Karakteristik Fisikokimia dan Organoleptik Es Krim Substitusi Whey Protein Isolate dengan Penambahan Temulawak (Curcuma xanthorriza)

Abstract

Es krim merupakan camilan yang memiliki keberagaman rasa, warna, bentuk sehingga banyak diminati masyarakat. Es krim substitusi whey protein isolate dengan penambahan temulawak menjadi salah satu inovasi pada produk es krim. Tujuan dari penelitian ini adalah untuk menguji karakteristik fisikokimia dan organoleptik es krim substitusi whey protein isolate dengan taraf 0% dan 3% lalu ditambahkan temulawak sebanyak 0%, 0,8%, dan 1%. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan tiga kali pengulangan, sedangkan uji organoleptik menggunakan uji non parametrik Kruskal-Wallis. Hasil penelitian menunjukkan substitusi whey protein isolate sebanyak 3% berpengaruh nyata (P<0,05) terhadap kadar protein, kadar air, overrun, dan daya leleh pada es krim. Temulawak dapat menurunkan kadar air dan meningkatkan kadar abu pada es krim. Berdasarkan uji organoleptik penambahan temulawak pada es krim dapat diterima oleh panelis.

Ice cream is a dessert that has a variety of flavors, colors, and shapes, and become popular among people. Substituting whey protein isolate with the addition of temulawak has become one of the innovations in ice cream products. This study aims to analyze the physicochemical and organoleptic characteristics of ice cream substituted with whey protein isolate at levels of 0% and 3% with the addition of temulawak at 0%, 0,8%, and 1%. This study used a completely randomized design (CRD) with three repetitions, while the organoleptic test used the non-parametric Kruskal-Wallis test. The results showed that the substitution of whey protein isolate at 3% significantly affected (P<0.05) the protein content, water content, overrun, and melting power of ice cream. Temulawak can reduce water content and increase ash content in ice cream. Based on the organoleptic test, the addition of temulawak to ice cream was acceptable to the panelists.