PENGARUH PENAMBAHAN GELATIN DARI CEKER AYAM BROILER TERHADAP KARAKTERISTIK DAN UJI ORGANOLEPTIK DALAM PEMBUATAN ES KRIM

Abstract

ABSTRACT This study aimed to determine the effect of adding gelatin from chicken feet on the characteristics and organoleptic test of ice cream. This study used a completely randomized design (CRD), using the formulations of chicken feet gelatin and commercial gelatin G0 (0 g), G1 (2.85 g) G2 (1.85 g), G3 (2.85 g), G3 (3.83 g). The results of the assessment show that the formulation of chicken feet gelatin and commercial gelatin had a significant effect on the organoleptic assessment of color and had a very significant effect on improving the organoleptic assessment of aroma, taste, and texture of ice cream. Based on the organoleptic assessment, the most preferred product was the G1 formulation (addition of 2.85 g commercial gelatin) with scores of color, aroma, taste, and texture reached 4.11 (like), 4.30 (like), 4.24 (like), and 4.39 (like), respectively. Chemical parameters of chicken feet gelatin include 4.35 yield; pH 5.25, and 5.50 Cp viscosity. Meanwhile, the commercial beef skin gelatin has a pH value of 5.49 and 7.75 Cp viscosity. Based on the results of the study, the ice cream product with the formulation of chicken feet gelatin and commercial gelatin was acceptable (preferred) by the panelists and the gelatin used complied with the national standard no. 06-3735 on the parameters of viscosity and pH of gelatin. Keywords: Chicken feet, Gelatin, ice cream. ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh penambahan gelatin dari ceker ayam terhadap karakteristik dan uji organoleptik es krim. Penelitian ini menggunakan rancangan acak lengkap (RAL), dengan menggunakan formulasi gelatin ceker ayam dan gelatin komersial G0 (0 g), G1 (2,85 g) G2 (1,85 g), G3 (2,85 g), G3 (3,83 g). Hasil penilaian menunjukan bahwa formulasi gelatin ceker ayam dan gelatin komersial berpengaruh nyata terhadap penilaian organoleptik warna dan berpengaruh sangat nyata terhadap peningkatan penilaian organoleptik aroma, rasa dan tekstur es krim. Berdasarkan penilaian organoleptik, terdapat pada formulasi terpilih G1 (penambahan gelatin komersial 2,85 g) dengan skor penilaian terhadap karakteristik organoleptik warna 4,11 (suka), aroma 4,30 (suka), rasa 4,24 (suka) dan tekstur 4,39 (suka). Parameter kimia dari gelatin ceker ayam broiler meliputi: randemen 4,35; pH 5,25, viskositas 5,50 Cp, sedangkan pada gelatin komersial kulit sapi meliputi nilai pH 5,49, viskositas 7,75 Cp. Berdasarkan hasil penelitian, produk es krim dengan formulasi gelatin ceker ayam dan gelatin komesial dapat diterima (disukai) oleh panelis dan gelatin yang digunakan memenuhi SNI No. 06-3735 hanya pada parameter viskositas dan pH gelatin. Kata kunci : Ceker Ayam, Gelatin dan Es Krim.