PENGARUH PENAMBAHAN PERSENTASE CAMPURAN ASAM JAWA (Tamarindus Indica) DAN GULA AREN (Arenga Pinnata) TERHADAP KUALITAS FISIK DAN ORGANOLEPTIK ES KRIM

AISYAH SALWA ROSA SAFIRA, . (2025) PENGARUH PENAMBAHAN PERSENTASE CAMPURAN ASAM JAWA (Tamarindus Indica) DAN GULA AREN (Arenga Pinnata) TERHADAP KUALITAS FISIK DAN ORGANOLEPTIK ES KRIM. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penambahan campuran asam jawa (Tamarindus indica) dan gula aren (Arenga pinnata) terhadap kualitas fisik dan organoleptik es krim. Studi ini dilatarbelakangi oleh meningkatnya minat konsumen terhadap es krim yang sehat dan alami, serta tingginya potensi kandungan antioksidan, vitamin, dan indeks glikemik rendah dari kedua bahan tersebut. Penelitian dilakukan secara eksperimental dengan tiga perlakuan konsentrasi larutan: 20%, 30%, dan 40%. Data dikumpulkan melalui uji fisik (overrun) dan uji organoleptik oleh 45 panelis agak terlatih. Analisis statistik menggunakan uji Kruskal-Wallis dan uji lanjut Tuckey. Hasil menunjukkan bahwa penambahan campuran asam jawa dan gula aren secara signifikan memengaruhi aspek warna, rasa manis, rasa asam, rasa umami, kehalusan, dan guratan es krim. Konsentrasi 40% memberikan hasil terbaik pada aspek warna, rasa asam, kehalusan, dan kelembutan, sementara 30% unggul pada rasa manis dan 20% pada rasa umami dan guratan. Secara statistik, penambahan campuran asam jawa dan gula aren tidak berpengaruh signifikan terhadap kelengketan dan kelembutan. Kesimpulannya, campuran asam jawa dan gula aren berpotensi sebagai bahan alami alternatif yang mampu meningkatkan mutu sensori es krim tanpa mengurangi kualitas fisik, dengan konsentrasi optimal berada pada 40%. ***** This research aims to analyze the effect of adding a solution of tamarind (Tamarindus indica) and palm sugar (Arenga pinnata) on the physical and organoleptic quality of ice cream. This study was motivated by increasing consumer interest in healthy and natural ice cream, as well as the high potential content of antioxidants, vitamins and low glycemic index of these two ingredients. The research was carried out experimentally with three solution concentration treatments: 20%, 30%, and 40%. Data was collected through physical tests (overrun) and organoleptic tests by 45 moderately trained panelists. Statistical analysis used the Kruskal-Wallis test and Tuckey's advanced test. The results showed that the addition of tamarind and palm sugar solutions significantly influenced the color, sweetness, sourness, umami, smoothness and streaks of the ice cream. A concentration of 40% gives the best results in the aspects of color, sourness, smoothness and tenderness, while 30% excels in sweetness and 20% in umami and streaks. The addition of the solution did not have a statistically significant effect on stickiness and softness. In conclusion, a solution of tamarind and palm sugar has the potential to be an alternative natural ingredient that can improve the sensory quality of ice cream without reducing physical quality, with an optimal concentration of 40%.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Ari Fadiati, M. Si ; 2). Dr. Ir. Ridawati, M. Si
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 30252 not found.
Date Deposited:	13 Aug 2025 06:29
Last Modified:	13 Aug 2025 06:29
URI:	http://repository.unj.ac.id/id/eprint/60515

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