KARAKTERISTIK FISIKOKIMIA DAN AKTIVITAS ANTIOKSIDAN ES KRIM DENGAN PENAMBAHAN EKSTRAK KULIT BUAH NAGA (Hylocereus polyrhizus)

Abstract

Es krim merupakan produk olahan susu beku yang bergizi. Penambahan ekstrak kulit buah naga yang kaya antioksidan dapat menjadi inovasi untuk meningkatkan nilai fungsional es krim. Penelitian ini bertujuan menganalisis karakteristik fisikokimia dan aktivitas antioksidan es krim dengan penambahan ekstrak kulit buah naga merah sebanyak 0%, 2%, 4%, dan 6%. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan tiga kali pengulangan. Peubah yang diuji, yaitu: karakteristik fisikokimia meliputi pH, overrun, daya leleh, kadar air, kadar abu, kadar protein, dan kadar lemak, serta aktivitas antioksidan. Hasil penelitian menunjukkan bahwa penambahan ekstrak kulit buah naga merah menyebabkan penurunan pH dan peningkatan aktivitas antioksidan es krim. Es krim dengan penambahan 6% ekstrak kulit buah naga merah (P4) memiliki nilai pH terendah (6,08) namun aktivitas antioksidan tertinggi (47,10%). Penambahan 4% ekstrak kulit buah naga merah merupakan formulasi es krim terbaik berdasarkan karakteristik fisikokimia dan aktivitas antioksidan es krim yang dihasilkan.

Ice cream is a frozen dairy product that is considered to a nutritious food. The addition of dragon fruit peel exract which contains high antioxidant could be an innovation to improve the ice cream’s functional value. This study aimed to analyze the physicochemical characteristics and antioxidant activity of ice cream enriched with red dragon fruit peel extract at 0%, 2%, 4%, and 6%. This study used a completely randomized design with three repetitions. The variable was focused on physicochemical characteristics including pH, overrun, melting rate, ash, protein, fat, and water content, as well as antioxidant activity of the ice cream. The result showed that the addition of red dragon fruit peel extract could decrease the ice cream’s pH value and increase the antioxidant activity. The formulation with 6% addition of red dragon fruit peel extract (P4) had the lowest pH (6,08) but the highest antioxidant activity (47,10%). The addition of 4% red dragon fruit peel extract was the best ice cream formulation based on its physicochemical characteristics and antioxidant activity.