Khairunnisa Finisharah Permana, Dearita (2022) PENGARUH KARAGENAN DAN PATI JAGUNG TERHADAP KARAKTERISTIK ICE CREAM UBI JALAR UNGU (Ipomea batatas L.). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Ice cream is a sweet and soft-textured frozen dairy product. In order to produce a good quality of ice cream, stabilizer addition is needed in the production process. Carrageenan is a natural stabilizer derived from red seaweed (Rhodophyceae). Carrageenan can increase viscosity, improve texture, and slow down the melting of ice cream. Corn starch contains amylopectin which can be used as a stabilizer, while purple sweet potato has a color pigment that can be used as a natural colorant in ice cream. This study aimed to determine the optimum carrageenan and corn starch concentration for purple sweet potato (Ipomea batatas L.) ice cream with good physical properties and preferred by consumers. The research conducted by completely randomized design with one factor (carrageenan ratio: corn starch) and two replications. The result showed that the optimum treatment was P4 (8% carrageenan: 2% corn starch). The ice cream had 2.54% of protein content, 3.14% of fat content, 29.02% of total solids, 782.3cP of viscosity, 65.60% of overrun, and 33.5 minutes of melting time. Hedonic were ranged from moderate-like on the parameters of appearance (7.22), aroma (5.44), flavor (7.39), and texture (7.41). The concluded on the research that the purple sweet potato ice cream produced has good characteristics and can be accepted by consumers.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Es krim merupakan makanan beku yang memiliki rasa manis dan tekstur yang lembut, untuk menghasilkan es krim dengan kualitas yang baik diperlukan penambahan bahan penstabil pada proses pembuatannya. Karagenan merupakan penstabil alami yang berasal dari rumput laut merah (Rhodophyceae), karagenan dapat meningkatkan viskositas, memperbaiki tekstur, dan memperlambat pelelehan pada es krim. Pati jagung mengandung amilopektin yang dapat digunakan sebagai penstabil. Tujuan dari penelitian ini untuk menentukan konsentrasi karagenan dan pati jagung yang optimal terhadap ice cream ubi jalar ungu (Ipomea batatas L.), sehingga dapat dihasilkan ice cream dengan sifat fisik yang baik dan disukai oleh konsumen. Penelitian ini menggunakan metode RAL dengan satu faktor (karagenan: pati jagung) dan 2 ulangan. Hasil penelitian menunjukkan bahwa es krim ubi jalar ungu dengan perlakuan P4 memperoleh hasil terbaik dengan nilai analisis kimia yaitu kadar protein 2,54%, kadar lemak 3,14%, total padatan 29,02%, analisis fisik yaitu viskositas 782,3 cP, overrun 65,60%, waktu pelelehan 33,5 menit, dan penilaian uji hedonik yaitu kenampakan 7,22 (suka), aroma 5,44 (netral), rasa 7,39 (suka), dan tekstur 7,41 (suka). Berdasarkan hasil data tersebut dapat disimpulkan bahwa es krim ubi jalar ungu yang dihasilkan memiliki karakteristik yang baik dan dapat diterima oleh konsumen. | |||||||||
| Uncontrolled Keywords: | carrageenan, diversification, ice cream, stabilizer Es krim, diversifikasi, karagenan, penstabil | |||||||||
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry S Agriculture > SH Aquaculture. Fisheries. Angling Communication > Science Journalism T Technology > TP Chemical technology |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan |
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| Depositing User: | Dearita Permana | |||||||||
| Date Deposited: | 05 Sep 2024 13:16 | |||||||||
| Last Modified: | 05 Sep 2024 13:16 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/16578 |
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