Optimasi Kualitas Es Krim dengan Penambahan Pasta Kulit Kopi Arabika (Coffea arabica) dan CMC (Carboxy Methyl Cellulose) Menggunakan Metode Permukaan Respon (RSM)

Abstract

This study aims to determine the effect of the addition of arabica coffee skin paste and CMC on the quality of ice cream. This study used response surface method (RSM) with two factors, namely the percentage of arabica coffee skin paste (25.8579%, 30%, 40%, 50%, 54.1421%) and the percentage of CMC (0.1464%, 0.25%, 0.50%, 0.75%, 0.8535%) with one replication. The parameters analyzed were fiber content, antioxidant content, overrun, melting rate, and organoleptic in the form of color, aroma, taste, texture, and general acceptance. Analysis on optimization values were protein content, fat content, total soluble solids, determination of microbial count, and total phenols. The results showed that the percentage of arabica coffee skin paste had a significant or significantly different effect on fiber content, antioxidant content, overrun, and melting rate. The percentage of CMC has a significant or significantly different effect on fiber content, antioxidant content, overrun, melting rate, and organoleptic. The interaction of arabica coffee skin paste percentage and CMC percentage gave a significant or significantly different effect on antioxidant content, overrun, and melting rate. Analysis on the optimization value with a percentage of 47.4377% arabica coffee skin paste and a percentage of 0.75% CMC resulted in a fiber content of 6.1037%, antioxidant content of 118.5435 ppm, overrun of 30.2457%, melting rate of 11.1050 minutes, protein content of 9.5850%, fat content of 6.0539%, total soluble solids of 32.8215%, determination of microbial count of 0.31x105 CFU/g and total phenols of 8.2638 mg GAE/g