the organoleptic characteristic on color, smell, texture, taste and likeness (4) to know the best result puree mangrove fruit by adds mangrove fruit and sugar amount on the organoleptic characteristic involving color, smell, texture, taste and likeness (5) to know nutrition content of the best puree of mangrove fruit ice cream involving carbohydrate, protein, fat, energy, fiber content and vitamin C.


Type of this research was experimental research. The treatment in this research was adding puree of mangrove fruit and sugar amount. Puree of mangrove fruit were 100 g, 125g and 150g while sugar amount were 50g and 75g. Data collection methode preferuence of this research was conducted by observation of organoleptic test involving color, smell, texture, taste and likeness. Data obtained from 15 skilled panelist, they were lecturer of at Home Economic Department State University of Surabaya and 20 semi-skilled panelists, they were collage student of at Home Economic Department State University of Surabaya. Data was analyzed using Two Way Anava and Duncan test.


The if this research result shows that (1) addition of puree of mangrove fruit significantly affected on color, smell, texture, taste and likeness (2) addition of sugar amount significantly affected on color, texture, smell, likeness and not significantly affected on taste (3) interaction between adding puree of mangrove fruit and sugar amount significantly affected on color, likeness and not significantly affected on smell, texture and taste (4) the best product of ice cream was product 100g puree of mangrove fruit, sugar amount 50g, white criteria white


 


bone 3,60; smooth texture taste enough mean 3,60; aroma of puree mangrove fruit enough mean 2,15; taste puree of mangrove fruit taste enough with mean 3,07; likeness was moderate with mean 3,32 (5) contained the best fruit eco ice cream contained of 100 g 12,77% cal was carbohydrate; 0,76% fat; 0,94 protein; 3,78% kadar abu; 7,65% fiber contant: 60,94% energy and 43,46% vitamin C 43,46 Mg .


Keyword : ice cream, puree of mangrove fruit, sugar amount, food cost


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