Pemanfaatan pure ubi jalar ungu dalam pembuatan es krim susu almond dengan variasi jenis stabilizer

Prisella, Jessica (2022) Pemanfaatan pure ubi jalar ungu dalam pembuatan es krim susu almond dengan variasi jenis stabilizer. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Es krim umumnya dibuat dengan bahan dasar susu sapi yang memiliki kandungan lemak tinggi yang dapat menyebabkan permasalahan kesehatan dan mengandung laktosa. Sehingga, dilakukan pengembangan es krim menggunakan susu almond dan penambahan ubi jalar ungu sebagai nilai tambah antosianin. Susu almond memiliki kadar lemak 5,98±0,08% dan total padatan 10,12±0,06%. Mash ubi jalar ungu memiliki kadar lemak 0,33±0,02%, total padatan 29,67±0,59%, dan total antosianin 171,36±0,18 mg/100 g. Non-dairy ice cream cenderung memiliki tekstur yang kurang diminati, maka perlu adanya penggunaan stabilizer yang tepat. Es krim susu almond dengan penambahan pure ubi jalar ungu dibuat menggunakan rasio mash ubi jalar ungu dan air 70:30, 80:20, 90:10, 100:0 dengan variasi jenis stabilizer yaitu carboxymethyl cellulose, carrageenan, dan guar gum. Semua sampel tersebut dianalisis fisikokimia yang mencakup total antosianin, total padatan, overrun, viskositas, dan kecepatan waktu leleh. Selain itu, dilakukan pengujian organoleptik yang meliputi uji skoring dan uji hedonik. Es krim susu almond terpilih adalah es krim dengan penambahan rasio mash ubi jalar ungu dan air 90:10 dengan stabilizer guar gum. Es krim susu almond terpilih memiliki total antosianin 34,08±0,30 mg/100 g, total padatan 33,32±0,66%, overrun 20,35±1,89%, viskositas 3165,00±48,48 cP, dan kecepatan waktu leleh 50,79±1,11 menit/10 g. Hasil panelis terhadap es krim susu almond terpilih yaitu memiliki warna agak ungu gelap, agak beraroma dan terasa ubi ungu, agak lembut, dan penerimaan keseluruhan agak disukai. Es krim susu almond terpilih dilanjutkan dengan uji proksimat yaitu kadar karbohidrat 27,06±0,79%, kadar lemak 3,63±0,14%, kadar protein 2,38±0,05%, kadar abu 0,24±0,04%, dan kadar air 66,68±0,66%./ Ice cream is generally made with cow's milk, which has a high fat content which can cause health problems and contain lactose. Thus, the development of ice cream using almond milk and the addition of purple sweet potato as an anthocyanin added value. Almond milk has a fat content of 5.98±0,08% and total solids 10.12±0,06%. Purple sweet potato mash has a fat content of 0.33±0,02%, total solids 29.67±0,59%, and a total anthocyanin 171.36±0.18 mg/100 g. Non-dairy ice cream tends to have a less desirable texture, so it is necessary to use the right stabilizer. Almond milk ice cream with the addition of purple sweet potato puree was made using a purple sweet potato mash ratio and water 70:30, 80:20, 90:10, 100:0 with various types of stabilizers, namely carboxymethyl cellulose, carrageenan, and guar gum. All samples were analyzed physicochemical that included total anthocyanin, total solids, overrun, viscosity, and melting time. In addition, organoleptic tests were carried out which included scoring and hedonic tests. The selected almond milk ice cream is ice cream with the addition of ratio of a purple sweet potato mash and water 90:10 with guar gum stabilizer. The almond milk ice cream had total anthocyanins 34.08±0.30 mg/100 g, total solids 33.32±0.66%, overrun 20.35±1.89%, viscosity 3165.00±48.48 cP, and melting time 50.79±1.11 minute/10 g. The panelist results on the selected almond milk ice cream were slightly dark purple in color, slightly flavorful and tasted of purple sweet potato, slightly soft and overall acceptance like slightly. The selected almond milk ice cream was followed by a proximate test, with carbohydrate content 27.06±0.79%, fat content 3.63±0.14%, protein content 2.38±0.05%, ash content 0.24±0.04%, and water content 66.68±0.66%.

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