Karakteristik Fisikokimia dan Organoleptik Es Krim Susu Kedelai Dengan Penambahan Pure Ubi Jalar Ungu dan Variasi Bahan Penstabil

Larasati, Bernadette (2022) Karakteristik Fisikokimia dan Organoleptik Es Krim Susu Kedelai Dengan Penambahan Pure Ubi Jalar Ungu dan Variasi Bahan Penstabil. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Es krim merupakan salah satu produk pangan yang telah banyak dikonsumsi oleh masyarakat. Pada umumnya, es krim dibuat dari susu sapi yang memiliki kadar lemak tinggi dan tidak dapat dikonsumsi oleh golongan vegetarian atau penderita intoleransi laktosa. Oleh karena itu, dikembangkan es krim yang terbuat dari susu kedelai dan pure ubi jalar ungu sebagai alternatif yang lebih menyehatkan dan meningkatkan diversifikasi produk pangan. Dilakukan analisis terhadap kadar lemak dan total padatan susu kedelai dan mash ubi jalar ungu yang kemudian digunakan untuk menghitung formulasi es krim, serta dilakukan analisis kadar antosianin dari mash ubi jalar ungu. Susu kedelai memiliki kadar lemak sebanyak 0,84±0,16% dan total padatan sebanyak 3,27±0,24%. Mash ubi jalar ungu memiliki kadar lemak sebanyak 0,20±0,05%, total padatan sebanyak 30,40±0,49%, dan kadar antosianin sebanyak 1702,20±12,65 ppm. Es krim susu kedelai dibuat dengan penambahan pure ubi jalar ungu dengan rasio mash ubi jalar ungu dan air (100:0, 90:10, 80:20, 70:30) serta jenis bahan penstabil (CMC, karagenan, guar gum) yang berbeda. Es krim dianalisis overrun, waktu leleh, viskositas, total padatan, kadar antosianin, dan organoleptik (skoring dan hedonik). Formulasi es krim terpilih yaitu rasio mash ubi jalar ungu dan air 100:0 dengan bahan penstabil CMC. Es krim terpilih memiliki overrun 18,40±3,70%, waktu leleh 43,67±0,86 menit/10 g, viskositas 6433,33±820,24 cP, total padatan 33,56±0,62%, kadar antosianin 470,70±74,04 ppm, paling beraroma dan terasa ubi jalar ungu, tekstur agak halus, dan tingkat kesukaan keseluruhan 4,93 (agak suka). Formulasi es krim terpilih selanjutnya dianalisis nilai nutrisinya, dengan kadar air 66,44±0,62%, kadar lemak 3,45±0,01%, kadar protein 1,78±0,02%, kadar abu 0,38±0,03%, dan kadar karbohidrat 27,96±0,67%. / Ice cream is one of the food products that has been widely consumed by people. In general, ice cream is made by cow’s milk which has high fat content and can’t be consumed by vegetarians or people with lactose intolerance. Therefore, ice cream is developed with soy milk and purple sweet potato puree as a healthier alternative and to promote food diversification. Soy milk and purple sweet potato mash were analyzed based on fat content and total solids which later used for ice cream formulation calculations, also the anthocyanin content of purple sweet potato mash was analyzed. Soy milk has 0,84±0,16% fat and 3,27±0,24% total solids. Purple sweet potato mash has 0,20±0,05% fat, 30,40±0,49% total solids, and 1702,20±12,65 ppm of anthocyanin. Soy milk ice cream with the addition of purple sweet potato puree was made with different ratio of purple sweet potato mash and water (100:0, 90:10, 80:20, 70:30) and types of stabilizer (CMC, carrageenan, guar gum). Ice cream was analyzed based on overrun, melting time, viscosity, total solids, anthocyanin content, and organoleptics (scoring and hedonic). The selected ice cream formulation is the one made using 100:0 ratio of purple sweet potato mash and water with CMC as stabilizer. The selected ice cream has 18,40±3,70% overrun, 43,67±0,86 min/10 g of melting time, 6433,33±820,24 cP of viscosity, 33,56±0,62% total solids, 470,70±74,04 ppm of anthocyanin, has the strongest purple sweet potato aroma and taste, slightly soft texture, and 4,93 overall acceptance (slightly like). The nutritional value of selected ice cream was analyzed and showed results of 66,44±0,62% moisture, 3,45±0,01% fat, 1,78±0,02% protein, 0,38±0,03% ash, and 27,96±0,67% carbohydrates.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Larasati, BernadetteNIM01034190067bernadettelarasati@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorMatita, Intan CidarbulanNIDN0318128804intan.matita@uph.edu
Uncontrolled Keywords: es krim; susu kedelai; ubi jalar ungu; penstabil; antosianin
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Bernadette Larasati
Date Deposited: 19 Jan 2023 05:28
Last Modified: 21 Feb 2023 04:48
URI: http://repository.uph.edu/id/eprint/52789

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