%A 1514051075 YAHDINATA
%T PEMANFAATAN GEL LIDAH BUAYA (Aloe Vera L.) SEBAGAI

PENSTABIL ES KRIM
%X Tujuan penelitian adalah mendapatkan konsentrasi gel lidah buaya yang terbaik
sebagai penstabil pada pembuatan es krim dengan sifat kimia, fisik, dan sensori
sesuai SNI No.01-3713-2018. Penelitian dilakukan dalam Rancangan Acak
Kelompok Lengkap (RAKL) dengan faktor tunggal yang terdiri dari 8 taraf
konsentrasi gel lidah buaya yaitu Fl=0%, F2=5%, F3=10%, F4=15%, F5=20%,
F6=25%, F7=30%, dan F8=35% yang didapatkan dari trial and error dengan 3 kali
ulangan. Data yang diperoleh dianalisis kesamaan ragamnya dengan uji Bartlett
dan kemenambahan data diuji dengan uji Tuckey, selanjutnya data dianalisis sidik
ragam untuk mengetahui pengaruh antar perlakuan. Apabila terdapat pengaruh
yang nyata, data dianalisis lebih lanjut dengan Uji Beda Nyata Terkecil (BNT)
pada taraf 5%. Hasil penelitian menunjukkan bahwa es krim dengan penstabil gel
lidah buaya terbaik adalah perlakuan F4 (15% gel lidah buaya). Es krim dengan
perlakuan F4 menghasilkan karakteristik sensori tekstur dengan skor 4,15

v

Yahdinata

(lembut), warna 4,31 (suka), aroma 4,01 (suka), rasa 4,11 (suka), penerimaan
keseluruhan 4,15 (suka), overrun 64,33%, kecepetan meleleh 34,93 menit dan
stabilitas emulsi 97,30%. Kandungan kadar air sebesar 62,01%, kadar protein
sebesar 5,36%, kadar lemak sebesar 3,92% (belum memenuhi syarat SNI No.01-
3713-2018), kadar abu sebesar 1,37%, dan kadar karbohidrat (by difference)
sebesar 27,34%.

Kata kunci: es krim, penstabil, gel lidah buaya The aims of the research was to obtain the concentration of aloe vera as an
stabilizer for ice cream with sensory, physical, and chemical properties according
to SNI No.01-3713-2018. The research arranged in a Complete Randomized
Block Design (CRBD) with single factor consisting of eight treatments namely
Fl=0%, F2=5%, F3=10%, F4=15%, F5=20%, F6=25%, F7=30%, and F8=35%
which are resulted from trial and error with three replications. Obtained data were
analyzed with Bartlett test for the similarity of variance and Tuckey test for the
addition of data, then it were analyzed by variance to determine the effect between
treatments. If there is a significant effect, the data is further analyzed by the Least
Significant Difference Test (LSD) at 5% level. The results showed that the best
ice cream with aloe vera gel as stabilizer is F4 (15% aloe vera gel). Ice cream with
F4 treatment produces tekstur score 4.15 (soft), color score 4.31 (likes), aroma
score 4.01 (likes), taste score 4.11 (likes) and overall acceptance score 4.15
(likes), overrun 64.33%, melting rate 34.93 minutes, and emulsion stability

iii

Yahdinata

97.30%. The water content of ice cream is 62.01%, protein content is 5.36%, fat
content is 3.92% (had not qualified for SNI No.01-3713-2018) and ash content is
1.37%, and carbohydrate content (by different) is 27.34%.

Keywords: ice cream, stabilizer, aloe vera gel
%D 2019
%C UNIVERSITAS LAMPUNG
%R 1514051075
%I FAKULTAS PERTANIAN
%L eprints57426