Update Artikelilmiah: 34827

AYU ROSA SETIAWAN

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Abstrak (Bhs. Indonesia)

ABSTRAK
Penelitian bertujuan untuk mengkaji pengaruh penambahan sari buah bit merah (Beta vulgaris L.) dengan persentase yang berbeda terhadap kecepatan leleh, warna dan tekstur es krim secara sensoris. Perlakuan menggunakan 100 % susu sapi ditambahkan sari buah bit merah 0%; 7%; 14%; 21%; 28%; setiap perlakuan diulang sebanyak 4 kali. Penelitian menggunakan Rancangan Acak Lengkap (RAL) untuk variabel kecepatan leleh, Rancangan Acak Kelompok (RAK) untuk uji sensoris (warna dan tekstur) dengan 15 panelis semi terlatih. Hasil penelitian menunjukkan perlakuan berpengaruh sangat nyata (P<0,01) terhadap kecepatan leleh, warna, dan tekstur es krim. Hasil penelitian menunjukan bahwa kecepatan leleh es krim berkisar antara 15,22–18,39 menit/gram mengikuti persamaan Y= 0,1152x + 15,109 dengan koefisien determinasi (R2) = 84,65%; warna berkisar antara 1,80–4,13 (kurang suka-sangat suka) mengikuti persamaan Y= 0,1152x + 15,109 dengan koefisien determinasi (R2) = 19,54%; dan tekstur berkisar antara 2,00–4,00 (kurang suka-sangat suka) mengikuti persamaan Y= 0,061x + 2,146 dengan koefisien determinasi (R2) = 18,20%. Penambahan sari buah bit merah sebanyak 28% paling lama kecepatan leleh es krim dibandingkan perlakuan lainnnya. Penambahan sari buah bit merah 14% dengan warna es krim merah sempurna sangat disukai oleh panelis. Penambahan sari buah bit merah 28% dengan tekstur es krim sangat disukai oleh panelis.

Kata kunci: Es krim, Buah bit, Warna, Kecepatan leleh, Tekstur

Abtrak (Bhs. Inggris)

ABSTRACT
The aim of this study was to examine the effect of adding red beetroot juice (Beta vulgaris L.) with different percentages on the melting speed, color and texture of ice cream sensoryly. Treatment using 100% cow's milk added 0% red beet juice; 7%; 14%; 21%; 28%; Each treatment was repeated 4 times. The study used a completely randomized design (CRD) for the variable melting rate, and a randomized block design (RBD) for sensory tests (color and texture) with 15 semi-trained panelists. The results showed that the treatment had a very significant effect (P<0.01) on the melting speed, color, and texture of ice cream. The results showed that the melting speed of ice cream ranged from 15.22-18.39 minutes/gram following the equation Y= 0.1152x + 15.109 with a coefficient of determination (R2) = 84.65%; the color ranges from 1.80 to 4.13 (dislike-very much) following the equation Y= 0.1152x + 15.109 with a coefficient of determination (R2) = 19.54%; and texture ranged from 2.00–4.00 (dislike-very much) following the equation Y= 0.061x + 2.146 with a coefficient of determination (R2) = 18.20%. Addition of red beet juice as much as 28% the longest melting speed of ice cream compared to other treatments. The addition of 14% red beet juice with a perfect red ice cream color was very liked by the panelists. The addition of 28% red beet juice with an ice cream texture was highly favored by the panelists.

Keywords: Ice cream, Beetroot, Color, Melting speed, texture

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