Pengaruh Penambahan Varian Ubi Jalar terhadap Sifat Organoleptik Es Krim

Authors

  • Anisa Nur Baitirahman Universitas Ahmad Dahlan
  • Nurul Putrie Utami Universitas Ahmad Dahlan

DOI:

https://doi.org/10.12928/jfc.v2i1.1527

Keywords:

Es krim, sifat organoleptik, ubi jalar

Abstract

Es krim merupakan produk olahan pangan beku yang biasa dikonsumsi sebagai makanan selingan (dessert) dengan bahan utama dalam pembuatannya seperti lemak, bahan kering tanpa lemak (BKTL), bahan pemanis, pengemulsi dan bahan penstabil. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ubi jalar terhadap sifat organoleptik es krim serta untuk mengetahui tingkat kesukaan panelis terhadap es krim ubi jalar. Perlakuan yang dilakukan pada penelitian ini adalah perbandingan pemberian ubi jalar yang berbeda warna  dengan formula sebagai berikut : B1= penambahan ubi jalar 0%, B2= penambahan ubi jalar ungu 7,5% tehadap 1000 ml susu cair, B3=penambahan ubi ungu 15% terhadap 1000 ml susu cair, B4= penambahan ubi jalar ungu 22,5% terhadap 1000 ml susu cair, B5= penambahan ubi jalar kuning 22,5% terhadap 1000 ml susu cair dan B6= penambahan ubi jalar putih 22,5% terhadap 1000 ml susu cair. Penelitian ini menggunakan rancangan acak lengkap yang dinilai oleh 22 orang panelis semi terlatih sebagai ulangan. Hasil penelitian ini menunjukan bahwa pemberian ubi jalar sangat berpengaruh terhadap sifat organoleptik dan tingkat kesukaan panelis terhaap es krim.

References

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Published

2019-06-01

Issue

Vol. 2 No. 1 [Juni 2019]

Section

Articles

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