Pengaruh Penambahan Bubuk Ulva lactuca sebagai Emulsifier dan Stabilizer Es Krim Vanilla

RAFELINO SUTAN AGHE, Dr. Nurfitri Ekantari, S.Pi., M.P.

2023 | Skripsi | S1 TEKNOLOGI HASIL PERIKANAN

Penelitian ini bertujuan untuk menguji efek penambahan bubuk Ulva lactuca sebagai emulsifier dan stabilizer dengan mengamati sifat fisik dan sensoris es krim Ulva lactuca. Sampel es krim dibuat dengan 6 perlakuan meliputi A (es krim dengan tambahan emulsifier dan stabilizer) B (es krim dengan tambahan emulsifier, stabilizer dan bubuk Ulva) C (es krim dengan tambahan stabilizer dan bubuk Ulva) D (es krim dengan tambahan emulsifier dan bubuk Ulva) E (es krim dengan tambahan bubuk Ulva) dan F (es krim tanpa tambahan emulsifier, stabilizer, dan bubuk Ulva). Hasil penelitian menunjukkan bahwa nilai overrun tertinggi (88,00%) didapatkan pada es krim Ulva lactuca pada perlakuan penambahan emulsifier, stabilizer, dan bubuk Ulva lactuca. Penambahan emulsifier, stabilizer dan bubuk Ulva lactuca meningkatkan nilai viskositas, terutama setelah aging. Es krim Ulva lactuca dengan kombinasi bubuk Ulva lactuca memiliki nilai viskositas lebih tinggi dibandingkan tanpa atau dengan emulsifier dan stabilizer saja. Penambahan Ulva lactuca juga terbukti meningkatkan nilai antioksidan pada produk es krim hingga 42,00%-66,33%. Hasil penelitian menunjukkan perlakuan terbaik secara berurutan berdasarkan karakteristik fisik yaitu B>A>D>C>E>F, dengan hasil ini maka dapat disimpulkan bahwa bubuk Ulva berpotensi sebagai emulsifier dan atau stabilizer pada adonan es krim.

This study aims to examine the effect of adding Ulva lactuca powder as emulsifier and stabilizer by observing the physical and sensory properties of Ulva lactuca ice cream. Ice cream samples were made with 6 treatments including A (ice cream with added emulsifier and stabilizer) B (ice cream with added emulsifier, stabilizer and Ulva powder) C (ice cream with added stabilizer and Ulva powder) D (ice cream with added emulsifier and Ulva powder) E (ice cream with added Ulva powder) and F (ice cream without added emulsifier, stabilizer, and Ulva powder). The results showed that the highest overrun value (88.00%) was obtained in ice cream with of adding emulsifier, stabilizer, and Ulva lactuca powder. The addition of emulsifier, stabilizer and Ulva lactuca powder increased the viscosity value, especially after aging. Ulva lactuca ice cream with a combination of Ulva lactuca powder had higher viscosity values than without or with emulsifier and stabilizer alone. The addition of Ulva lactuca was also shown to increase the antioxidant value of ice cream products up to 42.00%-66.33%. The results showed the best treatment in order based on physical characteristics, namely B>A>D>C>E>F, with these results it can be concluded that Ulva powder has the potential as an emulsifier and or stabilizer in ice cream dough.

Kata Kunci : bubuk Ulva lactuca, emulsifier, overrun, stabilizer, tekstur es krim Ulva