Optimasi Kadar Pengemulsi pada Es Krim Kopyor Menggunakan Metode Response Surface Methodology (RSM)
Date
2024Author
Al Fatih, Hilmi Muhammad
Astawan, Made
Dimawarnita, Firda
Metadata
Show full item recordAbstract
Kelapa kopyor adalah salah satu jenis kelapa hasil mutasi alami yang
jumlahnya terbatas, namun mempunyai nilai ekonomi yang tinggi. Diversifikasi
produk turunan kelapa kopyor seperti es krim diharapkan dapat meningkatkan
minat konsumen terhadap kelapa kopyor. Kualitas es krim dipengaruhi oleh
komposisi bahan baku yang digunakan, termasuk penambahan bahan pengemulsi.
Penelitian ini bertujuan mendapatkan formula optimum es krim kopyor dengan
penambahan kombinasi pengemulsi mono-digliserida dan polisorbat 80, dan
membandingkan formula optimum terhadap syarat mutu yang tertera di SNI
3713:2018 tentang Es Krim dan produk es krim kopyor komersial. Optimasi kadar
pengemulsi pada es krim kopyor dilakukan menggunakan piranti lunak Design
Expert 13.0® dengan mempertimbangkan respon overrun, daya leleh, total padatan,
stabilitas emulsi, warna, aroma, rasa, tekstur, dan overall. Komposisi formula
optimum yang disarankan oleh Design Expert 13.0® yaitu mono-digliserida 0,433%
dan polisorbat 80 0,067%, dengan nilai desirability sebesar 0,916. Formula
optimum mempunyai nilai kadar lemak sebesar 6,11 ± 0,24%, kadar protein sebesar
5,37 ± 0,00%, dan total padatan sebesar 32,78 ± 0,02%, sehingga sudah memenuhi
syarat mutu SNI. Formula optimum mendapat peringkat kedua pada uji ranking
hedonik dengan dua produk komersial sejenis, sehingga formula optimum es krim
kopyor dapat diterima oleh pasar dengan baik Kopyor coconut is one of the limited natural mutation coconut types, yet it
holds high economic value. Diversifying derivative products of kopyor coconut such
as ice cream is expected to boost consumer interest in kopyor coconut. The quality
of ice cream is influenced by the composition of raw materials used, including the
addition of emulsifier. This research aims to obtain the optimum formula for kopyor
ice cream by adding a combination of mono-diglyceride and polysorbate 80
emulsifiers, and comparing the optimum formula with the quality requirements
stated in SNI 3713:2018 regarding Ice Cream and commercial kopyor ice cream
products. Formula optimization was conducted using Design Expert 13.0®
software, considering the responses of overrun, melting resistance, total solids,
emulsion stability, color, aroma, taste, texture, and overall. The optimum formula
composition suggested by Design Expert 13.0® was 0,433% mono-diglyceride and
0,067% polysorbate, with a desirability value of 0,916. The optimum formula had
a fat content value of 6,11 ± 0,24%, protein content of 5,37 ± 0,00%, and total
solids of 32,78 ± 0,02%, thus meeting the quality requirements of SNI. The optimum
formula ranked second in the hedonic ranking test with two similar commercial
products, indicating that the optimum kopyor ice cream formula was well accepted
by the market.