Abstract
This study aims to determine the effect of sweetener concentration, various types of stabilizers and their interactions on proximate, antioxidant and sensory content of ice cream. The study was conducted using a Factorial Completely Randomized Design (CRD) consisting of two factors. The first factor is the comparison of sweetener concentration with 3 levels of 100% sugar sweetener (D1), 50% sugar sweetener: 50% stevia extract sweetener (D2) and 100% stevia extract sweetener (D3) while the second factor is the type of stabilizer with 3 levels namely, agar. - agar (S1), Gelatin (S2) and CMC (S3). The results obtained were analyzed using the F test and followed by the DMRT test with a confidence level of 95%. The results showed that the comparison of sweetener concentration (D) and treatment interaction (DxS) had a significant effect. While the sensory analysis has a significant effect on the texture, taste, overall variables and does not significantly affect the aroma variable. The best treatment in the proximate analysis of sensory analysis is the treatment of using 50% sugar and 50% stevia and agar-agar (D2S1) stabilizer with the organoleptic score of fragrance, texture, taste and preference respectively were 3.80 (normal); 3.60 (slightly soft); 3.80 (good); 4.10 (liked), and the Physicochemical value of overrun, melting time, fibre content, viscosity, antioxidant, and sugar content respectively were 42,5%; 14,06 minutes; 0,3107%; 1,217 cP; 11,65%; 20,33%.
Highlights
This study aims to determine the effect of sweetener concentration, various types of stabilizers and their interactions on proximate, antioxidant and sensory content of ice cream
The results showed that the comparison of sweetener concentration (D) and treatment interaction (DxS) had a significant effect
Sriwahyuni, 2018.Penggunaan Bubuk Daun Stevia (Stevia rebaudiana) pada Es Krim Ditinjau dari Total Padatan, Kadar Air, Total Gula dan Total Kalori
Summary
Es krim merupakan produk olahan susu yang dibuat melalui proses pembekuan dan agitasi (pengadukan) dengan prinsip membentuk rongga udara pada campuran bahan es krim (Ice Cream Mix/ICM) sehingga dihasilkan pengembangan volume es krim. Untuk menambah kandungan antioksidan dan serat pangan pada eskrim dapat disubtitusikan ubi jalar ungu ke dalam bahan bakunya (Suda et al, 2003), (Meyer, 1982). Kandungan serat pangan yangbermanfaat untuk pencernaan dan indeks glikemiknya yang rendah sampaimedium, juga merupakan nilai tambah ubijalar sebagai pangan fungsional (Ginting et al, 2011). Dalam pembuatan es krim ada beberapa bahan yang digunakan salah satunya gula pasir. Karenanya perlu ada bahan pemanis alami yang memiliki kalori yang lebih rendah, salah satunya ekstrak stevia (Raini dan Isnawati, 2011). Pemanis ekstrak daun stevia sangat baik digunakan oleh masyarakat, terutama sebagai pengganti gula pasir bagi para penderita penyakit diabetes mellitus karena kalorinya yang rendah, dengan dosis maksimum 3 mg/kgbb/hr. Selain gula dalam pembuatan es krim juga diperlukan bahan yang berfungsi sebagai penstabil yaitu stabilizer. Berdasarkan hal diatas perlu adanya penelitian terhadap es krim yang memiliki kandungan rendah kalori dan tekstur yang disukai masyarakat berdasarkan karakteristik proksimat, antioksidan dan sensorisnya
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