Sifat Fisik Kimia dan Organoleptik Gelato dengan Penambahan Ekstrak Wortel (Daucus Carota L.)

Abstract

Sifat Fisik Kimia dan Organoleptik Gelato dengan Penambahan Ekstrak Wortel (Daucus carota L.). Dibimbing oleh MOCH SRIDURESTA SOENARNO dan MUHAMAD ARIFIN Susu adalah makanan dengan nilai kandungan gizi lengkap dan seimbang seperti protein, karbohidrat, lemak, mineral, dan vitamin. Es krim memiliki kandungan gizi yang cukup lengkap meliputi lemak, protein, karbohidrat, vitamin, fosfor, kalsium, dan mineral lainnya. Fosfor dan kalsium Penelitian ini bertujuan menganalisis karakteristik fisik, kimia dan uji organoleptik gelato dengan penambahan ekstrak wortel. Penelitian menggunakan Rancangan Acak Lengkap (RAL) tiga kali ulangan dengan perlakuan penambahan ekstrak sebanyak 0%,7%, 14%. Data yang diperoleh dianalisis menggunakan analysis of variance (ANOVA) dengan selang kepercayaan 95%. Data hasil uji organoleptik dianalisis menggunakan uji non parametrik Kruskal-Wallis. Hasil penelitian menunjukan tidak berpengaruh nyata (P>0,05) terhadap daya leleh, kadar protein, sifat hedonik warna, aroma, rasa dan tekstur. Penambahan ekstrak wortel berpengaruh nyata (P<0,05) terhadap pH dan overrun, uji hedonik intensitas rasa, uji mutu hedonik rasa, aroma, warna dan tekstur, dan formulasi gelato dengan penambahan ekstrak wortel sebanyak 7% menjadi formulasi terbaik yang disukai panelis berdasarkan uji hedonik dan uji mutu hedonik.

Physical chemical Properties and Organoleptic Test of Gelato with Additional Carrot (Daucus carota L.) Extract. Supervised by MOCH SRIDURESTA SOENARNO dan MUHAMAD ARIFIN Milk is a food with complete and balanced nutritional value such as proteins, carbohydrates, fats, minerals, and vitamins. Ice cream has a fairly complete nutritional content including fat, protein, carbohydrates, vitamins, phosphorus, calcium, and other minerals. This study aimed to analyze the physical, chemical and organoleptic characteristics of gelato with the addition of carrot extract. The study used a complete randomized design (RAL) with three repetation with the addition of 0%, 7%, 14% extract treatment. The data obtained has analyzed by analysis of variance (ANOVA) with a 95% confidence interval. The organoleptic test result data were analyzed using the Kruskal-Wallis non-parametric test. The results showed no significant effect (P>0.05) on melting power, protein content, hedonic properties of color, aroma, taste and texture. The addition of carrot extract has a significant effect (P<0.05) on pH and overrun, hedonic test of taste intensity, and hedonic quality test of taste, aroma, color and texture, and gelato formulation with the addition of carrot extract as much as 7% became the best formulation preferred by panelists based on hedonic tests and hedonic quality tests.