Physical And Sensory Test Of Ice Cream With The Addition Of Sago Flour And Coconut Dregs Flour

Veron Orlando Tamauka, Lucia Cecilia Mandey, Christine Fransin Mamuaja

Abstract


Ice cream is a processed food product with a semi-solid texture that can be easily modified. Sago flour and coconut dregs flour as an alternative to local food that can be added to ice cream. This study aims to produce ice cream with good quality standards with preferred sensory properties. This study used a completely randomized design (CRD). The results of the research on overrun ice cream with the addition of sago flour and coconut dregs flour obtained an average value between 13-41.6%, melting power obtained an average value ranging from 17.3-31.3 minutes, sensory testing of preference level (color, texture, aroma, taste) obtained an average value of 3.32-3.8 (color), 2.92-3.44 (texture), 2.88-3.28 (aroma) and 1.76-3, 92 (flavor). Based on the results of the study, the addition of sago flour and pulp flour had the highest melting power in the 5% addition treatment, the highest overrun value was in the 0% control treatment and from the panelists' preference for ice cream, the addition of sag flour and coconut dregs flour in terms of color, texture, aroma. , flavor.

 

Keywords: Ice cream; Sago flour; coconut dregs flour.


Keywords


Ice cream; Sago flour; coconut dregs flour.

Full Text:

PDF

References


[BSN]. Badan Standarisasi Nasional (1995) Syarat Mutu Es Krim, SNI (Standar Nasional Indonesia) No. 01- 3713-1995. Es Krim. jakarta.

Achmad, F. Nurwantoro dan S. Mulyani. 2012. Daya Kembang, Total Padatan, Waktu Pelelehan, dan Kesukaan Es Krim Fermentasi Menggunakan Starter Saccharomyces cereviceae. Animal Agriculture Journal. 1(2):66-67.

Goff, H. D & Hartel R. W. 2013. Ice Cream; Seventh Edition. London: Springer.

Hartatie, E. S. (2011) ‘Kajian Formulasi (Bahan Baku , Bahan Pemantap )’, 7(September), pp. 20–26.

Herlambang I., W.J. Harper and B.W. Tharp. 2011. Effect of Stabilizer on Fat Agglomeration and Melting Resistence in Ice Cream. http://www.spingerlink.com. Diakses tanggal 6 Juni 2022.

Jading, A., Tethool, E., Payung, P., Gultom, S., & Al, E. (2011). Bertenaga Surya Dan Biomassa Physicochemical Characteristics of Sago Starch Obtained From. Reaktor, 13(3), 155–164.

McClements, D.J. (2016). Food Emulsions: Principles, Practices, and Techniques (Third Edit). CRC Press Taylor & Francis Group.

Meilgaard, M.C., Carr, B. Thomas. (2016). Sensory Evaluation Techniques. CRC Press.

Mulyani, D., Dewi, E. and Kurniasih, R. (2017) ‘Karakteristik Es Krim Dengan Penambahan Alginat Sebagai Penstabil’, Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 6(3), pp. 36–42.

Muse, M., & Hartel, R. 2003. Ice Cream Structural Elements that Effect Melting Rate and Hardness. Journal Dairy Sci. 87 (1), 1-10.

Ntau, E., Djarkasi, G. S. S., Lalujan, L. E. 2021. Pengaruh Penambahan Gelatin Terhadap Kualitas Fisik Es Krim Sari Jagung Manis. Sam Ratulangi Journal of Food Research. Manado. 1 (1), 10-19.

Nurhasanah. 2018. Pemanfaatan Ampas Kelapa Sebagai Tepung Pada Pembuatan Kue Kering Lidah Kucing. Tugas Akhir. Politeknik Negeri Bandung.

Oksilia., Syafutri., dan Lidiasari. (2012). Karakteristik Es Krim Hasil Modifikasi Dengan Formulasi Bubur Timun Suri dan Kedelai. Jurnal Teknologi dan Industri Pangan Vol. XXIII No. 1 Tahun 2012. Fakultas Pertanian Universitas Sriwijaya. Indrayana.

Parera, N. T., Bintoro, V. P. dan Rizqiati, H. (2018). Sifat Fisik dan Organoleptik Gelato Susu Kambing dengan Campuran Kayu Manis (Cinnamomum burmani). Jurnal Teknologi Pangan, 2(1), hal. 40-45.

Putri, R. (2015) ‘Pengaruh Jumlah dan Bentuk Sagu (Metroxylon sp ) Terhadap Hasil Jadi Es Krim’, e-Journal Boga, 04(3), pp. 160–170.

Putri, M. F. (2014). Kandungan Gizi dan Sifat Fisik Tepung Ampas Kelapa Sebagai Bahan Pangan Sumber Serat. Teknobuga: Jurnal Teknologi Busana Dan Boga, 1(1).

Safora, U. Rosida F. Dedin, Khadik. 2014. Aktivitas Antioksidan Es Krim Buah Merah. Jurnal Rekapangan, 8 (1):2-3.

Sanggur, Y. F. (2017). Kualitas Organoleptik dan Daya Leleh Es Krim Dengan Penambahan Presentase Buah Nenas (Ananas sativus) Berbeda. Fakultas Peternakan. Universitas Hasanuddin. Makasar.

Sundari, T & E. A. Saati 2007. Pembuatan Es Krim Lidah Buaya (Aloe chinensis) dengan Penambahan Gelling Agent. Universitas Muhammadiyah Malang. Malang.

Susilawati., Fibra N., & Aditya W.N. 2014. Pengaruh Penambahan Ubi Jalar Ungu Terhadap Sifat Organoleptik Es Krim Susu Kambing Peranakan Etawa. Jurnal Teknologi dan Industri Hasil Pertanian, 19(3), 243-256.

Tarigan, E. P., Momuat, L. I. dan Suryanto, E. (2015) ‘Karakterisasi dan Aktivitas Antioksidan Tepung Sagu Baruk (Arenga microcarpha)’, Jurnal MIPA, 4(2), p. 125. doi: 10.35799/jm.4.2.2015.9036.

Xie, F., Hongshen L., Pei ., Tao., Ling., Long., & Corrigan P. 2009. Starch Gelatinization Under Shearless and Shear Conditions. International Journal of Food Engineering, 2(5)

Zahro, C., & Nisa, F.C. (2015). Pengaruh Penambahan Sari Anggur (Vitis vinivera) dan Penstabil Terhadap Karakteristik Fisik, Kimia dan Organoleptik Es Krim [In Press September 2015]. Jurnal Pangan dan Agroindustri, 3(4).




DOI: https://doi.org/10.35791/jat.v3i2.43139

Refbacks

  • There are currently no refbacks.


Copyright (c) 2022 Jurnal Agroekoteknologi Terapan

ISSN: 2797-0647

Creative Commons License
Jurnal Agroekoteknologi Terapan under a Creative Commons Attribution-NonCommercial 4.0 International License.