Utilization of rambutan (Nephelium lappaceum) seed as flavoring in the production of ice cream = Pemanfaatan biji rambutan (Nephelium lappaceum) sebagai perasa dalam pembuatan es krim

Nikodemus, Eri Istharcahya (2020) Utilization of rambutan (Nephelium lappaceum) seed as flavoring in the production of ice cream = Pemanfaatan biji rambutan (Nephelium lappaceum) sebagai perasa dalam pembuatan es krim. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Roasted rambutan seed produce a fragrant aroma similar to roasted nut. In this research, rambutan seed is roasted and then applied into ice cream. This research was conducted in completely randomized design with one factor; roasting time of (20, 25, 30, 35, and 40 minutes) with controlled temperature of 210°C. Both multiple paired comparison test and hedonic test were done to compare the rambutan seed with roasted groundnut (control). Rambutan seed roasted for 20 minutes was found to have the highest similarity with ground nut and was then added into ice cream with 3 different concentrations: 2.5%, 5% and 7.5%. Addition of 5% rambutan seed powder in ice cream resulting on moderate melting time (12.860.23 minutes), low overrun (1.120.32 %), lightness value of 71.361.31, °hue value of 80.441.1 or yellow red in color, and chroma value of 18.701.27. Hedonic value of 5% rambutan seed ice cream are: 5.081.24 for color, 5.081.08 for aroma, 5.081.08 for texture, 6.000.74 for taste, and 5.421.24 for overall.

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