KARAKTERISTIK ES KRIM DENGAN CAMPURAN JERUK MEDAN (Citrus sinesis) DAN JAMBU BIJI MERAH (Psidium guajava)

Mirza Akbar, Ir Indratiningsih, SU.; Dr. Ir., Nurliyani, MS.

2013 | Skripsi | S1 PETERNAKAN

KARAKTERISTIK ES KRIM DENGAN CAMPURAN JERUK MEDAN (Citrus sinesis) DAN JAMBU BIJI MERAH (Psidium guajava) Mirza Akbar 2006/197188/PT/05194 INTISARI Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan campuran buah jambu biji merah dan jeruk terhadap kualitas fisik (overrun dan titik leleh), kimia (pH. keasaman, protein, lemak, kadar air dan serat kasar), mikrobiologis dan organoleptik es krim. Lokasi penelitian adalah di Laboratorium Pangan Hasil Ternak Fakultas Peternakan Universitas Gadjah Mada dan pabrik pengolahan es krim “Yogya Ice Cream” di Jl.Tasura, Komplek Pasadena Residence Kav 2, Maguwoharjo, Depok, Sleman, Yogyakarta. Data overrun, titik leleh, kadar air, kadar lemak, kadar protein dan kadar serat kasar dianalisis dengan independent t test sedangkan data uji pH, keasaman dan mikrobiologis menggunakan analisis pola faktorial 2x3. Data uji organoleptik dianalisis dengan analisis non parametrik melalui uji Hedonik Kruskal Wallis. Penambahan campuran buah tropis pada es krim berpengaruh nyata (P?0,05) terhadap kualitas fisik (overrun, titik leleh), kimia (pH, keasaman, lemak, protein, kadar air dan serat kasar), mikrobiologis dan organoleptik (tekstur dan warna). Rerata kualitas campuran buah tropis vs kontrol berturut-turut sebagai berikut : overrun (22,67% vs 81,33%), titik leleh (51 menit vs 27 menit), pH (5,36 vs 6,36), keasaman (0,24% vs 0,20%), kadar protein (2,58% vs 2,72%), lemak (4,03% vs 6,83%), kadar air (67,58% vs 63,94%), serat kasar (0,35% vs 0,00%). Rerata total bakteri es krim campuran buah setelah 1 bulan penyimpanan 1,34x105 cfu/ml dan es krim kontrol 1,51x105 cfu/ml. Kesimpulan dari penelitian ini adalah campuran buah tropis meningkatkan titik leleh, keasaman, kadar air, serat kasar, serta dapat menurunkan nilai overrun, pH, rerata jumlah bakteri dan sifat organoleptik es krim. Kata kunci : Karakteristik Es krim, Jeruk, Jambu Biji Merah

ICE CREAM CHARACTERISTIC WITH MIX MEDAN ORANGE (Citrus sinesis) AND RED GUAVA (Psidium guajava) Mirza Akbar 2006/19197188/PT/05194 ABSTRACT The purpose of this study was to determine the effect of adding a mixture of red guava fruit and citrus on the physical quality (overrun and the melting point), chemicals (pH. acidity, protein, fat, crude fiber and moisture content), microbiological and organoleptic ice cream. What research is at the Laboratory of Food and Animal Products Gadjah Mada University Faculty of Animal Science and ice cream processing plant "Yogya Ice Cream" in Jl.Tasura, Pasadena Residence Complex Kav 2, Maguwoharjo, Depok, Sleman, Yogyakarta. Data overrun, melting point, water content, fat content, protein content and crude fiber content was analyzed by the independent t test, while the test data pH, acidity and microbiological using 2x3 factorial analysis. Organoleptic test data were analyzed by non-parametric analysis with hedonic Kruskal Wallis test. The addition of a mixture of tropical fruit on ice cream significantly (P? 0.05) to the physical quality (overrun, melting point), chemical (pH, acidity, fat, protein, crude fiber and moisture content), microbiological and organoleptic (texture and color ). Mean quality tropical fruit mix vs control respectively as follows: Overrun (22.67% vs 81.33%), melting point (51 minutes vs. 27 minutes), pH (5.36 vs. 6.36), acidity (0 , 24% vs. 0.20%), protein content (2.58% vs. 2.72%), fat (4.03% vs. 6.83%), moisture content (67.58% vs. 63.94%) , crude fiber (0.35% vs. 0.00%). The mean total bacterial fruit ice cream mixture after 1 month deposit 1.34 X105 cfu / ml and ice cream control 1.51 X105 cfu / ml. The conclusion of this study is a mixture of tropical fruit increases the melting point, acidity, moisture content, crude fiber, and can reduce the value of the overrun, the pH, the average number of bacteria and the organoleptic properties of ice cream. Keywords: Ice cream, Orange, Red Guava

Kata Kunci : Karakteristik Es krim, Jeruk, Jambu Biji Merah