Analisis Mutu Fisik, Kimia Dan Organoleptik Pada Es Krim Susu Sapi Dengan Penambahan Tepung Daun Pegagan (Centella Asiatica)

Abstract

Ice cream is a dairy product that is popular among various groups and has the potential to be developed as a functional food through the addition of natural nutrients. This study aims to evaluate the phytochemicals and antioxidants in dried pegagan powder using different methods and to analyze the effect of adding pegagan powder on the physical, chemical, and organoleptic quality of cow's milk ice cream. Different drying methods (indoor, food dehydrator and indirect sunlight,) were used on pegagan leaves (Centella asiatica). Qualitative testing showed that all pegagan leaf flours contained flavonoids, polyphenols, and saponins. All three drying methods contained IC₅₀ compounds in the moderate category. The pegagan leaf powder selected for addition in ice cream production was dried using indirect sunlight because it is easy, inexpensive, and relatively simple. The study used a completely randomized design (CRD) with five treatments (0%, 10%, 15%, 20%, and 25%) and three replicates. The results showed that the addition of pegagan leaf powder had a very significant effect (P<0.01) on overrun value, melting rate, and color index. Protein and total solids content increased, but fat content decreased as the percentage of pegagan powder increased. Meanwhile, the organoleptic test showed a decrease in the level of preference for taste, color, and texture, especially at high percentages (P4=25%) due to a bitter taste. In conclusion, pegagan leaf powder increases the nutritional value of ice cream but decreases sensory acceptance and Ice cream with 10% pegagan leaf powder (P1) added was the best formulation because it met SNI standards and had good physical and chemical characteristics and the best sensory performance in hedonic and hedonic quality tests