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All Journal Wahana Peternakan Jurnal sains dan teknologi industri peternakan
Dewiarum Sari
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Agriculture, Biological Sciences & Forestry Environmental Science Social Sciences Veterinary

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UPAYA PENINGKATAN KUALITAS ES KRIM DENGAN PENAMBAHAN TEPUNG PISANG (Musa Paradisiaca var Raja) SELAMA PENYIMPANAN BERBEDA : Efforts to Improve the Quality of Ice Cream with the Addition of Banana Flour (Musa Paradisiaca Var Raja) During Different Storage Nadia Maharani; Dewiarum Sari; Nur Halimah
Wahana Peternakan Vol. 9 No. 1 (2025): Wahana Peternakan
Publisher : Faculty of Animal Science, University of Tulang Bawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/jwputb.v9i1.1886

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan perlakuan penambahan tepung pisang (Musa Paradisiaca var Raja) dan lama penyimpanan terhadap nilai pH, overrun, waktu pelelahan dan kualitas sensori (warna, aroma, tekstur, dan rasa) es krim. Es krim dibuat dari susu sapi dengan penambahan tepung pisang (0, 10 dan 15%) dan disimpan di dalam freezer selama (0, 1, 2, 3, 4 minggu). Variabel yang diamati adalah pH, overrun, waktu pelelehan dan sensori. Metode yang digunakan dalam penelitian ini adalah percobaan faktorial 3x5 dengan Rancangan Acak Lengkap (RAL) dengan 3 kali ulangan, dan dilanjutkan dengan UJBD menggunakan IBM-SPSS. Hasil penelitian menunjukkan bahwa penambahan tepung pisang berbeda sangat nyata (P≤0,01 terhadap nilai pH, overrun, waktu pelelehan dan sensori (warna, aroma, tekstur, dan rasa). Lama penyimpanan berbeda sangat nyata (P≤0,01) terhadap nilai pH, overrun, waktu pelelehan dan sensori (warna, aroma, tekstur, dan rasa). Interaksi antara penambahan tepung pisang dan waktu penyimpanan berbeda sangat nyata (P≤0,01) terhadap nilai pH, overrun, waktu pelelehan dan oranoleptik (warna, aroma, tekstur, dan rasa). Hasil penelitian dapat disimpulkan bahwa kualitas es krim terbaik dengan penambahan tepung pisang 15% dan waktu penyimpanan 0 minggu.   Kata kunci: Es krim, Lama penyimpanan, Tepung pisang
PENGARUH PENAMBAHAN PATI GARUT TERMODIFIKASI (Maranta arundinacea L.) PADA YOGHURT TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK ES KRIM YOGHURT Dewiarum Sari
Jurnal Sains dan Teknologi Industri Peternakan Vol 6 No 2 (2026): Agustus 2026
Publisher : Program Studi Peternakan Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jstip.v6i2.2850

Abstract

Yogurt ice cream is a frozen dairy product made from yogurt through mixing, agitation, and freezing processes. One of the common problems in ice cream production is the formation of large ice crystals, which results in a coarse texture. The use of starch as a stabilizing agent has been reported to improve ice cream quality, particularly by enhancing texture and product stability. Therefore, modified arrowroot starch has the potential to be used as a stabilizer to produce yogurt ice cream with improved characteristics. This study aimed to evaluate the effect of modified arrowroot (Maranta arundinacea L.) starch as a stabilizer on the chemical characteristics (pH, titratable acidity, and crude fiber content) and organoleptic properties (color, aroma, taste, texture, and overall acceptability) of yogurt ice cream. A non-factorial Completely Randomized Design (CRD) was used for chemical analyses, while a non-factorial Randomized Complete Block Design (RCBD) was applied for organoleptic evaluation, with four treatments and four replications. The treatments consisted of P0 (0%), P1 (1%), P2 (2%), and P3 (3%) modified arrowroot starch. Data were analyzed using Analysis of Variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) when significant differences were detected. The results showed that the addition of modified arrowroot starch significantly affected (P<0.05) pH, titratable acidity, crude fiber content, texture, and overall acceptability of yogurt ice cream. However, it had no significant effect (P>0.05) on color, aroma, and taste. The best treatment was P3 (3% modified arrowroot starch), which resulted in a pH value of 4.71, titratable acidity of 0.34%, crude fiber content of 0.73%, color score of 3.80 (yellowish white), aroma score of 3.50 (slightly yogurt-like aroma), taste score of 3.73 (sweet and slightly sour), texture score of 4.07 (smooth), and overall acceptability score of 4.27 (liked).
Co-Authors Nadia Maharani Nur Halimah