PENGARUH RASIO SUSU FULL CREAM DENGAN JAGUNG MANIS (Zea mays saccharata) TERHADAP NILAI GIZI, SIFAT FISIK DAN ORGANOLEPTIK ES KRIM

Abstract

The aimed of this research was to determine the effects of full cream and sweet corn (Zea mays saccharata) ratio on the nutrition, physical characteristic and organoleptic of ice cream.. The design used in this research was Randomized Block Design (CBD) with single factor and it was repeated three times. The treatments were P1 (100% full cream without sweet corn), P2 (75% full cream: 25% sweet corn), P3 (50% full cream: 50% sweet corn), P4 (25% full cream: 75% sweet corn) and P5 (100% sweet corn, without full cream). The observed parameters were moisture, fat and β-carotene contents, overrun, melting time, color, aroma, texture and taste. Data was analyzed using Co-Stat software with 5% and 1% significance differences. The treatments that were significantly and different was then analyzed using Honestly Significance Difference (HSD). Results indicated that full cream and sweet corn ratio were very significantly different on moisture and β-carotene contents, melting time, overrun, hedonic and scoring texture, scoring color, scoring aroma and scoring taste, but they were not significantly different on fat content, hedonic color, hedonic aroma and hedonic taste of ice cream. Ice cream made of 75% full cream and 25% sweet corn ratio gave the best result on maintaining the nutrition, physical characteristic and still acceptable according to the panelists.

Keywords: full cream, sweet corn, ice cream.

ABSTRAK

Penelitian ini bertujuan untuk mengetahui pengaruh rasio susu full cream dengan jagung manis (Zea mays saccharata) terhadap sifat fisik, nilai gizi dan organoleptik es krim. Rancangan yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan faktor tunggal dan diulang sebanyak tiga kali. Perlakuan terdiri atas P1 (susu full cream 100% : jagung manis 0%), P2 (susu full cream 75% : jagung manis 25%), P3 (susu full cream 50% : jagung manis 50%), P4 (susu full cream 25% : jagung manis75%) dan P5 (susu full cream 0% : jagung manis 100%).  Parameter yang diamati meliputi kadar air, lemak, β-karoten, overrun, resistensi dan organoleptik warna, aroma, tekstur dan rasa. Data hasil pengamatan diuji dengan analisis keragaman pada taraf nyata 5% dan 1% menggunakan software Co-Stat. Perlakuan yang berbeda nyata diuji lanjut menggunakan Beda Nyata Jujur (BNJ) dengan taraf nyata yang sama. Hasil penelitian menunjukkan bahwa rasio susu full cream dengan jagung manis (Zea mays saccharata) memberikan memberikan pengaruh yang sangat nyata terhadap kadar air, kadar β-karoten, pengaruh yang nyata terhadap overrun, resistensi, tekstur hedonik dan warna, aroma, tekstur serta rasa skoring, namun memberikan pengaruh yang tidak berbeda nyata terhadap warna, aroma dan rasa hedonik es krim. Rasio susu full cream 75% dan jagung manis 25% memberikan hasil yang terbaik dan dapat diterima oleh panelis.

Kata kunci: susu full cream, jagung manis, es krim.