Sifat Fisik dan Organoleptik Es Krim dengan Penambahan Labu Siam (Sechium edule)
Physical and Organoleptic Properties of Ice Cream with the Addition of Chayote (Sechium edule)
Abstract
During its development, ice cream is in great demand by the public, especially among children. Chayote, apart from having high nutrition, is also easy to obtain, so it is used to add ice cream.This study aims to determine the physical properties (Overrun and melting resistance) and organoleptic/ acceptability (color, aroma, texture, taste and preference) of ice cream with the addition of chayote. This study used a completely randomized design (CRD) with 4 level of chayote addition (0%, 10%, 20% and 30% addition of chayote) with 3 repetitions for physical tests (Overrun and melting resistance) while organoleptic tests (color, aroma, texture, taste and preference) with 25 repetitions using semi-trained panelists. The results of this study indicate that the addition of chayote to ice cream has a significant effect on physical properties, namely overrun and melting resistance also had a significant effect on organoleptic tests including color, aroma, taste and preference but had no significant effect on the texture of ice cream.
Downloads
References
Ahanian, B., Pourahmad, R., & Mirahmadi, F. (2014). Effect of subtituting soy milki instiated of skim milk on physichochemical and sensory properties of sesame ice cream. Indian.J.Sci.Res, 7(1), 1134-1143.
Bekti, K.E., Haryati, S., & Putri, A.S. (2017). Sifat fisikokimia dan organoleptik leather labu siam (Sechium edule) dengan berbagai konsentrasi gula dan CMC. Pengembangan Rekayasa dan Teknologi 13(2).
Daryono, E.D. (2012). Ekstraksi pektin dari labu siam. Jurnal Teknik Kimia, 7 (01).
Eastisih, Teti, Harijono, Waziiroh, E., & Fibrianto, K. (2016). Kimia dan fisik pangan. Jakarta: Bumi Aksara.
Goff, H. D., & Hartel, R. W. (2013). Ice Cream (7th ed.). New York: Springer.
Haryanti N. & Zueni A. (2015). Identifikasi mutu fisik, kimia dan organoleptik es krim daging kuit manggis (garcinia mangostana l.) dengan variasi susu krim. AGRITEPA 1(2).
Malaka, R. (2010). Pengantar teknologi susu. Masagena Press: Makassar.
Maryam (2009). Prosedur penelitian suatu pendekatan praktek. Jakarta: Rineka Cipta.
Nasiru (2014). Analisis dan aspek kesehatan bahan tambahan pangan. Jakarta: Bumi Aksara.
Nurwantoro (2009). Bahan ajar dasar teknologi hasil ternak. Fakultas Peternakan Universitas Diponegoro. Semarang.
Razak, Q.A., Faridah, R., & Syamsuryadi B., (2021). Penambahan madu sebagai pemanis alami untuk meningkatkan nilai organoleptik, overrun dan daya leleh pada es krim. TarjihTropical Livestock Journal 1(1).
Sari D.K. Rosidi A, Rahmawati H & Candra. (2017). Characteristic organoleptic properties of instant baby porridge high in protein and betacarotene. Pakistan Journal of Nutrition. 16(6): 400-405
Sulistyorini & Aprianawati, (2010). Jurnal uji organoleptik mie basah berbahan dasar tepung talas beneng (xantoshoma undipes) untuk meningkatkan nilai tambah bahan pangan lokal banten. Balai Pengkajian Teknologi Pertanian. Banten.
Tala, Z.Z. (2009). Manfaat serat bagi kesehatan. Departemen Ilmu Gizi Fakultas Kedokteran Universitas Sumatra Utara.
Wahyu D.P.E, Razak M & Suwita I.K. (2017). Substitusi tepung ikan lele dumbo (clarias gariepinus) dan tepung labukuning (cucurbita moschata) terhadap nilai energi, mutu kimia dan mutu organoleptik biskuit crackers untuk balita KEP. Jurnal Ilmiah – Vidya. 25(2):125-134.
Widiantoko, 2011. Evaluasi sensori dan perkembangannya. In Modul 1 (pp. 1–36). Repository.ut.ac.id.
Winarno, F.G., (2008). Kimia pangan dan gizi. Jakarta: PT Gramedia Utama.
Yuliantini E, Emawati, & Kamsiah. 2015. Penampilan dan rasa makanan sebagai faktor sisa makanan pasien anak di Rumah Sakit DR. Sobirin Musi Rawas. Jurnal Media Kesehatan 8(2).
