Electronic Theses and Dissertation

Es krim merupakan makanan yang banyak disukai oleh berbagai kalangan. es krim pada umumnya menggunakan susu sapi sebagai sumber lemak dan protein. namun, sebagian orang tidak mengkonsumsi susu sapi karena menghindari lemak jenuh dan laktosa. salah satu bahan yang dapat menggantikan susu yaitu santan kelapa karena mengandung lemak dan protein, bernilai ekonomis, serta sangat mudah didapat. upaya mencegah es krim cepat meleleh perlu digunakan stabilizer. salah satu stabilizer yaitu cmc yang memiliki kelebihan larut air dingin/panas, harga terjangkau, stabil bereaksi dengan lemak, daya ikat air tinggi. upaya meningkatkan cita rasa dan nutrisi es krim santan kelapa yaitu dengan penambahan jambu biji dan umbi bit. vitamin c jambu biji yaitu 250–300 mg/100 dan aroma wangi pekat. umbi bit mengandung total kandungan fenolik 50–60 µ mol/g antioksidan tinggi sekaligus pewarna alami. namun, vitamin c umbi bit hanya 4.9 mg/100 g lebih rendah dari jambu biji. umbi bit jarang dikonsumsi karena langu dan rasa tanah. oleh sebab itu, mengombinasikan jambu biji dan umbi bit diharapkan menyamarkan rasa tanah, bau langu, meningkatkan gizi dan pewarna es krim. tujuan penelitian mengkaji pengaruh perbandingan jambu biji dan umbi bit, serta persentasi cmc terhadap mutu fisik (overrun, kecepatan pelelehan, dan warna), mutu kimia (vitamin c, antioksidan, lemak, dan protein), dan sensori (uji hedonik) es krim santan kelapa. penelitian menggunakan rancangan acak lengkap (ral) dua faktor sebagai perlakuan. faktor 1 yaitu perbandingan jambu biji dan umbi bit (s) yang terdiri dari 3 taraf yaitu s1(70%:30%), s2(50%:50%) dan s3 (30%;70%). faktor 2 yaitu persentase cmc (c) yang terdiri dari 2 taraf yaitu c1 (3%) dan c2 (0,5%). kombinasi perlakuan 3 kali ulangan sehingga didapatkan 18 satuan percobaan. data yang diperoleh dianalisis dengan anova (analysis of variance) dan apabila perlakuan berpengaruh terhadap parameter yang diamati maka dilanjutkan uji duncan multiple range test (dmrt). parameter yang diamati pada es krim santan kelapa yaitu overrun, kecepatan pelelehan, warna, vitamin c, antioksidan, lemak, protein dan uji sensori (hedonik). hasil penelitian menunjukkan perbandingan jambu biji dan umbi bit (s) berpengaruh nyata terhadap warna, vitamin c, aktivitas antioksidan, aroma, rasa, warna dan keseluruhan. kemudian, persentase cmc (c) berpengaruh nyata terhadap overrun, kecepatan pelelehan, tekstur, mouthfeel. berdasarkan uji rangking hasil terbaik diperoleh dari perlakuan s1(70% jambu biji : 30% umbi bit) dengan c2 (cmc 0,5%) yang memiliki nilai overrun 38,28%, kecepatan pelelehan 13,36 menit, lemak 21,35%, protein 21,76%

Ice cream is a food that is widely liked by various groups. Ice cream generally uses cow's milk as a source of fat and protein. However, some people do not consume cow's milk because they avoid saturated fat and lactose. One of the ingredients that can replace milk is coconut milk because it contains fat and protein, has economic value, and is very easy to obtain. Efforts to prevent ice cream from melting quickly require the use of a stabilizer. One of the stabilizers is CMC which has the advantages of being soluble in cold/hot water, affordable, stable in reacting with fat, and high water binding capacity. Efforts to improve the taste and nutrition of coconut milk ice cream are by adding guava and beetroot. Guava's vitamin C is 250-300 mg/100 and has a strong fragrant aroma. Beetroot contains a total phenolic content of 50-60 µ mol/g, a high antioxidant and natural dye. However, beetroot's vitamin C is only 4.9 mg/100 g, lower than guava. Beetroot is rarely consumed because of its unpleasant and earthy taste. Therefore, combining guava and beetroot is expected to disguise the earthy taste, unpleasant odor, increase the nutrition and coloring of ice cream. The purpose of the study was to examine the effect of the comparison of guava and beetroot, and the percentage of CMC on the physical quality (overrun, melting speed, and color), chemical quality (vitamin C, antioxidants, fat, and protein), and sensory (hedonic test) of coconut milk ice cream. The study used a Completely Randomized Design (CRD) with two factors as treatment. Factor 1 is the comparison of guava and beetroot (S) which consists of 3 levels, namely S1 (70%: 30%), S2 (50%: 50%) and S3 (30%; 70%). Factor 2 is the percentage of CMC (C) which consists of 2 levels, namely C1 (3%) and C2 (0.5%). The combination of treatments was repeated 3 times so that 18 experimental units were obtained. The data obtained were analyzed by ANOVA (Analysis of Variance) and if the treatment affected the observed parameters, the Duncan Multiple Range Test (DMRT) was continued. The parameters observed in coconut milk ice cream were overrun, melting speed, color, vitamin C, antioxidants, fat, protein and sensory test (hedonic). The results showed that the comparison of guava and beetroot (S) had a significant effect on color, vitamin C, antioxidant activity, aroma, taste, color and overall. Then, the percentage of CMC (C) had a significant effect on overrun, melting speed, texture, mouthfeel. Based on the ranking test, the best results were obtained from treatment S1 (70% guava: 30% beetroot) with C2 (CMC 0.5%) which had an overrun value of 38.28%, melting speed of 13.36 minutes, fat 21.35%, protein 21.76%