Optimasi Formula Es Krim Kopyor (Cocos nucifera L.) dengan Penambahan Santan menggunakan Metode D-Optimal Mixture Design

Abstract

Pemanfaatan kelapa kopyor dilakukan untuk menambah penganekaragaman es krim dengan varian kopyor. Namun, kelapa kopyor merupakan bahan baku yang relatif mahal sehingga digunakan santan sebagai bahan pensubstitusi. Penelitian ini bertujuan mendapatkan formula optimum es krim kopyor dengan penambahan santan berdasarkan karakteristik fisikokimia dan sensori yang dapat diterima oleh konsumen. Formula optimum diperoleh melalui proses optimasi menggunakan metode D-Optimal Mixture Design pada program Design Expert 12.0®. Variabel bebas yang digunakan adalah kelapa kopyor dan santan. Respon yang diukur adalah overrun, waktu leleh, total padatan, kadar lemak, hedonik warna, hedonik aroma, hedonik kelembutan, dan hedonik rasa. Komposisi formula optimum yang direkomendasikan oleh program Design Expert 12.0® adalah bubur kelapa kopyor 35% dan santan 35% dengan nilai desirability sebesar 0,709. Formula optimum memiliki overrun sebesar 53,62%, waktu leleh 24,23 menit, total padatan 33,17%, kadar lemak 8,47%, serta hasil uji rating hedonik dengan nilai atribut rasa sebesar 5,61 (suka), aroma 4,97 (agak suka), kelembutan 5,16 (agak suka), dan rasa 5,68 (suka) dengan skala nilai 1 (sangat tidak suka)–7 (sangat suka). Formula optimum es krim kopyor dengan penambahan santan dapat diterima secara sensori dan dapat bersaing di pasaran.

Kopyor coconut is used to increase the diversity of ice cream with kopyor variants. However, kopyor coconut is a relatively expensive raw material, so coconut milk is used as a substitute. This research aims to obtain an optimal kopyor ice cream formula with the addition of coconut milk based on physicochemical and sensory characteristics that are acceptable to consumers. The optimal formula was obtained through an optimization process using the D-Optimal Mixture Design method in the Design Expert 12.0® program. The independent variables used are kopyor coconut and coconut milk. The responses measured are overrun, melting time, total solids, fat content, color hedonic, aroma hedonic, softness hedonic, and taste hedonic. The optimum formula composition recommended by the Design Expert 12.0® program is 35% kopyor coconut pulp and 35% coconut milk with a desirability value of 0.709. The optimum formula has an overrun of 53.62%, melting time of 24.23 minutes, total solids of 33.17%, fat content of 8.47%, and hedonic rating test results with taste attribute values of 5.61 (like), aroma 4 .97 (somewhat like), softness 5.16 (somewhat like), and taste 5.68 (like) with a scale of 1 (dislike very much)–7 (like very much). The optimum formula for kopyor ice cream with the addition of coconut milk is sensory acceptable and competitive in the market.