Optimasi Kadar Pengemulsi pada Es Krim Kopyor Menggunakan Metode Response Surface Methodology (RSM)

Abstract

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.