| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengetahui pengaruh penambahan sari buah bit pada es krim terhadap pH dan warna, serta mendapatkan level terbaik penambahan sari buah bit terhadap es krim berdasarkan pH dan warna. Penelitian telah dilaksanakan pada 1 Maret 2021 sampai dengan 7 Maret 2021 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Materi penelitian yang digunakan antara lain 10 liter susu sapi, 1,4 liter sari buah bit, 800 g susu skim, 60 g agar-agar, 800 g gula, dan 1,3 liter minyak. Rancangan Percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan terdiri dari P0 = 0% sari buah bit + 500 ml susu sapi, P1 = 7% sari buah bit + 500 ml susu sapi, P2 = 14% sari buah bit + 500 ml susu sapi, P3 = 21% sari buah bit + 500 ml susu sapi, dan P4 = 28% sari buah bit + 500 ml susu sapi. Data yang diperoleh dianalisis variansi dengan uji F dan uji lanjut Orthogonal Polynomial. Rataan pH yang diperoleh sebesar 6,24 dan sd sebesar 0,06, rataan warna berdasarkan tingkat kecerahan (L*) diperoleh sebesar 38,49 dan sd sebesar 2,01, warna berdasarkan tingkat kemerahan (a*) diperoleh sebesar 13,80 dan sd sebesar 1,51, warna berdasarkan tingkat kekuningan (b*) diperoleh sebesar 1,31 dan sd sebesar 0,50. Hasil analisis variansi menunjukkan bahwa penambahan sari buah bit pada es krim terhadap pH berpengaruh tidak nyata (P>0,05) dan berpengaruh sangat nyata (P<0,01) terhadap warna. Hasil analisis variansi menunjukkan adanya pengaruh sangat nyata (P<0,01) terhadap warna dengan nilai L* (kecerahan) dan membentuk garis linier dengan persamaan Y = 53,064 - 1,0407 X dan koefisien determinasi (R2) sebesar 72,71%, nilai a* (campuran merah hijau) dan membentuk garis kubik dengan persamaan Y = -6,5736 + 5,6176 X - 0,3554 X2 + 0,0067 X3 dan koefisien determinasi (R2) sebesar 96,34%, nilai b* (campuran kuning biru) dan membentuk garis kubik dengan persamaan Y = 11,204 - 2,388 X + 0,1384 X2 - 0,0025 X3 dan koefisien determinasi (R2) sebesar 97,07%. Kesimpulan, penambahan sari buah bit pada es krim dengan level yang berbeda menghasilkan pH yang sama dan dapat meningkatkan tingkat kemerahan (a*) pada level terbaik yaitu 28%. |
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| Abtrak (Bhs. Inggris) | The research aims to determine the effect of adding beetroot juice to ice cream to pH and color, as well as get the best level of addition of beetroot juice to ice cream based on pH and color. The research was conducted from March 1, 2021 to March 7, 2021 at the Livestock Products Technology Laboratory, Faculty of Animal Husbandry, Jenderal Soedirman University, Purwokerto. The research materials used include 10 liters of cow's milk, 1.4 liters of beetroot juice, 800 g of skimmed milk, 60 g of agar-agar, 800 g of sugar, and 1.3 liters of oil. The Trial Plan used is a Complete RandomIzed Plan (RAL) with 5 treatments and 4 replays. Treatment consists of P0 = 0% beetroot juice + 500 ml cow's milk, P1 = 7% beetroot juice + 500 ml cow's milk, P2 = 14% beetroot juice + 500 ml cow's milk, P3 = 21% beet juice + 500 ml cow's milk, and P4 = 28% beetroot juice + 500 ml cow's milk. The data obtained analyzed variance with F test and Orthogonal Polynomial advanced test. The average pH obtained is 6.24 and sd is 0.06, the color average based on the brightness level (L*) is obtained by 38.49 and sd is 2.01, the color based on the redness level (a*) is obtained by 13.80 and sd is 1.51, the color based on the yellowish level (b*) is obtained by 1.31 and sd by 0.50. The results of variance analysis showed that the addition of beetroot juice to ice cream to pH had an unreal effect (P>0.05) and had a very noticeable effect (P<0.01) on color. The results of variance analysis showed that the addition of beetroot juice to ice cream to pH had an unreal effect (P>0.05) and had a very noticeable effect (P<0.01) on color. The results of the variance analysis showed a very noticeable influence (P<0.01) on colors with L* values (brightness) and formed linear lines with the equation Y = 53.064 - 1.0407 X and a coefficient of determination (R2) of 72.71%, value a* (green red mixture) and form a cubic line with the equation Y = -6.5736 + 5.6176 X - 0.3554 X2 + 0.0067 X3 and a coefficient of determination (R2) of 96.34%, value b* (blue yellow mixture) and form a cubic line with the equation Y = 11,204 - 2,388 X + 0.1384 X2 - 0.0025 X3 and a coefficient of determination (R2) of 97.07%. In conclusion, the addition of beetroot juice to ice cream with different levels produces the same pH and can increase the level of redness (a*) at the best level of 28%. |
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