Electronic Theses and Dissertation

Penggunaan bahan alami seperti buah-buahan dalam pembuatan es krim menjadi alternatif sehat untuk menggantikan pewarna dan perisa sintetis. penelitian ini memanfaatkan terung belanda dan nanas sebagai bahan baku alami yang berpotensi meningkatkan warna, rasa, serta nilai gizi es krim santan. penelitian ini bertujuan untuk mengetahui pengaruh rasio terung belanda dan nanas serta jenis bahan penstabil terhadap karakteristik fisikokimia dan organoleptik es krim santan. penelitian menggunakan rancangan acak lengkap (ral) faktorial dengan dua faktor: rasio buah terung belanda dan nanas (0:100, 30:70, 50:50, 70:30, dan 100:0) dan jenis bahan penstabil (carboxymethyl cellulose dan karagenan), menghasilkan 10 kombinasi perlakuan dengan tiga ulangan. analisis meliputi uji fisikokimia (overrun, waktu leleh, ph, total padatan terlarut, kadar lemak, vitamin c) dan uji hedonik (warna, aroma, rasa, tekstur, keseluruhan). hasil menunjukkan bahwa rasio buah mempengaruhi kadar lemak dan atribut organoleptik tertentu, sementara interaksi rasio dan penstabil berpengaruh signifikan terhadap beberapa parameter fisikokimia dan hedonik. perlakuan terbaik diperoleh pada rasio terung belanda dan nanas 50:50 dengan penstabil carboxymethyl cellulose (l3p1), yang menghasilkan serat kasar sebesar 1,87% dan aktivitas antioksidan sebesar 84,18%.

The use of natural ingredients such as fruits in making ice cream is a healthy alternative to replace synthetic colors and flavors. This study utilizes eggplant and pineapple as natural raw materials that have the potential to improve the color, taste, and nutritional value of coconut milk ice cream. The study aimed to determine the effect of the ratio of eggplant and pineapple and the type of stabilizer on the physicochemical and organoleptic characteristics of coconut milk ice cream. The study used a factorial completely randomized design (CRD) with two factors: fruit ratio (0:100, 30:70, 50:50, 70:30, and 100:0) and stabilizer type (Carboxymethyl cellulose and carrageenan), resulting in 10 treatment combinations with three replications. Analysis included physicochemical tests (overrun, melting time, pH, total soluble solids, fat content, vitamin C) and hedonic tests (color, aroma, taste, texture, overall). Results showed that fruit ratio affected fat content and certain organoleptic attributes, while the interaction of ratio and stabilizer had a significant effect on several physicochemical and hedonic parameters. The best treatment was obtained at a 50:50 ratio with Carboxymethyl cellulose stabilizer (L3P1), which resulted in crude fiber of 1.87% and antioxidant activity of 84.18%.