PENGARUH PENAMBAHAN PATI BIJI NANGKA (Artocarpus heterophyllus) TERHADAP KARAKTERISTIK FISIK DAN SENSORI ES KRIM SUSU KAMBING

AISAH , PUTRI MUSLIMAH (2025) PENGARUH PENAMBAHAN PATI BIJI NANGKA (Artocarpus heterophyllus) TERHADAP KARAKTERISTIK FISIK DAN SENSORI ES KRIM SUSU KAMBING. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.

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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)

ABSTRACT Jackfruit seeds are a by-product of jackfruit fruit that can be processed into jackfruit seed starch. The starch content in jackfruit seeds is a polysaccharide that can be used as a stabilizer in ice cream. This study aims to determine the effect of adding jackfruit seed starch on the physical and sensory characteristics of goat milk ice cream. This study used a Complete Randomized Block Design (CRBD) method with 6 treatments and 4 replications. The treatments consisted of K (Addition of 0.5% gelatin), P1 (Addition of 0.5% jackfruit seed starch), P2 (Addition of 1% jackfruit seed starch), P3 (Addition of 1.5% jackfruit seed starch), P4 (Addition of 2% jackfruit seed starch), P5 (Addition of 2.5% jackfruit seed starch). The data obtained were analyzed statistically using the Barlett test and Tukey test, then continued with analysis of variance and the Honestly Significant Difference (HSD) test at the 5% level. The results showed that the addition of various concentrations of jackfruit seed starch significantly affected the overrun, melting speed, emulsion stability, texture and overall acceptance of goat milk ice cream. The best jackfruit seed starch addition treatment was P3 (Addition of jackfruit seed starch 1.5%) which resulted in an overrun value of 36.3%, melting speed of 20.75 minutes, emulsion stability of 78.1%, texture sensory scoring of 4.67% (very soft), hedonic texture sensory of 4.40 (like), taste of 4.88% (very like), aroma of 3.92% (like), color of 4.30 (like), overall acceptance of 4.78% (very like), protein content of 5.42%, fat content of 5.62% and total solids content of 37.34%. Keywords: jackfruit seed starch, ice cream, goat milk, stabilizer. ABSTRAK Biji nangka merupakan hasil samping buah nangka yang dapat diolah menjadi pati biji nangka. Kandungan pati pada biji nangka merupakan polisakarida yang dapat dijadikan sebagai penstabil pada es krim. Penelitian ini bertujuan untuk mengenai pengaruh penambahan pati biji nangka terhadap karakteristik fisik dan sensori es krim susu kambing. Penelitian ini menggunakan metode Rancangan Acak Kelompok Lengkap (RAKL) dengan 6 perlakuan dan 4 ulangan. Perlakuan terdiri dari K (Penambahan gelatin 0,5%), P1 (Penambahan pati biji nangka 0,5%), P2 (Penambahan pati biji nangka 1%), P3 (Penambahan pati biji nangka 1,5%), P4 (Penambahan pati biji nangka 2%), P5 (Penambahan pati biji nangka 2,5%). Data yang diperoleh dianalisis secara statistik menggunakan uji Barlett dan uji Tukey lalu dilanjutkan dengan analisis ragam dan uji Beda Nyata Jujur (BNJ) pada taraf 5%. Hasil penelitian menunjukkan bahwa perlakuan penambahan berbagai konsentrasi pati biji nangka berpengaruh nyata terhadap overrun, kecepetan leleh, stabilitas emulsi, tekstur dan penerimaan keseluruhan es krim susu kambing. Perlakuan penambahan pati biji nangka terbaik adalah P3 (Penambahan pati biji nangka 1,5%) yang menghasilkan nilai overrun 36,3%, kecepatan leleh 20,75 menit, stabilitas emulsi 78,1%, sensori skoring tekstur 4,67% (sangat lembut), sensori hedonik tekstur 4,40 (suka), rasa 4,88% (sangat suka), aroma 3,92% (suka), warna 4,30 (suka), penerimaan keseluruhan 4,78% (sangat suka), kadar protein 5,42%, kadar lemak 5,62% dan kadar total padatan 37,34%. Kata kunci: pati biji nangka, es krim, susu kambing, penstabil.

Jenis Karya Akhir:	Skripsi
Subyek:	500 ilmu pengetahuan alam dan matematika 500 ilmu pengetahuan alam dan matematika > 580 Tumbuh-tumbuhan, tanaman, botani, flora 600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan
Program Studi:	FAKULTAS PERTANIAN (FP) & PASCASERJANA > Prodi S1 Teknologi Hasil Pertanian
Pengguna Deposit:	A.Md Cahya Anima Putra .
Date Deposited:	14 Nov 2025 02:12
Terakhir diubah:	14 Nov 2025 02:12
URI:	http://digilib.unila.ac.id/id/eprint/93330

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