%A 1214051050  MOCHAMAD KAREL SAPUTRA 
%T 



PENGARUH PENAMBAHAN TEPUNG KULIT PISANG KEPOK (Musa paradisiaca Linn) SEBAGAI STABILIZER TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK ES KRIM
(Didanai Oleh Hibah HI-LINK KEMENRISTEK DIKTI)



%X ABSTRAK
Limbah dari industri keripik pisang kepok adalah kulit pisang yang berpotensi
memiliki nilai jual jika dimanfaatkan sebagai suatu produk. Kulit pisang kepok
berpotensi untuk menghasilkan senyawa pektin. Kandungan pektin dalam kulit
pisang kepok berkisar antara 3.72%. Pektin digunakan secara luas sebagai
komponen fungsional pada makanan karena kemampuannya menstabilkan emulsi.
Sifat penstabil pektin pada kulit pisang kepok juga dapat dimanfaatkan sebagai
bahan penstabil (
adalah menentukan pengaruh jumlah penambahan tepung kulit pisang kepok yang
tepat sehingga dapat menghasilkan es krim dengan sifat kimia dan organoleptik
terbaik.
Penelitian dilakukan dalam Rancangan Acak Kelompok Lengkap 
faktor tunggal yang terdiri dari 6 taraf yaitu konsentrasi penambahan tepung kulit
pisang kepok yakni 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, dan 0.6% 
ulangan serta penambahan gelatin 0.5 % sebagai reference dalam menguji sifat organoleptik es krim. Pengamatan yang dilakukan pada penelitian yaitu sifat
organoleptik, sifat overrun, stabilitas emulsi, dan kecepatan meleleh. Perlakuan
terbaik kemudian dilakukan uji proksimat es krim.
Perlakuan penambahan tepung kulit pisang kepok (
menghasilkan es krim dengan sifat organoleptik yakni: skor aroma 3.20 
khas pisang)

selama 42.13 menit, overrun 5.76%, dan stabilitas emulsi 60.64%. Hasil analisis
proksimat perlakuan C1 yaitu kadar air sebesar 63.48%, kadar protein sebesar
1.37%, kadar lemak sebesar 2.20%, kadar abu sebesar 1.13%, kadar serat kasar
sebesar 1.56%, dan kadar karbohidrat by different sebesar 30.26%.
Kata kunci: kulit pisang kepok, stabilizer, es krim
iv
ABSTRACT

Waste of kepok banana chips industries is banana peel which have potential added
value if it is used to be a product. Kepok banana peel contains pectin component.
Amount component of pectin in banana kepok peel is about 3.72%. Generally,
pectin is used to be as functional component for food because it have ability to
stabilizing emulsion. Because of its properties, it is also used to be stabilizer on
making ice cream. Aim of research was determined effect of amount addition of
kepok banana flour precisely so it could produce ice cream with best of chemistry
and organoleptic characteristic.
The research was arranged by non factorial Random Complete Block Design

the amount of kepok banana peel that consisted of six different levels, they were
0.1%, 0.2%, 0.3%, 0.4%, 0.5%, and 0.6% (
added gelatin 0.5% as stabilizer which it was used to analyze organoleptic
property. The observations of research were organoleptic property, overrun,
iiemulsion stability and melting time. Best result of observations was analyzed
about proksimat property of ice cream.
The amount of kepok banana peel was 0.1% 
organoleptic property: aroma score was 3.20 (

acceptable panelist to product was 3.48 (
were: water content was 63.48%; protein content was 1.37%; fat content was
2.20%; ash content was 1.13%; fiber content was 1.56%; and carbohydrate
content by different was 30.26%.
Key words: kepok banana peel, stabilizer, ice cream

%C UNIVERSITAS LAMPUNG
%D 2016
%I FAKULTAS PERTANIAN 
%L eprints21652