Karakteristik Es Krim Kunyit Jahe Instan dalam Kemasan Berbeda setelah Simulasi Transportasi Darat

Abstract

Instant turmeric-ginger ice cream is an innovative dessert that is prepared instantly with the addition of turmeric and ginger extracts. Instant product development is related to selecting appropriate packaging to protect the product from external contact that causes damage such as oxygen, water vapor, and storage conditions until distribution. To determine the effect of packaging, frequency and amplitude on the physical, chemical and organoleptic properties of instant turmeric-ginger ice cream after simulating land transportation, as well as determining the appropriate type of packaging for instant turmeric-ginger ice cream based on the best characteristics. This research was an experimental research with three factors consisting of twelve treatments and two repetitions. The first factor was the packaging which laminated kraft paper and aluminum foil standing pouch. The second factor was the frequency of the land transportation simulation engine. The frequency is 3, 5, and 9 Hz. The third factor was the amplitudo of the land transportation engine of 2 levels, that is 2 and 6 cm. Physical, chemical, and organoleptic characteristic data were analyzed using Microsoft Excel 2016. The best characteristics of instant turmeric-ginger ice cream found in aluminum foil standing pouch. Instant turmeric-ginger ice cream packaged in aluminium foil standing pouches showed the best characteristics with brightness 74.3 to 74.5; overrun 24.66 to 25.05 %; bulk density 0.747 to 0.753; water content 6.32 to 6.57%; antioxidant activity 65.47 to 66.75%; and hedonic values of color 5 (slightly like), odor 4.50 (neutral); flavor 4.37 (neutral); texture 4.57 (neutral), and overall acceptamce 5.27 (slightly like). In addition, the higher frequency and amplitude in the land transportation simulation reduces the characteristic values of instant turmeric-ginger ice cream.