FORMULASI DAN ANALISIS MUTU ES KRIM BEKATUL BERAS MERAH (Oryza sativa L) DAN JAMBU KRISTAL (Psidium guajava) SEBAGAI SUMBER MAKANAN TINGGI SERAT DAN VITAMIN C BAGI ANAK SEKOLAH DASAR

Abstract

School-aged children are vulnerable to nutritional deficiencies of fiber and vitamin C because they consume less vegetables and fruit. One effort to prevent fiber and vitamin C deficiency is by making ice cream products that contain high levels of fiber and vitamin C where the additional ingredients are obtained from brown rice bran and crystal guava. The aim of this experimentation is to decide the impact of red rice bran and crystal guava formulations on the quality of ice cream products including organoleptic properties, fiber content and vitamin C levels. The research design used was experimental in nature using a one factor complete randomized design with 3 formulations of brown rice bran and guava crystals namely F1 (15%:85%), F2 (25%:75%) and F3 (35%:65%). The research method used the hedonic test to determine the organoleptic properties, enzymatic gravimetry for the fiber test and iodimetri titration for the vitamin C test. Formula F1 (15%:85%) was the best formula that met the adequacy of vitamin C and daily vitamin C for elementary school children of 20% fiber and 80% in 1 serving (80 g). The Kruskall Wallis test revealed that there was an effect of different formulations of red rice bran and crystal guava ice cream on the color, taste and overall taste of the ice cream (p<0.05). The production cost of F1 ice cream is IDR 3,000/80 g.