PENGEMBANGAN ES KRIM LABU KUNING (Cucurbita moschata Durch) YANG DIFORMULASI KACANG KEDELAI (Glyicine max L. Merill) SEBAGAI PANGAN FUNGSIONAL

Yuli Wahyuni, ansharullah ansharullah, RH Fitri Faradilla

Abstract


ABSTRACT This study aimed to determine the formulation effect of yellow pumpkin ice cream with the addition of soybean to organoleptic quality, physical properties and nutritional value of ice cream. This research used Completely Randomized Design (RAL) with 5 treatment of yellow pumpkin and soy flour ie. K0 (100%: 0%), K1 (90% and 10%), K2 (80% and 20%), K3 (70 % and 30%) and K4 (60% and 40%). The results showed that organoleptic assessment of all treatments favored by panelists, bright yellow color of 2.57%, unusual aroma of pumpkin and soybeans of 2.53%, sweetness flavor of 4.17%, fine texture of 4.33%and overall organoleptic acceptance favorable with the value of 4.17% (like). Proximate content including water, ash, proteins, fats and fiber contents were 55.47%, 4.68%, 24.52%, 22.59% and 3.48%, respectively. While the test of melting time, overrun and violence were 40.67 minutes, 9.78% and 0.43 dPas, respectively. Levels of soybean flour affect the physical properties of ice cream. The level of soy in ice cream increased as long as decreaseing of the melting time, the higher of overrun, and the more soft the ice cream was produced. Keywords: Pumpkin, Soya Flour, Pumpkin Ice Cream. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh formulasi es krim labu kuning dengan penambahan kacang kedelai terhadap kualitas organoleptik, sifat fisik dan nilai gizi es krim. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu dengan 5 perlakuan penambahan labu kuning dan tepung kedelai yaitu K0 (100%:0%), K1 (90% dan 10%), K2 (80% dan 20%), K3 (70% dan 30%) dan K4 (60% dan 40%). Hasil penelitian menunjukkan bahwa penilaian organoleptik dari semua perlakuan disukai panelis, warna Kuning terang 2,57%, aroma tidak khas labu dan kedelai 2,53%, rasa manis 4,17%, tekstur halus 4,33% dan penerimaan organoleptik secara keseluruhan disukai dengan nilai 4,17% (suka). Kandungan proksimat meliputi kadar air, abu, proteim, lemak dan serat berturut-turut sebesar 55,47%, 4,68%, 24,52%, 22,59% dan 3,48%. Sedangkan Uji waktu leleh, overrun dan kekerasan berturut-turut sebesar 40,67 menit, 9,78% dan 0,43 dPas. Kadar tepung kacang kedelai mempengaruhi sifat fisik es krim. Semakin tinggi kadar kedelai pada es krim, semakin singkat waktu leleh, semakin tinggi overrun, dan semakin lunak es krim yang dihasilkan. Kata kunci: Labu kuning, tepung kacang kedelai, es krim labu kuning

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DOI: http://dx.doi.org/10.33772/jstp.v3i3.4443

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