Pengaruh Penambahan Sari Daun Kelor terhadap Kadar Vitamin C dan Sifat Fisikokimia Es Krim

Abstract

Pangan fungsional berbasis nabati semakin diminati Masyarakat, salah satunya adalah es krim dengan penambahan bahan alami seperti daun kelor. Daun kelor mengandung senyawa bioaktif seperti vitamin C, protein, dan lemak yang berpotensi meningkatkan nilai gizi dan mutu sensorik produk. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sari daun kelor terhadap karakteristik es krim dan menentukan formulasi terbaik. Penelitian menggunakan Rancangan Acak Lengkap dengan empat perlakuan konsentrasi sari daun kelor (0%, 10%, 20%, dan 30%) serta tiga kali ulangan. Parameter yang diamati meliputi kadar vitamin C, protein, lemak, overrun, daya leleh, dan uji organoleptik (warna, rasa, aroma, dan tekstur). Hasil penelitian menunjukkan bahwa penambahan sari daun kelor memengaruhi karakteristik fisikokimia dan sensorik es krim. Perlakuan dengan konsentrasi 20% (P2) merupakan formulasi terbaik dengan kandungan vitamin C dan protein yang tinggi, daya leleh paling stabil, serta tingkat kesukaan panelis yang baik.

Plant-based functional foods are gaining popularity, including ice cream enriched with natural ingredients such as moringa leaves. Moringa leaves contain bioactive compounds like vitamin C, protein, and fat, which have the potential to enhance nutritional value and sensory quality. This study aimed to examine the effect of moringa leaf extract addition on ice cream characteristics and to determine the best formulation. A Completely Randomized Design was used with four concentrations of moringa extract (0%, 10%, 20%, and 30%) and three replications. Observed parameters included vitamin C, protein, fat content, overrun, melting rate, and sensory evaluation (color, taste, aroma, and texture). The results showed that the addition of moringa extract affected the physicochemical and sensory properties of the ice cream. The 20% moringa extract formulation (P2) was identified as the best treatment, with high vitamin C and protein content, optimal melting stability, and favorable sensory acceptance.