Karakteristik Mutu Fisik, Aktivitas Antioksidatif, dan Mutu Sensori Es Krim Ubi Jalar Madu pada Jenis dan Konsentrasi Penstabil

Abstract

Efforts to develop ice cream products are made by substituting other food ingredients that provide healthy benefits and improve the quality of ice cream, such as honey sweet potato. The purpose of this study was to determine the best type and concentration of stabilizer and its effect on the characteristics of physical quality, functional properties, and sensory quality of honey sweet potato ice cream. This study used a completely randomized design (CRD) with two treatment factors and two replicates. Factor A was the type of stabilizer including CMC (A1), carrageenan (A2), and sodium alginate (A3). Factor B was the stabilizer concentration, which was 0.2% (B1), 0.4% (B2), and 0.6% (B3), as well as the control (without the addition of stabilizer). Data were analyzed using ANOVA and continued by Duncan’s Multiple Range Test (DMRT) and Chi Square test followed by the Spearman test with a significance level of 5%. Determination of the best treatment used effectiveness score. The best treatment was A1B3 with an overrun of 30.35%, brightness (L*) of 75.60, yellowness (b*) of 24.20, melting speed of 12.14 minutes, texture of 5.33 mm/50 g, antioxidant activity of 0.0041 mmol TE/g, and beta carotene content of 111.5869 µg/g. The favourability assessment of A1B3 treatment, namely as many as 12 panelists liked the yellowish white honey sweet potato ice cream, 8 panelists liked the dominant aroma of milk and a little honey sweet potato aroma, 11 panelists liked the sweet taste and felt the combination of milk and honey sweet potato, 15 panelists liked the soft texture, and 15 panelists liked the honey sweet potato ice cream based on overall favourability.