Penggunaan Maltooligosakarida dari Ubi Jalar Ungu sebagai Fat Replacer pada Pembuatan Es Krim Rendah Lemak

Abstract

The prevalence of overnutrition in Indonesia had increased, presenting a challenge for the food industry to reformulate products that meet specific dietary and health needs. Ice cream was a popular product widely consumed by various segments of society. This research was aimed to determine the effect of using purple sweet potato maltooligosaccharide as fat replacer on the physical, chemical, and sensory characteristics of low-fat ice cream. This research used a non-factorial Completely Randomized Design (CRD) method with a single factor, namely the addition of purple sweet potato maltooligosaccharide (M): (0%, 10%, 20%, 30%, 40%, and 50%). The results showed that the use of purple sweet potato maltooligosaccharide as fat replacer had a highly significant effect (P<0,01) on the parameters of overrun, melting rate, color index, anthocyanin content, antioxidant activity, fat content, color hedonics, texture hedonics, taste hedonics, and general acceptance hedonics, and had no significant effect (P>0,05) on the hedonic parameters of aroma. Low-fat ice cream with the best quality was determined using the Topsis (Technique for Order Preference by Similarity to Ideal Solution) method, namely low-fat ice cream with the use of 50% purple sweet potato maltooligosaccharide which had an overrun value of 17,45%, melting rate 1452,75 seconds, anthocyanin content 14,28 mg/100g, fat content 3,35%, antioxidant activity 75,47% and sensory characteristics that can be accepted by panellists.