Sofia Purnama, Siti (2025) Pengaruh Penambahan Ekstrak Bunga Telang (Clitoria ternatea) Sebagai Pewarna Alami Terhadap Produk Es Krim Buah Siwalan (Borassus flabellifer). S1 thesis, UNIVERSITAS JAMBI.
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Abstract
– Es krim merupakan produk pangan beku yang dibuat melalui kombinasi proses pembekuan dan agitasi pada bahan-bahan yang terdiri dari susu dan produk susu, pemanis, penstabil, pengemulsi serta penambahan citarasa (flavor). Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak bunga telang terhadap sifat fisik, kimia, dan organoleptik pada es krim buah siwalan dan untuk mengetahui konsentrsi terbaik ekstrak bunga telang (Clitoria ternatea) sebagai pewarna alami dalam pembuatan es krim buah siwalan. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan 5 taraf perlakuan dan 4 ulangan sehingga diperoleh 20 satuan percobaan. Perlakuan yang digunakan yaitu penambahan ekstrak bunga telang 0%, 5%, 10%, 15%, dan 20%. Analisis data dilakukan dengan analisis sidik ragam ANOVA pada taraf 1% dan 5% untuk mengetahui pengaruh antar perlakuan. Apabila diperoleh data yang berpengaruh nyata, maka dilanjutkan dengan uji lanjut Duncan's New Multiple Range Test (DNMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa es krim buah siwalan dengan penambahan ekstrak bunga telang dengan konsentrasi 5% merupakan perlakuan terbaik dengan nilai aktivitas antioksidan 36,12%, antosianin 9,64 ppm, stabilitas warna (sesudah pasteurisasi 8,26, sesudah homogenisasi 2,62, sesudah aging 2,55), warna (tingkat kecerahan nilai L 71,53, nilai a -11,15, nilai b -9,3) dengan deskripsi warna slightly desaturated cyan, overrun 70,05%, daya leleh 15,46 menit, total padatan terlarut 25,93ºBrix, viskositas 261,60 cP, dan sifat organoleptik yaitu uji mutu hedonik (iceness es krim 2,44 (tidak berkristal), tekstur 4,16 (lembut)), uji hedonik (aroma 4,08 (suka), rasa 3,68 (agak suka), warna 4,16 (suka), penerimaan keseluruhan 4,32 (suka)), uji pembandingan jamak 3,56 (sama baiknya dengan R). Kata Kunci: Buah Siwalan, Bunga Telang, Pewarna Alami, dan Es Krim Ice cream is a frozen food product made through a combination of freezing and agitation processes on ingredients consisting of milk and milk products, sweeteners, stabilizers, emulsifiers and added flavors. This study aims to determine the effect of adding butterfly pea flower extract on the physical, chemical, and organoleptic properties of siwalan fruit ice cream and to determine the best concentration of telang flower extract (Clitoria ternatea) as a natural dye in making siwalan fruit ice cream. This research used the Completely Randomized Design (CRD) method with 5 treatment levels and 4 replications to obtain 20 experimental units. The treatments used were the addition of 0%, 5%, 10%, 15%, and 20% butterfly pea flower extract. Data analysis was carried out using ANOVA analysis of variance at the 1% and 5% levels to determine the effect between treatments. If data is obtained that has a real effect, then continue with the Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results showed that siwalan fruit ice cream with the addition of butterfly pea flower extract with a concentration of 5% was the best treatment with an antioxidant activity value of 36.12%, anthocyanin 9.64 ppm, color stability (after pasteurization 8.26, after homogenization 2.62, after aging 2.55), color (brightness level L value 71.53, a value -11.15, b value -9.3) with a color description of slightly desaturated cyan, overrun 70.05%, melting power 15.46 minutes, total dissolved solids 25.93ºBrix, viscosity 261.60 cP, and organoleptic properties, namely hedonic quality test (ice cream iceness 2.44 (not crystallized), texture 4.16 (soft)), hedonic test (aroma 4.08 (like), taste 3.68 (quite like), color 4.16 (like), overall acceptance 4.32 (like)), multiple comparison test 3.56 (as good as R).. Keywords: Ice Cream, Natural Colour, Siwalan Fruit, and Telang Flower
| Type: | Thesis (S1) |
|---|---|
| Uncontrolled Keywords: | Buah siwalan, Bunga telang, Pewarna alami, dan Es Krim |
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | PURNAMA |
| Date Deposited: | 13 Jan 2025 04:39 |
| Last Modified: | 13 Jan 2025 04:39 |
| URI: | https://repository.unja.ac.id/id/eprint/74086 |
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