Karakteristik kimia serta organoleptik es krim dengan penambahan puree semangka (Citrullus lanatus Schard) dan ekstrak kayu secang (Caesalpinia sappan Linn)

Abstract

Watermelon (Citrullus lanatus Schard) contains 93.4% low calories and water, 0.5% protein, 5.3% carbohydrates, 0.2% fat 0.1% fiber, 0.5% ash and vitamins (A, B and C). The usage of watermelon is not optimal in food innovation products due to commonly consume as fresh fruit. Ice cream is one of the food that has an increase in consumers every year but innovated as functional product should be analyzed. Secang wood (Caesalpinia sappan Linn) has potency as an addition to the antioxidant content in ice cream. The addition of watermelon puree and sappan wood extract into the formulation can increase the nutritional value of the resulting ice cream. The purpose of this study was to determine the effect of adding watermelon puree and sappan wood extract on ice cream characteristics. The study was conducted with 2 factors resulted 9 combination treatments using a factorial Randomized Complete Block Design (RCBD). Each treatment was repeated 3 times. Data were analyzed using analysis of variance (ANOVA) and Duncan's. The results of this study indicated that the addition of sappan wood extract to ice cream had an effect on the antioxidant, sugar content, color intensity of brightness L and intensity of yellow color b+. Meanwhile, the parameters of fat content, protein content, melting power, color intensity a+ had no significant effect. The addition of watermelon puree concentration had no significant effect on the protein content, a+ color intensity and color organoleptic. There was an interaction between watermelon puree and secang wood extract the antioxidant, sugar content, fat content and color intensity of L and b+. While there was not interact between these two ingredients on the parameters of protein content, melting power and color intensity b+.