Karakteristik Uji Kesukaan, Fisik, dan Kimia Frozen Yoghurt dengan Penambahan Milk Cascara

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan milk cascara arabika terhadap karakteristik uji kesukaan, karakteristik fisik meliputi daya leleh, overrun, dan warna serta karakteristik kimia meliputi total padatan, pH dan aktivitas antioksidan. Penelitian ini menggunakan 5 perlakuan dan 4 kali ulangan dengan variasi konsentrasi milk cascara yaitu T₀ = 0%, T₁ = 10%, T₂ = 20%, T₃ = 30% dan T₄ = 40%. Bahan baku yang digunakan yaitu milk cascara arabika, yoghurt plain, whipping cream, kuning telur, gula, dan CMC. Hasil dari penelitian ini yaitu penambahan konsentrasi milk cascara arabika yang berbeda memberikan pengaruh yang nyata terhadap uji kesukaan dengan atribut warna dan overall kesukaan, karakteristik fisik yang meliputi warna, daya leleh, dan overrun serta berpengaruh terhadap karakteristik kimia yang meliputi total padatan, uji pH dan aktivitas antioksidan. Perlakuan yang paling optimal yaitu dengan konsentrasi milk cascara arabika T₁ (10%) karena menghasilkan tingkat kesukaan warna yang optimum dan diterima secara overall oleh panelis, dengan hasil nilai daya leleh 8.54 menit, warna L* 90.50, a*3.75 dan b*15.50, total padatan 70.49%, pH 4.89, dan aktivitas antioksidan sebesar 30.55%.

This study aims to determine the effect of the addition of Arabica cascara milk to the preference test characteristics, physical characteristics include melting power, overrun, and color as well as chemical characteristics including total solids, pH and antioxidant activity. This study used 5 treatments and 4 replications with variations in the concentration of milk cascara namely T₀ = 0%, T₁ = 10%, T₂ = 20%, T₃ = 30% and T₄ = 40%. The raw materials used are Arabica cascara milk, plain yogurt, whipping cream, egg yolks, sugar, and CMC. The results of this study are the addition of different concentrations of Arabica cascara milk that has a significant effect on the preference test with color attributes and overall preference, physical characteristics including color, melting power, and overrun and also affect the chemical characteristics including total solids, pH test and antioxidant activity. The most optimal treatment is the Arabica milk cascara T₁ concentration (10%) because it produces the optimum level of color preference and is accepted overall by the panelists, with the yield value of 8.54 minutes melting, color L* 90.50, a* 3.75 and b* 15.50, total solids are 70.49%, pH 4.89, and antioxidant activity is 30.55%.