Sifat Fisikokimia dan Aktivitas Antioksidan Es Krim Susu Kambing dengan Penambahan Ekstrak Kulit Buah Delima (Punica granatum L.)

Abstract

Susu kambing merupakan sumber protein hewani dengan kandungan gizi yang tinggi namun memiliki bau yang khas dan kurang diminati konsumen. Pengolahan susu kambing menjadi es krim dapat mengurangi aroma prengus pada susu kambing. Es krim merupakan makanan yang banyak digemari oleh berbagai kalangan. Penelitian ini bertujuan menganalisis sifat fisikokimia dan aktivitas antioksidan produk es krim susu kambing dengan penambahan ekstrak kulit buah delima. Rancangan acak lengkap (RAL) digunakan pada uji sifat fisikokimia dan aktivitas antioksidan es krim susu kambing dengan perlakuan persentase penambahan 0%, 3%, dan 6% dengan 3 pengulangan. Data dianalisa dengan menggunakan ANOVA dan Uji Tukey. Hasil penelitian menunjukkan bahwa penambahan ekstrak kulit buah delima tidak berpengaruh nyata terhadap overrun, pH, kadar air, kadar abu, kadar lemak, dan kadar protein. Penambahan ekstrak kulit buah delima berpengaruh nyata (p<0,05) terhadap waktu leleh dan aktivitas antioksidan es krim susu kambing.

Goat milk is a source of animal protein with high nutritional content but has a distinctive odor and is less attractive to consumers. Processing goat milk into ice cream can reduce the rancid aroma of goat milk. Ice cream is a food that is favored by many people, and goat milk has high nutritional content but a distinctive odor that makes it less attractive to consumers. This study aims to analyze the physicochemical properties and antioxidant activity of goat milk ice cream products with the addition of pomegranate peel extract. Completely randomized design (RAL) was used to test the physicochemical properties and antioxidant activity of goat milk ice cream with 0%, 3%, and 6% addition percentages treatment with three replicated. The data were analyzed using ANOVA and Tukey Test. The results showed that the addition of pomegranate peel extract had no significant effect on overrun, pH, moisture content, ash content, fat content, and protein content. The addition of pomegranate peel extract had a significant effect (p<0.05) on melting time and antioxidant activity of goat milk ice cream.