KAJIAN SIFAT FISIKOKIMIA DAN SENSORI ES KRIM DARI BEBERAPA JENIS UBI JALAR - suratmi, ema; rahayuni, tri; raharjo, dwi (Jurnal Sains Pertanian Equator, 2014)
ABSTRAK Penelitian ini bertujuan untuk mengetahui sifat fisikokimia dan sensori es krim dari beberapa jenis ubi jalar. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 1 faktor yaitu jenis ubi jalar dan setiap perlakuan diulang sebanyak lima kali. Data yang diperoleh dianalisis dengan menggunakan analisis sidik ragam (ANOVA). Dari hasil analisis jika menunjukkan beda nyata dilakukan uji lanjut dengan BNJ (Î± = 0,05). Berdasarkan hasil analisis sidik ragam menunjukkan bahwa jenis ubi jalar berpengaruh nyata terhadap viskositas, overrun, dan kecepatan leleh, namun tidak berpengaruh nyata terhadap total padatan dan protein. Perlakuan terbaik didapat pada perlakuan penambahan ubi jalar ungu yang ditambahkan pada formula es krim memiliki karakter fisikokimia viskositas 14,0 dPa-s, overrun 50,90%, kecepatan leleh 43,8 menit, total padatan 35,46%, dan protein 0,24%. Hasil analisis sensori perlakuan ubi jalar ungu adalah kemanisan 3,84 (agak manis), tekstur 3,76 (agak lembut), dan kesukaan 3,92 (agak suka). Kata kunci : es krim, kecepatan leleh, overrun, sensori, ubi jalar. ABSTRACT The research study aimed to investigate the physicochemical and sensory properties of ice cream of sweet potato. The research study used Complete Randomized Design method with one factor that is sweet potato and every treatment repeated five times. The data has analyzed by using Analysis of Variance (ANOVA). If the result showed significant difference there would be additional treatment with Tukey Test (Î±= 0,05). The result of Analysis of Variance showed that the sweet potato had significant and clear influence on viscosity, overrun, and melting velocity but had not significant on total solid and protein. The best treatment was on the purple sweet potato where it has added to ice cream which has physicochemical properties that was viscosity 14,0 dPa-s, overrun 50,90%, melting velocity 43,8 minute, total solid 35,46% and protein 0,24%. The research finding on sensory of ice cream with the purple sweet potato was sweetness 3,84 (rather sweet), texture 3,76 (a bit soft), and foodness 3,92 (a bit fond). Key words: ice cream, melting velocity, overrun, sensory, sweet potato