PENGARUH PENAMBAHAN EKSTRAK KULIT KAYU MANIS (Cinnamomum burmanii ) TERHADAP KARAKTERISTIK ES KRIM SANTAN KELAPA

Sitompul, Ario Opanri (2023) PENGARUH PENAMBAHAN EKSTRAK KULIT KAYU MANIS (Cinnamomum burmanii ) TERHADAP KARAKTERISTIK ES KRIM SANTAN KELAPA. S1 thesis, Universitas Jambi.

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Abstract

Penelitian ini Bertujuan untuk mengetahui pengaruh penambahan ekstrak kulit kayu manis terhadap karakteristik (overrun, waktu leleh, warna), organoleptik dan antioksidan pada es krim santan. Rancangan yang digunakan Rancangan Acak Lengkap (RAL) Terdiri dari 6 perlakuan penambahan ekstrak kulit kayu manis yaitu (0%, 5%, 10%, 15%, 20%, 25%) dilakukan dengan 4 kali pengulangan sehingga diperoleh 24 satuan percobaan. Hasil penelitian menunjukkan bahwa penambahan ekstrak kulit kayu manis berpengaruh sangat nyata terhadap antioksidan, overrun, waktu leleh, warna nilai b*, uji organoleptic mutu hedonik ( tekstur, rasa, aroma, warna), uji hedonik (penerimaan keseleruhan ) dan berpengaruh nyata terhadap warna nilai L*, nilai Hue*. Namun tidak berpengaruh nyata terhadap warrna nilai a*. perlakuan penambahan ekstrak kulit kayu manis terbaik didapatkan pada perlakuan 5% dengan aktivitas antioksidan (58,81%), overrun (38,49g), waktu leleh (25menit;45 detik), warna (L*; 84,85, a*; -2, b*; 21,82, Hue*; -84,75), organoleptik tekstur 3,16 (agak lembut), rasa 3,00 (agak manis), aroma 3,33 (agak beraroma), warna 1,50 (agak coklat) dan penerimaan keseluruhan 4,33 (suka). This study aims to determine the effect of adding cinnamon bark extract to the characteristics (overrun, melting time, color), organoleptic and antioxidant in coconut milk ice cream. The design used was Completely Randomized Design (CRD) consisting of 6 additional treatments of cinnamon bark extract (0%, 5%, 10%, 15%, 20%, 25%) with 4 repetitions to obtain 24 experimental units. The results showed that the addition of cinnamon bark extract had a very significant effect on antioxidants, overrun, melting time, color b* value, hedonic quality organoleptic test (texture, taste, aroma, color), hedonic test (overall acceptance) and significant effect on color. L* value, Hue* value. However, it has no significant effect on the color value of a*. The best addition of cinnamon bark extract was found in the 5% treatment with antioxidant activity (58.81%), overrun (38.49g), melting time (25 minutes; 27 seconds), color (L*; 84.85, a*; -2, b*; 21.82, Hue*; -84.75), organoleptic texture 3.16 (slightly soft), taste 3.00 (slightly sweet), aroma 3.33 (slightly flavorful), color 1, 50 (slightly brown) and overall acceptance of 4.33 (likes).

Type:	Thesis (S1)
Uncontrolled Keywords:	ice cream, coconut milk, Cinnamomum Burmanii
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	SITOMPUL
Date Deposited:	22 Feb 2023 03:28
Last Modified:	26 Jun 2024 03:54
URI:	https://repository.unja.ac.id/id/eprint/45292

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