Electronic Theses and Dissertation

Es krim umumnya dibuat menggunakan susu sapi sebagai bahan utama, namun konsumsi susu sapi masih menjadi kendala bagi sebagian masyarakat yang mengalami intoleransi laktosa, alergi protein susu, maupun memiliki kekhawatiran terhadap kandungan kolesterol. susu kedelai berpotensi digunakan sebagai alternatif karena kaya protein dan bebas laktosa, tetapi menghasilkan tekstur yang kurang lembut, warna yang pucat, dan daya leleh yang relatif cepat. oleh karena itu, penambahan pasta labu kuning dan carboxymethyl cellulose (cmc) dilakukan untuk memperbaiki karakteristik fisikokimia dan sensori es krim nabati. penelitian ini bertujuan untuk menganalisis pengaruh rasio susu kedelai:pasta labu kuning serta konsentrasi cmc terhadap karakteristik fisikokimia serta sensori es krim nabati dan menentukan kombinasi perlakuan terbaik. penelitian ini menggunakan rancangan acak lengkap (ral) faktorial dengan dua faktor, yaitu rasio susu kedelai dan pasta labu kuning yang terdiri atas tiga taraf, yaitu l1 (70%:30%), l2 (80%:20%), dan l3 (90%:10%), serta konsentrasi cmc yang terdiri atas dua taraf, yaitu c1 (0,3%) dan c2 (0,5%). seluruh kombinasi perlakuan diulang sebanyak tiga kali sehingga diperoleh 18 satuan percobaan. parameter yang diamati meliputi karakteristik fisik (total padatan, overrun, dan waktu leleh), karakteristik kimia (kadar protein dan kadar lemak), serta karakteristik sensori (aroma, warna, tekstur, rasa, dan keseluruhan). perlakuan terbaik ditentukan menggunakan metode indeks efektivitas (de garmo) melalui pembobotan setiap parameter fisikokimia dan sensori yang dianalisis. perlakuan dengan nilai efektivitas tertinggi selanjutnya dianalisis kandungan total fenol dan aktivitas antioksidannya. hasil penelitian menunjukkan bahwa interaksi antara rasio susu kedelai:pasta labu kuning serta konsentrasi cmc berpengaruh sangat nyata (p ≤ 0,01) terhadap nilai overrun, daya leleh, dan kadar protein es krim nabati. faktor rasio susu kedelai:pasta labu kuning berpengaruh sangat nyata (p ≤ 0,01) terhadap total padatan, kadar lemak dan uji sensori warna. faktor konsentrasi cmc berpengaruh tidak nyata (p > 0,05) penggunaan susu kedelai dalam proporsi yang lebih tinggi meningkatkan kadar protein dan kadar lemak es krim, sedangkan cmc berpengaruh karena penggunaanya sebagai hidrokoloid sehingga membantu menjaga kestabilan emulsi. faktor konsentrasi cmc berpengaruh sangat nyata (p ≤ 0,01) terhadap uji sensori tekstur. sedangkan uji sensori aroma, rasa dan keseluruhan tidak dipengaruhi oleh kedua faktor maupun interaksinya. perlakuan terbaik dengan metode uji de garmo diperoleh pada kombinasi l2c2 (80% susu kedelai: 20% pasta labu kuning dengan penambahan cmc 0,5%), dengan karakteristik es krim sebagai berikut: overrun 19,11%, daya leleh 16,01 menit, total padatan 20,79%, kadar protein 6,69%, dan kadar lemak 7,54%, kandungan total fenol sebesar 53,94 mg gae/100 g dan aktivitas antioksidan sebesar 66,23%, nilai hedonik aroma 3,17 (netral), warna 3,64 (suka), tekstur 3,34 (netral), rasa 3,38 (netral), dan keseluruhan 3,63 (suka). hasil penelitian menunjukkan bahwa kombinasi susu kedelai:pasta labu kuning, serta cmc berpotensi menghasilkan es krim nabati dengan karakteristik fisik, kimia, dan sensori yang baik, sekaligus memberikan nilai tambah berupa kandungan senyawa fenolik dan aktivitas antioksidan.

Ice cream is generally made using cow's milk as the main ingredient, but consuming cow's milk remains a challenge for some people with lactose intolerance, milk protein allergies, or concerns about cholesterol content. Soy milk has the potential to be used as an alternative because it is rich in protein and lactose-free, but it produces a less creamy texture, a pale color, and a relatively fast melting point. Therefore, pumpkin paste and carboxymethyl cellulose (CMC) were added to improve the physicochemical and sensory characteristics of plant-based ice cream. This study aimed to analyze the effect of the soy milk:pumpkin paste ratio and CMC concentration on the physicochemical and sensory characteristics of plant-based ice cream and to determine the best treatment combination. This study used a factorial Completely Randomized Design (CRD) with two factors: the ratio of soy milk to pumpkin paste, consisting of three levels: L1 (70%:30%), L2 (80%:20%), and L3 (90%:10%), and the concentration of CMC, consisting of two levels: C1 (0.3%) and C2 (0.5%). All treatment combinations were replicated three times, resulting in 18 experimental units. Observed parameters included physical characteristics (total solids, overrun, and melting time), chemical characteristics (protein and fat content), and sensory characteristics (aroma, color, texture, taste, and overall). The best treatment was determined using the De Garmo effectiveness index method by weighting each physicochemical and sensory parameter analyzed. The treatment with the highest effectiveness value was then analyzed for total phenol content and antioxidant activity. The results showed that the interaction between the soy milk:pumpkin paste ratio and CMC concentration had a highly significant effect (p ≤ 0.01) on the overrun value, melting power, and protein content of plant-based ice cream. The soy milk:pumpkin paste ratio had a highly significant effect (p ≤ 0.01) on total solids, fat content, and color sensory assessments. The CMC concentration factor had no significant effect (p > 0.05). The use of a higher proportion of soy milk increased the protein and fat content of the ice cream, while CMC had an effect because it acts as a hydrocolloid, helping maintain emulsion stability. The CMC concentration factor had a highly significant effect (p ≤ 0.01) on texture sensory assessments. The aroma, taste, and overall sensory assessments were not affected by either factor or their interaction. The best treatment using the De Garmo test method was obtained with the L2C2 combination (80% soy milk: 20% pumpkin paste with 0.5% CMC added), with the following ice cream characteristics: overrun 19.11%, melting time 16.01 minutes, total solids 20.79%, protein content 6.69%, and fat content 7.54%, total phenol content 53.94 mg GAE/100 g and antioxidant activity of 66.23%. Hedonic scores for aroma were 3.17 (neutral), color 3.64 (like), texture 3.34 (neutral), flavor 3.38 (neutral), and overall 3.63 (like). The research results show that the combination of soy milk, pumpkin paste, and CMC has the potential to produce plant-based ice cream with good physical, chemical, and sensory characteristics, while also providing added value in the form of phenolic compounds and antioxidant activity.