Digital Library: No conditions. Results ordered -Date Deposited. 2024-03-29T12:23:48ZEPrintshttp://digilib.unila.ac.id/images/sitelogo.pnghttp://digilib.unila.ac.id/2022-03-31T18:53:39Z2022-03-31T18:53:39Zhttp://digilib.unila.ac.id/id/eprint/57085This item is in the repository with the URL: http://digilib.unila.ac.id/id/eprint/570852022-03-31T18:53:39ZPRODUKSI ES KRIM KAYA SERAT BERBASIS BUBUR GENJER
(Limnocharis flava)Tujuan penelitian ini adalah untuk mendapatkan formulasi genjer terbaik yang
menghasilkan es krim kaya serat dengan sifat fisik, kimia dan organoleptik yang
sesuai dengan SNI No. 01-3713-1995. Penelitian ini disusun dalam Rancangan
Acak Kelompok Lengkap (RAKL) dengan faktor tunggal yang terdiri dari 6 taraf
perlakuan yaitu konsentrasi penambahan bubur genjer yakni 0%, 5%, 10%, 15%,
20%, 25% (b/v) dengan 4 kali ulangan. Semua data yang diperoleh diuji
kesamaan ragamnya dengan menggunakan uji Bartlet dan kemenambahan data
diuji dengan menggunakan uji Tuckey. Data dianalisis dengan sidik ragam untuk
mendapatkan penduga ragam galat. Analisis data dilanjutkan dengan
menggunakan uji BNT pada taraf 5% (Steel and Torrie, 2005). Pengamatan yang
dilakukan yaitu sifat organoleptik dan kadar serat. Perlakuan terbaik kemudian
dilakukan pengujian sifat overrun, kecepatan meleleh dan stabilitas emulsi serta
uji proksimat es krim. Hasil penelitian menunjukkan bahwa penambahan bubur
genjer sebanyak 25% menghasilkan es krim dengan kadar serat tertinggi yaitu
Nama : Inara Angsi Prastisi
1,552%, dan penambahan bubur genjer 5% menghasilkan karakteristik es krim
terbaik yakni: skor tekstur 4,250 (lembut), skor warna 2,640 (agak hijau), aroma
3,450 (agak khas genjer), skor rasa 4,280 (manis), dan penerimaan keseluruhan
4,080 (suka), kadar serat kasar 0,934%, serta kecepatan leleh selama 21,36 menit,
overrun 46%, dan stabilitas emulsi 74,8%. Hasil analisis proksimat perlakuan
terbaik G2 yaitu kadar air 65,59%, kadar protein 5,51%, kadar lemak 2,57%,
kadar abu 1,22%, dan kadar karbohidrat 24,26%.
Kata kunci: genjer, kadar serat, es krim, sifat organoleptik, proksimat The purpose of this study was to obtain the best genjer formulation that produces
fiber-rich ice cream with physical, chemical and organoleptic properties in
accordance with SNI No. 01-3713-1995. This study was arranged in a Complete
Randomized Block Design (RBDD) with a single factor consisting of 6 levels of
treatment, namely the concentration of adding genjer slurry ie 0%, 5%, 10%,
15%, 20%, 25% (b / v) with 4 repeat times. All data obtained were tested for their
similarities using the Bartlet test and the addition of the data tested using the
Tuckey test. Data were analyzed by variance to obtain error estimators. Data
analysis was continued by using the LSD (Smallest Significant Difference) test at
the level of 5% (Steel and Torrie, 2005). Observations made were organoleptic
and fiber content. The best treatment then tested the overrun properties, melting
speed and emulsion stability and proximate ice cream test. The results showed
that the addition of 25% genjer porridge produced ice cream with the highest fiber
content of 1.552%, and the addition of 5% genjer porridge produced the best ice
Name : Inara Angsi Prastisi
cream characteristics: texture score 4,250 (soft), color score 2,640 (somewhat
green), aroma and taste 3,450 (somewhat typical genjer), and overall acceptance
4,080 (likes), crude fiber content 0,934%, and melting speed for 21,36 minutes,
overrun 46%, and emulsion stability 74,8%. The proximate analysis results of the
best treatment of G2 were water content of 65.59%, protein content of 5.51%, fat
content of 2.57%, ash content of 1.22%, and carbohydrate content of 24.26%.
Keywords: genjer, fiber content, ice cream, organoleptic, the proximate1514051101 INARA ANGSI PRASTISI-