Pengaruh Penambahan Sari Kacang Merah dan Tepung Ubi Jalar Ungu terhadap Mutu Es Krim Berbahan Dasar Krim Kelapa

Abstract

This research was aimed to determine the effect of adding red bean extract and purple sweet potato flour on the quality of ice cream made from coconut cream. This research began by making red bean extract, purple sweet potato flour, and coconut cream produced from old coconut varieties of genjah obtained from Namorambe, Deli Serdang Regency, North Sumatra. The method used in this research was the factorial Completely Randomized Design with two factors, i.e the addition of red bean extract (K): (0%, 10%, 20% and 30%) and the addition of purple sweet potato flour (T): (0%, 1%, 2% and 3%). Parameters analyzed in this research were color index (°Hue), water content (%), protein content (%), fat content (%), total suspended solids (°Brix), overrun (%) and organoleptic by hedonic value of color, aroma, taste, texture, and general acceptance. The results of the research showed that the addition of red bean extract had a highly significant effect (P<0,01) on the parameters of water content, fat content, protein content, total suspended solids, overrun, melting time, hedonic value of color, hedonic value of aroma and texture, for the parameters of taste hedonic and general acceptance hedonic, the addition of red bean extract had a significant effect (P<0,05). For the color index the addition of red bean extract, was not significant (P>0,05). The addition of purple sweet potato flour had a highly significant effect (P<0,01) on the parameters of water content, fat content, protein content, total suspended solids, overrun, melting time, hedonic value of color, hedonic value of aroma, hedonic value of taste, hedonic value of texture and general acceptance