MEANING SPEED, COLOR, AND TEXTURE SENSORY ICE CREAM WITH ADDITION OF RED BIT (BETA VULGARIS L.)
Background. 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. Materials and methods. 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. Results. 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%. Conclusion. 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.
Filiyanti, I., D. R. Affandi, and B. S. Amanto. 2013. Kajian Penggunaan Susu Tempe dan Ubi Jalar Ungu sebagai Pengganti Susu Skim pada Pembuatan Es Krim Nabati Berbahan Dasar Santan Kelapa. Jurnal Tekno sains Pangan, 2 (2): 2302-2333.
Hyvönen, L., Linna, M., Tuorila, H. and Dijksterhuis, G. (2003). Perception of melting and flavor release of ice cream containing different types and contents of fat. Journal of Dairy Science, 86(4): 1130–1138.
Lanusu, A. D., Surtijono, S. ., Karisoh, L. C. M. and Sondakh, E. H. B. (2017). Sifat Organoleptik Es Krim Dengan Penambahan Ubi Jalar Ungu (Ipomea batatas L). Zootec, 37(2): 474-482.
Masitah, S., Citrakesumasari, and Tawali, A. 2000. Formulasi Es Krim Alpukat dan Kedelai sebagai Sumber Gizi Alternatif bagi Ibu Hamil. JST kesehatan, 5(2): 177-183.
Setiawan, M. A. W., Nugroho, E. K. and Lestario, L. N. (2016). Ekstraksi Betasianin Dari Kulit Umbi Bit (Beta Vulgaris) Sebagai Pewarna Alami. Agric, 27(1): 38-43.
Steel, R. G. D. and and Torrie, J. H. (1994). Principle and Procedures of Statistics: A Biometrical Approach (Terjemahan : B. Soemantri (ed. 7)). PT. Gramedia Pustaka Utama. Jakarta.
Sulistiyo, CN. 2006. Pengembangan Brownies Kukus Tepung Ubi Jalar di PT. Fits Mandiri Bogor. Skripsi. Fakultas Teknologi Pertanian. Institut Pertanian Bogor. Bogor.
Winarno, F. G. 2002. Kimia Pangan dan Gizi. PT. Gramedia Pustaka Utama. Jakarta.
Winarti, S., U. Syarofa and D. Anggrahini. 2008. Ekstraksi dan Stabilisitas Warna Ubi Jalar Ungu (Ipomoea batatas L.) sebagai Pewarna Alami. Jurnal Teknik Kimia, 3 (1): 207-214.
Violisa, A., Nyoto, A. and Nurjanah, N. (2012). Penggunaan Rumput Laut sebagai Stabilizer Es Krim Susu Sari Kedelai. Teknologi Dan Kejuruan, 35(1): 103–114.
This journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge.
Benefits of open access for the author, include:
- Free access for all users worldwide
- Authors retain copyright to their work
- Increased visibility and readership
- No spatial constraints
Works/articles in this journal are bound to CC Attibution 4.0 License.