Pengaruh Penambahan Sari Buah Markisa Ungu Dan Persentase CMC (Carboxy Methyl Cellulose) Terhadap Karakteristik Mutu Es Krim Pisang Siberas

Abstract

Siberas banana is one of the local varieties from North Sumatra. Purple passion fruit is known to be rich in nutrients with a distinctive flavor. CMC (carboxy methyl cellulose) plays an important role as a stabilizer in ice cream production. This study was aimed to determine the effect of purple passion fruit juice addition and CMC (carboxy methyl cellulose) on the quality characteristics of Siberas banana ice cream. The research design used was a Factorial Completely Randomized Design with two factors, namely the addition of purple passion fruit juice (A): (A1 = 0%, A2 = 10%, and A3 = 20%) and the addition of CMC (C): (C1 = 0.1%, C2 = 0.3%, and C3 = 0.5%). The results showed that the addition of purple passion fruit juice (A) had a highly significant effect (P<0.01) on fat content, protein content, vitamin C content, melting rate, color (°Hue), overrun, total soluble solids, color descriptive, aroma descriptive, flavor descriptive, and hedonic overall acceptance. The addition of CMC (C) had a highly significant effect (P<0.01) on protein content, melting rate, color (°Hue), overrun, texture descriptive, and hedonic overall acceptance. The interaction between the two factors had a highly significant effect (P<0.01) on melting rate, overrun, and hedonic overall acceptance. The best treatment (A2C3) according to DeGarmo was the addition of 10% purple passion fruit juice and 0.5% CMC, which contained antioxidants 387.0012 ppm, total sugar 35.75%, dietary fiber 2.62%, potassium 254.98 mg/L, and total energy 213.3 kcal.