OPTIMASI KONSENTRASI ALGINAT SEBAGAI PENSTABIL TERHADAP KARAKTERISTIK ES KRIM

SARI, NILAM (2025) OPTIMASI KONSENTRASI ALGINAT SEBAGAI PENSTABIL TERHADAP KARAKTERISTIK ES KRIM. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

Ice cream is a popular dairy-based product with a broad market segment. Its appeal lies in its delicious taste and high nutritional content, making it favored by many. A natural stabilizer effectively used to reduce the melting rate of ice cream is alginate. The purpose of this study is to determine the optimal concentration of alginate for the characteristics of ice cream. This study employed an experimental laboratory method using a Completely Randomized Design (CRD) with one factor and two repetitions. The factor involved the addition of alginate at four levels: 0% (control), 0.9%, 1.2%, and 1.5%. The parameters assessed included fat content, protein content, moisture content, ash content, melting rate, total solids, overrun, and sensory evaluation (hedonic test). Fat, protein, moisture, ash, total solids, melting rate, and overrun were analyzed using Analysis of Variance (ANOVA), followed by Duncan's multiple range test if significant effects were observed. Hedonic test data were analyzed using the Kruskal-Wallis test and continued with the Mann-Whitney test for significant differences. The results showed that the best treatment of ice cream with the addition of alginate was obtained in treatment F3 (1.2%). The characteristics of the best ice cream had a fat content of 7.90 ± 3.53%, protein content of 3.66 ± 1.62%, water content of 58.4 ± 47.3%, ash content of 1.26 ± 0.49%, melting power of 74.93 ± 5.51%, total solids of 46.30 ± 6.57%, overrun of 73.5 ± 1.06%. Hedonic test on appearance parameters 6.47 ± 1.40%, taste 6.62 ± 1.63%, aroma 6.87 ± 1.200%, texture 5.80 ± 1.77%.

Item Type:

Thesis (S1)

Contributors:

Contribution	Contributors	NIP/NIM
Thesis advisor	HARYATI, SAKINAH	197507122008122001
Thesis advisor	AYI MEATA, BHATARA	199306202020121007

Additional Information:

Es krim merupakan produk olahan susu yang populer dan memiliki segmen pasar yang luas. Selain itu, es krim juga memiliki daya tarik tersendiri karena rasanya yang enak dan mengandung gizi yang tinggi, sehingga banyak digemari oleh berbagai kalangan. Bahan penstabil alami yang baik digunakan dalam mengurangi daya leleh es krim yaitu alginat. Alginat merupakan metabolit utama dari senyawa hidrokoloid penting dan oleh karena itu banyak digunakan dalam industri makanan sebagai bahan pengental, bahan pembentuk gel, penstabil dan pengemulsi. Tujuan penalitian ini adalah untuk menentukan konsentrasi alginat terbaik terhadap karakteristik es krim. Metode yang digunakan adalah metode eksperimental laboratorium. Rancangan Acak Lengkap (RAL) dengan percobaan satu faktor dan dua kali ulangan. Faktor perbedaan penambahan konsentrasi alginat menggunakan 4 taraf perlakuan yaitu penambahan alginat 0% (kontrol), 0,9%, 1,2% dan 1,5%. Parameter pengujian yang dilakukan meliputi uji kadar lemak, kadar protein, kadar air, kadar abu, uji daya leleh, total padatan, overrun dan uji hedonik. Pengujian kadar lemak, protein, air, abu, uji total padatan, uji daya leleh dan overrun dianalisis dengan analisis sidik ragam (ANOVA), apabila hasil analisis penelitian terdapat pengaruh nyata, dilakukan uji lanjit Duncan. Data hasil uji hedonik dianalisis menggunakan uji Kruskal Wallis. Apabila hasil perhitungan menunjukan hasil beda nyata maka dilanjutkan dengan uji Mann Whitney. Penambahan alginat pada pembuatan es krim memberikan pengaruh nyata terhadap parameter kadar protein, kadar air, daya leleh, total padatan dan rasa tetapi tidak berbeda nyata terhadap parameter kadar lemak, kadar abu, overrun, kenampakan, aroma dan tekstur. Perlakuan terbaik es krim dengan penambahan alginat diperoleh pada perlakuan F3 (1,2%). Karakteristik pada es krim terbaik memiliki kadar lemak 7,90 ± 3,53%, kadar protein 3,66 ± 1,62%, kadar air 58,4 ± 47,3%, kadar abu 1,26 ± 0,49%, daya leleh 74,93 ± 5,51%, total padatan 46,30 ± 6,57%, overrun 73,5 ± 1,06%. Uji hedonik pada parameter kenampakan 6,47 ± 1,40%, rasa 6,62 ± 1,63%, aroma 6,87 ± 1,200%, tekstur 5,80 ± 1,77%. Penggunaan alginat terbukti mampu meningkatkan daya leleh es krim.

Uncontrolled Keywords:

Alginate, Ice Cream, Stabilizer Alginat, Es Krim, Penstabil

Subjects:

S Agriculture > SH Aquaculture. Fisheries. Angling

Divisions:

04-Fakultas Pertanian
04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan

Depositing User:

Nilam Nilam Sari

Date Deposited:

08 Sep 2025 08:14

Last Modified:

08 Sep 2025 08:14

URI:

http://eprints.untirta.ac.id/id/eprint/53801

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