PENGARUH PENAMBAHAN PASTA UWI UNGU (DISCOREA ALATA L) TERHADAP KUALITAS ORGANOLEPTIK DAN FISIKO KIMIA ES KRIM

Reski Awaliah, Ansharullah Ansharullah, MASHUNI MASHUNI

Abstract


ABSTRACT
The objective of the study was to observe the organoleptic assessment of ice cream added with purple yam paste. This
study used a completely randomized design of one factor with three treatments, i.e., P1= 270 g purple yam paste, P2 = 315
g purple yam paste, and P3 = 360 g purple yam paste. The treatments were repeated three times, then continued with least
significant difference test. The best result for organoleptic assessment was obtained by the sample with 270 g purple yam
paste, 52 g full cream milk, 35 g whipping cream, 0.4 g salt, and 46 g sugar. The favorite rating scores of color, aroma,
taste, and texture were 2.60 (like), 3.85 (like), 3.77 (like), and 3.39 (like). The ice cream sample required 23 minutes to be
melt. The nutritional values were 0.4 fat content (%db), and 3.79 protein (%db), with storage temperature of -4
o
C. The
results show that the ice cream was accepted by panelists; therefore, it was expected to be favorable to the wider
community as a product without artificial additives.
Keywords: Purple yam Ice cream
ABSTRAK

Penelitian ini dilakukan untuk mengetahui penilaian karakteristik organoleptik es krim dengan penambahan pasta uwi ungu.
Penelitian ini menggunakan desain rangcangan acak lengkap (RAL) kemudian dilanjutkan uji beda nyata terkecil (BNT),
dimana perlakuan sebanyak 3 dengan ulangan sebanyak 4 kali. Perlakuan terdiri dari P1 = pasta uwi ungu 270 g, P2 =
pasta uwi ungu 315 g, dan  P3= pasta uwi ungu 360.  Hasil penilaian organoleptik menunjukkan bahwa pada uji
organoleptik  terpilih oleh panelis terdapat pada komposisi pasta uwi 360 g, susu full cream 52 g, whipping cream 35 g,
garam 0,4 g, dan gula 46 g. Dengan skor penilaian terhadap warna 2,60% (disukai), aroma 3,85% (disukai), rasa 3,77%
(disukai), tekstur 3,39% (disukai) dan pada uji sifat fisik kecepatan meleleh pada es krim selama 23 menit. Nilai gizi: kadar
lemak 0,4 (%db), dan kadar protein 3.79 (%db), dengan suhu penyimpanan -4
o
C. Hasil penelitian menunjukan bahwa
produk  es krim uwi ungu disukai dan diterima oleh panelis sehingga diharapkan dapat menjadi produk es krim yang
diterima secara luas dan menjadi pangan fungsional tanpa mengandung bahan tambahan pangan sintetis.

Kata kunci:  Es krim uwi ungu
 
PENDAHULUAN

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DOI: http://dx.doi.org/10.33772/jstp.v3i1.3974

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