KUALITAS SENSORIS ES KRIM YANG DITAMBAHKAN BUAH NAGA MERAH (Hylocereus polyrhizus)

Abstract

SENSORY QUALITY OF ICE CREAM ADDED BY RED DRAGON FRUIT (Hylocereus polyrhizus). The study was conducted to determine the addition of red dragon fruit on the sensory quality of ice cream. This study used UHT  milk, milk of skim milk, whipped cream, gelatin powder, aquades, granulated sugar, egg yolks and 16 dragon fruit. The design used was a Completely Randomized Design (CRD) consisting of 5 treatments and 40 replications. The variables analyzed in this study were sensory quality (color, aroma, texture, taste). Data obtained were analyzed using ANOVA. The significant differences between treatments were tested by the BNJ test. The results indicated that the red dragon fruit in the treatments of R0, R1, R2, R3, and R4 gave a very significant influence (P <0.01) on color, aroma, texture, and taste of ice cream and the results of BNJ's further test showed R4 treatment (40% red dragon fruit) had the best results on the sensory properties of ice cream. Therefore, it was concluded that the addition of 40% red dragon fruit provided good sensory quality of ice cream.

 Keywords: Ice cream, Red Dragon Fruit, Sensory Properties